Ok.. if you made homemade egg pasta and mix in toasted black pepper into your dough... Possibly make ravioli with a pecorino, ricotta and black pepper filling? Interesting twist? Lol
Vincenzo is the only chef I go to for the classic pasta recipes and techniques. He’s the authority on pasta for me. Brilliant recipe, Vincenzo. Pasta passion!
My wife and I make this recipe all the time now. This is one of our favorite dishes (and channels)! We're novice chefs, but we're getting better at timing each step. Thank you for sharing your knowledge, Vincenzo!
@@john_Doe6578 You mean store bought jars, right? Because I made a giant batch of Vicenzo's bolognese the other day and put most of it into jars in my freezer.
Three ingredients plus the wonder of water would seem to be a simple recipe. In my search for this beauty, you are the only one to teach the magic. I recently had a perfect plate in an Italian kitchen and a very poor one in a pasta restaurant. Never trust simple cooking to a simple cook!! Mille grazie!!
That's fantastic news, George. It gives me great pleasure to assist you in learning new recipes. Indeed, I must agree that simple dishes require precision and a keen eye for detail, as we must concentrate on the overall flavour. I'm glad I could teach you that.
I also see Cacio e Pepe as a comfort food, whenever I'm stressed from work, I always try to make a quick serving of this dish. I love it because it's quick and easy to make plus it taste so good!
If my recipe brought back those delicious memories, then I'm truly honored. If there's anything else you'd like to explore or if you have more culinary adventures to share, feel free to let me know. Buon appetito, and may you have many more delightful pasta experiences! 🍝🧀🇮🇹✨
I love your videos, Sir. Every recipe results in a delicious dish. I’ve always loved the Italian food, but, thanks to you, I’m now able to cook at least some of the masterpieces your nation has created. Thank you so much!
Thank you for giving us the secrets of italian pasta! Your recipes are simple and delicious!!! You are so kind. Thanks again Vincenzo. Greetings from Greece.
Hi Vincenzo! The last two days I've made this recipe. Sadly, my first time I had the pan too hot even after I turned off the heat. Of course, my cheese didn't cream out like it's supposed to. The next batch I was much more careful and I think it turned out very well for my second attempt. Thanks for sharing this recipe. It's great!
Could you give me some tips cause I did a second attempt tonight and the cheese wouldn’t melt became stringy and I ended up throwing the whole thing away. So frustrated. I turned the pan off and in Vincenzo’s video his pasta is steaming like crazy so I don’t understand what I did wrong.
@@teamflowerninja I had the same problem until I noticed the pecorino needs to be grinded finely like powder and not small strings of cheese. Almost like a powder that melts in the pasta. What also helped is on the step when making the pecorino "paste" is to make it more liquid than he says. It works much better because if it's almost a liquid then it won't become clumps of cheese in your pasta. But for the most part, even if the pan is steaming what helped the most is grinding the cheese finely like sand
@@teamflowerninja Hey. Same thing happened to me, so being the perfectionist that I am, I went to look for answers. Long story short, the cheese must stay under a certain temperature, otherwise a chemical reaction causes it to become stringy. I recommend watching this video, as it explains very well the steps to prevent the temperature to be too high (reserve pasta water and let it cool down before adding it to the cheese, let pasta cool down a little before adding it to the sauce, keep stirring and tossing when doing the mantecatura, ...). th-cam.com/video/U4eaNqTbDDA/w-d-xo.html
Made it tonight. Turned out excellent. The pecorino from Costco is excellent .... highly recommended! My doctor is not happy about your recipes as they have made this old Sicilian 20 lbs overweight. But he understands. He's Sicilian, too ..............
Just plucked up the courage to try this as a previous attempt following another guide resulted in cheese gloop in pasta. Vincenzo, this was almost perfect. I had a little too much water in the pan before adding the cheese/water combo, so next time it'll be perfect. Thank you once again.
I think this dish is the right of passage to mastering your pasta skills. Cacio e pepe is so simple in terms of ingredients, but that's why so much is left to the cook's skills to make it perfect, otherwise you ruin it. Unfortunately, so far I wasn't able to create the perfect cream and instead ended up with strings and curds of cheese and pepper you mentioned. Thank you so much for these tips, especially pre-mixing the starchy water and cheese and most importantly turning the heat off when adding cheese "paste" to the pan. I can't wait for tomorrow to try and implement these and treat myself with this gorgeous dish. There are so many new skils to learn and one of the great things about it is that this is the basis for my favorite pasta - carbonara. Keep these videos coming, Vincenzo and Susanne! ❤️
Stefan I thank you first of all for the comment, I also confirm that this dish is not very easy to make, it definitely takes practice, and I'm sure that soon you can make a fantastic Cacio e Pepe! Did you do it again today, right? how it was? 😋
@@vincenzosplate Hi, Vincenzo! Sorry, I didn't have the time yesterday, but I made them just a few minutes ago. By far the best ones I've made, but still not perfect. Nevertheless, I think I know where I've made mistakes so I know what to correct. Tossing them is by far the most difficult part, so I'll have fun practicing that technique. It's harder than tossing veggies, onions etc. because the pan is full of spaghetti so it's hard not to let some fall out. Thank you very much for your great videos, keep them coming! Ciao, Stefan
Pasta with pepper and pecorino?! Yes please! This looks so amazing! I will try. I didn’t realize there was such a difference in where the cheese comes from. Thanks for the info.
