@@jeroenkuppens7626 this is published by Vogue Paris. You're the only dickhead not being able to activate subtitles and too stupid to get it just by watching...
Have attempted to make this dish, several times using different recipes and techniques, all have resulted in a clumpy, lumpy, though tasty dish. My daughter recommended this version, what a revelation. I'm still on a high from creating a perfect cacio e pepe. I've already forwarded this version to my friends. It was perfect
@@TheReagorBrothers I think the secret is cooking the pasta like a risotto. You cook it like 60% of the way in a big pot then transfer it to a pan where you can just keep it wet enough with pasta water from the big pot to keep cooking (like in the vid here). That way, there's enough starch concentrated in your pan for it the cheese "grab" onto as opposed to clumping. Fat such as butter and olive oil help the cheese avoid clumping but unfortunately this is not traditional. Every time I've skipped the "risotto" style cooking of the pasta , I've gotten instant gluey clumps at pathetically lukewarm pasta temperatures. On the other hand, I've seen several videos of Italian chefs being quite reckless with this dish and somehow still achieving miraculous results (not reducing pasta water like crazy, using very hot pasta, grating the cheese rather coarsely). This I can't wrap my head around!
@@TheReagorBrothers also the things he added were pecorino rinds, just for the flavor boost. These probably don't help the trickiness of cooking much. I imagine they might a help tiny bit though because they're obviously getting so hot that they turn gluey, which makes the cheese release it's fat. Fat helps the grated cheese emulsify so there's that. Definitely not a necessary step though
Here is the written step-by-step recipe that I've made for myself. Maybe it will help others as well. 100g spaghetti, 70g pecorino , 30g Parmezan, 8g Pepper, Salt Throw a pan on the fire to cook the pasta in Throw a good pinch of salt in the water Throw the pasta in hot seasoned water Throw pepper in pestle and mortar grinding to a variable grind (Bigger and smaller pieces of pepper) Throw 3/4 pepper in a pan with high sides (to be able to toss the pasta later on) Heat the paper without burning it Add 2 ladles of cooking liquid (optional add the rind of the cheese to the pan) Low heat for 3 minutes Finely grind the cheese 6 minutes after the pasta has cooked at it to the pan Treat the pasta like a risotto Add a ladle of starchy water and keep shaking the pasta Cook for 4 minutes more all while shaking from time to time Remove the rinds Toss the spaghetti, you should hear a slapping sound (if too liquidy cook down a bit more) (we are 1 minute away from the pasta being done) add 3/4th of the cheese bit by bit all while tossing constantly add again just a little starchy water Add 1/2 of the remaining cheese Take the spaghetti and plate it in a nest toss the rest of the cheese on top, *give it a taste and see if you add the last of the pepper He said to use 3/4th of the pepper, but he never says in the video when to use the other 1/4. I would think he adds it at the end: see * in my final step, but he never actually says anything about this.
Thanks for taking the time to write it down and posting. I forwarded your notes to friends who've been trying to make a perfect Cacio e Pepe for years!
Awesome to see what this chef has become coming from a pizzeria, in London to working with Gordon Ramsey in 1998 getting shouted at, and screamed and today he has his very own Michelin star
My family is from Montreal, I was born in Toronto. Never went into French immersion (to my utter shagrin), and didn't have the balls to take French in university. Whole family speaks French beautifully. Mine, well... not so much. At the very least, I was pretty happy with myself to have understood this almost word for word.
Most Michelin Starred Chefs overblow simple traditional Italian recipes with pretentious, pompous, bloated amounts of expensive ingredients and plush mise-en-place that need 5 sous-chef to finish properly. Chef Simone here demonstrate what a classic Italian dish is, very few basic ingredients cooked with razor sharp no-nonsense technique to bring out all the best flavors of already fantastic ingredients. Simple but not simple, to cook an "easy" pasta to perfection needs executing the details to a very high level. With no frills whatsoever, straight to the point, and a tasty scarpetta in it. But most of all, fully respecting the tradition, as a traditional dish owes to the culture of its taste in a way that is ancestral and cannot be rewritten. Kudos to the chef.
