What You Need to Know
The technique involves slowly adding pecorino cheese to cream while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, whisking speed, and cheese addition rate.
This technique is unique to Italian cuisine and is used to create a variety of sauces, such as pecorino crema and pecorino aioli.
Key Parameters
Temperature
5°C
0°C - 10°C
Time
7 minutes
5 minutes - 10 minutes
Equipment
WhiskSaucepanCheeseclothMeasuring cupsMeasuring spoons
Steps
- 1.
Cacio e Pepe (Rome): Creates the signature creamy sauce without cream
- 2.
Pasta alla Gricia (Lazio): Forms the base for the guanciale-infused sauce
- 3.
Pecorino Fondue (Switzerland): Allows for stable emulsion with white wine
The Science
Primary Reaction
emulsification