creamy cacio e pepe

Hi everyone!

In order to achieve this creaminess I cook the pasta inside a pan and add boiling water gradually until the pasta is al dente. Don’t add too much water, you can adjust it after. This is crucial in order to achieve creaminess as the starch from the pasta is concentrated in the pan. After this I turn off the stove and put the pan on a cold surface to cool it down and avoid clumps of pecorino. It’s very important to mix the pasta constantly so that it reduces the temperature while adding pecorino romano gradually. You’ll need a lot of it btw. When it’s done add black pepper.

This is the best method I’ve ever tried because you avoid clumps of cheese and it’s sooo creamy.

by Affectionate_Toe_566