I love watching your videos not just because of the authentic recipes and education on quality food (I now buy slow-dried bronze-die-cut pasta whenever I can; I had no idea there was such a difference!), but I love watching someone who is so passionate about food. It's easy to see that for you, food isnt just something to eat, it's artwork meant to be enjoyed and respected, to try your best to make it as good-tasting and good-for-you as possible. When your eyes light up and you laugh with joy at good food, it's like a kid on Christmas morning. Never change, Vincenzo. The world needs more people like you to inspire passion and respect for food.
Thank you for noticing my passion for food! It truly is an art that should be respected and enjoyed. Keep trying new recipes and ingredients to enhance your culinary experience. 😊🍝
This is a great recipe. Putting the pasta water into the Pecorino first, to create the cream, is the best tip ever, makes it so much easier. I follow your recipe almost 100% (I like to crack my pepper with a pestle and mortar, but that's the only difference) and the dish is great every time.
I'm thrilled to hear that you found the pasta water tip helpful! 😄 It's great to know that you enjoy following the recipe and that it turns out great for you. Keep up the good work, and happy cooking!
Vincenzo, my friend, my wife loves Italian food. So far, with your recipes, happy wife, happy life! Thank you so much! This is very nice! She approves!
I am Italian. I've actually never had cacio e pepe until a recent birthday at an Italian restaurant. It was floating in oil or butter. I couldn't figure out which... but My. Oh. My. Can't wait to make this. Maybe if they're lucky I will go back there and show them your recipe 😂
This looks sooooooo good! Made cacio e pepe once before, but I got the temperature just a little bit too hot and the pecorino romano started to become stringy and the sauce split into chees strings and thin, watery cream, so now I know that the right temperature is key, and it's also very important with other dishes that use cheese and pasta water to form a cream (such as aglio, olio e peperoncino). I love love LOOOVE your cooking, this is the creamiest cacio e pepe I've seen anywhere. That sauce is amazing! Thank you, Vincenzo!
Oh, that looks so good. The cheese and the pasta along with Tones black pepper corns ground at making. You make me a Drool Fool for this dish. I am saving Eva's make for comparison. Thank You, Vincenzo
I have been cooking Cacio e Pepe for 3 years now, thanks in large part to Vincenzo and the fantastic chefs from Italia Squisita like Luciano Monosilio, and it's a guaranteed success: everyone keep asking for more! Grazie Vincenzo, e buonissimo!
I'm glad to hear that you're enjoying Cacio e Pepe, and thank you for mentioning some of my fellow Italian chefs. 🇮🇹 Keep exploring traditional Italian recipes and flavors!
Thank you for sharing your experience! I'm glad my new recipe worked well for you. 🤗 Let me know if there's anything else you'd like to see on my channel.
O my God, I've never seen a creamier more delicious looking Cacio E Pepe. It actually looks creamier than cream, for God sake. I'm going straight to the kitchen. I have Parmigiano Reggiano and Pecorino Romano, but I choose Pecorino, thank you for the inspiration my friend.
I like when you explain to us the types of pasta in every video of yours and in which recipe we can use them!! Simple and yummy recipe !!! Thank you once again, Vincenzo!!
I have tried to make a perfect cacio e pepe for over 3 years, it never worked out. Until today. Vincenzo, thank you so much for this recipe. It is soooooo good! ❤
@vincenzosplate Vincenzo, my friend, I tried your recipe, and followed exactly how you did it and my cheese clumped. The only difference I can see in my ingredients is I can only find pecorino romano in a wedge. So I had to grate it myself and it isn't nearly as fine as yours by a long shot. Could this be my problem? So heart braking to waste such good cheese.
A certain "royal" of internet pasta said to make the cheese mixture thin and so the first time I made it it wasn't creamy. The second time I made it I made the mixture thicker and it came out much better. The next time I make it, I will try it your way, Vincenzo! Looks like how I imagine it should be. Such a simple and amazing dish using my favorite cheese 💚💚
Such Simplicity, having watched this video, and so very clearly a Great Italian cooking with Passion, and that is the secret. Recipes cannot convey Passion
Thank you so much for your comment! I completely agree with you, cooking with passion is the key. It's not just about following a recipe, but really putting your heart into it ❤️.
La sua eccellenza Vincenzo è davvero al colmo della perfezione dei piatti semplici, un campione della culinaria Italiana inadulterata. Mia nonna m'a fatto inviarti un gran bacione ❤😘
my first try done, i have used same amount of cheese with about double amount of spagetti which result in no too creamy result, but god it was the best food i have ever prepared ! i am big amateur and i used to hate cooking couse i was always bad at it but your simple recipes makes me so happy, even when i make mistake like this to put too much spagetti, it was really really amazing food. thank you so much, i will improve next time :D
Bravo! Cooking is all about learning and experimenting. I'm thrilled you enjoyed it despite the little mishap. Keep exploring and refining your skills! 🇮🇹👨🍳😊
I used to love alfredo and would always use cream when making it, but since Ive started watching you I have fallen in love with dishes like this an pasta al burro I never use heavy cream anymore. Thanks for showing us a better way to cook.
I'm thrilled to hear that you've discovered a new way to cook without heavy cream! 🥛🚫 It's always exciting to explore different techniques and flavors. I hope you continue to enjoy trying out more of my recipes. Buon appetito!
