Pro tip: An old sous chef told me to salt pasta water like the ocean
I used to be timid with salt, just a pinch in the water. Then this guy Ray, been cooking for 20 years, pulled me aside and said put enough salt in so it TASTES like the sea. I thought he was crazy. First time I tried it, I used like 2 tablespoons for a big pot. The pasta came out PERFECTLY seasoned on its own. No need to oversauce it just to get flavor. I swear it made my carbonara way better. Has anyone else gotten a tip from an older cook that went against what you thought?