Have you ever wanted to learn how to make a proper cacio e pepe? @frafoodlove is going to share her secrets with us 😃 Try it now in ASMR!
INGREDIENTS
400g of pasta
280g of pecorino romano dop cheese
Pepper to taste
Rules for a good cacio e pepe: the pecorino cheese should not be too seasoned, 12 months is fine. When we pour it on the pasta, it must not have a temperature higher than 140°F (60°C), otherwise the pecorino will form lumps.
Method: make a broth of mixed ground peppers, in which you will cook the pasta, if you use a commercial pasta you can do it from the beginning or half way through in water and half in a pan. Please do not salt the water. Prepare a thick pecorino paste, adding a little of lukewarm peppered water at a time, the consistency must be pasty. Add the pasta in the pan OUT OF THE FIRE, this way you will have a smooth and very good cream.
#giallozafferano #pasta #cacioepepe #asmr