@@vincenzosplate I am amazed, excited, and feel grateful to have you take the time to reply to your comments. It is special and personal and makes me like you all the more. You seem to be very much like the "fun uncle" that every family has, but maybe i just see that because its what i think of myself as lol
Vincenzo. I finally made your recipe last night. It was awesome, creamy and peppery. No pictures because I ate it while it was hot. However I did grate my knuckle with the pecorino. Lol😅😅😅
Thanks for checking out my recipe! Italian cuisine is all about simple, high-quality ingredients and traditional techniques. I'm glad you appreciate that. Can't wait for you to try it out! 🍝🇮🇹
I've been watching you, Vincenzo, for about 6 months. It blows my mind a dish can look and feel like that without butter, milk, or cream. That pasta water is amazing. It's the same with your risotto. No butter, milk, or cream.
Absolutely! Italian cuisine often relies on simple, natural ingredients and clever techniques like using pasta water or the starch from rice to create creamy textures without heavy creams or butter. It's all about the magic of the ingredients and the cooking process. Enjoy exploring these flavors! 🇮🇹👨🍳😊
I’ve tried to make cacio e pepe like 5 and everytime I kept getting clumps. I gave up for a year, stumbled across this video, thought I’d give it another go, and perfetto! Thank you! Also made your fettuccine alla boscaiola last weekend, also beautiful, thank you.
for me still did not work, I tried and failed at least 50 times :D I tried to change everything from the grater, temperature of the pan, putting water in the pecorino mix, more water less water, doesn't matter it always ends up the same: a ball of cheese wrapped around whatever utensil I am using to stir the spaghetti.
@hisdud3ness93 I just tried for the first time and got the same results. I'm so let down... idk if it's the consistency of the pecorino? I can only find it in a wedge and have to grate it myself. Only thing I can think is it isn't grated fine enough? I literally followed this recipe exactly and it clumped up.
@@bigmyked8479 it’s all about temperature management, I gave it a go on a gas stove and it worked much better, electric stove at my apartment is just not suited for this unfortunately.
@@bigmyked8479 you want to grate it as fine as possible and I think it also has to do with the heat you stir it in at. I found if it’s too hot it would clump very quickly
Your enthusiasm for Italian cuisine is infectious. I made (well, tried to make) authentic fettucine alfredo/al burro, and despite the imperfections my mom loved it, I gotta keep practicing. Now I really want to give this a go and see how it's different!
I'm thrilled to hear that my enthusiasm for Italian cuisine has inspired you! Practice makes perfect, and I'm sure your fettucine alfredo will be even better with time. Give it a try and discover the unique flavors. Buon appetito! 🍝😊
I completely underestimated how freaking good this taste, even tho I used too much water and less cheese than I needed. Still amazing flavor, just imagine when i get it right
I'm so glad to hear that you enjoyed the flavor of the cacio e pepe, even though you had some issues with the water and cheese ratio. It's always satisfying to create a delicious meal from scratch, and even small mistakes can be learning opportunities for next time. When you do get the water and cheese ratio right, I'm sure you'll be blown away by how much better it can taste. Cacio e pepe is a classic Roman dish with simple ingredients that can come together to create a truly amazing flavor.
This was amazing. I made my sauce a little on the thinner side. I just added more pasta water. It was amazing. So easy and maximum taste. Thank you. From Sydney.
Glad you loved it! 🍝👨🍳 Adjusting the sauce to your liking is perfect. Keep enjoying the flavors and happy cooking from Vincenzo's Plate in Sydney! 🇮🇹🇦🇺
Pasta water is indeed a versatile and valuable ingredient in many pasta dishes! This water is full of flavor and can be used in various ways to enhance the flavor and texture of pasta dishes.
Thank you so much Vincenzo!!! OMG that looks divine, and so simple! I want some NOW!!! 😄 I love how much you are enjoying eating in the video, it's so cute!
These last weeks I've cooking some of your recipes for my friends and they are all stunned. I love the combination of simplicity with top quality ingredients. This cacio e pepe looks super creamy and yummy! Lots Love from Athens, Greece
Thanks Vincenzo. Cacio e pepe is a really simple yet delicious dish that I make occasionally.The way you cook it in this video, how the steps are arranged, it looks even simpler, almost impossible to forget, bravo!
I'm thrilled that you enjoy the simplicity of my Cacio e Pepe recipe! It's definitely a dish that's hard to forget. Stay tuned for more delicious and easy-to-follow recipes! 🍝👨🍳
Your kind words mean a lot! 🥰 I'm thrilled to have your support and I'll keep bringing you delicious traditional Italian recipes. Stay tuned for more culinary adventures! 🍽️🇮🇹
In 1973 I when on a class trip to Rome, I was bored until we got to the Sistine Chaple and I looked up and was in awe. The other thing I developed a taste for good Italian cooking. I was18 in 73, I am 68 now I love good Italian - I am going to do this one tomorrow. Oh and I subscribed too.
What a wonderful memory! 🇮🇹 It's amazing how experiences like visiting the Sistine Chapel can shape our love for Italian culture and cuisine. I'm thrilled you're trying the recipe tomorrow. Enjoy cooking and exploring the flavors of Italy! 🍝👨🍳
Thank you, Vincenzo I made this tonight. Pretty happy with it. I think I needed to put a little more pasta water in the cheese/pepper mix. It didn’t have quite creamy sauce in the finished dish. I will tweak it. Even my wife loved it!
Vincenzo has gone from another cooking handle on TH-cam and Facebook I randomly discovered to the STANDARD of all Italian cooking recipes I see online or in books…NO CREAM! 😂 I love your channel and can’t wait for the cookbook in September!
