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  5. 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.

  6. 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.

  9. 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.

  10. 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.

  11. 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.

  17. 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.

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