Hey there! So happy to hear you enjoyed the video! 😊 The difference in cheese is definitely important, it can make all the difference in the flavor of the dish. Let me know how it goes when you try making it! 🍝🧀
@@vincenzosplate you really should research this...you are scraping off the Teflon coating of your pan when you use metal utensils. We really like your recipes and would like to have you around for a while, so please stop poisoning yourself and adding that extra “ingredient” to all your delicious food!
my pecorino always curdled so i ended up with a watery sauce and chunks of cheese.. this video helped me alot to make the perfect cacio e pepe just like i remember it from my vacation in florence. thank you!
Hey Vincenzo, I have made your recipe today for lunch. Had used a bit too much pepper, but the world has gained a new fan of Pecorino. The cheese cream was fantastic and so simple to make. Thank you very much! I love to watch your videos. Next try will be your lemon pasta. Can't wait to make it. Much love from Germany!
Wooow welcome to the pecorino lover’s club!! 🤩 hahahaha Thank you so much my friend, I’m happy you liked the cacio e Pepe recipe.. I’m sure you will also love lemon pasta 😋
Beautiful recipe, as always. Today I made your Pasta Aglio e olio (e peperoncino) for five of my roommates, they really loved it!!! You are making me fall in love with Italian food. Every time I watch a vid of yours I want to make it right away:p But they take practice, so I do it one at a time until I am able to cook it well. Thanks Vincenzo
I'm so happy to hear that you and your roommates enjoyed the Pasta Aglio e Olio (e Peperoncino) recipe! Italian food is all about simplicity and quality ingredients, so take your time and keep practicing. Let me know if you have any questions or if there's a recipe you'd like me to share next! 😊
I just came back from Rome, I felt in love with cacio n pepe, I bought all the ingredients, I found this unique traditional recipe ❤❤❤ nothing will stop me 🎉😊 thank you!!!!
Vincenzo, I have to tell you something. I am a longtime subscriber of your channel as you know - Since the first video I have watched until now I as a kitchen dummy can feel the passion and the love when you are cooking. REALLY! This video is full of love for cooking so delicious spaghetti. Thank you, Suzanne and Vincenzo, for sharing your making-me-hungry-again video with us.
Hi Frederick, you are so sweet. thank you my friend for sharing these beautiful words. You are making me cry. I wish I could give you a massive a hug. it is one of my favorite pasta so I did put extra love in it heheh on behalf of the family we send you the biggest hugs in the world
Can’t wait to finally go to Italy next year to try my Italian favourites. Naples and Rome. I don’t need to imagine and imitate at home now. Thanks for your recipes Vincenzo!
Thank you so much for sharing🙏🏻 I prepared this dish for the 1st time yesterday and it’s already one of my favourites😊 amazing how much taste you get from only pepper and pecorino 🧀 There’s just one thing I regret.... I should have made more of it🥰🔥👌🏻
Hi! Just made your cacio e pepe recipe. I cheated: i used rigatoni pasta and it was still wonderful. Had a glass of Pinot grigio with it and ate while watching Germi's "A maladetto imbroglio". Just lovely. Thanks!
I'm so glad you enjoyed the cacio e pepe! It's all about personal preferences, and using rigatoni sounds delicious too. Pairing it with Pinot Grigio and a classic film sounds like a perfect evening. Cheers! 🍷🍝🎬
Today i tried this recipe, what can i say simply superb. Last week i tried the pasta Broccoli and made it already twice. I might get addicted to the recipes of this channel.
Definitely trying your recipe but I would add more pepper and pecorino cheese. First time I had it was in Rome we ate at Felice Testaccio it blew my mind so good.
Thank you so much for sharing another beautiful tasty yummy spaghetti recipe it's delicious and yes I have made it but I cheat with delicious tomato sauce too 🍅🍅👍👍😀😀❤️❤️🌹🌹
@@vincenzosplate thank you @ Vincenzo's Plate but I can't eat hit cheese sauce few to digestive gut and stomach problems but I am sure it's delicious cause the I am cooking the pasta now is the way that you taught us and me on your beautiful videos thank you so much for the lovely message and lovely pictures😀👍👍❤️🌹
Ciao bella how are you? this is one of yummiest pasta recipes ever. Looks easy but it can be difficult if not done the right way. have you made it before?
