Technique
What is Mantecatura?
Pronounced /man-teh-kah-TOO-rah/
Definition
Mantecatura is the final vigorous stirring of fat, starch, and liquid — butter or cheese with pasta water — that emulsifies a sauce until it is creamy without cream.
It is the step that separates a glossy carbonara from scrambled eggs and grated cheese. Take the pan off the heat, add the fat and cheese, add starchy pasta water a splash at a time, and stir hard.
The same word describes finishing risotto: off the heat, cold butter and parmigiano beaten in until the rice flows like lava.
Larry says
No cream. Ever. If the sauce is not creamy, it needs more stirring, not more dairy.
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