If you guys are going to try making cacio e pepe make sure to add the cheese and butter at the end once the pan is no longer screaming hot or else the butter and cheese will separate and you’ll end up with a greasy chunky sauce! That's why I turned the pan off first before finishing the sauce!
I love how the comments are blowing up about whether this is cacio e pepe or pasta Alfredo . Whichever it is, it's delicious, and the pasta water is key.
I also find it a good idea to let The cheese get to room temp first. Or at least not refrigerator cold.
I'm sure there's an Italian with a very strong opinion about how I should store my Parmesano and Romano, but I haven't bothered to look. The middle shelf of my fridge works. Mostly.
Traditional cacio e pepe uses pecorino and no butter. I used parm and butter here to demonstrate how pasta water emulsifies into a sauce. Same technique, different ingredients. Closer to a Roman Alfredo, maybe it’s a secret third pasta now 😂
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Thanks
If you guys are going to try making cacio e pepe make sure to add the cheese and butter at the end once the pan is no longer screaming hot or else the butter and cheese will separate and you’ll end up with a greasy chunky sauce! That's why I turned the pan off first before finishing the sauce!
Well well well… i’m subbing
As an Italian… I BEG you to gimme some
There are two ingredients in cacio e pepe which are cacio and pepe. No butter and ithe cheese must be Pecorino Romano
Its alfredo pasta, cacio e pepe is pecorino, pepper, pasta water (and pasta ofc)
Parm? In cacio e pepe?
Bro out here calling alfredo cacio e pepe
I love how the comments are blowing up about whether this is cacio e pepe or pasta Alfredo . Whichever it is, it's delicious, and the pasta water is key.
I also find it a good idea to let The cheese get to room temp first. Or at least not refrigerator cold.
I'm sure there's an Italian with a very strong opinion about how I should store my Parmesano and Romano, but I haven't bothered to look. The middle shelf of my fridge works. Mostly.
Simple? Its yhe hardest pasta dish
Traditional cacio e pepe uses pecorino and no butter. I used parm and butter here to demonstrate how pasta water emulsifies into a sauce. Same technique, different ingredients. Closer to a Roman Alfredo, maybe it’s a secret third pasta now 😂