Yes, I have!!!!! But yours looks more delicious!!! You are right, it must be made perfectly!!!! Love all your recipes!!! & all your tips that you share!!! We Love You & Suzanne!!!!!!!!!☺️🇮🇹☺️
I honestly don't know why I'm watching this at 3 in the morning I'M STARVING! Reminds me of all the amazing Cacio e Pepe that I have had while I was visiting Rome! Definitely would give this a go soon (Good thing I've stocked Pecorino in my fridge lol)! And I love how you threw in an Italian word here and there (like risottare), perfect for Italian learners like myself! Hhaha x Keep up the good work, love your videos x
We made this tonight--it was incredibly easy and everything went together just like the video, so do it exactly like he says. OMG it was so fast, simple, and delicious!
Just made cacio e pepe, but had to substitute pecorino with permigiano regiano since it was the most similar one I could get hold of. And man, this turned out excellent! Loved it! Although I might of added a bit too much pepper, still worth it, was delicious! (Obviously used wooden sticks for risottare)
He is extraordinary. This is the perfect way to make Cacio e Pepe. He is such a warm gentleman and a superb teacher. There’s none of that horrible yelling or silliness that you get from Ramsay or Fieri or the Pasta Queen, all of them awful and phony. I will make this dish exactly as Vincenzo did. Bravo to him and his wonderful family. I watch everything Vincenzo cooks because he is truly the best.
Very good, i usually cook the whole pepper corns then grind them after that and i put the cheese in the pan with pasta water and cream it then add the pepper and pasta.
Only looking at your old videos I realize how much your production quality has been increased haha thanks for reminding me how to make cacio e pepe. Legend!
I'm very proud I managed to cook this right the first try. A friend and I tried it and was delicious!. Only had one issue lol I was trying to do everything on time and maybe that can be stressful in some way but nvm, the result is worth it. Thank you for sharing all these recipes!
Vincenzo, thank you! I love your recipes! Being an American everybody thinks they know what you should do but to get to dish from someone in the old country is everything I wished it would be! Thanks man!
My Sicilain grandma and my mother made us a variation of this with Broccoli Intresting because my grandfather was from Rome. We grew up eating this quick easy meal. My mom made mine just spaghetti, olive oil, garlic, Broccoli, salt,& pepper...NO CHEESE as I am the only Italian on earth that hates the strong cheeses lol.
That's wonderful to hear about your family's variation of the dish! Italian cuisine is diverse and has regional variations. It's great that you enjoyed it without cheese. Everyone has different preferences. 😊🍝
Ok.. if you made homemade egg pasta and mix in toasted black pepper into your dough... Possibly make ravioli with a pecorino, ricotta and black pepper filling? Interesting twist? Lol
you are making me hungry. Great idea my freind. Ravioli cacio e pepe yayyyyyy I am going to make it. you have possibly created the RECIPE OF THE YEAR
@@vincenzosplate Awesome!! Thank you for responding!
Love it!
@@vincenzosplate hi Vincenzo, what would you say, what's better dry pasta or fresh egg pasta we can make at home? Thanks
Some italian starred chef must have done that already.
They've done a similar thing with carbonara as well
Vincenzo is the only chef I go to for the classic pasta recipes and techniques. He’s the authority on pasta for me. Brilliant recipe, Vincenzo. Pasta passion!
This video was posted over a year ago, and yet, Vincenzo still responds to comments! Great guy! Bravo!
thank you very much, it is a pleasure for me to be in contact with my followers!!
My wife and I make this recipe all the time now. This is one of our favorite dishes (and channels)! We're novice chefs, but we're getting better at timing each step. Thank you for sharing your knowledge, Vincenzo!
That is awesome! I love to hear that my friend 😍 thank you sooooo much!
Don Vincenzo sends his regards...
@@vincenzosplate any update? (sei un grande)
What's a novice chef?
@@Balllsy It means we're inexperienced with cooking.
Vin: How much cheese do we measure?
Suzanne: Lots.
This is the right way to measure cheese
Ahahahaa exactly!! Suzanne really loves cheese 😍
If i were to guess how much he used, looked like 1.5-2 cups.
@@vincenzosplate Me, too! :D
A liddel bid moah cheese 🧀🧀🧀
#therightwaytohaveaheattattack
My father is Sicilian we’ve been trying out the recipes and they are fantastic thank you for sharing.
Thank you Marco
No cream, no oil.. still looks creamy and shiny … perfect 👌🏻
I’ll try this ❤😍
Thank you!! I toast the whole peppercorns, then use a mortar and pestle to grind the toasted peppercorns.
Good job! 😋
That's the best way
파스타 맛있겠어요 소중한 레시피 공유 감사드립니다. 🎉❤❤❤
Just made it... man its freaking good. Screw those bottled sauces!
