A trick for smooth cacio e pepe
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Thanks to Made In for sponsoring! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link: https://madein.cc/0125-adamragusea
Hey Adam i would've loved to see what happens when the pan is too hot, if it's not that big of trouble, can you show what would happen next time? Awesome and simple recipe will try this weekend!!!
Called it Mac and cheese. Finishing move "Fra" Adam woke up and chose violence this day 😂😂😂
how the F is it macaroni and cheese when there is 0 amount of macaroni in the dish? ?? ? (?)
I had a thought: if the problem with home pasta water is a lack of starch from the noodles, why not add a little starch to the boiling water? Wouldn’t adding semolina flour straight to the boiling water add in more starch to make the pasta adhesive enough without the need to reduce the amount of boil water, thus obviating the need for constant stirring? It adds an ingredient but it saves time and burning and sticking risk.
Named measurements:
10inch stainless steel pan
For a portion of spaghetti:
Glass and a half of water (unspecified glass size)
Teeny little pinch of salt (if at all)
Adam's adaptations:
Quarter pound of spaghetti (later described as one big portion)
Half a carton of stock*
At least an ounce or 30g of finely grated hard cheese per portion
*unspecified carton size – after an image google search for "pacu foods organic chicken stock" it was determined that the product used in the video is "pacific foods organic chicken stock" which appears to be mostly available in 32oz (2lb)(907g) cartons, thus 16oz (1lb)(454g) of stock was used.
i love my saute pan for this
"but it doesnt need it, plenty smooth and creamy enough" YEAH but is it butter flavored
I have zero patience for cheese sauces and just use sodium citrate to prevent it from clumping in my caccio e pepe. 100% predictable result every time, no matter the starch level of the pasta.
The biggest "trick" is using actual Pecorino Romano and not substituting parm! Pecorino is much creamier and incorporates so much easier. Using parm is playing on hard mode. I have failed so many times with parm, but never with pecorino.
All props to Italians for inventing Italian cooking, but jesus christ they are so insufferable when it comes to "THAT IS NOT TRADITIONAL DO NOT CALL IT THAT". Meanwhile you have Chinese people eating Ice Cream with Xianglacui and doing southern US style crawfish boils with their Hotpot.
Will cheddar cheese work isntead of pecorino?
My Nonna made spaghetti aglio e olio rather than cacio e pepe as her go to, if I am to be honest I dont even think she ever made cacio e pepe for us great grand children.
Just add flour water.
I wonder if some day Unicorn will sponsor you for a pepper grinder…
Catch you a Pepe
I've seen Italian chefs doing similar risotto style boiling for single servings of cacio e pepe, so this isnt even breaking the rules. I would toast some pepper though- thats part of the classic flavor.
You can just add cornstarch to the sauce. High level Italian restaurants do the same. Scientifically there is no difference to reducing pasta water.
Clickbait title
you could also boil the water down after using pulling the pasta from it! the pasta starches will concentrate
Or mac and cheese is cacio e pepe.
i know a trick.. butter. you ad the butter in the end and let it soften into the pasta. do not cook it. this will make it mega.
I tried this method today, I don’t what “grainy” means but I think it looked like that
But most important about your ad spot that you didn't address is if it's compatible with induction cooktops