Thoughts on this? Is the plating exagerated? It s the 5th time i tried it and I finally managed to get it right (i hope).
by Wrong-Ambassador3253
2 Comments
Meancvar
It looks like it has cream or mornay on it, which is not tjr traditional cacio e pepe. Maybe quattro formaggi?
TheForestPrimeval
Would help to know what method you used. Just by looking, I think that a bit more uniformity to the sauce consistency would’ve been good. Maybe toss a bit more with the pasta water to make sure everything gets nicely emulsified and homogenized.
As for the plating, it’s a nice attempt! You can see what you were going for with the twirled nest. The flower is a nice touch to add some color to what is always going to be a biege dish. Maybe a chive blossom would be an even better fit?
Bottom line though we are talking about refinement, not a major retooling of how you cook. From here on out it’s all about lots of repetition and small tweaks as you go.
Thanks for sharing and hope you enjoyed your pasta 😁
2 Comments
It looks like it has cream or mornay on it, which is not tjr traditional cacio e pepe. Maybe quattro formaggi?
Would help to know what method you used. Just by looking, I think that a bit more uniformity to the sauce consistency would’ve been good. Maybe toss a bit more with the pasta water to make sure everything gets nicely emulsified and homogenized.
As for the plating, it’s a nice attempt! You can see what you were going for with the twirled nest. The flower is a nice touch to add some color to what is always going to be a biege dish. Maybe a chive blossom would be an even better fit?
Bottom line though we are talking about refinement, not a major retooling of how you cook. From here on out it’s all about lots of repetition and small tweaks as you go.
Thanks for sharing and hope you enjoyed your pasta 😁