Yeeess 🤩 this is what I like to hear
@@vincenzosplate I made your aglio e olio tonight - it was sooo good. This one (or maybe your bolognese) will be next.
By default.. never never ever go to jar/bottle sauces!
@@john_Doe6578 You mean store bought jars, right? Because I made a giant batch of Vicenzo's bolognese the other day and put most of it into jars in my freezer.
No bottled sauces... 😝 Never
Three ingredients plus the wonder of water would seem to be a simple recipe. In my search for this beauty, you are the only one to teach the magic.
I recently had a perfect plate in an Italian kitchen and a very poor one in a pasta restaurant.
Never trust simple cooking to a simple cook!!
Mille grazie!!
That's fantastic news, George. It gives me great pleasure to assist you in learning new recipes. Indeed, I must agree that simple dishes require precision and a keen eye for detail, as we must concentrate on the overall flavour. I'm glad I could teach you that.
Was in Italy back in March 2024 and I literally had this as an appetizer with every meal. It's so silky and smooth and is the ultimate comfort food.
I also see Cacio e Pepe as a comfort food, whenever I'm stressed from work, I always try to make a quick serving of this dish. I love it because it's quick and easy to make plus it taste so good!
This is my favorite pasta dish hands down. When it's done right, there is no better pasta.
Oh wow 🤩
Da Romano e da appassionato di cacio e pepe diro solo una cosa......esecuzione perfetta.....risultato ottimo! Semplicemente tutto perfetto!!!
Wow wow wow questo e' il compliemento piu' grande ricevuto nel 2020 e viene da un romano doc. Grazie mille
I love the prescious treatment of the pasta water, like it's the most valuebale fluid of the world
It is!! When you cook pasta the water is really important
@@vincenzosplate Yes, my Italian friend tought me so, i've wasted the water for years..*shaking head
I was in Rome in August, I had Cacio pepe pasta and it was made exactly like yours . So delicious! My favorite.
Thank you
If my recipe brought back those delicious memories, then I'm truly honored. If there's anything else you'd like to explore or if you have more culinary adventures to share, feel free to let me know. Buon appetito, and may you have many more delightful pasta experiences! 🍝🧀🇮🇹✨
I love your videos, Sir. Every recipe results in a delicious dish. I’ve always loved the Italian food, but, thanks to you, I’m now able to cook at least some of the masterpieces your nation has created. Thank you so much!
I made this yesterday and it was fantastic! Couldn't believe that only pasta water made it so creamy. Thank you, Vincenzo!
My pleasure! I’m SUPER glad you loved this recipe 😍 great job 👏🏻
Thank you for giving us the secrets of italian pasta! Your recipes are simple and delicious!!!
You are so kind. Thanks again Vincenzo. Greetings from Greece.
I made this last night and my family LOVED IT!! Thanks for the recipe! love the channel
wow, I'm so glad you loved this recipe! 😍
Wow! Excellent! The explanation on how to use the risotto technique for a thicker sauce for the pasta is invaluable.
Glad you enjoyed it!
Hi Vincenzo! The last two days I've made this recipe. Sadly, my first time I had the pan too hot even after I turned off the heat. Of course, my cheese didn't cream out like it's supposed to. The next batch I was much more careful and I think it turned out very well for my second attempt. Thanks for sharing this recipe. It's great!
Great job Ken! it is normal that the first attempt is not perfect, but you were good at trying again! 💪🏻💪🏻 bravo!
Could you give me some tips cause I did a second attempt tonight and the cheese wouldn’t melt became stringy and I ended up throwing the whole thing away. So frustrated. I turned the pan off and in Vincenzo’s video his pasta is steaming like crazy so I don’t understand what I did wrong.
@@teamflowerninja I had the same problem until I noticed the pecorino needs to be grinded finely like powder and not small strings of cheese. Almost like a powder that melts in the pasta. What also helped is on the step when making the pecorino "paste" is to make it more liquid than he says. It works much better because if it's almost a liquid then it won't become clumps of cheese in your pasta. But for the most part, even if the pan is steaming what helped the most is grinding the cheese finely like sand
@@ht3k cool this helps. I used a box grater and used the really rough holes. I created the paste too but I made it really thick like Vincenzo showed.
@@teamflowerninja Hey. Same thing happened to me, so being the perfectionist that I am, I went to look for answers. Long story short, the cheese must stay under a certain temperature, otherwise a chemical reaction causes it to become stringy. I recommend watching this video, as it explains very well the steps to prevent the temperature to be too high (reserve pasta water and let it cool down before adding it to the cheese, let pasta cool down a little before adding it to the sauce, keep stirring and tossing when doing the mantecatura, ...). th-cam.com/video/U4eaNqTbDDA/w-d-xo.html
Made it tonight. Turned out excellent. The pecorino from Costco is excellent .... highly recommended! My doctor is not happy about your recipes as they have made this old Sicilian 20 lbs overweight. But he understands. He's Sicilian, too ..............
