Kim Milan's Cacio e Pepe
A traditional Roman pasta using a lukewarm water mixing technique and starch utilization to reduce cheese separation and clumping failures
Ingredients needed 1 servings
Recipe
Cooking tips
- If you add water that is too hot to the cheese, it will melt and separate into oil and clumps, so use lukewarm or warm water.
- If the sauce consistency is perfect, it will easily clump while eating, so it's key to keep it slightly thin when you turn off the heat.
Recommended for
- Those who have experienced failure with cacio e pepe due to cheese clumping or separating.
- Those who want to properly master an authentic Italian pasta that creates deep umami using only cheese and pepper.
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