Noted food scientist, Harold McGee, recently demonstrated how pasta can be cooked in a shallow pan starting with cold water and without stirring. Many people doubted that this would be possible without sticking, developing to much starchiness and/or resulting in an end product that was less desirable than the traditional cooking method. Watch the video to find out what my results were.
I really had no purpose for cooking the pasta except that I wanted to see if the method worked or not. Since I shot this at breakfast time, I had cheddar, bacon and eggs in front of me so I decided to make a carbonara breakfast.