Thanks for your support, I appreciate it 🙌🏻 It's important to me to stick to traditional Italian recipes and keep them authentic. Can't wait for you to try the cookbook! 🍝🍴
Thank you for showing me how to make a no-fail easy cacio e pepe. Really, I do appreciate your love and passion for these Italian dishes. They are always presented in a way that is easy to understand and easy to follow. And it worked every single time. Verry warm greetings from Hannover, Germany. Klaus.
Woah that's amazing, Cacio e Pepe sounds like an easy dish to make but still find it intimidating to make. i'm so proud yours was a success. Please, if you have pictures, do share them in our Facebook community. Keep on cooking!
This is quite different from the earlier method you showed for making cacio e pepe, I'm looking forward to trying this one! Well done, Chef Vincenzo, for continuing to learn and evolve your techniques, and bringing us along for the ride!
Thanks for noticing the difference in technique! Always striving to improve and evolve my recipes. Let me know how it turns out for you when you give it a try 🍝👨🍳
Glad you found the outro hilarious! 😄 It's even better when you have the delicious dish in front of you. Stay tuned for more entertaining outros in future videos. Enjoy your meal! 🍽️🎉
Bravo bravo! I love the tip of using the steam from the pasta pot. I learnt how to make cacio e pepe from your last video on it, and have been making it ever since, but I taught my mother to make it and she struggles to not make the cheese styringy, so this tip is excellent
Thanks for your comment! I'm glad you found the tip helpful. I'm sorry to hear your mother is struggling with the cheese. Keep practicing, and she'll get the hang of it. 👍
Ciao cugino! So happy to hear you're rediscovering Italian cooking thanks to my channel. 😊 Hope you keep enjoying my recipes! Greetings from Italy 🇮🇹🍝🍷
Thanks for sharing your experience in Rome! Roasted peppercorn definitely adds that extra flavor to the dish, hope you enjoy making it at home too 😊👨🍳🍽️
what a wonderful dish, will try this for sure, looks super delicious, thank you for sharing all the preciousness with us, since this makes me want to cook good food
Cant wait to make this soon for me i love pasta and italian food soooooooooooooooo much i never had cacio e pepe before perfect for my after office meals
I struggled AT FIRST with this recipe. I often found myself doing the cornstarch method. HOWEVER, a few things that is done in the video that I wasn't doing but once I did it made things easier: 1) Use the finest grater to make it a powder consistency for the cheese. I was using the micro plane at first and the cheese was not melting well. I ended up using a shark's tooth grater that is used for Wasabi and Daikon and have had good success with that. However, the finest teeth on a box grater should do it. 2) I used an aluminum wok, instead of a regular frypan/skillet. That extra room REALLY makes a difference when you're reducing the water and also mixing and tossing the pasta. Edit: I am sure the pan Vincenzo is using would be better as it looks to have a flatter bottom, but I am using what I already have.
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the cacio e pepe pasta looks very yummy I love eating pasta
Your recipes are fantastic, I enjoy making them for my family. Simple easy to follow,very tasty and very quick. Tonight I will made this one. I hope it turns out as good as yours.❤❤❤❤
That looks amazing!! Such a minimal of ingredients too. Sounds like creamy cheesy goodness to me. Definitely going to try it sometime. Thanks Vincenzo!!
Where was this last week when I tried to make Cacio e Pepe and wound up with a plate of pasta with big globs of parmesean mixed in lol. Can't wait to give this a shot!
Thank you for this video. I’m going to make this. I bought some pecorino reggiano a while back and I think this is the perfect recipe in which to use it. E ora si mangia
That's fantastic! 🤩 Using pecorino reggiano in this recipe will add a wonderful flavor. I can already imagine how delicious it's going to be. Buon appetito! 🍽️🇮🇹
I want my girl to look at me like Vincenzo looks at his pasta. 😂 Great recipe and nice tricks you showed us. Luckily here in south germany we have good Italian Supermarkts, I will get the ingredients tomorrow.
Lovely and simple is always the best, real flavour. I love the reasoning for using fresh pasta in this dish. I am not good at making fresh pasta, I would need tools, or forbid I would be making terrible cakey pasta. I do make a lovely Scottish scone though! I love your videos I love to learn from the best x
Thank you for sharing your thoughts and Scottish scone skills! 😄👍 Fresh pasta can be tricky, but with practice and the right tools, you'll be a pro in no time! Glad you enjoyed the video, keep learning from the best 😉🍝
I love how the best Italian recipes are always 4 ingredients or less!!!
This is what Italian food is all about!
Bonus: you don't need cream or cheese
Yeah and thar garbage have no energy inside.. just eat straight up flour
Yep. They are the kings and queens of simplicity in cooking. :). Love it.
@@marljiks992 Simple carbohydrates are, in fact, energy. What are you even talking about?
I love watching your videos not just because of the authentic recipes and education on quality food (I now buy slow-dried bronze-die-cut pasta whenever I can; I had no idea there was such a difference!), but I love watching someone who is so passionate about food. It's easy to see that for you, food isnt just something to eat, it's artwork meant to be enjoyed and respected, to try your best to make it as good-tasting and good-for-you as possible. When your eyes light up and you laugh with joy at good food, it's like a kid on Christmas morning. Never change, Vincenzo. The world needs more people like you to inspire passion and respect for food.
Thank you for noticing my passion for food! It truly is an art that should be respected and enjoyed. Keep trying new recipes and ingredients to enhance your culinary experience. 😊🍝
This looks 30 times better than the one you made three years ago. The sauce is thiiiick and pops off the plate. You've truly grown as a cook.
