LoneGanselCacio e pepe (Roman pasta with pepper and cheese)
RÅSSWhat’s your recipe/technique for this? Whenever I make it I can only ever succeed in clumping up the pecorino (although I have to use gluten free pasta which maybe contains less starch than regular pasta). Doesn’t stop it from being very tasty but I want to be able to do it properly!
The gluten free pasta is likely it. I use a ton of pasta water when making these dishes and the cheese disolves into the sauce.
Try mixing in a little potato starch slurry into the pasta water after the pasta is cooked and see if that helps.
Thank you for the comment! This was what I was trying to comment but couldn’t find the right words.
Starched pasta water is like a secret roux that underpins Italian pasta dishes. You can swap that starch for another, but skipping the starch entirely breaks the sauce.