Any advice on making Cacio e Pepe?

C

colleenmomof2

Well-known member
The method looks pretty straight forward but reviewers are having trouble with their cheese melting in the water-pepper sauce. In the Chowhound video I watched with Chef Jordan, executive chef at 10 Corso Como in NYC, the cheese was ground instead of shredded so I'm going to go back and grind the Pecorino I originally shredded. Grateful for any help. Making tomorrow night so I'll let you know how it goes smileys/wink.gif Colleenhttps://www.chowhound.com/videos/chow-to/cacio-pepe-recipe

 
I'm hedging this morning. The thick spaghetti I tried broke in to inch long bits

while in the water bath but still al dente. smileys/frown.gif Need to find a different pasta so may not get made for the kids to taste when they come to dinner tonight. Will update when I do make. Colleen

 
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