Fabios kitchen spaghetti cacio e pepe

Cacio e Pepe, what could be simpler? A traditional recipe from central Italy. It consists of noodles in a creamy blend of pecorino cheese, pepper, and starch-enriched water. But as any serious cook will tell you, a recipe with just three ingredients allows no margin for error. 

“A good cacio smacks you across the face with grassy heat and a coagulated richness; it’s a universally pleasing flavor, registering in our American brains like mac and cheese Italiano.” 

- Slate

For those who recognize that cooking is chemistry that you can eat, the key point in making cacio is finding a way to meld the cheese, a dairy-based fat, with a bit of water, which avoids fats at all costs, to create a creamy sauce. The mediator between the two is an emulsifier that loves both fat and water, allowing them to combine. 

Lately, one emulsifying hack found in restaurants, and even offered up by noted culinary