Cacio e pepe (The Easy Way) — Ethan
"When it comes to making cacio e pepe at home, the traditional 3 ingredient version is not the way to go (at least in my opinion). Instead this version makes a sauce ahead of time with the use of a cornstarch gel to stabilize the sauce and give you a greater chance of success were a perfectly creamy..."
INGREDIENTS
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100 grams of Parmigiano Reggiano
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150 grams of Pecorino Romano
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15 g Olive Oil
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Freshly Cracked Black Pepper
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10 g Corn Starch
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150 g Water
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224 grams (1/2 lb) of bronze cut spaghetti
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Salt for the pasta water
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Grated Pecorino for garnish
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Toasted Black Pepper for garnish
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