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28 May 2026

Cacio e Pepe: pasta cooking water, the secret ingredient for a lump-free cream

The secret to a creamy Cacio e Pepe lies in a precise technical gesture: using the pasta cooking water to create a perfect cream. The starch released during cooking prevents lumps from forming by blocking the binding of cheese proteins. This traditional Roman recipe reveals how to transform three simple ingredients into an exceptional dish.

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Illustration image © TopTenPlay
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The Roman recipe for Cacio e Pepe pasta begins with…

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