I think I'm going to try this method for our Sunday family lunch because we try to have everything made and ready to plate when everyone gets here. It will hold up longer while waiting on the ones that show up late, lol
You mean the Luciano technique! On Italia Squista’s vid though he DIDN’T use butter as you mentioned, but used a corn starch slurry instead of pasta water in the blender, along with a tiny amount of extra virgin olive oil.
I would not call it the Babish method. I call it the Luciano Cacio e Pepe. And it‘s amazing. I used Lucianos video for italia squisita to learn this fool proof method. I will not fuzz around with any other method.
Haha, thanks, amico! 🍝😄 I guess it's hard to resist the charm of Vincenzo's reactions. Expect more surprises and laughter coming your way! Stay tuned for more hilarious adventures on Vincenzo's Plate! 🎬👨🍳🌟
What I really like about you is that you have your principles when it comes to Italian cooking, but that you can still appreciate it when someone comes up with a good shortcut. Other guys are way less ready to compromise - it‘s either their way or none.
I am glad that you appreciate my approach to Italian cooking. I believe that it is important to have principles, but it is also important to be open to new ideas. I think that there is always room for improvement, and I am always looking for new ways to make my food better.
“you can make it 50 times and still screw it” easy things are boring, the effort and skill you put in is what makes all the things fun and that’s what we all enjoy so much
Ah, the thrill of the culinary challenge! 😄👩🍳 You're absolutely right-where's the fun in making something too easy? It's the journey of effort and skill that adds that extra zest to the dish! Keep embracing the excitement! 🌟🍽️
Yes I agree, but I also enjoy cooking and don't mind spending a lot of time on it. A lot of people are just trying to quickly make dinner after a long day at work though, and want something fool proof
@@augieciambriello5746 yep. If I have an afternoon off, I'll spend the entire afternoon making a great meal. But on work nights, I have maybe 45 minutes to an hour to make something great or else I'm eating canned goods or ordering out.
I have had a few failed attempts from making cacio e pepe until I followed your video from a few months ago and it was the very first time I was able to make it without it being stringy. No blender needed, the pan on top of the pot of steaming pasta water is what did it for me! It was so delicious and I am so thankful for you and your TH-cam channel, Vincenzo!
Ciao amico! 🍝😄 I'm thrilled to hear that my Cacio e Pepe recipe saved the day! No more stringy disasters, thanks to the pan-on-pot technique. Grazie for your support, and keep cooking up deliciousness with Vincenzo's Plate! 👨🍳🔥🌟
The blender technique is commonly used in restaurants to create batches of "sauce", ready to make C&P. They also don't use pasta water, but just cheese+water+starch. Also I think Babish used too much water on his. You should try it Vincenzo. But I agree with you, it's better to do it "by hand" but this is also good to make when you have 4+ guests :)
Thank you for the information about the blender technique. I have never tried it before, but I am always open to learning new techniques. I will definitely give it a try the next time I make carbonara. I agree that it is better to do it "by hand" if you are only making a small batch for yourself or a few friends. But if you are making a large batch for a party, then the blender technique is a good option.
@@vincenzosplate On the Botched by Babish episode where he first learned of this technique he really struggled with this dish. Try after try and he either got stringy glop or broken sauce. And when he tried doing it Luciano's way he also used too much water ... and just reduced it in the pan. That's what he meant by unbreakable, he boiled that stuff and it didn't break.
Here is what i need to say, the problem most people have is just not being able to control for temperature. Use a thermometer if you must, but don't immediately add cheese to hot pasta, toss the pasta for a few minutes with the pepper and pasta water and let the steam escape for a while, and then add the cheese. Nobody says this but hot pasta will string that cheese up the same way a pan with fire would.
Ah, temperature control, the secret to a non-stringy Cacio e Pepe symphony! 🍝🌡️ Remember, my friend, let the pasta cool its jets before introducing the cheese. No cheesy acrobatics, just creamy perfection! Grazie for sharing this top-secret tip! 👨🍳🧀🎭
I believe I have seen the original video, and it was three different methods to prepare C'n'P. If I'm not wrong this was the method to quickly prepare C'n'P in restaurants having pre produced big amounts of cheese cream, cooking just pasta for the restaurant guests.
I honestly think this is a great trick, many restaurants would use cream for this recipe (as for Carbonara), but this is a great way of “cheating” and I loved it cause the end result looked stunning! The only thing I wouldn’t have done, it’s the butter
@@vincenzosplatealso why did you say pineapple on pizza is the best food in the planet on your canned spaghetti bolognese video if Italians don't like I am just asking ok
Great video - I am not sure about the blender technique if you're just making cacio e pepe for yourself, but if you're making cacio e pepe for the whole family, it could definitely save you a lot of time! My fool proof method is to grate the pecorino into a separate bowl, and add pasta water in small additions until the mixture is just a little runnier than you want it to be. Then after the pasta has been mixed with the pepper in the pan, transfer a little pasta at a time from the pan to the bowl. This is basically tempering the pecorino and pasta water mixture by heating it a little at a time. What I like about this is you can tell if things are starting to go wrong - if you see part of your cheese mixture start to seize up, you can still save it by removing the pasta you've added (and remove any small clumps that might have formed).
Would highly recommend trying this one Vincenzo! You’ve taught me a lot about Italian food. however, I made cacio e Pepe for 12 people using this method and everyone loved it.
@@vincenzosplate Ah but you see, after you make this delicious cacio e pepe, your lady will want to make passionate love all night, and in the morning, that blender's blades will be gummed up with a dried sauce that even a dishwasher will have trouble removing. Then when she wants her morning smoothie from the fresh fruit you picked in the groves the other day, and you will make her wait an eternity for the dishwasher to run, only to find that the sauce has still adhered to the blades. In your haste to clean the blades manually, blood will be spilt, there will be much weeping and gnashing of teeth, and you will find yourself cursing to the sky, "why oh why did I turn my back on the traditional Italian ways". So you see, it *is* more "fuss" to use a blender. Make your sauce in a bowl, and rinse whenever you please.
@@j.p.9522but what you don’t understand is that you can prepare the cream before and clean up the blender the day before you cook it for the missus. So win-win.
on every video i watch i've wanted to say but hadn't, i love your entry door. it's never supposed to the take away from your videos, but i just couldn't hold my tongue any longer, that door is just gorgeous.
I took a break from Vincenzo's content (not consciously, the algorithm just pushed me in another direction) and it has improved a lot since I first discovered him years ago. He seems a lot more like his authentic self now and it seems his channel has greatly benefitted from it.
I'm so glad you reviewed this method. I just made Cacio e Pepe your way, my way a a week ago for my wife and I. I saw Babish's video like a day after and thought great idea. I don't think it's cheating more of using a different technique. I would try it next time. Of course without the butter. Keep it up brother you're doing well.
Hey there, my culinary comrade! 🍝😄 It's all about exploring different techniques while staying true to the traditional flavors. Babish's video gave us some food for thought! Keep experimenting, and let's continue spreading the authentic Italian vibes without the buttery temptations! 👨🍳🌟🚫🧈
One of the things I really appreciate about your videos is that even when you’re being critical, if you see something that might be a good idea, you have the honesty to say so. I respect when people can avoid all or nothing commentary
I appreciate that ! I believe that it is important to be able to see both the good and the bad in something, and to be able to offer constructive criticism. I also believe that it is important to be respectful, even when you are being critical.
