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This recipe from Andrew Rea (Binging with Babish) presents a modern, high-tech, and incredibly easy method for making Cacio e Pepe. By using a blender to create the cheese sauce, it eliminates the common problem of the emulsion breaking, resulting in a consistently creamy, smooth, and delicious pasta dish that is nearly impossible to mess up.
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Cook spaghetti in a small amount of salted water until al dente. → While pasta cooks, melt butter in a skillet with black pepper, and grate Pecorino and Parmesan cheeses into a blender. → Transfer cooked pasta to the skillet. Blend the cheeses with hot pasta water to create a smooth sauce. → Pour the sauce over the pasta and toss to combine thoroughly. → Serve immediately, garnished with more cheese and pepper.
Cook spaghetti in a small amount of salted water until al dente. → While pasta cooks, melt butter in a skillet with black pepper, and grate Pecorino and Parmesan cheeses into a blender. → Transfer cooked pasta to the skillet. Blend the cheeses with hot pasta water to create a smooth sauce. → Pour the sauce over the pasta and toss to combine thoroughly. → Serve immediately, garnished with more cheese and pepper.
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This blender method is a foolproof way to prevent the cheese sauce from breaking or clumping, a common challenge with traditional Cacio e Pepe.
Using less water to cook the pasta concentrates the starch, creating a more effective 'liquid gold' for emulsifying the sauce.
The combination of sharp Pecorino Romano and milder Parmesan creates a more balanced and nuanced cheese flavor.
If the pasta starts to get a bit clumpy after sitting, you can easily bring it back to life by stirring in a small splash of leftover hot pasta water.
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