@@mikeschilling3933 Many top chefs use parmigiano to temper the bold taste of pecorino. Lemon zest is another ingredient that is occasionaly added in the same manner as a finishing salt. It is perfectly acceptable to break tradition if the result is a harmonius one. The problem with dishes like this is that the majority of "experts" do not have even a basic understanding of traditional method.
@@JuanRV73 no.. he speaks EXTREMELY clear for all ears ahaha what you mean is he doesn't sound like a french native speaker, which is exactly why he sounds EXTREMELY clear for all ears.
Sublime! Bravissimo e grazie mille! On pourrait croire que tout ça est facile mais pour réussir cette recette délicieuse aussi bien que ça il faut du talent et beaucoup de savoir faire. Tu es un vrai Maestro!
This comment fascinated me so I wanna ask something. I've always had a interest in watches but have never really learnt much at all about them so I'm assuming my question is gonna be laughable to you. But how did you tell not only the make but the exact watch from the side quick glances in this video. What were you looking for or identifying. Is it something you can explain or quiet instinctive where your brain picks up on subtle variations and you know. I ask this because I can't fathom it with watches but I'm really into bikes (Superbikes) , I can spot and name a bike from far in the distance from most angles including just their headlights at times from a distance and I can even tell at times what bike it is from the sound of its engine. This is something I didn't work towards but growing up being really into bikes it's a skill that one day when I heard a bike my mind would be like hay it's that and when it rode past it was that or I saw one from far and my mind was like hay it's that and when it came closer it was that. It's a skill I can't really explain or pass on because how do you explain the pitch of a engine or the subtle curve or materiality on a bike. Just wondering if it is similar.
He might have the 5168 cuz it's a little bigger (which is approx 35k), but if it's the original you can get one for 18 - 20k USD. Most single guys with a decent job in their mid-30s and working in a first-tier city could get one if they saved up for a year. But you're right, he is identified as a Michelin starred chef in the title so he must be a good chef as well:)
godlike, probably best cacio e pepe recipe i found online, i would skip the parm though, pecorino all the way. adding the rind into the pan during the risottare is genius!
Grazie mille per i spiegazioni. Basta provare adesso... No scherzo. Bello video. Preciso. Ed è vero ch'è tanta semplice, questa ricetta. Sembra semplice ma bisogna lavorarla ancora ed ancora. Grazie. Saluti.
Bravo, bravissimo ! C'est la meilleure technique et exécution que j'ai pu trouver... Comme quoi les choses 'simples' sont vraiment les plus compliquées...
Grazie! Con la sua ricetta mi è venuta al primo colpo! Ho fatto dei tentativi con le ricette piu canoniche, ma questa è una bomba! La cacio e pepe a casa non è impossibile ora 😁
This one turned out great! Failed on first attempt with another chef. I used Bucatini. Used the large saucier pan and flipped it and waited til it made that sound he was demonstrating. Then added the cheese slowly (off heat) while flipping to incorporate. Added just a little more pasta water as his seemed saucier. You need to use a big amount of cheese to get the right consistency. Now I know why people love this. Very simple to make once you nail the technique
I always struggle with C&P. Sometimes I get the consistency of the sauce just right, and sometimes it's a clumpy mess. Deceptively simple but when done right - my god... ❤️
Add pasta water when you have clumps. That's the trick. Also, add the cheese slowly, don't add it all at once. Add, mix, if you have clubs, add a bit of water, mix, then add more cheese. That's the trick.
Try making a pecorino "paste" instead of adding the pecorino directly into the pasta. Simply add in a small quantity of the pasta water to your grated pecorino romano and mix until it forms a solid; don't add too much water, you want it to be able to hold itself together. Also, wait a few moments for the pasta to cool off a bit once you take it out of the boiling water. A trick to make your cacio e pepe more creamy would be to boil your pasta in as little water as possible, increasing the starch content of the water. Hopefully this helps a bit. Buona fortuna!