For the every day below average person who normally only ever eats cheap and ez ramen bricks, adding the butter makes the process far simpler, it also allows it to stay creamier for longer. Though using the blender does add more clean up, emulsifying the cheese increases success for the average cook. This is just the already incredible dish made easier, not better though. The pepper didn't get the opportunity to roast and release the flavour. It only fried in the butter and diffused. Good recipe, but I'm happy with the authentic way.
i tried to make Cacio e Pepe also using what i learned from your videos and it turned out so good!. glad i found your channel a big help in making authentic italian pastas and also educating me in italian dishes
That's fantastic to hear! 🍝😊 I'm thrilled that my videos could help you make delicious Cacio e Pepe and explore authentic Italian dishes. Keep up the great cooking, and grazie for your support! 🇮🇹👨🍳
Made my wife Cacio e Pepe last night, following your recipe. My wife doesn't care for Pecorino so we use fresh Parmigiano. It's something we make about twice a month.
I use a food processor to grate the cheese: I can get it as fine as dust. Never thought of blending in the hot water in the processor, though, as it melts the fine cheese in the bowl easily.
Haha, I see what you mean! One-pot cacio e pepe is definitely a challenge, but it is also a delicious and convenient dish. It is perfect for lazy people like you and me!
That's fantastic, amico! 🍝😄 Monday is going to be one epic Cacio e Pepe day! Get ready to rock your taste buds and let the cheesy goodness take over! Buon appetito! 👨🍳🧀🎉
Using the traditional method, it took me four attempts to perfect Cacio e Pepe. When I finally succeeded, the sense of accomplishment was so overwhelming, I was moved to tears as I enjoyed every bite.
I've made this before about a year ago and I have to say that mixing the ingredients is a good baseline, foolproof. However, the traditional way is the way to go if you want to master the dish.
Haha, amico, the battle of baseline vs. tradition! 🍝😄 Let's dive into the delicious depths and master the art of Cacio e Pepe. Stay tuned for foolproof techniques and the ultimate pasta mastery on Vincenzo's Plate! 👨🍳🌟🔥
Love the reacting 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 your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Andrew has a botched by babish video where he learned through trial and error and through Luciano on how to make cacio e pepe. He learned the way Luciano makes cacio e pepe in a italia squisita video where he do the blender trick by putting cheese, pepper, and a starch gel that he made. This trick is done because there is a need to have a fool-proof method to make large batches of sauce for restaurant service. I hope you watch the botched video so you can gain insight on how Andrew Arrived here.
Making food is a hobby to me, and doing it the right way is a part of that. I'll definately try to make Cacio e Pepe your way, but I will try the blender method too (after the traditional way).
Last thing i have to say, I haven't tried this with Cacio E Pepe, but Alfredo is so bastardize in America I thought it wouldn't matter. The problem with true Italian Alfredo is that you can't reheat it. And you shouldn't reheat most food if you can, but lets get real. People need convenience anymore. If you just add a pint of cream to the butter in Alfredo and then use the method of slowly mixing cheese with pasta water and then at the end adding the cheese mix to the butter and cream at the end, it's still delicious and it actually can be reheated into a sauce, not an oil separated mess the next day.
Haha, you've got a point, amico! 🍝😄 Convenience can be quite tempting, but let's not turn Alfredo into an oily reheating disaster. Keep it creamy, cheesy, and avoid the "sauce gone wrong" sequel the next day! Buon appetito! 👨🍳🧀🌟
I think most restaurants are doing it too, but if you're planning to make it at home, then I think we should follow a different recipe. What do you think?
I saw another italian famous chef using a hot water corn starch solution mixed with the pecorino paste can be kept a few days in the fridge and prevents fat and cheese separation
Grazie mille, amico! 🍝😄 Your support means the world to me! Stay tuned for more hilarious reactions and let's keep this food journey going together! 🎬👨🍳🌟
I previously saw the video Luciano made and he showed various methods and this technique was what he said essentially, that this is realistically the best way to get a good emulsion in a rush at a restaurant.
Ah, Luciano and his speedy emulsion secrets! ⏱️🍝 It's like a kitchen race against time. Will this technique save us in a restaurant rush or leave us in a saucy dilemma? Let's take the plunge and see where the culinary adventure leads us! 👨🍳💨🌟
Grazie mille, amico! 🍝👏 Your support fuels my cooking adventures. Together, let's keep the kitchen sizzling and the laughter rolling on Vincenzo's Plate! 🎬👨🍳🌟
Hey there, my friend! 🍝😄 Glad to hear that my recipe made cooking super easy, even for non-cooks! It's like magic, right? Keep surprising yourself in the kitchen and let's make more delicious memories together! 👨🍳✨🌟
He's got a high-end blender, a Vitamix. I'm surprised he didn't use that to grate the cheese, but the not everyone can afford one like that. I heard from someone, might have been Vincenzo, that the blender could heat up the cheese though if you use it to grind.
Ah, the wonders of high-end blenders! 🧀💥 While they can be tempting, nothing beats the classic hand-grating method. No risk of cheesy overheating, just pure traditional flavor! Let's keep it grate, my friend! 👨🍳👍🔪
The probem with this technique is that you have to wash the blender, I like to create as little washing up as possible! But I can understand pure Pecorino Romano being a bit strong for the English-speaking palete, which prefers blander flavours.
If you think that it's good, then it's good. At the end of the day, your preference is what matters. The satisfaction and the experience making this dish is important and we should always consider that when we cook something up.
One of my all-time favorite Italian dishes. I will try the blender next time I make it. Where did you get the clip of the "big hair" lady at 6:13? She's great! I've got to have that clip; please.
Luciano Monosilio's "infallibile/foolproof" restaurant recipe actually makes the sauce mix with corn starch slurry and extra virgin olive oil. Andrew Rea actually also made the exact same recipe on his own channel, but I guess in this video he adjusted it to butter, probably because it's weird for Americans to make cheese sauce with olive oil, instead of butter (think Mac and Cheese), and he didn't want to make corn starch slurry.
🧀🌿 Ah, the beauty of culinary adaptations! We Italians have a soft spot for olive oil, but butter can work its magic too. Just remember, there's no wrong way to enjoy cheese sauce! 🧈🍝
@@vincenzosplate haha yes so I've noticed! I imagine he also had a talk with Luciano about adapting the technique as well, negotiating to put butter instead haha
This is a method Kenji Alt-Lopez uses for his New England Clam Chowder. The goal is similar in that his creamy broth in the chowder was splitting. So by using the blender to emulsify the cream, his chowder never split and he felt that was the best overall way to make it. I use his recipe (slightly varied) for when I make clam chowder.
Ciao amico! 🍝😄 Wise choice! Traditional methods not only preserve the flavors but also save us from a mountain of dishes. Less washing up means more time for deliciousness! Keep cooking and enjoying the simplicity! 👨🍳🚫🧼🌟
One of my favourite Italian thing is dried fave beans cooked make into puree and served with toasted bread pushed in the fave , are you familiar if so what is it called
Ah, you're talking about the delicious "Fave e Pane" combo! It's like Italy's version of PB&J, but with fava beans and toasted bread. Buon appetito! 🇮🇹🥖🍽️
I watched a few of Luciano's recipes and what he was explaining was that doing it this way prevents these creamy saucy pasta dishes from clumping when they cool down even slightly as in a restaurant it's not always easy to get the food to the customer while it's ripping hot, and this way you can let it cool down a little so you can enjoy the taste without burning your mouth.
