this is the recipe for my sous vide spaghetti cacio e pepe.
for 1kg of grated cheese
700g of water
5g of peppercorns
5g of sodium citrate
toast and grind the pepper in a pan, mix water and cheese, add the pepper and vacuum pack.
cook sous vide 1 hour at 58 degrees Celsius, squeezing bag every 10 minutes to stir inside.
empty the contents into a container and blend, then leave to cool in the fridge. the sauce is ready, use it after draining the spaghetti with the heat off (two spoons per pasta).
this is an incredible method for obtaining a creamy and lump-free cacio e pepe. I garnish with a little lemon peel for a fresher variation.
by Flimsy_Inspector_735
2 Comments
Just my opinion, but I think we are well past the point where sous vide makes sense as a cooking method here.
Cacio e Pepe takes 10 minutes to make and just you’ve added emulsifying salts and a blender to the process.
what’s the point of SV here?