What You Need to Know
The technique involves heating the pecorino cheese and cream to a temperature of 80°C to 90°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are temperature, pH, and whisking speed.
This technique is unique in that it uses pecorino cheese to create a distinct flavor and aroma, commonly used in Italian dishes such as cacio e pepe.
Key Parameters
Equipment
copper potmicroplane graterbamboo whisk
Steps
- 1.
Cacio e Pepe (Rome, Italy): Primary emulsification method for sauce
- 2.
Gricia (Lazio, Italy): Base for guanciale-infused emulsion
- 3.
Pasta alla Zozzona (Rome, Italy): Combination emulsification with egg yolk
The Science
Primary Reaction
emulsification