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Dr. Md Rushad Rahman
এমবিবিএস(আরপিএমসি)
,
পিজিটি(মেডিসিন)
The dish really needs the texture, body, and flavor of butter. The butter softly blends with the pasta to make a creamy texture. Margarine tastes metallic in this environment because the oil is artificial. That being said, if it's all you have, it can be used, it's just not ideal.
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