Thread 213709300

WAR FACE = ON

>>213709300 (OP)
>IS THAT PARMEGGIANO REGGIANO AND NOT PECORINO ROMANO
>PORCA MADONNA THAT’S NOT HOW WE MAKE IT IN ROMA

i have tried to make cacio e pepe 3 times and every time all the cheese sticks to the bottom of the pan
i followed videos of authentic italian chefs on youtube and i still fucked up this le simple 3 ingredients dish
i should be killed for being so useless
i kneel before italian gods

>>213709412
emulsification is not a noob thing
you’d be surprised how many shitty chefs screw it up

Someone tell Shitalians that caring about food is femine. You're acting like grandmothers.

>>213709359
Correct
>>213709412
I believe in you Swedebro, many Italians fail that step too. Bear in mind that cheese becomes stringy when the heat is too high, so let the pasta get a bit colder.
Add spoonfuls of "pasta water" (one by one until necessary) to create a creamier texture.

>>213709443
next time i will follow american recipes where they make the sauce with corn starch

>>213709443
It's not only that, it's that pecorino alone is a very stretchy cheese and it's easy to fuck it up if thr hrat is not just right.
Cacio e pepe is not an easy dish, many cheat by trying to add hot water to the cheese before dumping it in the pan.
It will also make you sick ir put yiu in a food come by how fat and ckal dense that shit is

>>213709412
It's a difficult dish, actually

>>213709518
i will keep trying
even a failed cacio e pepe is really tasty

>>213709412
this! and the one time i finally got it right it was underwhelming like all italian pasta

>>213709359
>Add spoonfuls of "pasta water" (one by one until necessary) to create a creamier texture.
This is the main thing that Non-Italians just do not get. That's why they put cream and shit into it like retards.

God could you just shut the fuck up please. Nobody gives a fuck about your retarded roman spaghetti. You should just be happy anyone bothered to make a recipe for it. Just shut the fuck up and quit acting like children.

>>213709300 (OP)
Cacio e pepe

>>213709676
come here so i can punch you in the throat

>>213709676
>youeuropeasants dont dare too cook nice food or whatever the walmart taco is chugged así

>>213710061
Nobody thinks of italy when they think of good food. It's France and Japan. People only go to olive garden because it's cheap

>>213710405
name 5 well known french foods

>>213710442
Achmed are you serious right now

>>213710405
>Italian food
>Olive Garden
kek do mutts really? Baked ziti and mozarella sticks aren’t Italian dishes. They’re as American as apple pie.

>>213709359
>THAT’S NOT HOW WE MAKE IT IN ROMA
As an Italian, people from Rome are an absolute pain to deal with, with an undeserved sense of superiority about everything. Meanwhile the city is drowining in garbage, the transport is broken, and the citizens just seem to be okay with everythign

>>213709412
>make cacio e pepe just fine
>mess up aglio e olio

>>213710405
>Nobody thinks of italy when they think of good food.
Is this retard serious?

>>213712265
What the fuck do you know you wiener chomping schnitzelnigger?

>>213709412
Mac and Cheese is better anyways

>>213712356
I’ve actually been to Italy multiple times, nigger.

>>213712349
Italian food is just carbs soaked in oil only literal boomers from the 1940s still think its classy everyone under 50 knows its slop

>>213712346
>>mess up aglio e olio
How

>>213712483
It's not about being classy, it's about keeping it simple and authentic.

>>213712537
I think I add too little oil

>>213712356
Half of out tourism sector is being propped up by Germans

>>213712647
Did you know that every year we have to dump hundreds of thousands of tons of imported Italian olive oil because you gypsy scam artists can't even be bothered to meet our bare minimum rock bottom standards

>>213709412
The limitation with trying restaurant-quality pasta dishes at home is that restaurants have water to boil their pasta that's used repeatedly throughout the day, building up large starch volumes. At home, you're only doing one batch of pasta, which barely accumulates the starch to help emulsify the sauce. You also have to carefully regulate temperatures.

>>213712740
>import shitty oil
>wtf why do we have to dump it
skill issue

>>213712406
Thank you for supporting the British food industry

>>213712740
Terroni zainichis' fault signoreeeeeee

Why is a germoid trying to insert itself into a conversation about italian oil scammers

>>213712346
>aglio e olio
how? did you brown the garlic or what?