Italian guy cooking here. Some thoughts: 1) The recipe and execution is perfect, hat tip to you! 2) As a suggestion, you can use multiple cheese and multiple peppers, I have tried with mixed results; 3) Not related to the recipe itself but a different pan would really help you with mixing the ingredients, we use a so called "saltapasta" or "pasta stir fry pan" or something like that, alluminum would be better for even heat propagation; 4) You probably should mention that only quality pasta has that quantity of starch, commercial brands are no good; 5) If I had to experiment I'd try by preheating the cheese mix in a sous vide bag, but it's just an idea; Can't wait for the follow up!
This "saltapasta" looks just like a flat bottom wok. Is this a traditional Italian piece of cookware or is it a more recent invention. I'm having some difficulty finding more info on them. As far as commercial brands don't have the quantity of starch, Kenji Lopez Alt has been endorsing cooking pasta in a sautoir rather than a pot to get more starchy water. The techinique works with dried pastas (I know from experience), but doesn't work with fresh pasta. Article: www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html Video:th-cam.com/video/wxIfa4Qc2Rw/w-d-xo.html Its a coincidence he's making the same dish (except with unnecessary olive oil + butter)
I don’t care if you cook or not: this video is an amazing example of how sound design and not visuals make good filmmaking. This is as rad in 480 as it is in 4K, because the sound is on point.
@@maxivento1226 You know the "climax" song is Vivaldi's "Le Quattro Stagioni - L'Inverno" (Winter from The Four Seasons), right? I'm usually not being a smartass around the comments, but yeah just copying your choice of words cause you obviously wanted to do that and failed greatly... Chef's Table might have used it (like countless other shows and movies did before), but it's not "from Chef's Table"...
Trueshogunate This guy is the exception that proves the rule (few on youtube, french or not, are so funny). But there is one thing I have to say about french people (which I learned visiting France), obvious is a cliché but in my experience it's true; are not french people the "problem"... are the parisians! 😛😉
@@lazios Parisians are only rude until you get to know them! Try to greet them in French for starters, and then they'll be more enclined to help (even if they're secretly scared of speaking another language. Not all of course, but due to the way we learn foreign languages in France, with a stronger focus on writing than speaking, many people are quite shy or insecure about speaking English, Spanish or anything else). Well... I give to you that people in the shops or certain administrative services aren't particularly agreeable. But as someone who came from the countryside and settled in Paris, I think it takes more than a few days/weeks to uncover the true face of parisians :)
I've noticed a lot of words he says sound VERY British, I can't think of a specific video, I think one of the ramen ones, but when he says "Parsley" it's 100% British
Growing up in an Italian (American) household, I never knew that carbonara didn't have cream in it. That's just the way I've always seen it made. The cream is one of the reasons I never really enjoyed the dish -- sure it's rich and tasty, but it's too much so. There's no subtlety...because it's wrong.
I am a canadian with scottish / english backgrounds. I have a love afair for italian foods and pastas. I began a journey about 10 years ago to start learning traditional ways of making these dishes, and I was constantly surprised. Now I am making these creamy sauces from my bench-made noodle starches by hand. Cream would be a crime, it's totally unnecessary and would only hurt the flavour. What i love about Italian cooking is how much of it is precise technique, and less about lots of ingredients. I am behind you in the fight against the savagery that is cream in pasta
In my opinion cream makes it better, why is "savage"? Just because its the original recipe doesnt necessarily mean it the best. But as always, this is all about preferance.
@@fbs753 cause cream is the ingredient used by people who can't cook properly pasta. Sure there are some (very few) recipes that need it, but adding it in cacio e pepe is like cheating. And also it covers the flavour of a good pecorino.
I'm so grateful for what you're doing for Italian cuisine. Here's something Europe could learn from right now, a Frenchman (!!!) defending Italian cuisine from being messed up worldwide
Aaand I'm ok with bitching about tradition, some of us Italians are trying to better it ourselves. Read into Gianfranco Lo Cascio's work, he came up with an improved carbonara method and I think he was working on cacio e pepe as well :)
Francesca Gallo Went to check out Gianfranco Lo Cascio's carbonara video, very interesting and also challenging , my Italian is barely good enoughto understand the video.
