cacio e pepe

>>8455266
water
100g spaghetti chitarra
black pepper whole berries
big pan
watch
https://www.youtube.com/watch?v=s9Kd-0FiICw

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>>8455266
>>8455415
>no cream

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>>8455500
The rule is NO CREAM ON PASTA.
For the creamy effect you must use cooking water.
All pasta recipes that involve pasta and cream are shitty, for plebs, and certainly not from italian tradition

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>>8455524
>All pasta recipes that involve pasta and cream are shitty, for plebs, and certainly not from italian tradition
Do americans actually believe this?

>>8455544
yes guy fieri told me and hes italian

>>8455524
shut up dumb Amerifat

>>8455500
Cacio e pepe doesn't use cream. It uses butter and pasta cooking water.

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>>8455563
>when you see an american try to cook

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can't resist

>>8455555
i'm italian and i can prove it!

Sono italiano e ho sentito joe bastianich doppiare se stesso nella versione americana di masterchef

>>8455544
he's right though, fettucine alfredo is made from an emulsification of parmesan, butter and pasta water.
spaghetti carbonara is an emulsification of guancaele fat (smoked, cured pork cheek, the meat is a bonus), pasta water, eggs and parmesan drowned in pepper

>>8455601
>emulsification

stop using words you don't understand

>>8455601
>emulsify
Look, we don't turn our cheese into plastic by processing it over here, so we actually add flavor and use cream.

>>8455617
whats complicated about suspending fluids including melted cheese in other fluids through motion?

>>8455624
>we don't turn our cheese into plastic by processing it over here
american fake 'cheese' is pretty plasticy
and no cream doesn't add flavour, it adds richness and a lot of needless calories

>>8455524

>The rule is NO CREAM ON PASTA.

there is no rule that you don't put cream on pasta. southern italians obviously won't really do it, but they sure as fuck use panna

>>8455266

King among quick pasta dishes, not least for the fact that you have all the ingredients to hand (unless you're some kind of weirdo).

>>8455642
Cream does add indeed a subtle sweetness to dishes from the dairy sugars.