Part 4/8:
Throughout the cooking process, Rosco insists on not removing any rendered fat or fried bits from the pot, championing the concept of building "depth of flavor." Notably, he adds a half-cup of cream, emphasizing that it melts into the sauce, making it luscious and smooth—culminating in what he refers to as a "six-star" level of richness.
He then cautiously pressure-cooks the pasta for just 2-3 minutes, followed by a quick release, and adds noodles directly into the sauce. By leaving the lid slightly ajar during the final simmer, he ensures the pasta absorbs more of the sauce, resulting in a creamier, more flavorful dish.