Cacio e pepe with a cornstarch cheese emulsion
Ethan Chlebowski · ♥ 38K likes · 1.5M views · 17 min video
Read about cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 224 g bronze cut spaghetti
- 100 g Parm Reg
- 150 g Pecorino
- 15 g olive oil
- black peppercorns
- 10 g cornstarch
- 150 g water
- salt
Mix 150 grams of water with 10 grams of cornstarch until dissolved.
Pour into a pot over medium low heat and stir as it thickens, keeping it under a simmer and free of clumps, then take it off the heat; it should look viscous.
Put the grated Pecorino and Parmigiano in a container with the freshly cracked black pepper and 15 grams of olive oil.
Pour in the cooled cornstarch gel, mix with a fork, then blend with a hand blender to a stable thick emulsion.
- pasta water
To serve, add a couple of spoonfuls of pasta water and a couple of heaping spoonfuls of the cheese emulsion to a pan and mix.
Add the pasta, turn the heat to low and cream the two together; this sauce holds even brought up to a simmer.
Stress tested from 160F up to a rolling simmer without breaking; it holds to about 200F, though long enough at high heat will still thin and break it.