what should i make for dinner?
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I’ve definitely messed it up a few times. But I must have made it 50+ times and it’s practically always perfect now. I think the advice to use a fine grater might be key? I use a lemon zester to get it really fine.
I also follow the advice of this recipe to put less than half of the water in to start with, then all the cheese, then add water bit by bit until I get the texture I want. Makes it less likely to add too much at once.
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I did some more research after failing many times and wrote it down. My reference was a diner in Soho, London, where I realised that I am doing it completely wrong. I agree with the grating, and I find heat extremely important.https://lindyrecipe.com/main/cacio-e-pepe-easiest-pasta-that-is-hard-to-master/ …
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Ah I misread your tweet as asking for advice. I’ll try the recipe above, cheers!
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Preheating a bowl with hot water to toss it in helped avoid the clumping mess that sometimes happens and agree on the fine grate
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Hm, which bowl? Do tell more. So you mix it in a separate bowl? I have seen this technique once by some Italian chap, but I guess I misunderstood and didn't preheat plate.
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