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!
I’ve noticed adding just a little olive oil to the grated cheese while you mash, before adding the pasta water seems to help the cheese from clumping. Especially if you’re doing larger servings.