Thank you for noticing the improvement! I'm constantly striving to enhance my skills and deliver the best recipes. Your support means a lot! 🙌🍝
This is a great recipe. Putting the pasta water into the Pecorino first, to create the cream, is the best tip ever, makes it so much easier. I follow your recipe almost 100% (I like to crack my pepper with a pestle and mortar, but that's the only difference) and the dish is great every time.
I'm thrilled to hear that you found the pasta water tip helpful! 😄 It's great to know that you enjoy following the recipe and that it turns out great for you. Keep up the good work, and happy cooking!
+1 on the mortar and pestle. The pepper comes out so much more fragrant and the texture is much nicer.
It worked!!! I like how you emphasise to keep stirring the pasta the way you do when making risotto - that made all the difference. Thank u!
You're welcome! Stirring is key for that perfect creamy texture. Happy cooking! 🍝👨🍳
Vincenzo, my friend, my wife loves Italian food. So far, with your recipes, happy wife, happy life! Thank you so much! This is very nice! She approves!
Eccezionale! Happy to contribute to marital bliss through Italian cuisine! Saluti! 🇮🇹👨🍳👩❤️👨
I am Italian. I've actually never had cacio e pepe until a recent birthday at an Italian restaurant. It was floating in oil or butter. I couldn't figure out which... but My. Oh. My. Can't wait to make this. Maybe if they're lucky I will go back there and show them your recipe 😂
This looks sooooooo good!
Made cacio e pepe once before, but I got the temperature just a little bit too hot and the pecorino romano started to become stringy and the sauce split into chees strings and thin, watery cream, so now I know that the right temperature is key, and it's also very important with other dishes that use cheese and pasta water to form a cream (such as aglio, olio e peperoncino).
I love love LOOOVE your cooking, this is the creamiest cacio e pepe I've seen anywhere. That sauce is amazing! Thank you, Vincenzo!
The Best channel of Italian cuisine
Thank you, you’re super kind 🙏🏻 I appreciate!
Just in time, I was planning on cooking cacio e pepe today for dinner! Thank you Vincenzo! 🖤
Wow this is great 😍 let me know!
Me too hahaha what a coincidence
Oh, that looks so good. The cheese and the pasta along with Tones black pepper corns ground at making. You make me a Drool Fool for this dish.
I am saving Eva's make for comparison. Thank You, Vincenzo
Thanks for checking out my video! Hope you enjoy making the recipe and comparing it to Eva's version. 🍝🧀🌶️😋
I have been cooking Cacio e Pepe for 3 years now, thanks in large part to Vincenzo and the fantastic chefs from Italia Squisita like Luciano Monosilio, and it's a guaranteed success: everyone keep asking for more! Grazie Vincenzo, e buonissimo!
I'm glad to hear that you're enjoying Cacio e Pepe, and thank you for mentioning some of my fellow Italian chefs. 🇮🇹 Keep exploring traditional Italian recipes and flavors!
I tried it at once. Worked for me much better than the older recipe.
Thank you very much Vincenzo!
Thank you for sharing your experience! I'm glad my new recipe worked well for you. 🤗 Let me know if there's anything else you'd like to see on my channel.
O my God, I've never seen a creamier more delicious looking Cacio E Pepe. It actually looks creamier than cream, for God sake. I'm going straight to the kitchen. I have Parmigiano Reggiano and Pecorino Romano, but I choose Pecorino, thank you for the inspiration my friend.
So happy to hear that! 🤗 Let me know how it turns out with the Pecorino. Can't wait for you to try it! 🍴
I've tried making a io e pepe many times since my trip to Rome a year ago. This is my best result ever. Thank you!!!
Wow, what a compliment! I'm delighted to hear that your cacio e pepe turned out so well, bringing back those Rome memories.
Great explanation how to make cacio e pepe pasta. You are a great guy! Will follow all your instructions soon. Hope I succeed.
Thank you for your kind words! I'm confident you'll nail it. Enjoy the cooking process! 🇮🇹👨🍳😊
Your food is a thing of love and joy and I can't wait to have a go myself. Viva Italia! 🇮🇹🇮🇹🇮🇹
Thank you so much for your kind words! Italian food is all about passion and tradition. 🇮🇹🍝 I hope you enjoy making the recipes as much as I do!
I like when you explain to us the types of pasta in every video of yours and in which recipe we can use them!!
Simple and yummy recipe !!! Thank you once again, Vincenzo!!
Thanks for the feedback! It's great to know you find the pasta explanations helpful. Hope you continue to enjoy the recipes. 👨🍳🍝
I have tried to make a perfect cacio e pepe for over 3 years, it never worked out. Until today. Vincenzo, thank you so much for this recipe. It is soooooo good! ❤
That's fantastic to hear! 😃👍 I'm thrilled the recipe helped you make a delicious cacio e pepe. Keep up the great cooking! 🍝🇮🇹
@vincenzosplate Vincenzo, my friend, I tried your recipe, and followed exactly how you did it and my cheese clumped. The only difference I can see in my ingredients is I can only find pecorino romano in a wedge. So I had to grate it myself and it isn't nearly as fine as yours by a long shot. Could this be my problem? So heart braking to waste such good cheese.
A certain "royal" of internet pasta said to make the cheese mixture thin and so the first time I made it it wasn't creamy. The second time I made it I made the mixture thicker and it came out much better. The next time I make it, I will try it your way, Vincenzo! Looks like how I imagine it should be. Such a simple and amazing dish using my favorite cheese 💚💚
Dude's energy is unbelievably infectious. This is what cooking should feel like.