All those people are wrong. The reason you get clumps is because the temperature is too high and it causes the cheese to melt and the water to split from the fat and that's the reason you only get it "sometimes" i can bet on it. The only way is to wait 30 seconds or more when you strain the pasta and you are good to go. Making a paste will surely help but if the temperature is too high it will be no good anyway
Allo Simone, j'ai déjà eu le plaisir d'échanger quelques fois avec toi déjà ;) De loin, Québec, j'ai regardé une bonne cinquantaine de reportages qui se déroulent dans ton pays d'adoption et je suis consterné... Je refais souvent, ce plat qui est pour le moins réconfortant! - On a besoin de ça ! Merci.
I'm usually cynical chefs that I see on youtube, but with this guys perfect French, he could be like "put poop in it" and I'd be like, "how many grams?"
Je viens de tester la recette et 8gr de poivre, c'est beauuuuucoup trop, j'avais la bouche en feu. La prochaine fois, je testerai avec moitié moins de poivre. Mais les pâtes étaient bonnes et la sauce bien crémeuse 😋
I was ready to see some stupidly bloated and uselessly complicated "reinvention" of a dish that needs no modifications because it's already freaking amazing. I am happy to see that he ACTUALLY made cacio&pepe.
Another way of doing it if you're struggling, watch Canale13 YT video. He's an Italian chef, can't get more authentic than that. Anyway, just after you add ladle of starchy water to the pepper, add a tiny bit to your bowl of grated pecorino and reggiano, use a silicone pastry scraper/spatula to knead or fold and push the cheese with the water until its homogeneous, doesn't matter how runny or dry it is but should roughly be a paste. After your pasta is added and infused with the pepper and water for a few minutes, take off the heat, spatula the paste into the pasta then use kitchen tongs if you have them. I don't so I use pasta tongs to stir and agitate the cheese paste in the pasta until it essentially dissolves into the water then hold the pan away from the stove to give you more room and and roll the pasta by doing what he does in the video. You can also do this method with carbonara. In a bowl grate the cheeses, crack the pepper, add the yolks. Don't add water though. Knead with the spatula until its a paste then add to your pasta and pancetta. This is also on Canale13 YT channel. Credit to Simone for using the correct ingredients, sticking to the Romano authentic recipe. The method varies per person and doesn't really matter too much.
Tom I have just tried to put the pasta water into a bowl with finely grated pecorino. And I got my usual result again. Only salty water with ugly cheese clumps. What was wrong? I have seen the cheese paste done so effortlessly I can not believe I have messed up again...
Was one of the top chefs at Gordon Ramsay Holdings for years (even head chef at Restaurant Gordon Ramsay for a few years). You can see him getting absolutely bollocked on numerous occasions by Ramsay on Boiling Point if you want!
This recipe has wayy too much pepper, 8g for 100g of spaghetti is a crazy amount. I put less than half that amount and it was still on the strong side. And the cheese is a lot too. I put the total 100g and it had a slight cheese pull to it lol I was really questioning whether my scale is broken but it seems a few others mentioned the black pepper being too much too. So I don’t know if I’m still missing something since this is a professional chef and there’s a lot of people saying it turned out great. I did grind the pepper very finely so I don’t know if that makes a huge difference, but yeah I’m very confused
Just made this and it came out sooooo fucking peppery my goodness. I don’t know man. Maybe it depends on the pepper or something, maybe we did something wrong, or maybe this guy is psychotic and wants it to taste very peppery. No clue. But mine didn’t taste cheesy AT ALL, just tasted like fucking pepper
![Spaguetti Carbonara by Chef Simone Zanoni [language: French]](/img/n.gif)
English title, Italian guy speaking french, me half thai, hotel trivago
Matthew Amelino HAHA 😂
he's such a dickhead for making an english title and then doesn't speak english.
