The Classic Cacio e Pepe with a twist

➡️Spice Up Your Carbonara With This Easy Recipe: • Spice Up Your Carbonar...
✅Today's recipe is a twist of the classic Italian recipe Cacio e Pepe, mainly because instead of using Pecorino Romano we are making it with Parmesan Cheese (Parmigiano Reggiano).
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[@KitchenDraft]

➡Spice Up Your Carbonara With This Easy Recipe: ruclips.net/video/HeDhiKV1_cE/видео.html

[@loboyd691]

Hello @Kitchen Draft! Can you tell me what the difference is between parmigiano reggiano and just plain parmesan cheese from a triangle (not store boughten pre-shredded cheese)? Can you make cacio e pepe with basic parmesan cheese?

[@KitchenDraft]

Hi, sure! So I am not an expert in cheese, but it's almost like comparing original with counterfeit.
Are there good counterfeit cheeses that look and taste like Parmigiano Reggiano? Probably there are.
Parmigiano Reggiano is a high-quality, PDO (Protected Designation of Origin)-protected cheese with a rich heritage and strict production standards that result in a complex, flavourful product.
Other Parmesan-like cheeses can vary greatly in quality and flavor, often produced with fewer regulations and more industrial methods. When looking for authentic and superior Parmesan cheese, Parmigiano Reggiano is the gold standard.
Now the question is, could you make Cacio e Pepe with other cheeses?
I guess you could, but bare in mind that most of the simple recipe like this one, rely a lot on good quality ingredients in order to get a proper taste.
What I mean by this is that it will taste good or not based on the quality of those ingredients, in this case is the cheese.
There is another story about how maturated your Parmigiano Reggiano is, just FYI:
The differences between various maturations of Parmigiano Reggiano primarily lie in the intensity and complexity of flavour, as well as the texture.
Younger cheeses are milder and softer, suitable for versatile culinary uses, while older cheeses develop more complex, intense flavours and a harder, crumbly texture, ideal for pairing and grating.
I hope it helps and thanks for engaging. I hope to see you around :)

[@sharonbuzo5601]

What is the problem if my cheese melts in a melted ball way? Not in a paste way?? Is it the brand? Quality? I tried the Alfredo one and it failed because this happened as well.

[@KitchenDraft]

Hi Sharon, I use Parmigiano Reggiano, the best for this recipe.
It could be the quality of the cheese and once you add it to the pasta you need to constantly try mixing it in until it melts into a paste.

[@KitchenDraft]

I hope this helps, but if you have any other questions, just drop me a message 🙂

[@lyom3248]

That pan flip was legit

[@KitchenDraft]

I need to trademark it 😂 Thanks for watching