Cacio e pepe

Key points

• concentrate starch.
• coarse black pepper (ideally toasted)
• Temperature control is essential.
• 카쵸 에 페페에 XX을 넣으면 실패하지않습니다 - 기존의 방법과 새로운 방법까지 알려드릴게요
  • use more finely ground cheese or use hand to make cheese fine. Or use cornstarch and mixer to pre-made a stable sauce.

Recipes

• This Italian Pasta Dish Had A Tremendous Impact On Me… (Cacio e Peppe)) by Alex
• Cacio e Pepe: Original vs. Foolproof vs. Gourmet with Luciano Monosilio | Answering Babish by Italia Squisita
• Why traditional Cacio e Pepe is so hard to perfectly execute by Ethan Chlebowski
  • there’s s small temperature window (145-165F, 63-74C) that prevents the melting cheese from becoming stringly. To prevent this, we can use heated cornstarch mixture when making the sauce.