I think my cacio e pepe MIGHT be starting to get there — what do you think?
I think my cacio e pepe MIGHT be starting to get there — what do you think?
by bz246
2 Comments
EmilyBlackXxx
I mean it looks good. Quite good.
But the proof is in the eating. How do you feel about the flavour?
360DegreeNinjaAttack
Youre doing a great job with the sauce. Seems like you nailed the hardest part.
I think what would make it look even more aesthetically appealing is if the pepper was even more coarsest grated. Take some peppercorns and mash them lightly in a mortar and pestle (or whatever, open the resistance way up on your mill). Even if you just sprinkle them on afterwards and don’t toast them in the pan, you’ll get some big style points.
Also, how would you feel about shaving a little bit of parm (really finely, with a microplane if you have one) on the pasta after you plate it?
2 Comments
I mean it looks good. Quite good.
But the proof is in the eating. How do you feel about the flavour?
Youre doing a great job with the sauce. Seems like you nailed the hardest part.
I think what would make it look even more aesthetically appealing is if the pepper was even more coarsest grated. Take some peppercorns and mash them lightly in a mortar and pestle (or whatever, open the resistance way up on your mill). Even if you just sprinkle them on afterwards and don’t toast them in the pan, you’ll get some big style points.
Also, how would you feel about shaving a little bit of parm (really finely, with a microplane if you have one) on the pasta after you plate it?