Thank you so much for your kind words! We're thrilled that you find our energy infectious. 😊👍
Such Simplicity, having watched this video, and so very clearly a Great Italian cooking with Passion, and that is the secret. Recipes cannot convey Passion
Thank you so much for your comment! I completely agree with you, cooking with passion is the key. It's not just about following a recipe, but really putting your heart into it ❤️.
La sua eccellenza Vincenzo è davvero al colmo della perfezione dei piatti semplici, un campione della culinaria Italiana inadulterata. Mia nonna m'a fatto inviarti un gran bacione ❤😘
Sono felicissimo di questo bel commento, grazie e spero che proverai a ripetere questo piatto. Un bacione a tua nonna da parte mia!!
my first try done, i have used same amount of cheese with about double amount of spagetti which result in no too creamy result, but god it was the best food i have ever prepared ! i am big amateur and i used to hate cooking couse i was always bad at it but your simple recipes makes me so happy, even when i make mistake like this to put too much spagetti, it was really really amazing food. thank you so much, i will improve next time :D
Bravo! Cooking is all about learning and experimenting. I'm thrilled you enjoyed it despite the little mishap. Keep exploring and refining your skills! 🇮🇹👨🍳😊
Finally!!!! So today's lunch will be Cacio e Pepe
Yayyy 😍 can’t wait for you to try this recipe 😋
First time on your channel, Vincenzo. Instantly love you! Thank you for sharing your passion. That dish looks so tasty!
Welcome aboard! 😄👋 Thrilled to have you here, sharing the love for authentic Italian flavors. Get ready for more delicious journeys ahead! 🇮🇹🍝
I used to love alfredo and would always use cream when making it, but since Ive started watching you I have fallen in love with dishes like this an pasta al burro I never use heavy cream anymore. Thanks for showing us a better way to cook.
I'm thrilled to hear that you've discovered a new way to cook without heavy cream! 🥛🚫 It's always exciting to explore different techniques and flavors. I hope you continue to enjoy trying out more of my recipes. Buon appetito!
@@vincenzosplate I am amazed, excited, and feel grateful to have you take the time to reply to your comments. It is special and personal and makes me like you all the more. You seem to be very much like the "fun uncle" that every family has, but maybe i just see that because its what i think of myself as lol
Every recipe this guy gives you is OMG . THANKS Vincenzo
Thank you so much! It means a lot to hear that you enjoy my recipes 😊 Have you tried any yet?
Vincenzo. I finally made your recipe last night. It was awesome, creamy and peppery. No pictures because I ate it while it was hot.
However I did grate my knuckle with the pecorino. Lol😅😅😅
Grazie! Sorry about your knuckle, but glad you enjoyed the dish! Next time, watch those fingers! 😅🇮🇹
Italian dishes are a prime example of “simplicity is key” 😂lol. I’ll definitely make this dish 🤍
Thanks for checking out my recipe! Italian cuisine is all about simple, high-quality ingredients and traditional techniques. I'm glad you appreciate that. Can't wait for you to try it out! 🍝🇮🇹
I've been watching you, Vincenzo, for about 6 months. It blows my mind a dish can look and feel like that without butter, milk, or cream. That pasta water is amazing. It's the same with your risotto. No butter, milk, or cream.
Absolutely! Italian cuisine often relies on simple, natural ingredients and clever techniques like using pasta water or the starch from rice to create creamy textures without heavy creams or butter. It's all about the magic of the ingredients and the cooking process. Enjoy exploring these flavors! 🇮🇹👨🍳😊
I like the idea of using the steam from the pot so the pan doesn’t get too hot. Pecorino and pepper! That says it all! 💕💕💕💕
Thanks for your comment! Love to hear your thoughts on the recipe 😄👨🍳🍝
I’ve tried to make cacio e pepe like 5 and everytime I kept getting clumps. I gave up for a year, stumbled across this video, thought I’d give it another go, and perfetto! Thank you!
Also made your fettuccine alla boscaiola last weekend, also beautiful, thank you.
for me still did not work, I tried and failed at least 50 times :D I tried to change everything from the grater, temperature of the pan, putting water in the pecorino mix, more water less water, doesn't matter it always ends up the same: a ball of cheese wrapped around whatever utensil I am using to stir the spaghetti.
@hisdud3ness93 I just tried for the first time and got the same results. I'm so let down... idk if it's the consistency of the pecorino? I can only find it in a wedge and have to grate it myself. Only thing I can think is it isn't grated fine enough? I literally followed this recipe exactly and it clumped up.
@@bigmyked8479 it’s all about temperature management, I gave it a go on a gas stove and it worked much better, electric stove at my apartment is just not suited for this unfortunately.
@@bigmyked8479 you want to grate it as fine as possible and I think it also has to do with the heat you stir it in at. I found if it’s too hot it would clump very quickly
Your enthusiasm for Italian cuisine is infectious. I made (well, tried to make) authentic fettucine alfredo/al burro, and despite the imperfections my mom loved it, I gotta keep practicing. Now I really want to give this a go and see how it's different!
I'm thrilled to hear that my enthusiasm for Italian cuisine has inspired you! Practice makes perfect, and I'm sure your fettucine alfredo will be even better with time. Give it a try and discover the unique flavors. Buon appetito! 🍝😊
I completely underestimated how freaking good this taste, even tho I used too much water and less cheese than I needed. Still amazing flavor, just imagine when i get it right
I'm so glad to hear that you enjoyed the flavor of the cacio e pepe, even though you had some issues with the water and cheese ratio. It's always satisfying to create a delicious meal from scratch, and even small mistakes can be learning opportunities for next time.