No olive oil on top? I thought, that Italians put it on top of every dish
@@jeroenkuppens7626 this is published by Vogue Paris. You're the only dickhead not being able to activate subtitles and too stupid to get it just by watching...
@@jeroenkuppens7626 what about activating the subtitles (in English)?
Have attempted to make this dish, several times using different recipes and techniques, all have resulted in a clumpy, lumpy, though tasty dish. My daughter recommended this version, what a revelation. I'm still on a high from creating a perfect cacio e pepe. I've already forwarded this version to my friends. It was perfect
I’ve had the same problem with mine. What did he put in with the pepper and water? I noticed he took it out later.
@@TheReagorBrothers I think the secret is cooking the pasta like a risotto. You cook it like 60% of the way in a big pot then transfer it to a pan where you can just keep it wet enough with pasta water from the big pot to keep cooking (like in the vid here). That way, there's enough starch concentrated in your pan for it the cheese "grab" onto as opposed to clumping. Fat such as butter and olive oil help the cheese avoid clumping but unfortunately this is not traditional. Every time I've skipped the "risotto" style cooking of the pasta , I've gotten instant gluey clumps at pathetically lukewarm pasta temperatures.
On the other hand, I've seen several videos of Italian chefs being quite reckless with this dish and somehow still achieving miraculous results (not reducing pasta water like crazy, using very hot pasta, grating the cheese rather coarsely). This I can't wrap my head around!
@@TheReagorBrothers also the things he added were pecorino rinds, just for the flavor boost. These probably don't help the trickiness of cooking much. I imagine they might a help tiny bit though because they're obviously getting so hot that they turn gluey, which makes the cheese release it's fat. Fat helps the grated cheese emulsify so there's that. Definitely not a necessary step though
not with me, still clumpy
Im Italian, what you are missing is that you guys need to turn off the fire before adding the cheese
Sono romano. Finalmente una cacio e pepe fatta come Dio comanda. Bravo
Just made the best Cacio e Pepe I have ever eaten. Thank you very much Chef Zanoni.
Netflix: Are you still watching?
Me and somebody's daughter: 2:37
I see you
Doesn't make that much sense but seems like people like it anyway lol
Spare us your sick mind. Just trying to watch a cooking video ffs
@@randomuse623 Glosh glosh glosh glosh
😂
Here is the written step-by-step recipe that I've made for myself. Maybe it will help others as well.
100g spaghetti, 70g pecorino , 30g Parmezan, 8g Pepper, Salt
Throw a pan on the fire to cook the pasta in
Throw a good pinch of salt in the water
Throw the pasta in hot seasoned water
Throw pepper in pestle and mortar grinding to a variable grind (Bigger and smaller pieces of pepper)
Throw 3/4 pepper in a pan with high sides (to be able to toss the pasta later on)
Heat the paper without burning it
Add 2 ladles of cooking liquid
(optional add the rind of the cheese to the pan)
Low heat for 3 minutes
Finely grind the cheese
6 minutes after the pasta has cooked at it to the pan
Treat the pasta like a risotto
Add a ladle of starchy water and keep shaking the pasta
Cook for 4 minutes more all while shaking from time to time
Remove the rinds
Toss the spaghetti, you should hear a slapping sound (if too liquidy cook down a bit more)
(we are 1 minute away from the pasta being done)
add 3/4th of the cheese bit by bit all while tossing constantly
add again just a little starchy water
Add 1/2 of the remaining cheese
Take the spaghetti and plate it in a nest
toss the rest of the cheese on top, *give it a taste and see if you add the last of the pepper
He said to use 3/4th of the pepper, but he never says in the video when to use the other 1/4. I would think he adds it at the end:
see * in my final step, but he never actually says anything about this.
Thanks for taking the time to write it down and posting. I forwarded your notes to friends who've been trying to make a perfect Cacio e Pepe for years!
Thank you so much .
