you’d know you need pasta, mince, vegetables and tinned tomatoes to create the popular dish. But would you ever reach for a pint of milk? No, us neither! But, according to one Michelin star chef ...

We use only 3 quarts of water to boil the pasta so the liquid is extra starchy, then combine some of the cooking water with whole milk, along with the fontina, mascarpone and Gorgonzola.