This Creamy, Tangy Pasta Is Better Than Mac and Cheese—and J | The Test Kitchen | Umami

Name: This Creamy, Tangy Pasta Is Better Than Mac and Cheese—and J | The Test Kitchen | Umami
Ingredients: 1 quart plain whole-milk yogurt (32 ounces; 907 g); 2 large cloves garlic, finely grated or minced; 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 teaspoon fresh lemon juice; 1 pound (450 g) short tubular pasta, such as penne, cavatappi, or fusilli; Kosher salt; 3 tablespoons (45 ml) extra-virgin olive oil, divided; 3 tablespoons pine nuts; 1 large yellow onion (10 ounces; 283 g), finely chopped; 2 1/2 teaspoons ground cinnamon; 2 teaspoons ground cardamom; 1 1/2 teaspoons ground allspice; 3/4 teaspoons freshly ground black pepper; 1 pound ground lamb or 85% lean ground beef; 2 1/4 teaspoons (6 3/4 g) Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume or the same weight; 1/4 cup (10 g) chopped fresh parsley leaves; 3 tablespoons (8 g) chopped fresh mint leaves

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R David Chambers 提供的食谱来自 The Test Kitchen。

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Ingredients

1 quart plain whole-milk yogurt (32 ounces; 907 g)
2 large cloves garlic, finely grated or minced
2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
1 teaspoon fresh lemon juice
1 pound (450 g) short tubular pasta, such as penne, cavatappi, or fusilli
Kosher salt
3 tablespoons (45 ml) extra-virgin olive oil, divided
3 tablespoons pine nuts
1 large yellow onion (10 ounces; 283 g), finely chopped
2 1/2 teaspoons ground cinnamon
2 teaspoons ground cardamom
1 1/2 teaspoons ground allspice
3/4 teaspoons freshly ground black pepper
1 pound ground lamb or 85% lean ground beef
2 1/4 teaspoons (6 3/4 g) Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume or the same weight
1/4 cup (10 g) chopped fresh parsley leaves
3 tablespoons (8 g) chopped fresh mint leaves