Thank you for clarifying about the pepper. I was so confused.
se chef est un phénomène 🙏🏻!! merci de l amour et votre gentillesse que vous partager dans vos recettes !!
Awesome to see what this chef has become coming from a pizzeria, in London to working with Gordon Ramsey in 1998 getting shouted at, and screamed and today he has his very own Michelin star
Hats off to you Sir. This is the best recipe for this dish, a very simple one. Yet, the level of execution here is something else! Mercy!
Simone Zanoni,un maestro della pasta e della cucina. Un ottimo insegnante con molta pedagogia e gentilezza.
Finally found a use for my French degree.
subtitle ftw
Actually if you live in Canada you get hired really quick
My family is from Montreal, I was born in Toronto. Never went into French immersion (to my utter shagrin), and didn't have the balls to take French in university. Whole family speaks French beautifully. Mine, well... not so much. At the very least, I was pretty happy with myself to have understood this almost word for word.
crazy i was thinking the same think watching the entire video
i know right... and my culinary training listening to a French chef teaching a class...
Most Michelin Starred Chefs overblow simple traditional Italian recipes with pretentious, pompous, bloated amounts of expensive ingredients and plush mise-en-place that need 5 sous-chef to finish properly.
Chef Simone here demonstrate what a classic Italian dish is, very few basic ingredients cooked with razor sharp no-nonsense technique to bring out all the best flavors of already fantastic ingredients. Simple but not simple, to cook an "easy" pasta to perfection needs executing the details to a very high level.
With no frills whatsoever, straight to the point, and a tasty scarpetta in it. But most of all, fully respecting the tradition, as a traditional dish owes to the culture of its taste in a way that is ancestral and cannot be rewritten. Kudos to the chef.
I mean, the pasta and cheeses he used looked pretty expensive to me.
A valid point, but a very traditional cacio e pepe would have only pecorino for the cheese. Parmesan is an unnecessary and untraditional addition.
@@mikeschilling3933 Many top chefs use parmigiano to temper the bold taste of pecorino. Lemon zest is another ingredient that is occasionaly added in the same manner as a finishing salt. It is perfectly acceptable to break tradition if the result is a harmonius one. The problem with dishes like this is that the majority of "experts" do not have even a basic understanding of traditional method.
I like the way he talks. Even though I'm not fluent in french I can basically understand what he's saying.
he does speak fairly clear for the untrained ear. I would literally love to talk to this guy just so i can get better listening skills.
No olive oil on top? I thought, that Italians put it on top of every dish
@@simonci5177 you'd be wrong; you may have seen it in pizza making, not in pasta dishes
@@JuanRV73 no.. he speaks EXTREMELY clear for all ears ahaha what you mean is he doesn't sound like a french native speaker, which is exactly why he sounds EXTREMELY clear for all ears.
@@simonci5177 depends very much on the region
Sublime! Bravissimo e grazie mille! On pourrait croire que tout ça est facile mais pour réussir cette recette délicieuse aussi bien que ça il faut du talent et beaucoup de savoir faire. Tu es un vrai Maestro!
Homeboy wearing an Aquanaut, must be a good chef
Wait, that thing is like a €90k watch isn't it?
This comment fascinated me so I wanna ask something. I've always had a interest in watches but have never really learnt much at all about them so I'm assuming my question is gonna be laughable to you. But how did you tell not only the make but the exact watch from the side quick glances in this video. What were you looking for or identifying. Is it something you can explain or quiet instinctive where your brain picks up on subtle variations and you know.
I ask this because I can't fathom it with watches but I'm really into bikes (Superbikes) , I can spot and name a bike from far in the distance from most angles including just their headlights at times from a distance and I can even tell at times what bike it is from the sound of its engine. This is something I didn't work towards but growing up being really into bikes it's a skill that one day when I heard a bike my mind would be like hay it's that and when it rode past it was that or I saw one from far and my mind was like hay it's that and when it came closer it was that. It's a skill I can't really explain or pass on because how do you explain the pitch of a engine or the subtle curve or materiality on a bike. Just wondering if it is similar.
