Food Lab Basics: POV Cacio e Pepe (Roman mac and cheese), in about 12 minutes.

Summary by Krater

Kenji Lopez-Alt demonstrates how to make cacio e pepe using a skillet and spaghetti or bucatini, explaining how pasta starch and water volume affect emulsification.

From the video

Answers: How do you make cacio e pepe in a skillet?

• Cacio e pepe recipe
• Pasta starch emulsification
• Skillet pasta cooking method
• Toasting black pepper in olive oil

Ingredients

• water
• kosher salt
• bucatini
• olive oil
• black pepper
• butter
• pecorino romano

What it concludes

• Cooking pasta in a skillet with a smaller volume of water creates a starchier pasta water that helps emulsify the sauce.
• Toasting crushed black pepper in olive oil infuses the oil and adds flavor to the pasta.
• Adding butter is not traditional for cacio e pepe, but it enriches the sauce and makes emulsification easier.