Haha, I love your enthusiasm! 🍝😄 Yelling "Noooo!!" when butter sneaks into Italian recipes is like your superpower! Together, let's keep the traditions alive and the butter at bay! 👨🍳🚫🧈
A very interesting video. Personally I would continue using the traditional method when making cacio e pepe for just me and my partner, but this blender technique is something I would definitely consider if I had to reliably and quickly produce a large amount of sauce when I am hosting many guests. The blender jug would make it easy to quickly pour the creamy sauce across multiple servings and it all goes into the dishwasher at the end of the meal.
Haha, keeping the tradition alive for those intimate dinners, I see! 🍝👩❤️👨 But hey, when it's party time, let that blender work its magic and make cleanup a breeze! 🥳🍽️🧼
I don't really like this method. It may be idiot proof but a lot of cheese sticks to the blades and sides od the blender. Also by doing this way he added another tool to clear. I prefer the old classic method. Only thing that should be taken more in consideration is the size of grated cheese. I use a citrus zester which still isn't fine enough. What do you use to make that cheese fine like powder?
Ah, the battle of the cheese-sticking blender! 🧀🌀 Fear not, my friend. To achieve that fine powder, I use my secret weapon: the Italian cheese fairy and her magical cheese grater! ✨🧚♀️
As a kid I watched Ciao Italia with Mary Ann Esposito. She was one of the first cooking shows I watched especially since my mom wasn't a good cook. But she had a lot of cookbooks, so that inspired me to cook. Italian food was my gateway you can say. It's not very hard.
That's amazing, amico! 🍝📺 Mary Ann Esposito and her cookbooks paved the way for your culinary adventures. Italian food as a gateway? It's like a delicious rabbit hole you can't resist! Happy cooking! 👨🍳✨🌟
@@vincenzosplate of course there were other cooking show personalities on PBS, prior. Like Martin Yan, Justin Wilson, Julia Childs. I liked them all, but Italian food was the key. Then later on a few more, especially like Rick Bayless with Mexican. But what I look for is the love and respect of the food, where it comes from everything in that person. I can say you got it brother
Ciao amico! 🍝😄 Oh, trust me, I'm always up for a culinary challenge! I'll give that recipe a whirl and see if it can match up to my Cacio e Pepe Gnocchi. Stay tuned! 👨🍳🔥🌟
Again, I am impressed by your fairness in commenting. There is a simple reason, why your sauce is a lot creamier: He adds a distinct amount of pasta water. You add as much pasta water, as is needed. Therefore, you can react a lot finer and more precisely to the consistency changes in your sauce. For someone, who does not cook very often, his way is less risky. Nevertheless, I prefer your more refined way.
Goint point. You're right that there is a simple reason why my sauce is a lot creamier. I add as much pasta water as is needed, which allows me to react to the consistency changes in the sauce more precisely. This is a more refined way of making cacio e pepe, but it also requires more skill and experience. I think it's great that you prefer my more refined way of making cacio e pepe. I'm always happy to hear that people enjoy my recipes, and I'm glad that you find my methods to be more refined.
Your techniques for "at home" cooking marks you at the best of the internet. Cacio e Pepe is difficult? No, mine came out perfect first time because your instructions are clear, simple and concise. My only complaint about you site is that we don't know what Suzanne looks like!
I agree with you Vincenzo,,, The number One rule for cacio a pepe and all sauces is One.. The creamier the better 😂😂😂if you don't have a white mustache after the first bite it's a fail 😂😂😂❤❤❤
@@vincenzosplate Of course, it's not just about being lighter as a dish but butter changes the flavour of pecorino and then we would have an Alfredo pasta, not Cacio e Pepe 🤌
Thank you for the high praise! 🍝🥇 I'll keep striving to bring you the best reactions and traditional recipes. Stay tuned for more deliciousness on Vincenzo's Plate! 😄👨🍳🎬
Babish’s way is real nice cause it’s like you said the creamy cheese sauce doesn’t break. That being said I like the way Vincenzo’s looks more, it is a lot creamier
I don’t think it’s a bad way to cheat since it seems to get the right consistency. It might be easier for someone struggling with that. It still looks delicious with all the right ingredients. I’d try it! 💕
this is basically just taking the immersion blender technique for making mayo, popularized by j kenji lopez, and applying it to emulsified pasta sauces. should work even better with carbonara. another thing that might be worth trying is a sort of hybrid between this, and your current methods that make a cheese ball with a bit of pasta water - use a high powered blender to make your cheese ball, and then add it to the pasta with pasta water to make the cream. if you start your cheese ball with the blender, you will get some of that very strong emulsion created by the speed of the blender's blades, but you will still be able to fine tune the consistency of the cream in the pan, like youre able to do with the method shown in your most recent cacio e pepe video.
Haha, that's some serious blending creativity! 🌪️🧀🍝 A fusion of techniques for the ultimate creaminess. Keep experimenting and enjoy the delicious results! 😄👨🍳🇮🇹
Babish can come up with some good ideas but I doubt I'll try his cacio e pepe recipe. It probably tastes good but butter is cheating and the addition of parmigiano takes away from the "pecorino looooove!" Haha, thanks for the video!
Ah, the mysterious cheese ball technique! 🧀🎱 It's like a cheesy game of billiards. Will it clump or will it disperse? Let's roll the dice and see what culinary magic unfolds! 👨🍳🎱✨
@ 7:23 Actually, he kind of can, cause he coated the pasta with melted butter, which keeps it "alive" for a minute or two... Is it the right way though? Of course not 😊
I believe that maybe he uses the butter for that exact purpose - so that the pasta doesn't dry out quickly while he's blending the sauce. But I think the sauce can be done just at the same time without butter :)
Haha, surprises are my specialty! 🎉💃 Bringing in Alyssa Edwards for a dash of fabulousness was just the beginning. Stay tuned for more unexpected crossovers and laughter on Vincenzo's Plate! 🎬🌟😄
Hey there! 🍝😄 Well, Babish might think his Cacio e Pepe is unbeatable, but I'll let my taste buds do the talking! Let's keep it real and stick to the traditional way. Bella and unbeatable, just like Vincenzo's Plate! 👨🍳🌟🇮🇹
why is it cheating to just use a different, more consistent method? that's not cheating, that's just better and smarter technique. something being hard for no reason doesn't make it inherently superior
You could also achieve an unbreakable emulsion using, cheese, pasta water and sodium citrate which can even be frozen and reheated directly in the sauté pan
Oh, this sounds interesting my friend. This makes me think that you have already tried this method, so can you guarantee me that you can make a great cacio e pepe like this?
Vincenzo, I have not tried cacio e pepe specifically but have done cheese sauces, frozen them and literally thrown them into a pan with pasta and it works great. Google modernist cuisine Mac and cheese, a lot different than traditional cacio e pepe but no reason it shouldn’t work with a bit of experimentation. There is no flavour loss unlike traditional cheese sauce/mornay sauce as it doesn’t require a bechamel which masks the cheese flavours
That's the beauty of quality ingredients! Sometimes they speak for themselves, and all you need to do is let them shine. 🍅👌 Keep enjoying those amazing Italian peeled tomatoes!
if you are affraid, just hedge. A dash of sodium citrate, or more precisely trisodium citrate dihydrate, will enable the pasta water-cheese-room temperature butter emulsion perfectly ever time. just keep a little sodium citrate handy when making any cheese sauce. (if you have ever uncorked a bottle of white wine, and noticed some crystals stuck to the bottom of the cork?. that is sodium citrate. but you can buy it, or even make your own..) fool proof creamy sauce
Same, Carbonara is way easier for me because of the egg helping the emulsification. Making a single portion of cacio e pepe feels so difficult as a little bit too much of hot water instantly breaks all of the cheese.
