With locatelli pecorino romano.
this post was submitted on 01 Oct 2023
321 points (99.4% liked)
FoodPorn
15757 readers
1 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
You're missing the main ingredient to make it creamy: cooking water.
You need to mix the cheese with one ladelful of water (picked when the pasta is almost ready so there's some gluten in it).
Then drain the pasta and stir it in the sauce.
If you don't do that there's pretty much no way to avoid clumps.
Exactly this. The cheese/pepper/water mix should have the density of thick yogurt, or peanut butter: in between so dense that will completely cling to your fork and so runny that will completely drip out of it.