Cacio e Pepe Pasta

This Italian pasta is beautiful in it's simplicity. It has an intense cheesy flavor that's comforting. The Romano is a strong tasting cheese, so if you want to make this with 100% Parmesan you can go for it! Traditionally there is no chicken but it definitely enhances the recipe and makes it more of a meal! I kept important notes in the directions, because it can be quite tricky to get the emulsification right with this sauce. The cheese can only melt well and turn into a rich sauce if the cheese is not too cold, and if the pasta water and pan are not too hot.

The link to the recipe with tutorial photos: https://docs.google.com/document/d/e/2PACX-1vTy1_GnbdFHaBSXfNekpo44LEUl8Ae3MP2lbhiCKmGGx2UDnuIVIBdaTmo4QxVf8A/pub

It's a google doc because I ran out of photo storage space on Wix. Enjoy!