With locatelli pecorino romano.
why does that look so good
What’s your recipe/technique for this? Whenever I make it I can only ever succeed in clumping up the pecorino (although I have to use gluten free pasta which maybe contains less starch than regular pasta). Doesn’t stop it from being very tasty but I want to be able to do it properly!
The gluten free pasta is likely it. I use a ton of pasta water when making these dishes and the cheese dissolves into the sauce.
Try mixing in a little potato starch slurry into the pasta water after the pasta is cooked and see if that helps.
Just want to put this out there in case anybody is struggling with the sauce breaking, use an immersion blender if you have one! You can google it, there are a few variations on how to do it, but it works like a charm!
