macrocephalopod

omg our friends just sent me that book supposed to come today! I'll use it for sure

That one and “Ruhlman’s Twenty” are the two best cookbooks in existence imo.

Interesting. When I tried this recipe I wasn't so happy, or maybe I just did it wrong? In fact, I think its extremely hard to make cacio e pepe well, even if its only few ingredients. It's easy to get cheese clumpy if its too hot or too watery if its too much pasta water :/

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.

there’s a soho in london too? god it’s like everyone is so obsessed with new york