On Sun, 12 May 2013 07:56:21 -0700, sf > wrote:

>On Sun, 12 May 2013 06:22:02 -0700 (PDT), spamtrap1888
> 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