can confirm immersion blending the cheese and water is the method to make perfect cacio e pepe every time. don't even bother trying to make it any other way.
Yum! One of my two favorites (the other is puttanesca:)) cacio e pepe is deceptive ‘cause it’s not as simple as it looks. Gotta be careful that it doesn’t get lumpy.
Spaghetti with olive oil, parmesan cheese, and pepper is enough for me... I'll sub a pack of ramen, depending on my pantry... Pasta water is a known starch thickening agent, which is why you save some...
Erm, the sound of love. Looks delicious!
can confirm immersion blending the cheese and water is the method to make perfect cacio e pepe every time. don't even bother trying to make it any other way.
That makes it even easier than a carbonara! I bought pecorino once to make pureed parsnips, and I haven't gone back to parm since then
Yum!
Yum! One of my two favorites (the other is puttanesca:)) cacio e pepe is deceptive ‘cause it’s not as simple as it looks. Gotta be careful that it doesn’t get lumpy.
That blender trick is the answer!
This was one of my late husband’s favorite pasta dishes. Despite that, I NEVER could get him to remember to save the pasta water.
No mention that Romano is SHEEP's cheese, which makes sense of the idea that this is a food that shepherd's would eat
Could we get the recipe(s) for the cacio e pepe shown in this segment? They look incredible.
Spaghetti with olive oil, parmesan cheese, and pepper is enough for me... I'll sub a pack of ramen, depending on my pantry...
Pasta water is a known starch thickening agent, which is why you save some...
Yummy😍😋🐽
I'm gonna make this!
Why would you choose the Chorus of Jewish Slaves as background music for a video about Roman pasta?