From an Italian: tip of the hat! Just a little bit too wet but that might boil down to personal preference. I support your quest for innovation and experimentation, as you shown great respect for the tradition. Man, Europe is changing... An Italian saying to a French he made a good cacio e pepe... What next, are you going to compliment my soufflé au fromage?
As an Italian I have to say that this is one of most correct, deepen and respectfull of Italian culinary culture tribute to an iconic Italian recipe. I loved the succinctness and the acuuracy of the genesi scheme. Very good job sir. Chapeau
@@sbaluba lol i can probably cook better than you. It is pasta with cheese water. not ruining it with cream doesnt make it a good meal in the first place. its s cheap farmers meal. to begin with using cheese as a main ingredient already shows you cant cant cook. its cheating, using the fat to strengthen the taste because you dont get your pasta to taste good enoug. pretty sad for an italian. its not much better than using cream. also you already have the carbohydrates in the pasta. no need to add cheese like a savage. no creativity, no grace. pasta with cheese is like a burger with pizza on it. nothing wrong with burger, nothing wrong with pizza but you dont throw two main ingredients together so carelessly. if you really have to add cheese make it at least nutty, with macrons or something. also if you use dry pepper dont ruin it with cheese.
i'm italian and honestly this is perfect. it's a dish that really a few people are capable of making, it took me three years of frustrating practice and a salary spent on pecorino romano to pull it off.
Hi Alex, if you're interested in a similar dish but in Chinese version. You can try to make 麻醬麵 which is sesame sauce noodle. And it's basically the same idea of mixing oil and water and delicious noodle. I would love to see if you're interested in making a video about this. :)
@@FrenchGuyCooking Yes, I apologize for the confusion, it's not just purely sesame sauce. It's well blended with a good ratio between sesame paste/soy sauce/black vinegar/garlic paste. And normally people will add some chopped veggie with it. However, the end result will look pretty similar to the Cacio E Pepe, which is the silky smooth sauce stick to the noodles :) If you're interested, I can share my recipe too :)
Italian cook here! Love your videos, but this one got me on the verge of crying! (tears of joy, of course) You get the point: mantecatura (or creating the emulsion) is life! Thanks for spreading the word! Keep up the good work! A Fan
i'm italian, this is one of the best video of cacio e pepe i've watched (It's my favourite dish!). Light years in front of so many chefs, love ya alex!
Grew up in an Italian neighbourhood with Italian best friends whose grandparents made Cacio e Pepe every week, and I’m going to get death threats for this but.... You did good, Alex. I’d use a little less water next time for your sauce, it looked a little loose. You could try adding the cheese to the pasta water mixture before adding the pasta itself to allow it to reduce down a little more. It seemed a little runny for classical Cacio e Pepe. Also, freshly grated pecorino over the top at the end. It plays on the textures beautifully.
It was super runny. All I do is I put a tablespoon of butter in one skillet, 2 teaspoons of pepper in the same skillet, toast that for 6 minutes medium heat, add pasta water, drain the noodles when almost done, put noodles in the other skillet on low heat, add a little cheese and stir, add a little pasta water, add the rest if the cheese and then boom, you're done. I've never used cream or anything aside from the basic ingredients, occasionally substituting the pecorino romano for grana padano or Parmesano-reggiano
You did perfect mon amie. Just another Roman comment. Just remember when you'll improve it, that too much or too low heat screw up the cheese's protein, ruining the results, it's the same with the eggs in the carbonara, master the tradition and keep an eye on your temperature and you will accomplish everything.
@@watersheep.7881 noi italiani offendiamo quando gli stranieri stravolgono le ricette italiane ,riempendole generalmente di aglio, panna ecc .ecc. quando invece vengono eseguite bene, siamo contentissimi, perchè diffondono la nostra cucina nel mondo
As an Italian from Rome I am proud to have watched this cacio e pepe video! And trust me, it’s difficult for Italians to say good things about the French..
Alex, mate, you should do whatever you think is right for the channel. But I thought I would just weigh in and add my 2 cents on this whole premiere thing. As long as TH-cam does not have a feature that allows me to hide premieres in my subbox, they are quite the nuisance. All they do is clutter up our subscription boxes with videos we can't watch yet. It is becoming very apparent that they will have to add that feature, as more and more channels are doing premieres. As it stands, please take that into consideration when you decide whether to do a premiere or just release.