Occasionally in these videos you'll see something you like, find interesting and/or want to try for yourself and I'd love to see a series where you follow up on these recipes you want to try out for yourself. In this instance, I'd love to see you try this and let us know how creamy it is compared to the traditional method 😊
Ciao amico! 🍝😄 Your suggestion for a follow-up series is molto interessante! I'll dig into the creamy experiment and report back with a verdict. Get ready for some tasty comparisons and lots of culinary fun! 👨🍳🌟🔎
@@vincenzosplate Thank you so much! Yes I'd love to know how *you feel* the creaminess stacks up, whether the convenience and ease is a worthwhile trade off. Maybe this method is good if you want an easy meal that won't fail but still yields a very good result. But then maybe even if it's easy, it just doesn't give a good enough result... I'd love to see someone who really knows the traditional method let us know if this alternative method truly has any value. And yeah, you've looked at other recipes where they've added an interesting ingredient or done things differently from the tradition and you've said you'll have to try that, and I'd love to see you actually try and give your opinion 😊
I think what I find odd about when people try to make food that isn't from their lineage is that they are usually on the right path, but they are missing something, it's always a process is wrong, or they overthink things. my grandma was Hispanic, and we ate a lot of Mexican food growing up, and when I go to an Americanized Mexican restaurant, and they overdo something simple and screw it up it breaks my heart.
You've got a good point, amico! 🌮😄 Sometimes, the simplest things get overcomplicated. It's like seeing a perfectly good pizza topped with pickles... it's a heartbreaker indeed! Let's keep the flavors true and the process simple. Buon appetito! 👨🍳❤️🍕
Doesn't the butter also keep the pepper from toasting? Taking out some pasta water before the pasta is done would give you plenty of time to make the "cream" in the blender and have it ready. It's an unbreakable emulsion, after all ;)
I've failed every time I've attempted Cacio e Pepe to the point where I've given up. I'm okay with ideas that help reduce that failure chance as long as it doesn't do something elaborate (ie: incorporating ingredients that were not in the original design)
Don't give up, amico! 🍝😄 Let's tackle the Cacio e Pepe challenge together. No elaborate ingredients, just traditional magic. Stay tuned for foolproof tips to conquer that pasta perfection! We'll make you the Cacio e Pepe champion in no time! 👨🍳🏆🌟
The first few times I tried Cacio e Pepe I got a lumpy, stringy sauce. But then I could find out three reasons for failure: 1) I used pecorino sardo and toscano because I couldn't get romano at the beginning. They were too soft and couldn't be ground fine enough. ==> 2) You have to grind fine enough with a proper grinding tool (f.i. "Microplane Starblade"). 3) You have to mix the paste of cheese + pasta water long and intensively enough to get a rather homogenous texture in it. After correction of these things I have always got a nice Cacio e Pepe as it has to be.
Are you going to use Babish technique next time you make Cacio e Pepe?
Yes but I won’t use butter
I think I'm going to try this method for our Sunday family lunch because we try to have everything made and ready to plate when everyone gets here. It will hold up longer while waiting on the ones that show up late, lol
You mean the Luciano technique! On Italia Squista’s vid though he DIDN’T use butter as you mentioned, but used a corn starch slurry instead of pasta water in the blender, along with a tiny amount of extra virgin olive oil.
no....1.its too simple to complicate it 2.why have an extra dish to wash?
I would not call it the Babish method. I call it the Luciano Cacio e Pepe. And it‘s amazing. I used Lucianos video for italia squisita to learn this fool proof method. I will not fuzz around with any other method.
I love when people surprise Vincenzo lol. His reactions are great.
Haha, thanks, amico! 🍝😄 I guess it's hard to resist the charm of Vincenzo's reactions. Expect more surprises and laughter coming your way! Stay tuned for more hilarious adventures on Vincenzo's Plate! 🎬👨🍳🌟
What I really like about you is that you have your principles when it comes to Italian cooking, but that you can still appreciate it when someone comes up with a good shortcut. Other guys are way less ready to compromise - it‘s either their way or none.
I am glad that you appreciate my approach to Italian cooking. I believe that it is important to have principles, but it is also important to be open to new ideas. I think that there is always room for improvement, and I am always looking for new ways to make my food better.
Yes!!! ❤ this!!! But I love the original more... but I'm trying this with my family of 19😮❤
We admire your passion towards Italian cuisine. You sure are amazing.
You’re too kind, thank you a lot 🙏🏻❤️ this is much appreciated!
Have you ever tried making Cacio e Pepe pasta?
@@vincenzosplateHave you made it with garlic pepper or chilli pepper because I’m curious about how it would taste 🤔
I think every Italian has a passion towards Italian food lol, show me one who doesn’t and i’ll be surprised.
@@mattmatthews1525 I am afraid, the strong taste of garlic will kill the delicate taste of the pecorino and the pasta.
“you can make it 50 times and still screw it”
easy things are boring, the effort and skill you put in is what makes all the things fun and that’s what we all enjoy so much
Ah, the thrill of the culinary challenge! 😄👩🍳 You're absolutely right-where's the fun in making something too easy? It's the journey of effort and skill that adds that extra zest to the dish! Keep embracing the excitement! 🌟🍽️
Yes I agree, but I also enjoy cooking and don't mind spending a lot of time on it. A lot of people are just trying to quickly make dinner after a long day at work though, and want something fool proof
@@augieciambriello5746 yep. If I have an afternoon off, I'll spend the entire afternoon making a great meal. But on work nights, I have maybe 45 minutes to an hour to make something great or else I'm eating canned goods or ordering out.
I have had a few failed attempts from making cacio e pepe until I followed your video from a few months ago and it was the very first time I was able to make it without it being stringy. No blender needed, the pan on top of the pot of steaming pasta water is what did it for me! It was so delicious and I am so thankful for you and your TH-cam channel, Vincenzo!
Ciao amico! 🍝😄 I'm thrilled to hear that my Cacio e Pepe recipe saved the day! No more stringy disasters, thanks to the pan-on-pot technique. Grazie for your support, and keep cooking up deliciousness with Vincenzo's Plate! 👨🍳🔥🌟
I’m glad to see Vincenzo reacting to a good video :) he suffers through so much for us it’s nice to see a video that doesn’t break his heart
Haha! You caught me! 😄 Don't worry, my heart can take it. But yes, it's nice to find some good ones! 🇮🇹❤️
The blender technique is commonly used in restaurants to create batches of "sauce", ready to make C&P. They also don't use pasta water, but just cheese+water+starch. Also I think Babish used too much water on his. You should try it Vincenzo.
But I agree with you, it's better to do it "by hand" but this is also good to make when you have 4+ guests :)
Thank you for the information about the blender technique. I have never tried it before, but I am always open to learning new techniques. I will definitely give it a try the next time I make carbonara.
I agree that it is better to do it "by hand" if you are only making a small batch for yourself or a few friends. But if you are making a large batch for a party, then the blender technique is a good option.
@@vincenzosplate On the Botched by Babish episode where he first learned of this technique he really struggled with this dish. Try after try and he either got stringy glop or broken sauce. And when he tried doing it Luciano's way he also used too much water ... and just reduced it in the pan. That's what he meant by unbreakable, he boiled that stuff and it didn't break.
