Why is cacio e pepe so much harder to get right than carbonara?Please tell me how to do it reliably.
>>21613015Use pasta water to melt/emulsify the cacio. It really is that simple.
>>21613015Because you're creating a sauce with just cheese and pasta water, so you don't have the egg to make it SAUCYThe trick is you need to grate the Pecorino to a POWDERAfter you let the pepper toast, put in the spaghetti and pasta water, then add the pecorino SLOWLY while constantly tossing/stirringSimple as
>>21613020It clumps up in the water
>>21613042u need to let the pasta (water) cool down a bit before u add butter or cheese or the heat will denature the proteins which makes it clumpy
>>21613015cornstarch slurry
>>21613015>cacio e pepeI looked it up but still think somehow OP is duping me and this is pseudo-Italian for "poop (caca) of Pepe"
>>21613015>how to do it reliably.the way restaurants in italy do it is to make an emulsion of water, corn starch, and pecorino using a blender. completely foolproof and you can make a gallon or so of sauce at a whack.
>>21613149It's poopoo peepee in Italian
>>21613142If you add a corn starch to a cacio pepe I will fucking find you and punch you in the dick
>>21613015>Please tell me how to do it reliably.if your method is unreliable, maybe one of the following:pasta is low tier, doesn't have enough starch in it, boiled in too large a volume of water (not enough starch floating around in itORyou aren't freshly grating your cheese from a block, and it is missing that gooey nature when warmedORif flavor is your issue, see cheese issue above, or maybe buy a new pepper grinder or fresher peppercorns? Don't forget to taste for salt, esp if your cheese is very fresh
>>21613051this
>>21613015make the 'sauce' (cheese) in a separate pan, dump in only a bit of the pasta and pasta water at a time over gentle heat while stirring. Add pasta and pasta water accordingly until desired portion and consistency. This works better with mezze rigatoni than spaghetti, make sure whichever you use is cut al bronzo. Add pepper.
>>21613015I was drunk when I watched this video the other day so I don't remember what his trick was but I do remember it looked good.https://www.youtube.com/watch?v=MNCux5w26cM
>cacio e pepe>carbonaraboth extremely overrated. any variation of american mac and cheese mogs the shit out of both of them.
>>21614955cheggedMy family is predominantly from an Italian/Polish town in France, and I make these maybe once a year combinedI make mac and cheese like twice a monthAnd it's not like it's a price or ingredient thing, I have the right pasta and cheeses, but a blend of cheddar and Velveeta cuts right down to the feelsgood bone
>>21614239every restaurant in italy uses ithttps://www.youtube.com/watch?v=U4eaNqTbDDA&t=345
use a little bit of olive oil to toast the pepper, add your noodles and pasta water, turn off the heat, add one or two small knobs of cold butter, and then slowly sprinkle in your finely grated cheese, constantly mixing/tossing until you have a nice smooth sauceits very easy to do as long as you arent a complete moron, and dont bitch about using a small amount of butter, it hardly changes the flavor and makes it much easier to create a nice sauce
>>21613015>cacio e pepe
>>21613015Gricia masterrace though. >>21614955Filtered obese pleb 56%.
>>21615123>obesehmmm yes let me call you fat while I stuff my face with pasta, parmesan a guanciale
>>21615147Unlike you we aren't rolling balls of lard, must be the natural ingredients as opposed to the goyslop you're fed
>>21613015a good pepe is a rare pepe
>>21613015you can catch plenty of peepee down at the bus station bathroom, say hello to big ronnie for me
