Cacio e pepe for a crowd
Brian Lagerstrom · ♥ 16.6K likes · 620.9K views · 11 min video
Timestamp
Ingredients
Method
Techniques
- 4 quarts water
Bring about four quarts of water to a boil in a large deep pot.
Xanthan gum slurry, the crowd trick
- 100 g water
- xanthan gum
Put 100 grams of water in a high-sided container and, with the immersion blender spinning, sprinkle in the xanthan gum so it does not clump.
The slurry should feel just slightly slimy on the fingertips; three times the amount is far too viscous.
- salt
- 450 g pepe regate
Salt the boiling water with three strong grips and add one pound of pepe regate, stirring so it does not stick; cook about 10 minutes.
- 120 g extra virgin olive oil
- 8–10 g coarsely ground black pepper
Preheat a 10 inch saute pan over medium high, add the olive oil and the coarsely ground black pepper and fry 30 seconds to a minute to bloom it.
- 120 g chilled butter
Whisk in 60 grams of chilled butter, then the other 60, over medium low so the water does not evaporate and change the xanthan ratio.
- 150 g pasta water
Taste the pasta for doneness, pull 150 grams of pasta water, then drain and tip the noodles back into the Dutch oven.
Off heat, pour the butter sauce over the noodles, add the reserved pasta water and stir lively to loosen more starch.
- 120 g pecorino
Stir in the pecorino, using a little low heat underneath if it needs help melting.
- 60 g Parmigiano Reggiano
Stir in the grated Parmigiano Reggiano off heat until creamy and saucy.