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Thread: Help: Cacio e pepe

  1. #1
    spamtrap1888 Guest

    Default Help: Cacio e pepe

    I haven't made this for a while, and last night more cheese stuck to
    the bottom of the pot than to the pasta. Any tips for what is
    basically mac and cheese?

  2. #2
    Janet Bostwick Guest

    Default Re: Help: Cacio e pepe

    On Sun, 12 May 2013 06:22:02 -0700 (PDT), spamtrap1888
    <[email protected]> wrote:

    >I haven't made this for a while, and last night more cheese stuck to
    >the bottom of the pot than to the pasta. Any tips for what is
    >basically mac and cheese?


    What a shame. Not enough pasta water?

    Janet US

  3. #3
    sf Guest

    Default Re: Help: Cacio e pepe

    On Sun, 12 May 2013 06:22:02 -0700 (PDT), spamtrap1888
    <[email protected]> wrote:

    > I haven't made this for a while, and last night more cheese stuck to
    > the bottom of the pot than to the pasta. Any tips for what is
    > basically mac and cheese?


    This is the first time I've heard of Cacio e pepe and when I've ever
    done anything similar, I do it off the heat and just let the heat of
    the pasta melt the cheese and only added water if it got too gloppy.
    Since you had a name, I looked up a recipe which I see calls for
    butter (something I have never added). Maybe that's what you need if
    you're doing it over heat.
    <http://www.epicurious.com/recipes/food/views/Cacio-e-Pepe-365162>

    --
    Food is an important part of a balanced diet.

  4. #4
    [email protected] Guest

    Default Re: Help: Cacio e pepe

    On Sun, 12 May 2013 07:56:21 -0700, sf <[email protected]> wrote:

    >On Sun, 12 May 2013 06:22:02 -0700 (PDT), spamtrap1888
    ><[email protected]> wrote:
    >
    >> I haven't made this for a while, and last night more cheese stuck to
    >> the bottom of the pot than to the pasta. Any tips for what is
    >> basically mac and cheese?

    >
    >This is the first time I've heard of Cacio e pepe and when I've ever
    >done anything similar, I do it off the heat and just let the heat of
    >the pasta melt the cheese and only added water if it got too gloppy.
    >Since you had a name, I looked up a recipe which I see calls for
    >butter (something I have never added). Maybe that's what you need if
    >you're doing it over heat.
    >http://www.epicurious.com/recipes/food/views/Cacio-e-Pepe-365162>



    When Squeaks and I made it, the recipe didn't call for butter
    http://www.bonappetit.com/recipes/20...a_cacio_e_pepe

    Here's what we did. You'll have to filter through some of our boring
    escapades before the pasta shows up ;-)
    http://www.kokoscornerblog.com/mycor...h-squeaks.html

    or
    http://tinyurl.com/cdq78l8


    I think one of the problems might be that you made it in the pot, you
    should drain the pasta and use a large serving bowl. Put the pasta in
    the bowl and add the other ingredients in on top of it and toss, toss.
    Also, maybe not enough pasta water was used.

    koko
    --
    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com


  5. #5
    James Silverton Guest

    Default Re: Help: Cacio e pepe

    On 5/12/2013 5:24 PM, [email protected] wrote:
    > On Sun, 12 May 2013 07:56:21 -0700, sf <[email protected]> wrote:
    >
    >> On Sun, 12 May 2013 06:22:02 -0700 (PDT), spamtrap1888
    >> <[email protected]> wrote:
    >>
    >>> I haven't made this for a while, and last night more cheese stuck to
    >>> the bottom of the pot than to the pasta. Any tips for what is
    >>> basically mac and cheese?

    >>
    >> This is the first time I've heard of Cacio e pepe and when I've ever
    >> done anything similar, I do it off the heat and just let the heat of
    >> the pasta melt the cheese and only added water if it got too gloppy.
    >> Since you had a name, I looked up a recipe which I see calls for
    >> butter (something I have never added). Maybe that's what you need if
    >> you're doing it over heat.
    >> http://www.epicurious.com/recipes/food/views/Cacio-e-Pepe-365162>

    >
    >
    > When Squeaks and I made it, the recipe didn't call for butter
    > http://www.bonappetit.com/recipes/20...a_cacio_e_pepe
    >
    > Here's what we did. You'll have to filter through some of our boring
    > escapades before the pasta shows up ;-)
    > http://www.kokoscornerblog.com/mycor...h-squeaks.html
    >
    > or
    > http://tinyurl.com/cdq78l8
    >
    >
    > I think one of the problems might be that you made it in the pot, you
    > should drain the pasta and use a large serving bowl. Put the pasta in
    > the bowl and add the other ingredients in on top of it and toss, toss.
    > Also, maybe not enough pasta water was used.
    >



    Basically "cacio e pepe" is long pasta (like spaghetti) with butter,
    hard cheese and lots of fresh pepper; no milk or eggs or short pasta
    like mac and cheese (not knocking the latter.)


    --
    Jim Silverton (Potomac, MD)

    Extraneous "not." in Reply To.

  6. #6
    isw Guest

    Default Re: Help: Cacio e pepe

    In article
    <[email protected]>,
    spamtrap1888 <[email protected]> wrote:

    > I haven't made this for a while, and last night more cheese stuck to
    > the bottom of the pot than to the pasta. Any tips for what is
    > basically mac and cheese?


    Don't add the cheese and toss over heat.

    Isaac

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