Glad to hear it turned out excellent! Pecorino from Costco is a great choice. Enjoy the flavors and embrace the Sicilian indulgence! 🧀🇮🇹😄
I had this in Rome back in 2016, a wonderful dish. definately going to try this one.
Yayy, try it, it will bring back good memories 😋
Just plucked up the courage to try this as a previous attempt following another guide resulted in cheese gloop in pasta. Vincenzo, this was almost perfect. I had a little too much water in the pan before adding the cheese/water combo, so next time it'll be perfect. Thank you once again.
I think this dish is the right of passage to mastering your pasta skills. Cacio e pepe is so simple in terms of ingredients, but that's why so much is left to the cook's skills to make it perfect, otherwise you ruin it. Unfortunately, so far I wasn't able to create the perfect cream and instead ended up with strings and curds of cheese and pepper you mentioned. Thank you so much for these tips, especially pre-mixing the starchy water and cheese and most importantly turning the heat off when adding cheese "paste" to the pan. I can't wait for tomorrow to try and implement these and treat myself with this gorgeous dish. There are so many new skils to learn and one of the great things about it is that this is the basis for my favorite pasta - carbonara. Keep these videos coming, Vincenzo and Susanne! ❤️
Stefan I thank you first of all for the comment, I also confirm that this dish is not very easy to make, it definitely takes practice, and I'm sure that soon you can make a fantastic Cacio e Pepe! Did you do it again today, right? how it was? 😋
@@vincenzosplate Hi, Vincenzo! Sorry, I didn't have the time yesterday, but I made them just a few minutes ago. By far the best ones I've made, but still not perfect. Nevertheless, I think I know where I've made mistakes so I know what to correct. Tossing them is by far the most difficult part, so I'll have fun practicing that technique. It's harder than tossing veggies, onions etc. because the pan is full of spaghetti so it's hard not to let some fall out. Thank you very much for your great videos, keep them coming!
Ciao, Stefan
I have watched a load of videos on this subject and this one is very clear. Thank you!
Oh thank you John, hope you’ll enjoy it
So grateful I found your channel. I made this twice and it turned out very good. I never tried pecorino cheese until your channel now I love it.
Wonderful!❤
Pasta with pepper and pecorino?! Yes please! This looks so amazing! I will try. I didn’t realize there was such a difference in where the cheese comes from. Thanks for the info.
Hey there! So happy to hear you enjoyed the video! 😊 The difference in cheese is definitely important, it can make all the difference in the flavor of the dish. Let me know how it goes when you try making it! 🍝🧀
the way he scratches the pan with the metal fork wears me out - in every video. :-D
I’m sorry 🙁
@@vincenzosplate you really should research this...you are scraping off the Teflon coating of your pan when you use metal utensils. We really like your recipes and would like to have you around for a while, so please stop poisoning yourself and adding that extra “ingredient” to all your delicious food!
You should see the metal shavings that leaves in the food on a molecular level!
@@JuliusCaesar19 no Teflon on his pan. He is using a special pan that you can scratch. It is made for that. But I hate the noise ;)
@@chefhomeboyardee8 it depends, for example if you cook in a iron cast pan its a way to get iron for you body
Absolutely love the way how Vincenzo says "cream" or "creaminess"
Ahahhaha why? 🙈🙈
This man knows how to cook authentic dishes. Spot on. Great job Vincent
This just worked perfectly on the first attempt. So yummy!
great job 😍
my pecorino always curdled so i ended up with a watery sauce and chunks of cheese.. this video helped me alot to make the perfect cacio e pepe just like i remember it from my vacation in florence. thank you!
Just made this recipe. It really is amazing. Far greater than the sum of it's parts.
Great to hear! I'm super glad you loved this recipe 😋 Bravo!
Wow!! I tried it! It's wonderful!! It's so wonderful!
Hey Vincenzo,
I have made your recipe today for lunch. Had used a bit too much pepper, but the world has gained a new fan of Pecorino. The cheese cream was fantastic and so simple to make. Thank you very much! I love to watch your videos.
Next try will be your lemon pasta. Can't wait to make it.
Much love from Germany!
Wooow welcome to the pecorino lover’s club!! 🤩 hahahaha
Thank you so much my friend, I’m happy you liked the cacio e Pepe recipe.. I’m sure you will also love lemon pasta 😋
Beautiful recipe, as always.
Today I made your Pasta Aglio e olio (e peperoncino) for five of my roommates, they really loved it!!!
You are making me fall in love with Italian food. Every time I watch a vid of yours I want to make it right away:p
But they take practice, so I do it one at a time until I am able to cook it well.
