Boil spaghetti in a small amount of water in a frying pan. You won’t need to push the pasta down and you’ll have lovely starchy water to finish off your sauce — perfect for something like a carbonara!
Cacio e pepe is simple but not easy, although delicious when you nail the technique, and trust me, it’s all technique. It’s the holy union of spaghetti, cheese, black pepper, and maybe some butter or oil, with pasta water to bring it all together. I really think being able to nail a proper cacio e pepe will make you a better cook.
When I do it I’m going to use a long cold ferment. A few days long.
If you want to use it fresh you can peel and blanch it, or leave it in its skin and and put it in a hot dry pan like you do for some Mexican salsas. It will change the flavor though, you won’t have that garlic bite.
You can also try slicing it, since that breaks fewer cells.
It’s kind of a short-cut/fix to not having the best quality flour. Usually good Pizza flour should have a high protein percentage (I’ve heard values in the 13-15% range), but that’s really hard to find. My Pizza flour has 12%, my general purpose flour has 10%.
Vital Wheat Gluten is just the purified Protein from flour. It’s 80% Protein, so I add a bit to bump up my flour’s overall Protein content. The result is that the flour can absorb more moisture, and gets more stretchy and stable. Adding too much would probably make the dough tough and rubbery… but I’m kinda into that tbh. It would be interesting to see how much is too much 🤔
Ah ok! So it’s to assist in the formation of glutton.
These days I always buy my 00 flour online. If you’re in the US you should be able to buy cheap 00 off amazon or other online retailers. I always buy in bulk.
(good for grilled cheese too) when the cheese is melting, force some into the pan to sizzle and crisp up. You can even toss a handful of cheese directly into the pan. The idea is to get crispy cheese bits embedded into the tortilla and clinging to the edges.
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