Here is what i need to say, the problem most people have is just not being able to control for temperature. Use a thermometer if you must, but don't immediately add cheese to hot pasta, toss the pasta for a few minutes with the pepper and pasta water and let the steam escape for a while, and then add the cheese. Nobody says this but hot pasta will string that cheese up the same way a pan with fire would.
Ah, temperature control, the secret to a non-stringy Cacio e Pepe symphony! 🍝🌡️ Remember, my friend, let the pasta cool its jets before introducing the cheese. No cheesy acrobatics, just creamy perfection! Grazie for sharing this top-secret tip! 👨🍳🧀🎭
I believe I have seen the original video, and it was three different methods to prepare C'n'P. If I'm not wrong this was the method to quickly prepare C'n'P in restaurants having pre produced big amounts of cheese cream, cooking just pasta for the restaurant guests.
Yeah other versions wouldn’t generate so many clicks
I honestly think this is a great trick, many restaurants would use cream for this recipe (as for Carbonara), but this is a great way of “cheating” and I loved it cause the end result looked stunning! The only thing I wouldn’t have done, it’s the butter
Stores here have a bottled Carbonara sauce. A cream bottled sauce. It’s awful lol
@@vincenzosplatethis video is great like dynamite🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🔥🔥🔥🔥🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🔥🔥🔥🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨🧨
@@vincenzosplatealso why did you say pineapple on pizza is the best food in the planet on your canned spaghetti bolognese video if Italians don't like I am just asking ok
Great video - I am not sure about the blender technique if you're just making cacio e pepe for yourself, but if you're making cacio e pepe for the whole family, it could definitely save you a lot of time! My fool proof method is to grate the pecorino into a separate bowl, and add pasta water in small additions until the mixture is just a little runnier than you want it to be. Then after the pasta has been mixed with the pepper in the pan, transfer a little pasta at a time from the pan to the bowl. This is basically tempering the pecorino and pasta water mixture by heating it a little at a time. What I like about this is you can tell if things are starting to go wrong - if you see part of your cheese mixture start to seize up, you can still save it by removing the pasta you've added (and remove any small clumps that might have formed).
Impressive pasta-saving skills! 🍝😄 But I'll stick to the traditional way, no rescue missions needed! 🇮🇹🧀
Would highly recommend trying this one Vincenzo! You’ve taught me a lot about Italian food. however, I made cacio e Pepe for 12 people using this method and everyone loved it.
I'll give it a thought, thank you for backing up this theories.
Who wants to clean a blender of cheese sauce after though?
Probably who has a dishwasher 🤣
Jokes apart, I find this is a great method of making Cacio e Pepe with no fuss, I think it’s worth trying
I actually like that. I typically have the thick block of cheese. I may try this next time
warm water?
@@vincenzosplate Ah but you see, after you make this delicious cacio e pepe, your lady will want to make passionate love all night, and in the morning, that blender's blades will be gummed up with a dried sauce that even a dishwasher will have trouble removing. Then when she wants her morning smoothie from the fresh fruit you picked in the groves the other day, and you will make her wait an eternity for the dishwasher to run, only to find that the sauce has still adhered to the blades. In your haste to clean the blades manually, blood will be spilt, there will be much weeping and gnashing of teeth, and you will find yourself cursing to the sky, "why oh why did I turn my back on the traditional Italian ways". So you see, it *is* more "fuss" to use a blender. Make your sauce in a bowl, and rinse whenever you please.
@@j.p.9522but what you don’t understand is that you can prepare the cream before and clean up the blender the day before you cook it for the missus. So win-win.
on every video i watch i've wanted to say but hadn't, i love your entry door. it's never supposed to the take away from your videos, but i just couldn't hold my tongue any longer, that door is just gorgeous.
Thank you so much 😊
I took a break from Vincenzo's content (not consciously, the algorithm just pushed me in another direction) and it has improved a lot since I first discovered him years ago. He seems a lot more like his authentic self now and it seems his channel has greatly benefitted from it.
Haha, the algorithm's loss, but we're glad you're back to enjoy the real "Vincenzo's plate" experience! 🍝😄
Wow I remember watching your channel at 50k subscribers! It’s simply amazing to see how big your channel has grown good for you my friend ❤❤
Oh, you’re so kind thank you for the support through this amazing journey 😍
I'm so glad you reviewed this method. I just made Cacio e Pepe your way, my way a a week ago for my wife and I. I saw Babish's video like a day after and thought great idea. I don't think it's cheating more of using a different technique. I would try it next time. Of course without the butter. Keep it up brother you're doing well.
Hey there, my culinary comrade! 🍝😄 It's all about exploring different techniques while staying true to the traditional flavors. Babish's video gave us some food for thought! Keep experimenting, and let's continue spreading the authentic Italian vibes without the buttery temptations! 👨🍳🌟🚫🧈
One of the things I really appreciate about your videos is that even when you’re being critical, if you see something that might be a good idea, you have the honesty to say so. I respect when people can avoid all or nothing commentary
I appreciate that ! I believe that it is important to be able to see both the good and the bad in something, and to be able to offer constructive criticism. I also believe that it is important to be respectful, even when you are being critical.
The bullet proof or restaurant technique that Luciano Monosilio uses actually involves using corn starch, not butter.
Ah, corn starch? That's one way to keep it bulletproof! 😄🌽 But you know, let's stick to the traditional buttery goodness! 🧈🇮🇹
For the every day below average person who normally only ever eats cheap and ez ramen bricks, adding the butter makes the process far simpler, it also allows it to stay creamier for longer. Though using the blender does add more clean up, emulsifying the cheese increases success for the average cook. This is just the already incredible dish made easier, not better though. The pepper didn't get the opportunity to roast and release the flavour. It only fried in the butter and diffused.
Good recipe, but I'm happy with the authentic way.
i tried to make Cacio e Pepe also using what i learned from your videos and it turned out so good!. glad i found your channel a big help in making authentic italian pastas and also educating me in italian dishes
That's fantastic to hear! 🍝😊 I'm thrilled that my videos could help you make delicious Cacio e Pepe and explore authentic Italian dishes. Keep up the great cooking, and grazie for your support! 🇮🇹👨🍳
Made my wife Cacio e Pepe last night, following your recipe. My wife doesn't care for Pecorino so we use fresh Parmigiano. It's something we make about twice a month.
I use a food processor to grate the cheese: I can get it as fine as dust. Never thought of blending in the hot water in the processor, though, as it melts the fine cheese in the bowl easily.
Genius move! The cheese must be like a flavor tornado in your dishes! 🌪️🧀 Keep creating culinary magic! 🍝😄
The real challenge is one-pot cacio e pepe, so you only need to clean 1 pot plus 1 wooden fork or tongs, only for lazy people like me :D
Haha, I see what you mean! One-pot cacio e pepe is definitely a challenge, but it is also a delicious and convenient dish. It is perfect for lazy people like you and me!
What a coincidence! Im finally trying your recipe for cacio e pepe this monday, and I'm SO excited
That's fantastic, amico! 🍝😄 Monday is going to be one epic Cacio e Pepe day! Get ready to rock your taste buds and let the cheesy goodness take over! Buon appetito! 👨🍳🧀🎉
Using the traditional method, it took me four attempts to perfect Cacio e Pepe. When I finally succeeded, the sense of accomplishment was so overwhelming, I was moved to tears as I enjoyed every bite.
I've made this before about a year ago and I have to say that mixing the ingredients is a good baseline, foolproof. However, the traditional way is the way to go if you want to master the dish.
