Made my "foolproof" way. Cooking the pasta in minimal water to maximize the starch content. The extra starchy water makes it much less likely that the cheese + water emulsion will separate. Honestly, it was just okay. It had a somewhat unpleasant tart flavor. Not sure where that came from. I used authentic Italian Pecorino Romano.
Not shown: I toasted the whole peppercorns, and then ground them in mortar + pestle.
by SmasherOfAjumma
6 Comments
peco can be a bit tart (i have friends who call it “footy”). can always use parm or a mix even tho it’s not “traditional”. this still looks great
Not enough pepper for me. I hardly ever see anyone posting cacio e pepe with the correct amount of pepper. The correct amount of pepper is exactly too much pepper.
Looks delicious
Bro had a whole 20 noodles 🤣
Looks perfectly correct. 👍🏼
my fave