I agree. Also, when the video is available, I question whether I’ve already watched or not. I found that I once skipped a video that had a premiere but I hadn’t watched for a week. I don’t enjoy this.
@Rental - Totally agree... The 'Premiere' feature has been available to me for a while; but I've held off on using it for all the reasons listed in this thread. TH-cam thinks this idea is the best thing since, well since they invented TH-cam, and it's now available to 50% of the channels. Wait until everyone has it, our feeds will be filled with announcements of premieres and no actual videos.
as an italian, you nailed it! Show some love for the ingredients and know the traditional recipe, and you can experiment as much as you want. We italians are only horrified by people presenting a wrong/modified recipe as a traditional one (cream, really?), we won't be mad at you experimenting if you know your stuff!
Alex, Italian guy here... great execution of the dish and I’m waiting to see more about your own version of the cacio e pepe😏😏. Keep up the great work🤟🏻❤️
Oh Alex! If all the people (Italian included) would approach to Italian cuisine in the way you do, so with humility, no “intelligent” Italian could actually criticize! There are too many food talibans in my country and everyone states to know the authentic recipe of our traditions: I’d say IMPOSSIBLE, considering that food tradition is culture, something not static, which changes according to the region, to the province, if it’s from the mountain area or the valley, and at the end according to the family. 😊 GREAT CACIO E PEPE! Looking forward for the next 😉
I wish more people held this view... the constant whining of "you're doing it wrong" and slinging of insults on every Italian cooking vid on YT is really starting to piss me off :(
Da italiano ti posso dire che la tua cacio e pepe supera ampiamente la qualitá di almeno il 90% delle cacio e pepe che si trovano in giro. Veramente bravissimo! Complimenti. Saluti da Roma!
We had to wait till we were eating some cheesy pasta to watch this episode 😋 because we knew we would need to eat some right after otherwise. Definitely inspired to try cooking some cacio pepe ourselves soon!! ❤️
A couple of tips to avoid screwing up the sauce(as an italian guy that cooked this dish many times): - Give the cheese a fine grating. A coarse grating will result in clumps (This is also why i wouldn't use a fresh pecorino but a well seasoned one. The one from the original recipe is 'pecorino romano') - Cool the water a little bit before adding it to the cheese. If the water is to hot it will melt the cheese and make a mess. You might be fine by adding very little water and mixing right away, but why risk it? I usually wait for the water to drop to 60-70 degree celsius. Btw very nice execution. PS: In future experiments pls don't add cream to the sauce. Here is Rome it is kind of a insult to someone if you say to him that he uses cream in his cacio e pepe XD
The sous chef at the restaurant I work at made me Cacio E Pepe, and I fell in love with the dish; Absolutely my favorite pasta dish of all time. I knew it was Cacio E Pepe as soon as I saw the thumbnail.
Coming back to this video after a few years because I realized it formed the foundation of my recent trip to Italy. The first dish I HAD to have in Rome was authentic cacio e pepe and from there it was a whirlwind culinary adventure. Thanks, Alex!
Thanks!! My first attempt a c et p turned out awful, the grated cheese turned back into a big lump of cheese. I have no idea what I did wrong. Then after watching your video I made it again and it was fabulous....almost. I added too much salt to the pasta water and the dish ended up too salty and I may have used too much cheese. For two people, I used 135 grams of pecorino and 170 grams of dried spaghetti. I'm cutting down the cheese next time I make it. Nevertheless, the sauce was silky and to die for. It would be helpful if you told us how much cheese and pasta you used.
The technique of using the pasta water is very important. I always reserve some to use as needed. But usually I drain out most of the water and leave enough in the pot to create the creaminess and the add pepper and cheese...btw...I have to read the comments. Wonder how he is going to improve it. This can be used to make lemon pepper pasta as well...lovely with seafood
I always wanted to know what I was going to watch tomorrow. I would actually love to watch something now, but the feed is so cluttered with premieres I just can't be bothered.
