Cacio e pepe, Italy’s beloved pasta dish, is often thought to be a matter of skill and technique rather than science. However, researchers have discovered the secret to making the perfect cacio e pepe by understanding the role of starch in creating a creamy cheese sauce.
According to a new study, using powdered starch instead of relying on the starch from pasta water is key to achieving a smooth, clump-free sauce. The ideal ratio is 3% starch for every 100 grams of pecorino romano cheese. Measuring this out in advance and adding it to warm water creates a solution that can be blended with cheese.
To make the perfect cacio e pepe, start by cooking pasta al dente, then set aside. Prepare the starchy water by mixing powdered starch with warm water, followed by blending pecorino romano cheese into the mixture. Reheat the sauce slowly until it reaches serving temperature. Combine the cooked pasta and sauce, add black pepper to taste, and serve immediately.
While traditional cacio e pepe is a classic dish, there are ways to put a new spin on it. Some ideas include adding crushed red chile peppers or lemon zest for extra flavor, making a vegan version with nutritional yeast and cashew cream, or turning it into a grilled cheese by topping pasta with melted cheese.
By applying scientific principles to the preparation of cacio e pepe, home cooks can create a deliciously creamy and clump-free sauce that elevates this Italian staple to new heights.
Source: https://www.yahoo.com/lifestyle/the-perfect-cacio-e-pepe-it-comes-down-to-science-160053719.html