Haha, amico, the battle of baseline vs. tradition! 🍝😄 Let's dive into the delicious depths and master the art of Cacio e Pepe. Stay tuned for foolproof techniques and the ultimate pasta mastery on Vincenzo's Plate! 👨🍳🌟🔥
Tryed to some months back, end results are very very similar
I like your open minded attitude. You said why you like the way you cook it, but this guys looks like it works. And I’m going to try it. Brilliant!
Love the reacting 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 your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Grazie my friend, this really means a lot to me 🙏🏻 keep supporting me, I appreciate it a lot! ❤️
Well done. Another recipe I have to try.
Yes, this time I feel like I have to approve this method cause this is a great way of cheating, and it is perfect to make Cacio e Pepe in no time
your breakdowns are great
Thanks a million! 🙏😄 Reacting to bad Italian food is like a pasta party with unexpected surprises! 🍝🎉
Andrew has a botched by babish video where he learned through trial and error and through Luciano on how to make cacio e pepe. He learned the way Luciano makes cacio e pepe in a italia squisita video where he do the blender trick by putting cheese, pepper, and a starch gel that he made. This trick is done because there is a need to have a fool-proof method to make large batches of sauce for restaurant service. I hope you watch the botched video so you can gain insight on how Andrew Arrived here.
I watched that video and I found it a geniality! I’ve never tried that method yet but I’m going to, for sure! Luciano is absolutely a genius
You gotta give credit where credit's due.
Absolutely! Bad recipes are like UFOs - they're out there, but not in our kitchen! 😄👍
Making food is a hobby to me, and doing it the right way is a part of that. I'll definately try to make Cacio e Pepe your way, but I will try the blender method too (after the traditional way).
Awesome 👏🏻 I would love to know which cacio e pepe you will like the most, because I too am thinking of trying to make it using this method
Me: Nonna, I'm going to make you Cacio e pepe!
*takes out blender*
Nonna: *visible confusion*
Ahahhahha
Last thing i have to say, I haven't tried this with Cacio E Pepe, but Alfredo is so bastardize in America I thought it wouldn't matter. The problem with true Italian Alfredo is that you can't reheat it. And you shouldn't reheat most food if you can, but lets get real. People need convenience anymore. If you just add a pint of cream to the butter in Alfredo and then use the method of slowly mixing cheese with pasta water and then at the end adding the cheese mix to the butter and cream at the end, it's still delicious and it actually can be reheated into a sauce, not an oil separated mess the next day.
Haha, you've got a point, amico! 🍝😄 Convenience can be quite tempting, but let's not turn Alfredo into an oily reheating disaster. Keep it creamy, cheesy, and avoid the "sauce gone wrong" sequel the next day! Buon appetito! 👨🍳🧀🌟
Pretty sure lots of restaurants in 🇮🇹 are using a similar technique
This is genius 😅
I think most restaurants are doing it too, but if you're planning to make it at home, then I think we should follow a different recipe. What do you think?
I saw another italian famous chef using a hot water corn starch solution mixed with the pecorino paste can be kept a few days in the fridge and prevents fat and cheese separation
🧀🌊 Who needs fancy tricks when you have the power of traditional Italian cooking? No separation anxiety here, just pure cheesy goodness! 🇮🇹🍝😄
@@vincenzosplate best response in za world
Bel video come sempre
Grazie mille, amico! 🍝😄 Your support means the world to me! Stay tuned for more hilarious reactions and let's keep this food journey going together! 🎬👨🍳🌟
I previously saw the video Luciano made and he showed various methods and this technique was what he said essentially, that this is realistically the best way to get a good emulsion in a rush at a restaurant.
Ah, Luciano and his speedy emulsion secrets! ⏱️🍝 It's like a kitchen race against time. Will this technique save us in a restaurant rush or leave us in a saucy dilemma? Let's take the plunge and see where the culinary adventure leads us! 👨🍳💨🌟
Bravo Vincenzo.
Grazie mille, amico! 🍝👏 Your support fuels my cooking adventures. Together, let's keep the kitchen sizzling and the laughter rolling on Vincenzo's Plate! 🎬👨🍳🌟
Great sweater Vincenzo!
Vincenzo. I made this after watching your video and it was super easy. Barely an inconvenience. And I’m not much of a cook.
Hey there, my friend! 🍝😄 Glad to hear that my recipe made cooking super easy, even for non-cooks! It's like magic, right? Keep surprising yourself in the kitchen and let's make more delicious memories together! 👨🍳✨🌟
Why do italians always think there is only one way to cook?! Those ritzy people 😂
He's got a high-end blender, a Vitamix. I'm surprised he didn't use that to grate the cheese, but the not everyone can afford one like that. I heard from someone, might have been Vincenzo, that the blender could heat up the cheese though if you use it to grind.
Ah, the wonders of high-end blenders! 🧀💥 While they can be tempting, nothing beats the classic hand-grating method. No risk of cheesy overheating, just pure traditional flavor! Let's keep it grate, my friend! 👨🍳👍🔪
The probem with this technique is that you have to wash the blender, I like to create as little washing up as possible! But I can understand pure Pecorino Romano being a bit strong for the English-speaking palete, which prefers blander flavours.
I think it's worth trying, at least once, because it really seemed like an innovative method and that gives an excellent result!
It tastes better with butter and a mix of parm and pecorino. Yes it is not traditional, but to me it is better.
If you think that it's good, then it's good. At the end of the day, your preference is what matters. The satisfaction and the experience making this dish is important and we should always consider that when we cook something up.
One of my all-time favorite Italian dishes. I will try the blender next time I make it. Where did you get the clip of the "big hair" lady at 6:13? She's great! I've got to have that clip; please.
Luciano Monosilio's "infallibile/foolproof" restaurant recipe actually makes the sauce mix with corn starch slurry and extra virgin olive oil. Andrew Rea actually also made the exact same recipe on his own channel, but I guess in this video he adjusted it to butter, probably because it's weird for Americans to make cheese sauce with olive oil, instead of butter (think Mac and Cheese), and he didn't want to make corn starch slurry.
🧀🌿 Ah, the beauty of culinary adaptations! We Italians have a soft spot for olive oil, but butter can work its magic too. Just remember, there's no wrong way to enjoy cheese sauce! 🧈🍝
@@vincenzosplate haha yes so I've noticed! I imagine he also had a talk with Luciano about adapting the technique as well, negotiating to put butter instead haha
This is a method Kenji Alt-Lopez uses for his New England Clam Chowder. The goal is similar in that his creamy broth in the chowder was splitting. So by using the blender to emulsify the cream, his chowder never split and he felt that was the best overall way to make it. I use his recipe (slightly varied) for when I make clam chowder.
So, why use a food blender and not a hand blender? Feels like a lot of cleaning to do just for this dish?
Hi, Vincenzo. Great reaction vid. I think I'll stick to the traditional method tho' as there's less washing up involved 😂.
Ciao amico! 🍝😄 Wise choice! Traditional methods not only preserve the flavors but also save us from a mountain of dishes. Less washing up means more time for deliciousness! Keep cooking and enjoying the simplicity! 👨🍳🚫🧼🌟
Wow! Finally someone who gets a "well done".🎉🎉🎉
Thank you very much, Vincenzo, for sharing your wonderful reaction video with us.
Grazie mille! It's a tough job watching those disasters, but someone's got to do it. 😄👨🍳 Keep watching for more entertaining reactions!
