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<blockquote data-quote="Tony" data-source="post: 171818" data-attributes="member: 1">Just made my second of the 4 classic roman dishes. A couple weeks ago, maybe last week, I made Carbonara, which was really good! Today, I made a more simple dish, Cacio e Pepe. And yea, I will be making this one again as well. Definitely make these with the old fashion pasta extruded through brass die's rather than the cheap stuff from Walmart which is extruded through Teflon die's. The brass die's create more texture on the surface of the pasta which puts more starch in the pasta water. On, speaking of the water, boil your pasta in a skillet, not a large pot. You want concentrated starch to help emulsify the oil and cheese. And, this is made with Olive Oil (Extra Virgin) and parmesan (actually, it's supposed to be made with Pecorino Romano, but I had parmesan. Works fine) and course black pepper, so it's pretty healthy... And yes, I had a small bowl lol. Although, I wanted a MUCH larger bowl...</blockquote>

[QUOTE="Tony, post: 171818, member: 1"] Just made my second of the 4 classic roman dishes. A couple weeks ago, maybe last week, I made Carbonara, which was really good! Today, I made a more simple dish, Cacio e Pepe. And yea, I will be making this one again as well. Definitely make these with the old fashion pasta extruded through brass die's rather than the cheap stuff from Walmart which is extruded through Teflon die's. The brass die's create more texture on the surface of the pasta which puts more starch in the pasta water. On, speaking of the water, boil your pasta in a skillet, not a large pot. You want concentrated starch to help emulsify the oil and cheese. And, this is made with Olive Oil (Extra Virgin) and parmesan (actually, it's supposed to be made with Pecorino Romano, but I had parmesan. Works fine) and course black pepper, so it's pretty healthy... And yes, I had a small bowl lol. Although, I wanted a MUCH larger bowl... [/QUOTE]

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