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.
- https://theshortli.st/recipes/cacioepepe