Its rare to see vincenzo be almost speechless and learning something new. Hehehehe
Even an Italian food maestro can have his moments of surprise! Hehehe! 🇮🇹👨🍳 Keep watching for more reactions! 😄
One of my favourite Italian thing is dried fave beans cooked make into puree and served with toasted bread pushed in the fave , are you familiar if so what is it called
Ah, you're talking about the delicious "Fave e Pane" combo! It's like Italy's version of PB&J, but with fava beans and toasted bread. Buon appetito! 🇮🇹🥖🍽️
I’ve made cacio Pepe so many times and loved it every single time
I can’t wait to see how good it is when I don’t screw it up
I watched a few of Luciano's recipes and what he was explaining was that doing it this way prevents these creamy saucy pasta dishes from clumping when they cool down even slightly as in a restaurant it's not always easy to get the food to the customer while it's ripping hot, and this way you can let it cool down a little so you can enjoy the taste without burning your mouth.
Love the video
I've watched enough Vincenzo videos that when I see something wrong (like adding butter) I yell "Noooo!!" at the videos. 😂
Haha, I love your enthusiasm! 🍝😄 Yelling "Noooo!!" when butter sneaks into Italian recipes is like your superpower! Together, let's keep the traditions alive and the butter at bay! 👨🍳🚫🧈
A very interesting video. Personally I would continue using the traditional method when making cacio e pepe for just me and my partner, but this blender technique is something I would definitely consider if I had to reliably and quickly produce a large amount of sauce when I am hosting many guests. The blender jug would make it easy to quickly pour the creamy sauce across multiple servings and it all goes into the dishwasher at the end of the meal.
Haha, keeping the tradition alive for those intimate dinners, I see! 🍝👩❤️👨 But hey, when it's party time, let that blender work its magic and make cleanup a breeze! 🥳🍽️🧼
I don't really like this method. It may be idiot proof but a lot of cheese sticks to the blades and sides od the blender. Also by doing this way he added another tool to clear. I prefer the old classic method. Only thing that should be taken more in consideration is the size of grated cheese. I use a citrus zester which still isn't fine enough. What do you use to make that cheese fine like powder?
Ah, the battle of the cheese-sticking blender! 🧀🌀 Fear not, my friend. To achieve that fine powder, I use my secret weapon: the Italian cheese fairy and her magical cheese grater! ✨🧚♀️
What’s the best way to grate pecorino into a fine powder at home? Does it work to use a food processor?
Yes you can use a blender, or grate with a grater with tiny holes
I'll give it a try! It may solve my struggles with this pasta
I'm sure it will. I hope you enjoy this!
As a kid I watched Ciao Italia with Mary Ann Esposito. She was one of the first cooking shows I watched especially since my mom wasn't a good cook. But she had a lot of cookbooks, so that inspired me to cook. Italian food was my gateway you can say. It's not very hard.
That's amazing, amico! 🍝📺 Mary Ann Esposito and her cookbooks paved the way for your culinary adventures. Italian food as a gateway? It's like a delicious rabbit hole you can't resist! Happy cooking! 👨🍳✨🌟
@@vincenzosplate of course there were other cooking show personalities on PBS, prior. Like Martin Yan, Justin Wilson, Julia Childs. I liked them all, but Italian food was the key. Then later on a few more, especially like Rick Bayless with Mexican. But what I look for is the love and respect of the food, where it comes from everything in that person. I can say you got it brother
Now let's try it out!
I love your Cacio e Pepe Gnocchi recipe... but you'll have to try this one....
Ciao amico! 🍝😄 Oh, trust me, I'm always up for a culinary challenge! I'll give that recipe a whirl and see if it can match up to my Cacio e Pepe Gnocchi. Stay tuned! 👨🍳🔥🌟
Again, I am impressed by your fairness in commenting. There is a simple reason, why your sauce is a lot creamier: He adds a distinct amount of pasta water. You add as much pasta water, as is needed. Therefore, you can react a lot finer and more precisely to the consistency changes in your sauce. For someone, who does not cook very often, his way is less risky. Nevertheless, I prefer your more refined way.
Goint point. You're right that there is a simple reason why my sauce is a lot creamier. I add as much pasta water as is needed, which allows me to react to the consistency changes in the sauce more precisely. This is a more refined way of making cacio e pepe, but it also requires more skill and experience.
I think it's great that you prefer my more refined way of making cacio e pepe. I'm always happy to hear that people enjoy my recipes, and I'm glad that you find my methods to be more refined.
For an amateur like me, babishs method is a good start to progress to the traditional method.
Your techniques for "at home" cooking marks you at the best of the internet. Cacio e Pepe is difficult? No, mine came out perfect first time because your instructions are clear, simple and concise. My only complaint about you site is that we don't know what Suzanne looks like!
I agree with you Vincenzo,,, The number One rule for cacio a pepe and all sauces is One.. The creamier the better 😂😂😂if you don't have a white mustache after the first bite it's a fail 😂😂😂❤❤❤
In my opinion, the blender method is pretty legit for a creamy sauce, i would just remove butter from the recipe and it's good 👌
Haha, that's one way to make it healthier! 🌿🥣 But you know me, I'm all about the traditional Italian goodness. 😄🇮🇹
@@vincenzosplate Of course, it's not just about being lighter as a dish but butter changes the flavour of pecorino and then we would have an Alfredo pasta, not Cacio e Pepe 🤌
Vincenzo got the best cacio e pepe in the internet by now.
Thank you for the high praise! 🍝🥇 I'll keep striving to bring you the best reactions and traditional recipes. Stay tuned for more deliciousness on Vincenzo's Plate! 😄👨🍳🎬
Not going to lie. That looks really super delicious! I definitely want to try making this dish one day.😊
If you plan on trying this out, do let me know how it all goes. Happy cooking!
Babish’s way is real nice cause it’s like you said the creamy cheese sauce doesn’t break. That being said I like the way Vincenzo’s looks more, it is a lot creamier
I don’t think it’s a bad way to cheat since it seems to get the right consistency. It might be easier for someone struggling with that. It still looks delicious with all the right ingredients. I’d try it! 💕
Oh sure, this is a great way of cheating, I honestly loved it! I’m going to try this method for sure
Chef, i can hear the love for cooking in your voice.
Thank you, my friend! 🤗 Cooking with love is the secret ingredient! 💕🍝 Keep enjoying the deliciousness on Vincenzo's Plate! 😄
this is basically just taking the immersion blender technique for making mayo, popularized by j kenji lopez, and applying it to emulsified pasta sauces. should work even better with carbonara. another thing that might be worth trying is a sort of hybrid between this, and your current methods that make a cheese ball with a bit of pasta water - use a high powered blender to make your cheese ball, and then add it to the pasta with pasta water to make the cream. if you start your cheese ball with the blender, you will get some of that very strong emulsion created by the speed of the blender's blades, but you will still be able to fine tune the consistency of the cream in the pan, like youre able to do with the method shown in your most recent cacio e pepe video.
Haha, that's some serious blending creativity! 🌪️🧀🍝 A fusion of techniques for the ultimate creaminess. Keep experimenting and enjoy the delicious results! 😄👨🍳🇮🇹
Babish can come up with some good ideas but I doubt I'll try his cacio e pepe recipe. It probably tastes good but butter is cheating and the addition of parmigiano takes away from the "pecorino looooove!" Haha, thanks for the video!
