With locatelli pecorino romano.
this post was submitted on 01 Oct 2023
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What's your recipe/technique for this? Whenever I make it I can only ever succeed in clumping up the pecorino (although I have to use gluten free pasta which maybe contains less starch than regular pasta). Doesn't stop it from being very tasty but I want to be able to do it properly!
My wife and I had the same issue when we started out. We’ve solved it two different ways.
Option 1: Use 3 parts pecorino romano, 1 part parmesano, mix in a bowl and then slowly add to pasta while vigorously stirring (pasta should be very hot still to melt cheese)
Option 2 (my personal preference): Combine a bit of cacio y pepe recipe with a bit of carbonara recipe :)
Mix your cheese with egg (we use 3 eggs + 1 yolk, 3oz pecorino romano, 1oz parm) until it’s a slurry. Add pepper to the mixture. Then add to pasta and stir vigorously.
There’s the OG way of putting the hot pasta into a hollowed out cheese wheel, or for the majority of us.. use a microplane with a block of cheese to get thinner slices that melt easily
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I've noticed adding just a little olive oil to the grated cheese while you mash, before adding the pasta water seems to help the cheese from clumping. Especially if you're doing larger servings.