When you do get the water and cheese ratio right, I'm sure you'll be blown away by how much better it can taste. Cacio e pepe is a classic Roman dish with simple ingredients that can come together to create a truly amazing flavor.
Greetings from Japan! Great recipe and explanation. Thank you Vincenzo!
Delighted to share Italian cuisine with Japan! 🇮🇹🇯🇵
OMG 😮! I have been struggling to make cacio e pepe for so long, but after watching your way I maybe made the best cacio e Pepe EVER! I love you man! ❤
That's fantastic to hear! You nailed it! Much love right back to you! ❤️🇮🇹
Thank you for showing me how to make a no fail, easy cacio e pepe
Glad to hear it was a success! Hope you continue to enjoy cooking and experimenting with Italian recipes 🍝👨🍳
made it for supper it was delicious! Thanks for all the wonderful videos.
So glad to hear that you enjoyed it! Your support and feedback mean a lot to me. Stay tuned for more delicious recipes! 🍽️👨🍳
This was amazing. I made my sauce a little on the thinner side. I just added more pasta water. It was amazing. So easy and maximum taste. Thank you. From Sydney.
Glad you loved it! 🍝👨🍳 Adjusting the sauce to your liking is perfect. Keep enjoying the flavors and happy cooking from Vincenzo's Plate in Sydney! 🇮🇹🇦🇺
Who knew pasta water was such liquid gold 😊. I am starting with this recipe and moving to carbonara!
Pasta water is indeed a versatile and valuable ingredient in many pasta dishes! This water is full of flavor and can be used in various ways to enhance the flavor and texture of pasta dishes.
Thank you so much Vincenzo!!! OMG that looks divine, and so simple! I want some NOW!!! 😄 I love how much you are enjoying eating in the video, it's so cute!
Thanks for the love! I'm so glad you enjoyed the video and the recipe. Can't wait for you to try it out and let me know how it goes 😊👨🍳🇮🇹🍝
Thanks Vincenzo, I will be make this recipe this week! Thanks for sharing this recipe!!
I'm thrilled to hear that you'll be making this recipe soon! Let me know how it turns out 😉👨🍳
These last weeks I've cooking some of your recipes for my friends and they are all stunned. I love the combination of simplicity with top quality ingredients. This cacio e pepe looks super creamy and yummy! Lots Love from Athens, Greece
Thanks Vincenzo. Cacio e pepe is a really simple yet delicious dish that I make occasionally.The way you cook it in this video, how the steps are arranged, it looks even simpler, almost impossible to forget, bravo!
I'm thrilled that you enjoy the simplicity of my Cacio e Pepe recipe! It's definitely a dish that's hard to forget. Stay tuned for more delicious and easy-to-follow recipes! 🍝👨🍳
Wow 🤩 this looks so tasty! For sure I'll try it. Thank you Vincenzo
Thanks for your support, really appreciate it! Hope you enjoy making and eating this dish 😊👨🍳
I've cooked both versions, and this is much better. Such a great recipe 😋
The Best Chef in the universe!!!
Your kind words mean a lot! 🥰 I'm thrilled to have your support and I'll keep bringing you delicious traditional Italian recipes. Stay tuned for more culinary adventures! 🍽️🇮🇹
This recipe looks soooo easy an good, can't wait to try it. Vincenzo you really changed the way I buy my pasta and how I cook my food
Thanks for sharing! Hope you enjoy making it 🍝👨🍳
Made this for dinner for my partner and it was mind blowing. Thanks a lot!
You're welcome! Delighted it was a hit! Buon appetito! 🇮🇹🍝😊
I think this is what I'll try next. Thanks for showing a simple yet impactful recipe.
Thanks for your feedback, I'm happy you enjoyed the recipe! Let me know how it turns out when you give it a try. 😊👨🍳🍝
In 1973 I when on a class trip to Rome, I was bored until we got to the Sistine Chaple and I looked up and was in awe. The other thing I developed a taste for good Italian cooking. I was18 in 73, I am 68 now I love good Italian - I am going to do this one tomorrow. Oh and I subscribed too.
What a wonderful memory! 🇮🇹 It's amazing how experiences like visiting the Sistine Chapel can shape our love for Italian culture and cuisine. I'm thrilled you're trying the recipe tomorrow. Enjoy cooking and exploring the flavors of Italy! 🍝👨🍳
Again, a want to try for - maybe - tomorrow. Thank you very much Vicenzo!
Thanks for your comment, it's always great to see people enjoying my recipes! Hope you give it a try soon 😉👨🍳
Thank you, Vincenzo I made this tonight. Pretty happy with it. I think I needed to put a little more pasta water in the cheese/pepper mix. It didn’t have quite creamy sauce in the finished dish. I will tweak it. Even my wife loved it!
Great job! Adjustments like that can make all the difference. Happy to hear both you and your wife enjoyed it! 🇮🇹👨🍳🍝
You're the best! I love watching you! Thanks for showing me how to make a great caccio e pepe-- gotta try this soooon! ❤😂🎉
Grazie mille! Can't wait for you to try it! Happy cooking! 🇮🇹👨🍳😂
This looks so good, and so authentic, you are the best Italian cooking channel
Thank you for the kind words! 🙏🇮🇹 It's my passion to share authentic Italian recipes. Glad you enjoy them. Stay tuned for more deliciousness! 🍽️😄
Vincenzo has gone from another cooking handle on TH-cam and Facebook I randomly discovered to the STANDARD of all Italian cooking recipes I see online or in books…NO CREAM! 😂
I love your channel and can’t wait for the cookbook in September!
