Hi All!
Does this look too watery for a cacio e pepe? Made homemade spaghetti today so I thought I’d do up a quick cacio e pepe. The last time I made it, the sauce was too thick but it was tastier. This one might be a little too watery 🫠
by Efficient-Affect823
12 Comments
It doesn’t look „too watery“, it really looks quite good!
Just use less pasta water next time if you want a thicker sauce.
You’ll find that sweet spot in no time!
Yes It is, cacio e pepe in my opinion is the most difficult of the 3 traditional roman’s pasta, I haven’t find yet the right pecorino
I’m horrible and don’t measure anything, I found the easiest way to get a good consistency is to get almost enough water equal to the amount of cheese, start with a little to get it going then slowly add more until it’s creaming up then add just a wee bit more to get it saucy. So for like a cup of cheese start with a few small spoonfuls then add about half a ladle then go from there. It took me a while to crack it but finely grating the cheese before hand and putting it in the fridge to cool a bit and not sweat has helped.
Yep
I mean it is sat in a pool of water, not to be mean 😅
Keep your heat *ON* and add more pasta water than you think, then slowly add a shit ton of cheese. Idk why tf everyone says to turn ur heat off, pasta cools so quickly when tossing. Keep the heat on but just move your pan when you notice it getting too hot.
I would still demolish that, still looks really damn good
Also when boiling pasta use less water, you want your water starchy
Someone else on here said to add a bit of pasta water, a bit of cheese and repeat that process until u find the consistency you like, that actually sounds like a great idea
Thanks all for the tips!! Haha it is indeed a difficult dish to master
Add the pasta water after you’ve begun mixing the pasta with the paste and ensure you mix vigorously. If its too thick, when you add it in, do it by the freakin drop because you can always add more but you cant take out
Yes, but I think your recipe is fine. You can just try it again and let the pasta sit with the sauce for 5-10 minutes longer before plating
Yeah you want to reduce the pasta water a bit, so it is more concentrated with starch. This is more likely to happen the less pasta you are making. Using less water to cook the pasta in also helps increase the starchiness of the water.
I think that pasta you’re using, clumping up like that is not doing you favours.
It is too watery, but the positive here is that it isn’t clumpy. I honestly think you just need to use less pasta water. Let your pasta (especially if homemade) rest a little bit and then add the sauce and pasta water. I would still devour that dish but it’s an irritating one to master.