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Creamy Cacio e Pepe

The Creamiest Cacio e Pepe You've Ever (NO Clumps!)

Cacio e Pepe is just Cheese, Pepper, Pasta, and water and for something so seemingly simple, it's been perplexing home cooks everywhere for years with stringy clumpy cheese rather than insanely Lucious and creamy pasta which is what cacao e Pepe should be so I broke down the recipe into 5 easy steps to follow so that you never, ever suffer from clumpy cheese again. So if you’re ready to fix cacio e Pepe forever, then let's just jump right into it.





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Greetings from Piemonte, Italia. Another fine video, Steve. One trick I would suggest if you are going to grate your own cheese, before grating, put the cheese you are going to grate into the freezer for a few hours before grating it. This will do two things. Firstly, you will heat the cheese with friction as you grate it. This will release some of the tasty oils that give the cheese flavor and it will stick to the grater or evaporate rather than go into your dish. Secondly, the frozen cheese will grate more easily and be finer, lighter and fluffier that unfrozen, similar to powder-type snow. This will allow it to me quickly and completely with the least amount…

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