I discovered this dish about 3 years ago and I agree that it's mind-expanding dish to master. I learned so much about cooking and what makes a pasta-dish good from learning how to make cacio e pepe. Love your videos!
Recently I've been making carbonara and amatriciana, and I think this is very useful insight for the carbonara. Not as much for the amatriciana, since you don't add the pecorino to that one until the very end--you're not trying to produce the same creaminess. But for carbonara, it's eggs and cheese with a little pasta water, and as long as you don't accidentally scramble the eggs, the whole thing some out with a sumptuously smooth cream. Very interesting to hear the explanation for why this works.
I would love to see a video on how to make a truly delicious hamburger. Mostly to hear you say "Hamburger" over and over. But also because I would like a high quality recipe on one.
I love everything about your video: the soundtracks, the editing, your personality and of course the blue fridge theory. More people need to see your quality videos!
My friend you moved me !!! You did everything impeccably, but above all you fully understood how important and difficult this recipe is! Thank you, you have fully grasped our idea of cooking !! BRAVOOOOO!!!!
I just love watching your videos, they're so inspirational to me. Im from brazil, and i'm starting to cook more and more, and im definitelly going to try out some of your dishes in no time. Thanks for spreading such high quality content Alex.
Thank you, thank you, thank you for this!! I think far too few people appreciate that cooking is chemistry - and that they don’t understand the most basic science. You have to know a little science for dishes to turn out, and it doesn’t have to be onerous. You can have fun with it and create something completely new once you know the ground rules. Much respect, you make it fun to experiment in the kitchen.
Perfect balance between pedagogical cooking class (with class), french wit, and genuine food love. This is the TH-cam equivalent of Cacio e Pepe. Simple yet FUNdamental.
The simplest dishes are often times the hardest to get right because there's no hiding the ingredients. It's why whenever I try a new pizza place I always go for a Margherita pizza. Firstly because it's my favorite and secondly because you can't mess with it. If just one of your ingredients is off, the entire thing is off. All it is is a thin dough, good tomatoes, fresh basil and good cheese. Find a place that makes a good pizza with just those ingredients and you have a place that makes a good pizza.
I have watched this many many times and today I am watching it again Alex, but the difference is that today I am eating this absolutely stunning and simple dish and watching your video. Thanks for the inspiration and thanks for teaching me how to make this amazing dish.
I love this recipe, tried some variations with it and so far I think the one thing that elevates this dish to a god level is grated summer truffle. The black pepper and the fat from the cheese work as a carrier and enhance eachothers unique flavor perfectly without overpowering it. But even without, this surely is one of the most iconic pasta dishes that nobody should ever miss.
Its original Cacio e Pepe🙄🙄. Off course you can elevate it. But it doesn’t make any sense what you say. Because with truffle it would be another dish and would it be called Cacio e Pepe e Tartufo.
I just made it a few minutes before watching this video. Let's eat it together! Edit: I see days old comments. TH-cam screwed up. I just got this notification.
i've tried making this and completely fail every time. i just end up with some salty, peppery, wet pasta with globs of melted cheese that i have to scrape out of my skillet. i never thought to add a little pasta water to the cheese and mix it up that makes sense.
Just ordered your book, thanks for the ad! I'm a wonderful and celebrated cook. You sir, are a better version of me. I learn so much from every video you publish, thank you.
Hi! Tried the double pasta water and it worked perfectly on the first try, amazing! I used fresh pasta instead of dry and would 100% recommend going with fresh pasta
Using the starch and salt in the cooking water of your pasta is the most basic quintessential thing you need to know about making all kinds of Italian pasta sauces. Yes, it sounds like it's out there and Alex you present it as something revolutionary, but it really really is one of the most basic and simple techniques in Italian cuisine. Hell, that's the whole problem with most Italian cuisine to begin with. None of it is complex ingredient-wise. Italians don't use a huge amount of ingredients or spices.... Italian food is all about the quality of the ingredient you do use and how you treat them... Pizza is very similar... Flour, yeast, salt, water.... Four simple ingredients... and then a couple of years of practice to come to any sort of result that even approaches a decent pizza. I do French food, Greek, Thai, Vietnamese, Mexican, Indian, etc. etc.... Maybe it's just that I've lived in Italy for a couple of yours, but to me Italien food is among the most frustrating to really get right. It's complexity is in it's simplicity and it can be utterly frustrating...
