I used about 1/2 cup of Parmigiano instead of the usual 3/4 cup I typically use, this is about 230g of penne. I find when I use 3/4 cup it usually curdles a bit, 1/2 cup did not. I toasted fresh crushed black pepper with a bit of pasta water, added the penne with more water, and stirred the Parmigiano in. The texture was good but I felt like the cheese was a bit hard to taste, I didn’t add any additional salt though. Should cacio e pepe be/look cheesier? I see cacio e pepe where the cheese looks like cream but if I do that it just coagulates. This is my workaround.
by Bulky_Pop9456