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I only heard of Cacio e Pepe a few years ago, from videos on RU-vid, and only you and Stephen Cusato used the Pecorino Romano paste method. Only you showed finishing the pasta in pepper-infused water. My experiments have not been very successful, but I think this method is the one! Thank you!
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Only concern is that it’s probably not hot anymore with all of that waiting to cool down and then mixing and then plating. That’s really the biggest problem with this dish. There’s a trick to get around that though.
Ive made it twice first time came out very salty DONT SALT THE WATER the cheese is salty enough second time I added hot water to to the paste so third time I will perfect it
The problem with this technique is that you will not eat a warm pasta but a cold one.. 1 minute for the pasta to cool down is way way too much, 5 secs are enough. Thanks for the video and the infos!
I hope I'm not out of place by making a small suggestion. I'd toast whole peppercorns and _then_ grind them. There are two reasons for this. First, it'll help keep some of the flavor that might otherwise be lost during toasting. Second, if you get a strong whiff of toasting pepper you may cough your head off like I do.
Hi David, You make good points. We like to coarsely grind the pepper first to make sure as much surface area as possible is exposed for toasting to bring out the flavor. Coarsely ground pepper is a bit easier to control, and helps to avoid unexpectedly creating pepper gas.
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