Why Your Cacio e Pepe Clump | Easy Hack For Smooth, Creamy, Perfectly Emulsified Sauce

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This is a foolproof Cacio e Pepe recipe for beginners. If you've ever had lumpy, stringy, cacio e pepe failures, this video will test out common causes for failures, and share easy hacks for success.
Does more expensive pasta make a difference? Should you spend more on the better cheese? Ever wondered, "Is my cacio e pepe failing because I didn't spend enough on the ingredients?" - maybe you could indulge on the good stuff, but we could also make the cheaper ingredients work! And shine!
With simple ingredients that will give the same authentic Roman pasta taste (no butter, no cream, no oil, just cheese & starchy water).
Recipe details: www.workdaygourmet.net/2020/10...
Wheat Starch: amzn.to/3kuS6Nn
00:00 Introduction
00:16 Common Failure (Lumpy, Unemulsified Cheese)
00:43 Slow Dried, Bronze Die Cut vs Teflon Cut
01:10 Starch Output Experiment & Comparison
01:49 Cheese Comparisons (Young Pecorino vs Aged)
02:30 Cheese Sauce from Box Grater vs Microplane
03:05 Wheat Starch Hack for Foolproof Smooth Sauce
04:39 Cheese Emulsification in Starch Water (in Real Time)
05:05 Corn starch vs Wheat starch
Ingredients:
4oz spaghetti
2oz pecorino, finely grated
1 tsp whole black pepper
1 tsp wheat starch
1 tbsp cold water
salt
cooking water
#cacioepepe
#cacioepepefail

Опубликовано:

1 июн 2024

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Комментарии : 34

@aq66666 3 года назад

I failed at this dish so many times before trying it with added starch! It's a life saver!!

@ThoughtsofSR Год назад

I botched this twice before coming across your video. Thank you so much! Now i can have delicious cacio e pepe at home!!

@user-in8sq1xq3w 3 года назад

I had exactly the plasticky mess problem so many times!

@sakisalfista620 2 года назад

After many failed attempts i managed to nail the recipe with the first time after seeing your video. You saved me from further frustration. Thank you 🙏🏼

@SEAN-kw9ek 3 года назад

Love this video and the experiments you carried out on the cheese and brand of pasta. I tried your technique and it worked perfectly! So thank you very much :) the only thing I differently was add the starch to the boiling pot of pasta water at the beginning, this eliminated the problem I experienced the first time of getting clumps of coagulated starch when added the wheat starch to the pan with the pepper in (but maybe I did something wrong). I also think part of the trick is to do what you suggest, and add the cheese paste to *boiling water*. This goes against traditional method advice but it works so much better for me then letting the water cool. Thanks again for the wheat starch advice' - I can now say I've mastered this dish! And thank you for being honest in showing you were having problems initially, a lot of RU-vid cooks like to pretend they do everything perfectly first time. :)

@workdaygourmet 3 года назад

Thank you so much for the detailed feedback!! I really appreciate it! I always wonder how things go when people try the recipes out, as every kitchen/stove is different. For the starch clumping issue, I think making the starch slurry thinner (with more cold water) & stirring while pouring might help. But since you figured out a way that works for you, no reason to change that! I think how much to let things cool depends on the heat retention of both the stove and the cookware. Adding things to a thin metal pan drops the temperature much faster than thicker or cast iron pan with more thermal mass. I think we often need to tweak traditions a little to adapt recipes to our own kitchen. I like experimenting, and figured the whole point of that is comparing the different results. Just did so many batches of caneles to test out what happens when I deviate from tradition. Hope there are more curious folks that also operates on "seeing is believing" :P

@jensole100 2 года назад

This was EXACLTY what i was looking for!!! I have tried 5 times to make Cacio e Pepe with some degree of stringyness or cheese clumping every time. This method will solve all my problems! Thanks

@workdaygourmet 2 года назад

I doubted my sanity for so long! I wondered how many others had the same issue with clumpy cheese. Glad this helps!