Thanks Vincenzo
I'm so happy to hear that you and your roommates enjoyed the Pasta Aglio e Olio (e Peperoncino) recipe! Italian food is all about simplicity and quality ingredients, so take your time and keep practicing. Let me know if you have any questions or if there's a recipe you'd like me to share next! 😊
I just came back from Rome, I felt in love with cacio n pepe, I bought all the ingredients, I found this unique traditional recipe ❤❤❤ nothing will stop me 🎉😊 thank you!!!!
That's wonderful! 🇮🇹❤️ Cacio e Pepe is truly a Roman delight. You've got this! Enjoy making and savoring this classic dish. Buon appetito! 🍝👩🍳😊🎉
SISSY YOU ARE SO BEAUTIFUL ADORABLE SEDUCTIVE RAVISHING SEXY CAPTIVATING AND PASSIONATE YOUR BEAUTY IS PHENOMENAL 💗
This is a FANTASTIC technique for this dish. Minimum effort, maximum flavor, especially toasting the fresh pepper and semi melting the cheese pre mix.
Wow thank you Ingrid! Are you going to try it? 😍😋
wow delicious 😋💯👍
Thank you, have fun making it
Thank you Vincenzo! Thanks to you my family and friends are calling me a professional italian dish cook 👍
Wow 🤩 now you’re an Italian chef 👨🏻🍳 😍
Had it for the first time last night after watching this video. Was amazed at how good this simple dish tasted
Vincenzo, I have to tell you something.
I am a longtime subscriber of your channel as you know - Since the first video I have watched until now I as a kitchen dummy can feel the passion and the love when you are cooking. REALLY! This video is full of love for cooking so delicious spaghetti.
Thank you, Suzanne and Vincenzo, for sharing your making-me-hungry-again video with us.
Hi Frederick, you are so sweet. thank you my friend for sharing these beautiful words. You are making me cry. I wish I could give you a massive a hug. it is one of my favorite pasta so I did put extra love in it heheh on behalf of the family we send you the biggest hugs in the world
Great Italian chef. Amazing small and important details
Glad you like it, have you tried recreating this dish? How did it went?
@@vincenzosplate my friends and family views me now as proffesional Italian chef 😆. Thanks to your vedios
I'm so glad I found this channel. And discovered peccorino cheese. I've made a few meals now and this is my favorite so far.
Omg this is great to hear 😍 grazie!!
Can’t wait to finally go to Italy next year to try my Italian favourites. Naples and Rome. I don’t need to imagine and imitate at home now.
Thanks for your recipes Vincenzo!
Just cooked it , awesome ! Cheap, easy, delicious ! Thanks for this great reciepe Vincenzo.
Glad you liked it!! 😍 Thank you so much 😋
Finalmente qualcuno che porta la vera cucina italiana su TH-cam!
Grazie Mary!
thats why i love you uncle Vincenzo ... you make everything so simple :D
Thank you so much 😘
this recipe is really simple, everyone can make it !!
Love the coarse grind of the pepper you’re using. This looks delicious! Molte grazie!
Thank you for your kind words! We're glad you appreciate the coarse grind of the pepper. Enjoy the delicious flavors! 😊🍝
You're a great Italian cook Vincenzo! Thank you for doing what you're doing and letting me enjoy genuine Italian cuisine
Thank you sooo much 🙏🏻
I agree. Vincenzo you're awesome
Turned out perfectly! Thanks for sharing.
I'm glad that you like it.
Thank you so much for sharing🙏🏻 I prepared this dish for the 1st time yesterday and it’s already one of my favourites😊 amazing how much taste you get from only pepper and pecorino 🧀
There’s just one thing I regret.... I should have made more of it🥰🔥👌🏻
oh, this is faaantastic! I'm glad you enjoyed this recipe my friend! 😋
Great recipe! I will most definitely will be doing it! Thanks Vincenzo!
Give this recipe a shot and let me know how it turns out!
Please do and let me know!
Often I was too lazy to cook myself. I love Pasta and love the simple recepes (that I can handle) . Thank you so much
This is simplicity at its best!!
@@vincenzosplate Thank you so much for your answer! Have a nice day!
Hi! Just made your cacio e pepe recipe. I cheated: i used rigatoni pasta and it was still wonderful. Had a glass of Pinot grigio with it and ate while watching Germi's "A maladetto imbroglio". Just lovely. Thanks!
I'm so glad you enjoyed the cacio e pepe! It's all about personal preferences, and using rigatoni sounds delicious too. Pairing it with Pinot Grigio and a classic film sounds like a perfect evening. Cheers! 🍷🍝🎬
Today i tried this recipe, what can i say simply superb. Last week i tried the pasta Broccoli and made it already twice. I might get addicted to the recipes of this channel.
oh this is great to hear 🤩 Thank you so so much, I'm glad youloved those recipes 😍
I made this for dinner last night and it was delicious. Thanks for the recipe!
wow, I love to hear that 😍 I'm super glad you loved this recipe!
