Pairs well with Cacio e Pepe for a Crowd
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Cacio e Pepe for a Crowd
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A classic Italian pasta dish, Cacio e Pepe, made with a twist to serve a crowd. Featuring the use of xanthan gum to achieve the perfect creamy texture.
00:25:00 total
Serves 6
medium
Pasta / Noodle Course
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Ingredients
- cold butter - 90g
- water - 100g
- xanthan gum - watch the video to see (secret ingredient)
- spaghetti - watch the video to see
- black pepper - to taste
- Pecorino cheese - watch the video to see
Instructions
- Prepare the base: Start by swirling 30g of cold butter in a pan. Add 100g of water.
- Add xanthan gum: Introduce xanthan gum as the secret ingredient and whisk in another 60g of butter.
- Cook the pasta: Boil the spaghetti as per package instructions and drain.
- Combine ingredients: Toss the cooked spaghetti with black pepper and Pecorino cheese in the pan. Add a bit of pasta water to help emulsify and create a creamy sauce.
- Achieve creaminess: Continue to toss the pasta over heat until the desired creaminess is achieved. The steam will help melt the cheese and thicken the sauce.
