Why traditional Cacio e Pepe is so hard to perfectly execute

By Ethan Chlebowski · 15 min

Ingredients

Instructions

1. Mix the cornstarch and water in a small saucepan until no clumps remain.
2. Heat over low, whisking, until just below a simmer (180°F/82°C), and the mixture starts to thicken.
3. Stir to remove any clumps, then turn off the heat and set aside.
4. Put the cheeses, olive oil and cracked black pepper in a blender or food processor and pulse once or twice.
5. Add all the reserved starch gel and blend until you have a thick, stable emulsion.
6. Cook the spaghetti in well-salted boiling water until just al dente or slightly underdone, and reserve a cup of the pasta water before draining.
7. In a second pan with the heat off, add 2 heaping spoonfuls of the sauce per serving with a splash of pasta water and mix.
8. Add the hot pasta, then gently heat over medium-low while tossing until creamy and coating every strand, adding sauce or pasta water as needed.
9. Serve immediately with grated pecorino and more black pepper.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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