About melting pecorino romano for cacio e pepe

by Lucius9270 1 year ago

Hello all, 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...

Carbonara Day - April 6, 2019

Melanie Wong
by Melanie Wong 2 years ago

Gambero Rosso has announced the third annual edition of #CarbonaraDay for Saturday, April 6, 2019. What's your version of this iconic dish? Please post a photo here if you make it this weekend....

Pantry pastas

by akdad 3 years ago

I’ve never been to Rome, but in my experience I’m a fan of the classic Roman pasta dishes for worknight dinners. Cacio e Pepe, carbonara, etc. don’t have a reputable supplier for Guanciale, so ala ...

Italian Pecorino for Pasta all' Amatriciana

Melanie Wong
by Melanie Wong 5 years ago

I've been perfecting my pasta all'Amatriciana as part of the worldwide Virtual Sagra to honor and raise money for the Italian earthquake victims. http://www.chowhound.com/post/virtual-sagra-allama...

A Brooklyn family’s edible heirloom: a quarter wheel of cheese.

Melanie Wong
by Melanie Wong 5 years ago

" . . . We mark ourselves by what we choose of our past to shield from the churn of change. Much of this, whether an old building or historic landscape, is lasting and durable by definition. That s...

Parmigiano Reggiano v. Pecorino Romano

by sandrina 14 years ago

Parmigiano Reggiano seems to be the cheese of choice for grating over pasta, salads, etc. I much prefer the tanginess of Pecorino Romano instead, especially over pasta. Parmigiano has kind of a n...

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