Cacio e Pepe
This classic Roman pasta dish depends on the quality of the pecorino Romano, a salty, hard sheep's milk cheese. The addition of cornstarch allowed us to overcome the tendency of lower quality cheese to clump, but for flavor we still suggest looking for imported pecorino.
01In a large pot, bring 4 quarts of water to a boil. Meanwhile, in a large saucepan, whisk the water and cornstarch until smooth. Add the pecorino and stir until evenly moistened. Set the pan over medium-low and cook, whisking constantly, until the cheese melts and the mixture comes to a gentle simmer and thickens slightly, about 5 minutes. Remove from the heat and set aside.
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