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Reply to "Best Cacio e Pepe "
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[quote=Anonymous][quote=Anonymous]I have had a really good one at Red Hen.[/quote] Yes, and at Aventino (same owner). I also think it is good at Sfoglinas. I’ve loved this dish for a long time and eaten it at a lot of restaurants and my own kitchen, and despite it being simple ingredients, it is often not well prepared and finicky to make. So much relies on getting temperature and timing juuuust right. For whomever asked about making it at home, a few tips are - buy high quality pecorino and finely grate it yourself, cook your pasta (I like to use bucatini) in less water than you usually would so that it is super starchy, and toss the pasta with starchy water, cheese and pepper off heat (I then will toss back in the pot to reheat once it is just right). [/quote]
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