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Help with making cacio e pepe/fettucine alfredo!

joolseyc09 | Jan 30, 201212:01 PM

I know that cacio e pepe is supposed to be an easy dish, but for some reason, I can't seem to get it right. Very frustrating. Whenever I try, I always end up with a couple balls of melted cheese just sitting there among the pasta, not integrated or melted into the dish.

Pouring pasta water doesn't help at all; in fact, it seems to only encourage the cheese glob formation. I also have a similar problem with fettucine alfredo as well.

I do use good, freshly grated romano cheese and high-quality butter. Any suggestions would be appreciated!

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