Haha I know right! I thought I was the only one who noticed.
He might have the 5168 cuz it's a little bigger (which is approx 35k), but if it's the original you can get one for 18 - 20k USD. Most single guys with a decent job in their mid-30s and working in a first-tier city could get one if they saved up for a year. But you're right, he is identified as a Michelin starred chef in the title so he must be a good chef as well:)
If that's his house in Paris he's doing better than alright.
I remember when he was on Gordon Ramsey’s boiling point. That was filmed in 1998. Funny to see him 22 years later.
godlike, probably best cacio e pepe recipe i found online, i would skip the parm though, pecorino all the way. adding the rind into the pan during the risottare is genius!
Beautiful! Best looking cacio e pepe I've seen on youtube.
2:28 the sound of love! ❤️❤️❤️😍😍😍
This is by far the best version I've seen! Another level...
Hai perfettamente ragione , ho guardato tantissime ricette ma questa e davvero favolosa.🍜
Grazie mille per i spiegazioni. Basta provare adesso...
No scherzo.
Bello video. Preciso.
Ed è vero ch'è tanta semplice, questa ricetta. Sembra semplice ma bisogna lavorarla ancora ed ancora.
Grazie. Saluti.
I tried this at home... What a humbling experiene
Stabenn.... Bravo finalmente uno che sa quello che fa.... Anzi mi fai fatto venire fame... Complimenti 👍🇮🇹
Bravo, bravissimo ! C'est la meilleure technique et exécution que j'ai pu trouver... Comme quoi les choses 'simples' sont vraiment les plus compliquées...
Perfetta esecuzione e lo dico da romano 👏👏👏
Very nice to see the real French touch to Italian cooking.
Eh?
Excellent, heavenly: an authentic easy-made Italian classical pasta dish....
Grazie! Con la sua ricetta mi è venuta al primo colpo! Ho fatto dei tentativi con le ricette piu canoniche, ma questa è una bomba! La cacio e pepe a casa non è impossibile ora 😁
Italian at its best. Simple ingredients, exquisite technique.
8638marc exquisite flavor !
I have tried it ...its amaaaaaaazing ! Thank you Vogue
Thé best version. Grazie.
da romano ti voglio fare i complimenti veramente uno spettacolo😍 daje così🙌🏻🔝
This one turned out great! Failed on first attempt with another chef.
I used Bucatini. Used the large saucier pan and flipped it and waited til it made that sound he was demonstrating. Then added the cheese slowly (off heat) while flipping to incorporate. Added just a little more pasta water as his seemed saucier. You need to use a big amount of cheese to get the right consistency. Now I know why people love this. Very simple to make once you nail the technique
We just made it.
My mouth is on fire !!!🔥🔥🔥
Belíssimo e delicioso!! Obrigada!
Magnifique Chef. C'est délicieux les pâtes.
ah these Michelin starred guys....their technique and creativity is always impressive
THIS YOU CAN CALL CACIO AND PEPE. BEST RECIPE IN YOU TUBE.
IT IS ALSO THE BEST LOOKING IN YOU TUBE.
Cela a l'air délicieux! Je dois essayer cette recette, ainsi que toutes les autres recettes que vous avez partagées récemment.
attention, semble facile, mais il faut le tour de main romain … 😂
I made this dish. IT IS SO FREAKING GOOD. FIRE.
Made this rn. Absolutely god tier💘💘
Cacio e pepe a regola d'arte ❤️
vero !!!
Cacio e pepe con cacio e parmigiano....da romano non riesco ad accettarlo, ma la procedura è notevole. Bravo
Loved everything about this video! Recipe, Chef. Enchante’
I always struggle with C&P. Sometimes I get the consistency of the sauce just right, and sometimes it's a clumpy mess. Deceptively simple but when done right - my god... ❤️
Add pasta water when you have clumps. That's the trick. Also, add the cheese slowly, don't add it all at once. Add, mix, if you have clubs, add a bit of water, mix, then add more cheese. That's the trick.
