Same Chef, Two Dishes: When Fine Grating Matters Less
Ogura mixes Parmigiano into raw egg for carbonara, where shred size decides whether it melts evenly. In his cacio e pepe, cheese is just grated over the top — so fineness matters far less.
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Explore 2 articles tagged “cheese”.
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Buy Pecorino as a Wedge: Why to Grate It Right Before Use
IngredientsOne Roman amatriciana uses 20g of Pecorino Romano DOP per 100g of pasta — the highest ratio we could confirm for the dish. Buying it as a wedge, in our view, keeps more of the aroma.