I’m still working to perfect this recipe, but the real recipe tip is to be patient and be wary of heat when making cacio e pepe. And because I’m not using a paste, it takes a little extra time and technique.
I let all things cool before the cheese touches it — the toasted pepper, the pasta water, and the pasta. I find myself doing things off burner more than on burner when finishing the dish. Last thing you want is a stringy melty cheese mess.
by SundaySghettis