14 hours ago, Chris Hennes said:Is this the recipe you used?
https://www.kcet.org/food/meatless-monday-recipe-cacio-e-pepe
yeah - that's the one. Kinda disappointed about that ATK recipe just because it's supposed to be tested so it should work.
I don't think there is a relevant difference between Pecorino and Parmesano - unless the Pecorino has some kind of emulsifier in it that the Paresamno doesn't. But I'll try again with Pecorino. Maybe it'll come out different.
I think the best explanation might be that restaurants reuse the same pasta water thereby increasing the starch content wayyy more than the home kitchen cook.
But it would be nice to hear from a kitchen cook that dealt with similar problems and how they got around it.
happy halloween