How do you make perfectly creamy cacio e pepe for 3 people?

[Amy10223]

I tried to cook this yesterday as practice, and on Youtube the sauce recipe varies. Some people make t with water, and another chef in Rome does not use as much. Some make it with butter, others do not. Mine came out creamy but not as creamy as I'd like.

Also, I am making this for 3 people, so I don't see how all the pasta will fit in the pan for 3 people at once. I am thinking making Alfredo sauce is much easier. At least they won't be waiting, because the Caci and Pepe has to be eaten immediately hot, whereas the sauce for the Alfredo can stay warm unto it's time to combine it in a big pot.

So how do you make it without it being a disaster? Please share your recipes.

[AI Opinion]

For 3 people, use about 300 g spaghetti, 90–100 g finely grated Pecorino Romano, lots of freshly ground black pepper, and starchy pasta water.

Toast pepper in a pan with a splash of pasta water. Off heat, add undercooked pasta and more hot water. Away from direct heat, vigorously toss in the cheese, adding water little by little until glossy and creamy.

Use a wide sauté pan so the pasta folds, not piles. No butter needed. 🍝✨

[Friendlybro79]

To do it right and to do it authentically here's the correct recipe. I like this guys YouTube channel. He's all about how simple it is and how to do it the authentic way.

https://youtu.be/xZ0wKis2SzA?is=Dmd0xSpdv61CiUFY

[Friendlybro79]

No butter by the way. The recipe is actually in the name. Besides the pasta water and the pasta it's cacio e peppe cheese (pecorino Romano) and black pepper

[Amy10223]

Yes, there’s not supposed to be any butter st all. And the cheese is supposed to be peccorino Romano.

[Friendlybro79]

Yeah it's a really easy dish but it does take a little skill. It's easy to mess up. Vincenzo's recipe is easy to watch and understand. Good luck. Let us know how it came out.

[NathanDavis]

if my grandmother had wheels... then she would have been a bike

https://www.youtube.com/embed/tqIQ3g75IIg

[Amy10223]

Thank you!!

[NathanDavis]

I hope it helps... and I would insist too!

till you find the right way that works for you... after all, cooking is all about that

[Abbycado]

Did you save some of the pasta cooking water? That is how my mom makes hers so creamy.

[Amy10223]

Yes I did, and I followed instructions and stirred it wrought so it became creamy. But that was for one portion, me, and it was small. How does your Mom make it for many people, like 3 or 4? I also used a long and thick round pasta, called Buccatini.

[Abbycado]

That’s Th e same pasta she uses. I had to wait for her to text me the amounts.

For the sauce, it is:

8 tablespoons chilled butter, divided
6oz Grana Padano or Parmesan
3oz Pecorino Romano
3 teaspoons coarse ground pepper
She says she saves about a cup and a half of the pasta water and mixes in by eye until she thinks it’s right and then salts to taste.

This fed our family of four with just short of 16oz of pasta. Hope this helps.

[Amy10223]

Thank you and her kindly for waiting for her answer.

[Abbycado]

You’re so welcome!

[Bklynbadboy12]

I dont even know what that is

[Amy10223]

It’s thick round long pasta with Romano cheese and black pepper in it’s own cream sauce from the pasta water and the cheese.