Butter and parmigiano? That's a "no-no" for a true cacio e pepe lover! Stick to the "pecorino looooove!" 🧀🇮🇹
I also use this technique for Carbonara ... slowly dripping in the rendered fat from the guanciale is almost like a hollandaise ...
Wow, that's some fancy Carbonara technique! 🍳🐷 Next level hollandaise vibes. Keep experimenting and enjoying your cooking journey! 👨🍳👍
I don't understand the point of pre-melting the cheese into a ball. Isn't that more likely to make it clump than if it was thinly dispersed?
Ah, the mysterious cheese ball technique! 🧀🎱 It's like a cheesy game of billiards. Will it clump or will it disperse? Let's roll the dice and see what culinary magic unfolds! 👨🍳🎱✨
@ 7:23 Actually, he kind of can, cause he coated the pasta with melted butter, which keeps it "alive" for a minute or two... Is it the right way though? Of course not 😊
I believe that maybe he uses the butter for that exact purpose - so that the pasta doesn't dry out quickly while he's blending the sauce. But I think the sauce can be done just at the same time without butter :)
True, butter for pasta insurance! 🧈😄 But hey, Italians like it simple and we trust the traditional way! 🇮🇹🍝
Whoa, two worlds collide! Did not expect an appearance from Alyssa Edwards! LOL!
Haha, surprises are my specialty! 🎉💃 Bringing in Alyssa Edwards for a dash of fabulousness was just the beginning. Stay tuned for more unexpected crossovers and laughter on Vincenzo's Plate! 🎬🌟😄
"Unbeatable Cacio e Pepe" says Babish ... while doing it wrong. 🤣
Hey there! 🍝😄 Well, Babish might think his Cacio e Pepe is unbeatable, but I'll let my taste buds do the talking! Let's keep it real and stick to the traditional way. Bella and unbeatable, just like Vincenzo's Plate! 👨🍳🌟🇮🇹
why is it cheating to just use a different, more consistent method? that's not cheating, that's just better and smarter technique. something being hard for no reason doesn't make it inherently superior
Great.
I heard that traditionally it was bucatini pasta that was used.
You could also achieve an unbreakable emulsion using, cheese, pasta water and sodium citrate which can even be frozen and reheated directly in the sauté pan
Oh, this sounds interesting my friend. This makes me think that you have already tried this method, so can you guarantee me that you can make a great cacio e pepe like this?
Vincenzo, I have not tried cacio e pepe specifically but have done cheese sauces, frozen them and literally thrown them into a pan with pasta and it works great. Google modernist cuisine Mac and cheese, a lot different than traditional cacio e pepe but no reason it shouldn’t work with a bit of experimentation. There is no flavour loss unlike traditional cheese sauce/mornay sauce as it doesn’t require a bechamel which masks the cheese flavours
I wish Vincenzo tried this method in the video to see if it truly is as foolproof.
I'll look into it.
I got my hands on Italian peeled tomatoes and boy were they GOOD it didnt need ANYTHING.
That's the beauty of quality ingredients! Sometimes they speak for themselves, and all you need to do is let them shine. 🍅👌 Keep enjoying those amazing Italian peeled tomatoes!
@@vincenzosplate I sure will! ✨🍅✨
if you are affraid, just hedge.
A dash of sodium citrate, or more precisely trisodium citrate dihydrate, will enable the pasta water-cheese-room temperature butter emulsion perfectly ever time. just keep a little sodium citrate handy when making any cheese sauce. (if you have ever uncorked a bottle of white wine, and noticed some crystals stuck to the bottom of the cork?. that is sodium citrate. but you can buy it, or even make your own..) fool proof creamy sauce
It will not be cheating when everyone starts doing it hehehe
That's great!! ❤️
Vincenzo, your version looks more appetizing !❤😊
Thank you! I try my best to make it look delicious, even when reacting to bad recipes. 😄👨🍳 Let's keep the good food vibes going!
i've never been able to make cacio e pepe without making the cheese stringy... It's simply just very hard to get right.
Yes, you need a lot of practice in order to make it right. You should try this technique, seems to be successful
Same, Carbonara is way easier for me because of the egg helping the emulsification. Making a single portion of cacio e pepe feels so difficult as a little bit too much of hot water instantly breaks all of the cheese.
@@klmnts I use a water bottle for precise water control, adding drops at a time.
I was gonna say keep the pasta water on hand to adjust or rather fine tuning but the last comment said as much. It comes down to the ratios
Occasionally in these videos you'll see something you like, find interesting and/or want to try for yourself and I'd love to see a series where you follow up on these recipes you want to try out for yourself. In this instance, I'd love to see you try this and let us know how creamy it is compared to the traditional method 😊
Ciao amico! 🍝😄 Your suggestion for a follow-up series is molto interessante! I'll dig into the creamy experiment and report back with a verdict. Get ready for some tasty comparisons and lots of culinary fun! 👨🍳🌟🔎
@@vincenzosplate Thank you so much! Yes I'd love to know how *you feel* the creaminess stacks up, whether the convenience and ease is a worthwhile trade off. Maybe this method is good if you want an easy meal that won't fail but still yields a very good result. But then maybe even if it's easy, it just doesn't give a good enough result... I'd love to see someone who really knows the traditional method let us know if this alternative method truly has any value. And yeah, you've looked at other recipes where they've added an interesting ingredient or done things differently from the tradition and you've said you'll have to try that, and I'd love to see you actually try and give your opinion 😊
I want this dish so much.
I think what I find odd about when people try to make food that isn't from their lineage is that they are usually on the right path, but they are missing something, it's always a process is wrong, or they overthink things. my grandma was Hispanic, and we ate a lot of Mexican food growing up, and when I go to an Americanized Mexican restaurant, and they overdo something simple and screw it up it breaks my heart.
You've got a good point, amico! 🌮😄 Sometimes, the simplest things get overcomplicated. It's like seeing a perfectly good pizza topped with pickles... it's a heartbreaker indeed! Let's keep the flavors true and the process simple. Buon appetito! 👨🍳❤️🍕
Equally, sometimes the traditional way is more steeped in tradition and history than actually being the best way to achieve the desired end result.
Doesn't the butter also keep the pepper from toasting? Taking out some pasta water before the pasta is done would give you plenty of time to make the "cream" in the blender and have it ready. It's an unbreakable emulsion, after all ;)
I've failed every time I've attempted Cacio e Pepe to the point where I've given up. I'm okay with ideas that help reduce that failure chance as long as it doesn't do something elaborate (ie: incorporating ingredients that were not in the original design)
Don't give up, amico! 🍝😄 Let's tackle the Cacio e Pepe challenge together. No elaborate ingredients, just traditional magic. Stay tuned for foolproof tips to conquer that pasta perfection! We'll make you the Cacio e Pepe champion in no time! 👨🍳🏆🌟
The first few times I tried Cacio e Pepe I got a lumpy, stringy sauce. But then I could find out three reasons for failure: 1) I used pecorino sardo and toscano because I couldn't get romano at the beginning. They were too soft and couldn't be ground fine enough. ==> 2) You have to grind fine enough with a proper grinding tool (f.i. "Microplane Starblade"). 3) You have to mix the paste of cheese + pasta water long and intensively enough to get a rather homogenous texture in it. After correction of these things I have always got a nice Cacio e Pepe as it has to be.
There is no better cacio e pepe in the internet than Vincenzo's.
Haha, you're too kind! 🍝🥇 Glad you think my Cacio e Pepe reigns supreme on the internet. Stay tuned for more delicious reactions! 😄👨🍳🎬