Thanks for your support, I appreciate it 🙌🏻 It's important to me to stick to traditional Italian recipes and keep them authentic. Can't wait for you to try the cookbook! 🍝🍴
I found him through Uncle Roger 😂
And no JACK CHEESE!!!!
Using the pot steam is a great technique, like a bain-marie but without extra dishes! Just made a bunch of pasta, so definitely gonna give this a spin
Thank you for sharing your cooking experience! Can't wait for you to give this technique a try in your kitchen 👨🍳🍝
Recipe worked beautifully!!! ... can't say more ... must eat!!
That's wonderful to hear! Enjoy every delicious bite! 🍽️🎉
Thank you for showing me how to make a no-fail easy cacio e pepe.
Really, I do appreciate your love and passion for these Italian dishes.
They are always presented in a way that is easy to understand and easy to follow. And it worked every single time.
Verry warm greetings from Hannover, Germany.
Klaus.
Thanks for your kind words Klaus! Happy to hear you found the recipe easy to follow and successful. Warm greetings back to you from Italy 🇮🇹😊
Just made this today and it turned out amazingly, thank you for the recipes!
Woah that's amazing, Cacio e Pepe sounds like an easy dish to make but still find it intimidating to make. i'm so proud yours was a success. Please, if you have pictures, do share them in our Facebook community. Keep on cooking!
This is quite different from the earlier method you showed for making cacio e pepe, I'm looking forward to trying this one! Well done, Chef Vincenzo, for continuing to learn and evolve your techniques, and bringing us along for the ride!
He learned from his previous mistake by not scraping a nonstick pan
Thanks for noticing the difference in technique! Always striving to improve and evolve my recipes. Let me know how it turns out for you when you give it a try 🍝👨🍳
The outro is hilarious!! :D
I approve this, tastes very good in that plate in front of me ;)
Thank you Vincenzo's Plate ♥
Glad you found the outro hilarious! 😄 It's even better when you have the delicious dish in front of you. Stay tuned for more entertaining outros in future videos. Enjoy your meal! 🍽️🎉
Thanks for always uploading great recipes Vincenzo ! much love💞💞💞
You’re super kind, many thanks to you for watching 🙏🏻❤️ are you going to give this recipe a try?
@@vincenzosplate ofcourse :)
I made this for the first time it’s magic!
Fantastico! Cooking magic is the best kind! Keep enchanting your taste buds! 🎩🍴
Thank you for the fantastic video and recipe❤❤ l can't wait to try!
You're welcome! Enjoy the culinary adventure! Buon appetito! 🇮🇹👨🍳❤️
Thank you for the recipe. This is a dish I have been wanting to try.
Hope you enjoy the dish! Let me know how it goes 😉👨🍳
Bravo bravo!
I love the tip of using the steam from the pasta pot. I learnt how to make cacio e pepe from your last video on it, and have been making it ever since, but I taught my mother to make it and she struggles to not make the cheese styringy, so this tip is excellent
Thanks for your comment! I'm glad you found the tip helpful. I'm sorry to hear your mother is struggling with the cheese. Keep practicing, and she'll get the hang of it. 👍
Made this I enjoyed it but still the carbonara Is my favorite. Thanks for sharing
Glad you enjoyed it! Carbonara is definitely a classic 🍝😋
Beautiful! From Spain I enjoy a lot your plates. A tu salud!
Ciao! ¡Gracias por tu apoyo desde España! A tu salud también. Delighted to bring a taste of Italy to your table. Buon appetito y salud! 🇪🇸🍝🇮🇹🥂
Thank you for this recipe 🙏🏽 wrote this down so I can enjoy it fairly soon
You're welcome! Can't wait for you to taste it! Buon appetito! 🇮🇹🍝
Vincenco this is beautiful thank you so much for this video.
Thank you for your kind words! 🙏 I'm thrilled that you enjoyed the video. Stay tuned for more delicious recipes coming your way!
Looks absolutely stunning, beautiful, delicious, makes me want to eat it right now!!!
The cream looks incredible!!
Thank you so much! Enjoy the visual feast and savor every bite when you make it! 🍝🤩
So simple. So easy. So tasty. And I LOVe pepper. My kind of recipe. I'm going to be making this.
It's so good! I do hope you enjoy making this dish.
That is beautiful! I am so inspired to cook after watching this!
Ciao Madelaine, thank you for watching! I’m glad this recipe inspired you 😍
I eat Pecorino straight off the wedge. I’m addicted to the Pecorino.
I totally understand the addiction! 🧀 Pecorino is simply irresistible. Enjoy indulging in its deliciousness straight from the wedge!
Thanks to you I've rediscovered Italian cooking. Greetings from Greece, cugino
Ciao cugino! So happy to hear you're rediscovering Italian cooking thanks to my channel. 😊 Hope you keep enjoying my recipes! Greetings from Italy 🇮🇹🍝🍷
I had this meal in Rome as well and it was the best. The roasted peppercorn is the secret . Definitely will try to make this. Thanks 😊
Thanks for sharing your experience in Rome! Roasted peppercorn definitely adds that extra flavor to the dish, hope you enjoy making it at home too 😊👨🍳🍽️
I love how happy you are just tossing the pasta!
