Cacio e pepe, a popular Roman pasta dish, traditionally made with just cheese and pepper, can be tricky to prepare due to emulsification challenges. This article reveals that adding cornstarch can drastically simplify the process. By integrating cornstarch with hot pasta water, it assists in binding the ingredients together, leading to a desirable smooth and creamy texture without clumping. It highlights the importance of using a small amount of cornstarch to enhance the dish without altering its classic flavor, providing practical advice for home cooks looking to perfect their cacio e pepe recipe.
When it comes time to make your sauce, you typically run the risk of your hot pasta water not quite mixing with your cheese, creating an inconsistent texture antithetical to Italy's smooth and silky cacio e pepe renditions.
Cornstarch works 'molte bene' in a classic Roman cacio e pepe because it seamlessly integrates your Pecorino Romano and prevents clumps from forming.
The addition of cornstarch...adheres to your other ingredients, replacing or upping the ante of starchy pasta water with the necessary amount of starch to bind the sauce together.
When making your next cacio e pepe, you have a few options for how, exactly, to incorporate cornstarch into your sauce.
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