Usually I cook my pasta for 8 minutes then finish by combining pasta, pasta water and sauce in pan. Emulsion is harder to achieve in aglio e olio, at least in my experience, so I need more pasta water to be evaporated, and more time in pan. Turn out the pasta is overcooked, well past al dente, and the sauce is still oily. Do I cook pasta for shorter time to allow more cooking time in pan? Or are there any other ways to make this dish easier?
by Great_Cherry2812