How to make Cacio e pepe out of anything

There are a million videos and recipes on cacio e pepe, but instead of just adding another to list, I'm going to show you how to breakdown cacio e pepe in basic cooking components which will allow you to transform those variables into any cuisine you want. I decided to make a completely unauthentic tex mex-ish version.

Cacio e pepe cooking components

1. Pasta or a noodle

2. Starchy water & cheese emulsion

3. Flavoring ingredient(s)

Tex Mex Cacio e Pepe

• 100 grams pasta - component 1

• 25 g grated cotija - component 2

• 25 g grated mexican manchego (substitute: Monterrey jack) - component 2

• 1 Fresno chile pepper - component 3

• Big pinch of Cumin Seeds (about 20-30 seeds) - component 3

Method

1. To start, set a pan over medium heat and toast the cumin seeds until fragrant about 1-2 minutes. Transfer to a mortar and pestle and lightly bash them up and set aside.

2. In the same pan, add 100 grams of pasta and fill water to submerge the pasta, no extra is necessary. Add a nice pinch of salt and stir for the first minute or so to avoid sticking. Once the pasta starts simmering set a timer for 8 minutes so it will be slightly undercooked. Stir occasionally while prepping the other ingredients.

3. Back at the prep table, grate 25 grams of cotija cheese and 25 grams of Mexican manchego and combine them into a bowl. Lastly, finely dice up the Fresno chile pepper then add that along with the toasted cumin seeds to the bowl of cheese.

4. Once the timer is up, instead of draining the pasta water, pour some of the starchy water into the cheese mixture bit by bit and stir until a cohesive cheese sauce forms.

5. If you still have a lot of water in the pan you can drain it off in the sink, but leave a little in and pour the cheese over top of the pasta. Stir and toss the pasta until well coated. Thin out the sauce if needed with a little water.

6. Add the pasta to a bowl with a maybe a little more cotija on top, maybe some cilantro, and enjoy.