Now, the cornstarch part is not really needed if you know how to prepare the sauce (and use the right cheese and make it reach the right temperature). With that said, even if it would be considered a wrong Cacio e pepe (but i do respect your take in it, very pragmatic) , it still look very good and tasty. Bravo/a
4 Comments
This is how I make it –
Water 1L
Salt 2.5g
Pasta water for sauce 100g
Cornstarch 6g
Cold water to mix cornstarch 20g
Pecorino Romano 20g
Grana Padano 40g
Toasted Black Pepper 3g
Hand Blender on a turbo setting
Rigatoni 120g
Technique aside, that looks legit and awesome.
That looks very good and very delicious as well 🙂
Now, the cornstarch part is not really needed if you know how to prepare the sauce (and use the right cheese and make it reach the right temperature). With that said, even if it would be considered a wrong Cacio e pepe (but i do respect your take in it, very pragmatic) , it still look very good and tasty. Bravo/a