Fat

Fat, just like salt, is key to the deliciousness of most pasta dishes. Unlike salt, in this book quantities of fat are specified – and are in the proportions you would be likely to find in a great Italian restaurant. Whilst these render the recipes to their perfect balance in my eyes, you may disagree. The quantities of butter, oil or cream can be halved to produce a healthier, more domestic version of any of the dishes. The arguments for salt apply for fat as well.