Try making a pecorino "paste" instead of adding the pecorino directly into the pasta. Simply add in a small quantity of the pasta water to your grated pecorino romano and mix until it forms a solid; don't add too much water, you want it to be able to hold itself together. Also, wait a few moments for the pasta to cool off a bit once you take it out of the boiling water. A trick to make your cacio e pepe more creamy would be to boil your pasta in as little water as possible, increasing the starch content of the water. Hopefully this helps a bit. Buona fortuna!
@@elliottlovotti This I have to try, thank you!
When you add the cheese take it off the heat and sauté.
All those people are wrong.
The reason you get clumps is because the temperature is too high and it causes the cheese to melt and the water to split from the fat and that's the reason you only get it "sometimes" i can bet on it.
The only way is to wait 30 seconds or more when you strain the pasta and you are good to go.
Making a paste will surely help but if the temperature is too high it will be no good anyway
This looks incredible! Can't wait to try it!
Merveilleux! Ce chef est formidable
ta place a toi , C'EST DANS LA KOUISINE
Direi perfetto. L’idea delle croste di pecorino nell’acqua della salsa è strepitosa
Allo Simone, j'ai déjà eu le plaisir d'échanger quelques fois avec toi déjà ;)
De loin, Québec, j'ai regardé une bonne cinquantaine de reportages qui se déroulent dans ton pays d'adoption et je suis consterné...
Je refais souvent, ce plat qui est pour le moins réconfortant!
- On a besoin de ça !
Merci.
I'm usually cynical chefs that I see on youtube, but with this guys perfect French, he could be like "put poop in it" and I'd be like, "how many grams?"
And you didn't catch his thick Italian accent
@@fyodorkaramazov2136 but having an accent doesn't mean he doesn't speak great french.
He is head chef in one of Paris's best restaurants 😂
@@pijafinocchio Of course, but you better pick an Italian chef for an Italian recipe
th-cam.com/video/QjIedOgbIzQ/w-d-xo.html chicken curry
just a heads up for English translation, when he says "piano piano" in the CC it means "slowly"!
nice catch!
From the melted Cheese...
Love the kitchen,has the look of a restaurant kitchen but not out of place in a private home,strong ,masculine vibe.
Je viens de tester la recette et 8gr de poivre, c'est beauuuuucoup trop, j'avais la bouche en feu.
La prochaine fois, je testerai avec moitié moins de poivre.
Mais les pâtes étaient bonnes et la sauce bien crémeuse 😋
Testé 10g de poivre pour 500g de pâtes c méga trop déjà...
I was ready to see some stupidly bloated and uselessly complicated "reinvention" of a dish that needs no modifications because it's already freaking amazing.
I am happy to see that he ACTUALLY made cacio&pepe.
Another way of doing it if you're struggling, watch Canale13 YT video. He's an Italian chef, can't get more authentic than that.
Anyway, just after you add ladle of starchy water to the pepper, add a tiny bit to your bowl of grated pecorino and reggiano, use a silicone pastry scraper/spatula to knead or fold and push the cheese with the water until its homogeneous, doesn't matter how runny or dry it is but should roughly be a paste.
After your pasta is added and infused with the pepper and water for a few minutes, take off the heat, spatula the paste into the pasta then use kitchen tongs if you have them. I don't so I use pasta tongs to stir and agitate the cheese paste in the pasta until it essentially dissolves into the water then hold the pan away from the stove to give you more room and and roll the pasta by doing what he does in the video.
You can also do this method with carbonara. In a bowl grate the cheeses, crack the pepper, add the yolks. Don't add water though. Knead with the spatula until its a paste then add to your pasta and pancetta. This is also on Canale13 YT channel.
Credit to Simone for using the correct ingredients, sticking to the Romano authentic recipe.
The method varies per person and doesn't really matter too much.
