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Cacio e Pepe Pasta

Also, I agree with not necessarily following the instructions on pasta packages - the good old taste test should be the way to go to dtermine whether it is 'al dente'

Apr 04, 2009
twocentssydney in Recipes

Cacio e Pepe Pasta

Some of you guys are questioning the amount of ingredients and the quality of them as well. I was in Italy last year, and had cacio e pepe on many occasions. I loved it. I tried emulating back home, here in Sydney. The recipe I chose, had I used top-quality ingredients, would have been the same as what I had in Italy. So, I definitely agree with the finest quality ingredients line of argument.. Thanks for the input people gave - I will not use any oil at all next time, and will try and heat the plates beforehand. I would not add anything else to it, just the black pepper and the cheese. I think the cheese is key. A cheap supermarket pecorino just won't cut it. No taste.

Apr 04, 2009
twocentssydney in Recipes