However, you can easily double the recipe to serve more. We developed this recipe for two as it makes for a incredibly impressive-yet budget-friendly-date night dinner when served with a simple green salad and a dry white wine. And finally, remember that pasta water is your best friend when it comes to making a silky smooth sauce. Grating the cheese (as opposed to shredding) or using a Microplane is also key, as this allows the cheese to melt quickly. Though not exactly typical in cacio e pepe, we found that incorporating olive oil makes emulsifying the delicate cheese sauce a far less finicky process. That said, while our method largely stays true to the iconic dish, one element might catch a traditionalist’s eye: olive oil. This foolproof method delivers the classic, crave worthy flavors and textures of cacio e pepe-strong peppery backbone (without verging towards too “hot”), earthy saltiness from the Pecorino cheese, and a luscious sauciness that will have you ready to lick the bowl.
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