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kd360 | Jul 29, 201908:23 AM     6

I recently went to a restaurant and had some outstanding Cacio e Pepe. Sitting at the kitchen counter I noticed that the chef had container of pre-prepared cheese and pepper. He add a few scoops of this to the pan along with a healthy amount of pasta water. He let this mixture boil for a while and then added the pasta. This is not how I learned how to make cacio e pepe but subsequently found out that this is, indeed, how many Roman chefs prepare this dish. I asked the chef what the ingredients were and he proudly stated: "Pecorino, Pepper and Pasta, that's it". The question I have is how to create the emulsified cheese mixture? It had the consistency of think peanut butter. Thanks!

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