I've been trying to make cacio e pepe by whisking pecorino romano and pasta water until it reaches a consistency similar to heavy cream but the cheese always ends up clumping together even after more and more water. I've made sure the cheese was at room temperature and the water wasn't too hot(maybe 150f or 65c).
I suspected my grater was too big so I tried another method.
This time around, I only added enough pasta water to make a paste but the paste itself wasn't holding well and was not smooth like mashed potatoes. I currently don't have any rough surface pasta that releases a lot of starch when cooking either but I'm not sure if having a smooth paste is necessary. I still ended up with a really watery sauce.
It's a bit embarrassing but I've nearly wasted a pound of pecorino romano trying to make this dish. Is there anyone here who has successfully made a cream or paste and can tell me what I'm doing wrong? For reference, I'll link the recipe I'm trying to follow.
Thanks in advance!
Invite a friend to chime in on this discussion.Email a Friend
by Alli Hoff Kosik | When it comes to the best baking ingredients, they're not necessarily expensive or hard to find—or...
by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...
by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...