Behold! The perfect pantry pasta is here.
, she relies on a few tablespoons of heavy cream to ensure that the cheese melts smoothly. It works well, but it also removes some of the convenience factor from the dish: Heavy cream is not a pantry staple in my home. I also find that heavy cream can dull the flavor a little bit.
. He's right. Switching to the smallest holes in a box grater or using a Microplane upped my success rate a great deal—the ground cheese gets heated more evenly and melts faster without clumping. It's still not 100% successful, though. Perhaps altering my process was the solution I needed. I found my solution by switching over to a two-pan method: Cook the pasta in one, then build the sauce in the second and add the pasta to it. With the lower heat of a second pan, it's easy to make a creamy sauce that doesn't clump or break, and, once the cheese is properly incorporated, you can then reheat the whole shebang without fear of the cheese clumping up.
I tried it out on my cacio e pepe, toasting black pepper in a little olive oil and butter in a separate skillet on the side . The flavor improvement was immediately noticeable, especially when I stacked it with more freshly ground pepper at the end, giving me both sweet and sharp flavors. In order to avoid accidentally browning the butter, I decided to keep it out of the skillet until after the pepper was toasted.
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