add in all NUMBER_TOKEN grams of the xanthan gum slurry that i just made and whisk to combine behind that in goes the first half of NUMBER_TOKEN grams of chilled butter or NUMBER_TOKEN grams and then i'll whisk that to combine stirring constantly to get that butter emulsified in with the water once that butter is all whisked in i'll add in another NUMBER_TOKEN grams of butter and whisk that in as well heat wise i'm rolling this over medium low heat because i don't want to evaporate too much water here if we over reduced this then the ratio of xanthan gum would change and it would be more concentrated and it would start to get weirdly thick so just keep that in mind after that's all whisked up you can see that the butter and the oil are fully emulsified into the water and i know that because it's opaque and i don't see any streaks of melted fat in there sitting on top i'll leave that on low heat and check back on the pasta over here it's been about NUMBER_TOKEN minutes so now i'm gonna give one of these noodles a quick taste for doneness they're soft but not too soft i think some people call that el dente that tastes great now before i drain this i'm going to pull out six ounces of my pasta water or roughly NUMBER_TOKEN grams from there i'm going to grab my pot drain off the pasta water and then flip the noodles back into the dutch oven back at the stove everything is off heat and now i'm going to pour my butter sauce over the noodles i'll scrape that down and then add in all NUMBER_TOKEN grams of my reserved pasta water from there i'll give everything a lively stir both to get things combined and to loosen up some more starch from the pasta itself after maybe a minute of stirring i'm going to grab my pecorino and add that in NUMBER_TOKEN grams of pecorino in total and again this was grated on my microplane spoon goes in and i'm going to start to get that melted into the sauce and now depending on how hot your pot is from the boiling period just like before it actually might be worth adding a little bit of low heat underneath the pot to facilitate that last little bit of melt keep an eye on it though if you do the last thing in is another NUMBER_TOKEN grams of cheese this time though it's grated parmigiano reggiano the real deal this is not traditional for straight up kachoi pepe but this is the b man's party version of this dish and i think the round nutty softness of parm here makes this version super comforting and crowd pleasing off heat i'll stir that parmesan in to melt alongside the pecorino and once things are looking creamy and saucy like this i'm going to take it off the stove so that we can take a closer look as you can see every noodle is generously coated and things are looking silky that's called an emulsion you guys of course before i call this done though i'm going to give it a quick taste for seasoning i'll give it a touch more salt and then a touch more cheese stir that in and then i'll taste again to confirm what we're all thinking yes that tastes quite sick personally i'm really excited
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