Gave me a right chuckle, he’s so cute 😂
Beautiful, looks delicious and your enthusiasm is contagious. I learned this recipe actually from you some time ago but this seems even better.
Thank you for your feedback! Always happy to hear from you 😊
Yeeeeeeeeeeeeah! Can't wait to cook it! Thanks Vinchenzo!
Thanks for your enthusiasm! Hope you enjoy cooking this recipe and sharing it with your loved ones 😊🍝
what a wonderful dish, will try this for sure, looks super delicious, thank you for sharing all the preciousness with us, since this makes me want to cook good food
You're welcome! Cooking brings joy to life! Enjoy creating delicious memories in the kitchen! 🇮🇹👩🍳🍽️
Cant wait to make this soon for me i love pasta and italian food soooooooooooooooo much i never had cacio e pepe before perfect for my after office meals
Ciao Ramya!! Yayy I can’t wait for you to try this recipe 😍😍
I didn’t know about this recipe. Very nice!
Happy to introduce you to new flavors! Enjoy the culinary journey! 🇮🇹👨🍳
Just made this for lunch. Thank you Vincenzo.
Thank you Vincenzo. You make it look easy.
Thanks for watching and supporting my channel! Keep practicing and you'll get there too 😉👨🍳🇮🇹
This cacio e pepe pasta sembra BUONISSIMA! Bravo! e grazie for sharing! 👍
Ciao! Many thanks to you, you should try this recipe, I'm sure you will love it!
I tried this recipe today, and it taste amazing. Now i questioning myself why werent i do this sooner😅
Better late than never! Glad you enjoyed it! Keep exploring and cooking with passion! 👨🍳🇮🇹
I struggled AT FIRST with this recipe. I often found myself doing the cornstarch method. HOWEVER, a few things that is done in the video that I wasn't doing but once I did it made things easier: 1) Use the finest grater to make it a powder consistency for the cheese. I was using the micro plane at first and the cheese was not melting well. I ended up using a shark's tooth grater that is used for Wasabi and Daikon and have had good success with that. However, the finest teeth on a box grater should do it. 2) I used an aluminum wok, instead of a regular frypan/skillet. That extra room REALLY makes a difference when you're reducing the water and also mixing and tossing the pasta.
Edit: I am sure the pan Vincenzo is using would be better as it looks to have a flatter bottom, but I am using what I already have.
Great tips! The right tools and pan make all the difference. Keep experimenting and perfecting your technique! 👨🍳🔥
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the cacio e pepe pasta looks very yummy I love eating pasta
Thanks for watching my friend! 🙏🏻 I’m really glad you enjoyed the video!
Have you ever tried Cacio e Pepe Pasta?
@@vincenzosplate I think I have there lots of pastas it had to keep track of whitch ones i have
Your recipes are fantastic, I enjoy making them for my family. Simple easy to follow,very tasty and very quick. Tonight I will made this one. I hope it turns out as good as yours.❤❤❤❤
Thank you so much for your kind words! I'm sure your dish will be fantastic! Enjoy cooking and sharing with your family! 🍝👨👩👧👦
That looks amazing!! Such a minimal of ingredients too. Sounds like creamy cheesy goodness to me. Definitely going to try it sometime. Thanks Vincenzo!!
Thanks for your kind words! Hope you enjoy making this recipe and sharing it with your loved ones 🍝👨👩👧👦
Bravissimo! That looks amazing, Vincenzo! 😍👍👍👍
Thanks for the support! Hope you enjoy making this recipe as much as I do 🤗🍝
grazie mille
Vincenzo for teaching me how to cook these awesome dishes
Thanks for your support, happy to have you as part of the Vincenzo's Plate community! 😊🍝
Where was this last week when I tried to make Cacio e Pepe and wound up with a plate of pasta with big globs of parmesean mixed in lol. Can't wait to give this a shot!
Thanks for sharing your experience! I'm sure you'll nail it this time, let me know how it goes 😁👨🍳
Fantastico 😊will try to make it , grazie my favourite pasta and channel
Ciao Giulia, thank you sooo much!
Please try this recipe and let me know how it goes 😍
Thank you for this video. I’m going to make this. I bought some pecorino reggiano a while back and I think this is the perfect recipe in which to use it. E ora si mangia
That's fantastic! 🤩 Using pecorino reggiano in this recipe will add a wonderful flavor. I can already imagine how delicious it's going to be. Buon appetito! 🍽️🇮🇹
I want my girl to look at me like Vincenzo looks at his pasta. 😂
Great recipe and nice tricks you showed us. Luckily here in south germany we have good Italian Supermarkts, I will get the ingredients tomorrow.
Haha, that's quite the compliment! Enjoy shopping for ingredients and cooking up a romantic Italian feast! 🍝🇮🇹😉
When I move to my own place, I will re-watch your videos and make my own food the Italian way! 😁
That's fantastic! Can't wait for you to start your own Italian cooking journey! 🇮🇹🍝 Enjoy every delicious moment!
Lovely and simple is always the best, real flavour. I love the reasoning for using fresh pasta in this dish. I am not good at making fresh pasta, I would need tools, or forbid I would be making terrible cakey pasta. I do make a lovely Scottish scone though! I love your videos I love to learn from the best x
Thank you for sharing your thoughts and Scottish scone skills! 😄👍 Fresh pasta can be tricky, but with practice and the right tools, you'll be a pro in no time! Glad you enjoyed the video, keep learning from the best 😉🍝