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!
There’s the OG way of putting the hot pasta into a hollowed out cheese wheel, or for the majority of us… use a microplane with a block of cheese to get thinner slices that melt easily