I used about 1/2 cup of Parmigiano instead of the usual 3/4 cup I typically use, this is about 230g of penne. I find when I use 3/4 cup it usually curdles a bit, 1/2 cup did not. I toasted fresh crushed black pepper with a bit of pasta water, added the penne with more water, and stirred the Parmigiano in. The texture was good but I felt like the cheese was a bit hard to taste, I didn’t add any additional salt though. Should cacio e pepe be/look cheesier? I see cacio e pepe where the cheese looks like cream but if I do that it just coagulates. This is my workaround.
by Bulky_Pop9456
3 Comments
The volume is hard to understand because it varies with the grater. Weight is easier to compare.
I assume you are preparing pasta in bianco and you put some butter in there.
Unfortunately, the only test is tasting it. If you like it, that’s a good sign!
If you are trying cacio e pepe, you should use pecorino but no butter and no oil. Some starchy cooking water helps make the creamy sauce.
Parmigiano to taste. Similar to salt.
You have ti apply the teorem of parmigianogora and put some cheese