I love watching you cook these delicious meals! Especially pasta ! 🍝
Definitely trying your recipe but I would add more pepper and pecorino cheese. First time I had it was in Rome we ate at Felice Testaccio it blew my mind so good.
Oh yes you can add as much pepper and pecorino as you like 😍
Thank you so much for sharing another beautiful tasty yummy spaghetti recipe it's delicious and yes I have made it but I cheat with delicious tomato sauce too 🍅🍅👍👍😀😀❤️❤️🌹🌹
next time try this one without tomato sauce 😋
@@vincenzosplate thank you @ Vincenzo's Plate but I can't eat hit cheese sauce few to digestive gut and stomach problems but I am sure it's delicious cause the I am cooking the pasta now is the way that you taught us and me on your beautiful videos thank you so much for the lovely message and lovely pictures😀👍👍❤️🌹
This was no less than a Marco Pierre White master class😍trying this today itself
Wow that’s a huge compliment! Thank you so much Shena 😘 Enjoy!
OMG Vincenzo, I cant thank you enough for teaching med how to make this dish. It is SO good!
Grazie! 🙏🥰 So glad you love pistachios too! Enjoy the tasty pesto, and keep cooking with love! 😋🍝
I made this last Friday ! I have meatless Friday’s . This was perfect . And I did it ! It turned out great !
oh wow, great job Anne 😍 super!!
but pecorino romano has animal rennet in it lol
@@JackJack-kw6yb they said meatless not vegan
@@thelocustgrappler513 well rennet is animal stomach stuff which is much closer to meat than milk
Love your presentation and love for food!! Missing your country. I toured in 2014 for two weeks. Fell in love with all of Italy!!!!!!💛🍝
Lovely receta!! Muchas gracias desde México!
Thank you!!
Love from Sydney 😘
Hi!!! Vincenzo & Suzanne!!!!! Love this recipe! Absolutely perfect, creamy, loads of pepper, pecorino!!!! Our favorite dish, Magnificent!!!!!✝️☺️☺️🇮🇹🇮🇹🇮🇹🇮🇹
Ciao bella how are you? this is one of yummiest pasta recipes ever. Looks easy but it can be difficult if not done the right way. have you made it before?
Yes, I have!!!!! But yours looks more delicious!!! You are right, it must be made perfectly!!!! Love all your recipes!!! & all your tips that you share!!! We Love You & Suzanne!!!!!!!!!☺️🇮🇹☺️
It’s fantastic creamy pasta I’ll make it today for my kids and myself good job and thank you for the recipe god bless 🙏
Hiii, have you made it? 😍
Yea I did it thank u so much and it did taste good yummy my kids loved it thanks to u god bless
Vincenzo's Plate I made it yea I had everything so I just did it thx to u
Bravo Vincenzo, apprezzo il tuo sforzo di voler portare la cucina italiana alle orecchie di tutti.
Grazie mille! 🙏 Spero di continuare a condividere la passione per la cucina italiana con tutti voi. Apprezzo molto il tuo supporto! 🇮🇹🍝
I honestly don't know why I'm watching this at 3 in the morning I'M STARVING! Reminds me of all the amazing Cacio e Pepe that I have had while I was visiting Rome! Definitely would give this a go soon (Good thing I've stocked Pecorino in my fridge lol)! And I love how you threw in an Italian word here and there (like risottare), perfect for Italian learners like myself! Hhaha x Keep up the good work, love your videos x
Hi Lauren, thank you for the comment! I’m glad to bring back such good memories! Try this recipe and you will love it! Trust me 😋
That technique of putting pasta water into the grated cheese to create a cream is fantastic. Thank you!
You are so welcome! With this method you can have super creamy pastas😍
We made this tonight--it was incredibly easy and everything went together just like the video, so do it exactly like he says. OMG it was so fast, simple, and delicious!
WOW I'm suuuuper glad you tried and loved this recipe!
Great job 👏🏻👏🏻
My husband and I just made it. Amazing!!! Directions spot on!! Thank you
Wonderful! I'm super glad you loved this recipe 😍 grazie
I thought I had enjoyed good pasta until I discovered Vincenzo. Now I only make pasta the way he instructs.
Thanks for your support, it means a lot! I'm so happy to have inspired your pasta-making skills 😊🍝 Keep cooking!
I love Vincenzo's Plate! His food is pretty good too.
Thanks for the kind words, friend! Glad to hear you enjoy my recipes 🤗🍝
Just made cacio e pepe, but had to substitute pecorino with permigiano regiano since it was the most similar one I could get hold of. And man, this turned out excellent! Loved it! Although I might of added a bit too much pepper, still worth it, was delicious! (Obviously used wooden sticks for risottare)
Greaaat job my friend 😍 bravo!!
