My strategy:
Toast the pepper in olive oil first
Add pasta and a good amount of cooking water. Cook for a bit.
Then remove from heat, wait a minute, add cheese. Stir like fuck. Back on the heat and add more cooking water. Keep stirring until cheese emulsifies. Add more water if it clumps.
The big mistake is you add the cheese when everything is too hot, and it will seize up instead of emulsifying into the sauce. So that seems like a good call.
One thing we’ve discovered over the years is that even a messed up C&P is still solid. But when you get it right and it’s just creamy…
I don’t know what’s in that bag but it ain’t cacio e pepe!! I see red, green flecks…C&P is just literally cheese and pepper. It’s a Roman dish…I wonder if they do something different in Tuscany??
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We should add to menu for 🐰⛷️ the weekend, but you’re def in charge 🤣
Toast the pepper in olive oil first
Add pasta and a good amount of cooking water. Cook for a bit.
Then remove from heat, wait a minute, add cheese. Stir like fuck. Back on the heat and add more cooking water. Keep stirring until cheese emulsifies. Add more water if it clumps.
I went with a similar route but also slightly cooling the pasta water before re-adding strategy
My kitchen is a mess
But somehow it worked
One thing we’ve discovered over the years is that even a messed up C&P is still solid. But when you get it right and it’s just creamy…
I took the water reserve when the pasta was like 2/3 done And was toasting the peps in a separate pan
So you might be right 😜
This I might not be able to accept