Kim Milan's Fonduta Cacio e Pepe
A creamy cacio e pepe that never splits, using a fonduta sauce made with cornstarch and Pecorino Romano cheese
Ingredients needed 2 servings
Recipe
Cooking tips
- Cornstarch activates above 83°C and must be heated sufficiently to develop a smooth, non-stodgy viscosity.
- The prepared fonduta sauce is best used within 2 days when refrigerated.
- If the sauce becomes too thick, you can easily adjust the consistency by adding a little warm water.
Recommended for
- Those who want to make a stable, creamy cacio e pepe sauce without fail.
- Those who want to quickly serve high-quality pasta when hosting guests or cooking in large quantities.
- Those who want to learn the know-how for a restaurant-style cheese fonduta sauce.
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