How did you make it? In the US many recipes say to use butter. In Italy (as I understand it) that is not the case. However, the cheese consistency in Italy is very much part of the issue in the US as our cheese is different enough (in quality and or texture) that it becomes stringy when making cacio e pepe. For my part, I’ve tried it both ways and my cheese was stringy too BUT it was better flavor without the butter (who knew?).
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I’m drooling just looking at it! Can I teleport through the screen for a taste?
3 Comments
Oh my! Looks delicious
How did you make it? In the US many recipes say to use butter. In Italy (as I understand it) that is not the case. However, the cheese consistency in Italy is very much part of the issue in the US as our cheese is different enough (in quality and or texture) that it becomes stringy when making cacio e pepe. For my part, I’ve tried it both ways and my cheese was stringy too BUT it was better flavor without the butter (who knew?).
I’m drooling just looking at it! Can I teleport through the screen for a taste?