Next time I make this, I will use more cheese, and more pepper. I greatly underestimated how much the cheese would disappear into the pasta water. The pasta is very good, al dente. The sauce was much easier to emulsify than the internet made it seem, but I need to work on my ratios for sure. More sauce per unit of pasta.
by Flint312
1 Comment
Nice, looks great for a first attempt since the sauce didn’t clump, but unless the picture is not helping here, you definitely need more pepper (or coarser ground). Well done, hope you used Pecorino Romano.