@shansra11 2 года назад

This was great, I can tell a lot of effort went into the video. I subscribed.

@albertharrison3945 Год назад

Thank you for this explanation and demonstration. Greatly appreciated 🙏

@venitastrong489 2 года назад

Perfect

@SpeedyThingGoIn4 3 года назад

Wow, so if the cheese doesn't emulsify, it'll make rubbery pieces? I wonder why... Anyways, thanks. It looks tasty!

@workdaygourmet 3 года назад

Thank you! This was the most memorable dish I've had in Rome! It was supposed to have the simplest ingredients, and it just doesn't taste the same with butter or cream added. Making the sauce with just the pasta water turned out to be quite a challenge for a while. I was thrilled to finally make a batch that tasted just like how I remembered!

@SpeedyThingGoIn4 3 года назад

@@workdaygourmet Sounds like a lovely adventure! I've never been to Italy, but I like the idea of few fresh parts combined with experience. I've been enjoying a book on no-knead bread by Jim Lahey that's got roots in that style, too. It's been fun to explore

@workdaygourmet 3 года назад

@@SpeedyThingGoIn4 found the book on amazon! can't wait to read up on it. I don't know when will it be safe to travel again, will be fun reading about other's experience and planning the next destination😁

@rxw5520 Год назад

Same technique Luciano Monosilio uses, he’s a Michelin star chef in Rome. I think he uses cornstarch for the same effect.

@kujo2499 2 года назад

I followed your instruction and never ever have the clumped cheese again. Thank you. By the way, how much salt do you put in 1 Liter of water? Is it salt 10g per 100g of pasta per 1 Liter of water?

@workdaygourmet 2 года назад

Glad your cheese issue is fixed! I like to almost oversalt mine, ~1 tablespoon/liter, which is too much if you're reducing pasta water to thicken, but not if you are adding your own starch and can dilute salty pasta water with plain hot water to taste. Salt absorption varies by cooking time, taste your pasta and adjust salt, then adjust the pasta water before using. This method is very flexible, no need to plan ahead.

@ethansmith3910 11 месяцев назад

How do you get the pasta water/cheese paste before cooking the pasta?

@jenijenjenjenjen 6 месяцев назад

Yeah, so frustrating to have clumps!

@nicolarusso 2 года назад

I also had the same problem. I cut the water used to boil the pasta by about half and no longer have this problem

@workdaygourmet 2 года назад

Half'ing the water works great with macaroni or rigatoni; I find less water difficult to work with for longer pasta, especially for larger portions

@jwadleigh1 2 года назад

Awesome video! I just tried to make it (before I saw your video) and when I add the pasta water to the bowl of cheese it already started clumping. Not sure what was wrong. I don’t get that creamy bowl of cheese when I add the pasta water. Any ideas?

@workdaygourmet 2 года назад

Try it with the added starch (as seen in video), a little goes a long way

@xu5949 2 года назад

我悟了，奥义是勾芡

@workdaygourmet 2 года назад

精辟！

@drsteele4749 Год назад

No wheat starch in the house? No corn starch? Just crack up two strands of noodles and powder it in a coffee grinder!

@smashthestateX 5 месяцев назад

can u save a stringy pasta? i hate the texture

@workdaygourmet 5 месяцев назад

Once the pasta is tossed in I don't know that it can be saved. If you're feeling frugal maybe you can blend the whole thing into some kind of batter?

@greyhoundruby 7 месяцев назад

It's funny, the first time I cooked this it turned our perfect. Second time was a disaster. I think the pan was too hot. I used the same cheese and pasta so I guess heat was the variable.

@workdaygourmet 7 месяцев назад

Yes, too much high heat makes cheese separate, it's best to use very low fire, or even just turn off the stove. With ample emulsifier tho, I notice there's more error room for heat variance. So a little starch slurry or sodium citrate can probably rescue a broken sauce