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/ck/ - Food & Cooking

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File: 2.14 MB, 1512x2016, pecorino.jpg [View same] [iqdb] [saucenao] [google]
17804979 No.17804979 [Reply] [Original]

Any Italian fags or other cacio e pepe experts here? I'm trying to make it again, I've already watched probably all available online tutorials but I still mess it up.

I follow the classic recipe, so toast and grind peppercorns, add them to the cold pan, add some pasta water, add pasta, add finely grated pecorino and stir, but I still get clumps. Pecorino is as finely grated as possible. I start with a completely cold pan so it shouldn't be too hot, or do I need to wait a little bit to let it cool even further? Is the cheese pic rel legit or did I get scammed? What other mistakes am I making?

Any tips?

>> No.17805117

>>17804979
My favourite cacio e pepe is made with instant ramen through a recipe that isn't even Italian.
t. Italian

>> No.17805186

>>17805117
You sound American.

>> No.17805187

Watch the most recent episode of not another cooking show

>> No.17805222

>>17804979
don't heap your cheese in all at once, thats causing the clumping, let it incorporate over time and emulsify with pasta water

>> No.17805249

Try with this https://youtu.be/U4eaNqTbDDA

>> No.17805325

>>17804979
I reckon it's the pasta water that made it clump. Try doing it without.
Also your way of writing is very reddit. You should go the fuck back.

>> No.17805367

>>17805186
everyone sounds american on this godforsaken site

>> No.17805410
File: 7 KB, 250x241, pepe disappointed.jpg [View same] [iqdb] [saucenao] [google]
17805410

>>17804979
>makes a cacio e pepe thread
>doesn't include pepe

>> No.17805935

I made it once and it coated my mouth in a film of cheese. Was nasty as fuck

>> No.17806341
File: 30 KB, 600x600, 21d.jpg [View same] [iqdb] [saucenao] [google]
17806341

>>17804979

Not sure why you fuck it up, maybe what >>17805222 said.

The cheese looks legit tho, dont worry about that.

>> No.17806368

>>17804979
unless the pan is so fucking hot the cheese just instantly sticks to the bottom the only other reason it wouldn't create an emulsion is if your pecorino is made from cows milk. otherwise maybe you are running too cold, never had that problem myself I normally fuck it up with too much heat but try preheating the pan, I usually toast the peppers right before adding the water and cheese.

>> No.17807516

Most likely you're adding already boiling water together with the cheese, the heat makes it clump. You can either turn off the heat 1 minute before it has finished cooking or add it to a glass 1 minute before.

>> No.17807569

watch vincenzo's plate, as annoying as he is he finally helped me to crack that shit. sometimes everybody fails with cacio e pepe, don't worry

>> No.17807654

>>17807569
>vincenzo's plate

He fucking sucks and his recipe tastes bland as fuck. He doesn’t even realise you’re not meant to use metal utensils on non stick pans.

>>17804979
It took me awhile to get the hang of it but I think the main issue is making sure your pan isn’t too hot when adding in your pecorino. Add a little once things have cooled a bit, and stir like crazy to help emulsion. Repeat the process as you go and add extra pasta starch water as necessary.

If you’re still fucking it up at this point, next time you make it, add a bit of butter to your pan before adding in the pasta. It’ll help you with emulsification.

>> No.17807661

>>17805249
the video they refer to where babish fucks it up like eight times in a row is absolute gold
he literally does the same thing over and over and expects different result

>> No.17807917

>>17807661
Don't get me started on babish

>> No.17808137

>>17804979
what helped me not fucking up my cacio e pepe was making carbonara
the egg is literally cheating when it comes to making the liquid bind with the pasta water

once I did carbonara a few times and understood how the heat and the cheese and water etc. work together to bind into a sauce cacio e pepe was pretty easy