Tom I have just tried to put the pasta water into a bowl with finely grated pecorino. And I got my usual result again. Only salty water with ugly cheese clumps. What was wrong? I have seen the cheese paste done so effortlessly I can not believe I have messed up again...
@@Xiongfxs I think maybe you added too much water all at once. Add several tablespoons and then gradually add more as required.
small wonder thank you. I really used a ladle. Spoon next time!
Mine came out quite good but I will reduce the salt if I make this again. Fresh ground pepper and quality Pecorino is key.
Amazing technique & simple recipe. Does anyone know who makes the saute pan? There’s no rivets!
J'adore ça !!!
I saw when 3/4 of the pepper was used but when / how is the last 1/4 used?
he snorted it
Excellent job!
Bellissimo!!!
Ah can anyone id that saute pan he is using? it's just what i've been looking for...
Très chouette recette merci chef
Grazzie mille simone
Excellent👍👏 🙏.
Magnifique cuisine! Ca donne envie d'y bosser :) Et les pates alors OMG
Mais quelle merveille !
complimenti , bravo
Je viens de le voir sur M6 à l'instant ! J'adore sa bonne humeur italienne ....
Chef Simone, c'est quoi cette poèle inox profonde? la marque et la taille? Merci, joyeux réveillon.
I’ve just made this recipe and out mouth is on fire 😂, very good tho
Beautiful Aquanaut Chef !
Nice Patek Aquanaut mate
Il mio nuovo chef preferito
C'est manifique!
beeeella cucina!!!
Géniaaaaal
Waouh, bravo chef 👍👍👍
Not sure what this guy was saying but he makes the meanest cacio de Pepe on the tubes
Nice vid...gorgeous kitchen! thanks for recipe
where can i get this pan from??
but really, where can i get it from?
what is that chefs pan he is using?? awesome... AND which pepper? thats like saying use cheese (which cheese?) ;-)
Bravo👏🏼
I’d just like to see a tour of that kitchen.
The man has a pizza oven in his own house...
Nice PP watch!
No olive oil on top? I thought, that Italians put it on top of every dish
this is perfect thank you
Est ce que le feu est encore allumé lorsque le chef ajoute le fromage??
Was one of the top chefs at Gordon Ramsay Holdings for years (even head chef at Restaurant Gordon Ramsay for a few years). You can see him getting absolutely bollocked on numerous occasions by Ramsay on Boiling Point if you want!
Anyone know what pan is he using?
Nice kitchen!
beautifully done
Where did the sauce come from??
Dumbest question ever but the final 1/4 of pepper is used for seasoning at the end?
Perfetta!
This recipe has wayy too much pepper, 8g for 100g of spaghetti is a crazy amount. I put less than half that amount and it was still on the strong side. And the cheese is a lot too. I put the total 100g and it had a slight cheese pull to it lol I was really questioning whether my scale is broken but it seems a few others mentioned the black pepper being too much too. So I don’t know if I’m still missing something since this is a professional chef and there’s a lot of people saying it turned out great. I did grind the pepper very finely so I don’t know if that makes a huge difference, but yeah I’m very confused
Just made this and it came out sooooo fucking peppery my goodness. I don’t know man. Maybe it depends on the pepper or something, maybe we did something wrong, or maybe this guy is psychotic and wants it to taste very peppery. No clue. But mine didn’t taste cheesy AT ALL, just tasted like fucking pepper
Absolutely! Just experienced this myself.
I used a super precise ground coffee scale which indicated 7.8 grams. It is not supposed to burn 🔥😂
Chouette !
We work together in Chelsea, was sommelier junior 2001
Anyone know which pan he using ? I NEED it.
I need it too
also need it
Best one I’ve seen loved it thanks 😉
Extraordinaire
anyone can tell me what kind of pans and pots hes using? ive been looking for something similar to this for a while now.
It's a sautépan he finishes the pasta in the rest are just regular pots
@@leonhardeuler7224 pretty sure he means the brand