I’m really happy you liked my recipe 🤩
Sweet that’s what I am going to use because it’s at my grocery store thanks for this comment
I did it! In general I am not a great cook but following the video step by step, the result was fabuloso! Grazie, Vicenzo!
Glad to hear it turned out fabuloso! Let me know if you have any other questions. 😊👨🍳
He is extraordinary. This is the perfect way to make Cacio e Pepe. He is such a warm gentleman and a superb teacher. There’s none of that horrible yelling or silliness that you get from Ramsay or Fieri or the Pasta Queen, all of them awful and phony. I will make this dish exactly as Vincenzo did. Bravo to him and his wonderful family. I watch everything Vincenzo cooks because he is truly the best.
I agree with you! Vincenzo is the best!
Very good, i usually cook the whole pepper corns then grind them after that and i put the cheese in the pan with pasta water and cream it then add the pepper and pasta.
Sounds like a great idea! Love this.
Insane !!! Vincenzo is a true kitchen genius !! Every receipe is a total and authentic winner!!
Thank you so much for your kind words! I'm thrilled that you enjoy my recipes. Your support means the world to me. 🙏😊
Awwww his wife sounds so sweeeet !!!
Many thanks ❤️
Aussie accent?
Only looking at your old videos I realize how much your production quality has been increased haha thanks for reminding me how to make cacio e pepe. Legend!
I'm very proud I managed to cook this right the first try. A friend and I tried it and was delicious!. Only had one issue lol I was trying to do everything on time and maybe that can be stressful in some way but nvm, the result is worth it.
Thank you for sharing all these recipes!
Fantastic! 😍 Pedro you are phenomenal if you got it right the first time! 🤩
I'm glad you guys loved it 🤤
@@vincenzosplate Thank you very much! I'll definitely try more of your recipes 😍
Yummy!! Well done...simple and perfect!
Thanks for liking 😘
Now you have to make it 😋 yum
I made Cacio e Pepe Pasta using your recipe and it was fantastic, this is the only way only I will make it from now on.
Thank you Vincenzo 🇮🇹
Wowww 🤩 great great job!!!
👏🏻👏🏻👏🏻👏🏻
Wow I'm really discovering a new world with your pasta videos, so hungry will try them all out!
oh wow, thank you so much! Please try all my pasta recipes, I'm sure you will love them!! 😍
simple pastas are always the best
Oh yes the best
Vincenzo, thank you! I love your recipes! Being an American everybody thinks they know what you should do but to get to dish from someone in the old country is everything I wished it would be! Thanks man!
Hi Joe, many thanks to you 😘
I'd drown a huge bowl of that for sure! Cheers Vincenzo! I have all that in my pantry all the time. Doing this soon!!
Yes my friend. Tell me if you'll enjoy 😍 I'm sure of that
Came out so good.
That's fantastic to hear! 😄👨🍳 Nothing beats the satisfaction of a delicious homemade meal. Keep up the great cooking! 🇮🇹🍝👌
That was a masterclass. Thank you :-)
Thank you too, hope you'll make it 🙈
@@vincenzosplate Grazie mille Vincenzo-sensei
Thank you sir. Original and delicious. You heard him, no cream and no butter. Enjoy!
Thank you Timothy!
Of course, if you want the original Cacio e Pepe you have to make THIS recipe!!
My Sicilain grandma and my mother made us a variation of this with Broccoli Intresting because my grandfather was from Rome. We grew up eating this quick easy meal. My mom made mine just spaghetti, olive oil, garlic, Broccoli, salt,& pepper...NO CHEESE as I am the only Italian on earth that hates the strong cheeses lol.
That's wonderful to hear about your family's variation of the dish! Italian cuisine is diverse and has regional variations. It's great that you enjoyed it without cheese. Everyone has different preferences. 😊🍝
Boil a sliced leek and add to the garlic pasta. Grate a little parm on top. Great flavor and texture.
the only valid resource for authentica cacio e pepe. will be made tomorrow.
I love this dish and I cook it sometimes at home, doing exactly what you've shown here. It means that... At least this time I can say I'm good! :)
Yesss Federico, this is my favorite kind of pasta😍😍😍
Vincenzo quanto sei bravo.......i tuoi piatti sono molto deliziosi.. Sei un italiano vero.. auguri.
Grazie mille Frank, sei molto gentile!
Making this with with parmesan cause it's all I have. It looked so good, I had to make it now!
Next time try it with pecorino 🤤
@@vincenzosplate It tasted great but I have no doubt pecorino is better.
I made this by following your recipe and techniques. It was delicious! 🍽😊
Wonderful! This is what I love to hear!
I've tried yesterday. What a great recipe, perfect for fall/winter in South hemisphere. The only thing is that Pecorino is a little expensive here 😐
I know Pecorino is expensive, but I think it's worth it!
@@vincenzosplate for sure my friend