I wanna roast you because its such a simple dish to fuck up. I cant taste an image though
justyouraverageman00
Only two ingredients..but not as easy as you think..
sirlupash
Cream looks fine tho, better dry than curdled
justyouraverageman00
Add more pecorino if it’s dry😋
Alaszrar
👍looks good!
lidijarrr
I think it looks really good!
Fruitndveg
Looks gorgeous that
dcdemirarslan
make a simple white stock and add more of that and cheese, that should help. you can use the cheese rind and white onions for the stock.
dog-yy
Instead of adding plain water, add the water the pasta was cooked in. The lovely juice. Looks good tho, congrats.
Comfortable-Law-8332
Dunno why people keep saying it’s only two ingredients when it’s actually 4 but it looks good you must have a huge cock.
calcifer73
I’m hungry
p.s. : I’m Italian, i often cook cacio e pepe, and yours seems well done.
_Gikkio_
bella!This makes a big difference:
1. Use pepper in high quality. DON’T GRATE IT. but crush it. 😉 2. Pecorino must be medium-aged. Too seasoned it would cover all the flavours, under seasoned it would be sticky and bland. 3. LA PASTA, with few ingredients, when you have to form that “cremina”(cream) in the sauce, always use BRONZE-DRAWN PASTA.I write it in Italian “pasta trafilata a bronzo “. This pasta releases much more starch than regular pasta.You notice it because it is ROUGH, and when you cook it the water becomes opaque, almost white.That’s the starch. 4. When you make the sauce, either sauté the pasta or cream it, adding 1 or 2 tablespoons of the starch-rich cooking water, the starch allows the sauce to thicken, giving it structure and greater density. And the “cremina” comes out.
Good job!
gbssn_10101
Great effort. Cacio e pepe is the most difficult of the roman pasta recipes. You should try with spaghetti or tonnarelli too.
13 Comments
I wanna roast you because its such a simple dish to fuck up. I cant taste an image though
Only two ingredients..but not as easy as you think..
Cream looks fine tho, better dry than curdled
Add more pecorino if it’s dry😋
👍looks good!
I think it looks really good!
Looks gorgeous that
make a simple white stock and add more of that and cheese, that should help. you can use the cheese rind and white onions for the stock.
Instead of adding plain water, add the water the pasta was cooked in. The lovely juice.
Looks good tho, congrats.
Dunno why people keep saying it’s only two ingredients when it’s actually 4 but it looks good you must have a huge cock.
I’m hungry
p.s. : I’m Italian, i often cook cacio e pepe, and yours seems well done.
bella!This makes a big difference:
1. Use pepper in high quality. DON’T GRATE IT. but crush it. 😉
2. Pecorino must be medium-aged. Too seasoned it would cover all the flavours, under seasoned it would be sticky and bland.
3. LA PASTA, with few ingredients, when you have to form that “cremina”(cream) in the sauce, always use BRONZE-DRAWN PASTA.I write it in Italian “pasta trafilata a bronzo “. This pasta releases much more starch than regular pasta.You notice it because it is ROUGH, and when you cook it the water becomes opaque, almost white.That’s the starch.
4. When you make the sauce, either sauté the pasta or cream it, adding 1 or 2 tablespoons of the starch-rich cooking water, the starch allows the sauce to thicken, giving it structure and greater density. And the “cremina” comes out.
Good job!
Great effort. Cacio e pepe is the most difficult of the roman pasta recipes. You should try with spaghetti or tonnarelli too.