Is true! even simple pasta with olive oil and parmesan is heaven, when oil is cold pressed Evo from your plants, and Parmigiano is true 48 months aged. Two simple ingredients, that make the dish different because of their inner qualities
I cooked a pound of DiCecco orzo, and saved the super-starchy pasta water. I put in some finely grated mizithra, pecorino romano, and a little young asiago. I used red pepper flakes for the pepper. It was awesome - super creamy, with a lovely heat from the pepper flakes and a hint of their toastiness. So good, awesome method!
I'm incredibly allergic to pepper, but I think I may try it with maybe a little paprika to get the heat. Worst case here is that I essentially have pink mac n cheese.
I am allergic to black pepper too... But say if it's whole peppercorns cooked with a roast for 2-3 hours doesn't bother me. But a teaspoon or two of ground pepper in a sauce cooked for 5-15 minutes would bother me so much. But I could use Szechwan pepper.
I hate to be that italian but amatriciana it's not made with pecorino romano but with pecorino di amatrice wich is way different and less strong. But apart from this the video is spot on ;)
Do you have any idea how difficult it is to find more than one variety of pecorino outside of Italy? Even finding pecorino at all is often no easy task.
FallenPhoenix Yes of course, I was saying it to let people know our traditions better, I wouldn't expect someone to use that pecorino, it's not easy to find it even in Italy.
Fair enough, I'd kill for access to a well stocked Italian deli... the only one I'm aware of "locally" is far enough away that a flight to Italy is more convenient :(
As Italian living long periods away from Italy, I can confirm. In Italy we are way too pampered with products. Each salumeria or alimentari shop you can enter in Italy would be 3 star Michelin Deli Shop in the rest of the world. Is difficult to find even EVO oil, or decent tomato sauce. In Italy I produce them myself 😢. Pecorino is difficult to find, very... almost impossible
It's always great hearing Italian professionals giving their insights, explaining the Italians point of view on their food can really help the people who are interested in the true Italian cuisine, instead of being forced to rely on chefs (amateur or professionals) from other countries that sometimes just don't get it and bastardize the recipes (maybe thinking it would be too hard or time consuming for their fellow countrymen to do it the Italian way).
You changed my life. Used 1/2 white cheddar and 1/2 parmesan... also, added canned tuna (in brine - not oil!!), carrots, broccoli, garlic, thyme, parsley (hurricane survivor style)... roasting and crushing the pepper at the beginning, is genius. Thank you Alex! Craig, from Angola
I honestly pride myself on proper Italian pasta. Been cooking for 15 years as a professional. I honestly thought my e Pepe was banging, until I saw Alex ‘s techniques. Now I feel like I’m making michaleenas for chef mike.
Update: I made it for my wife later that same day, and she spat it out and said - "I don't like it, its not for me, its just mac and cheese" I think its time for a divorce.
Think of the poor international viewers. Trying to recreate such a masterpiece of roman pasta, not only will they get something completely off flavour, but it will also be a lumpy mess.
So happy you didn’t include garlic, don’t get me wrong I love garlic, but it doesn’t need to be in every pasta dish ever made like it seems to be in most “authentic” cooking channels. Great video
Italian guy cooking here. Some thoughts:
1) The recipe and execution is perfect, hat tip to you!
2) As a suggestion, you can use multiple cheese and multiple peppers, I have tried with mixed results;
3) Not related to the recipe itself but a different pan would really help you with mixing the ingredients, we use a so called "saltapasta" or "pasta stir fry pan" or something like that, alluminum would be better for even heat propagation;
4) You probably should mention that only quality pasta has that quantity of starch, commercial brands are no good;
5) If I had to experiment I'd try by preheating the cheese mix in a sous vide bag, but it's just an idea;
Can't wait for the follow up!
Commercial brands are just fine if you use less water to concentrate the starch. It's not as good, but it works.
Aluminum is not recommended for cooking, it's not a particular healthy cookware choice
it's a myth.. never proven
This "saltapasta" looks just like a flat bottom wok. Is this a traditional Italian piece of cookware or is it a more recent invention. I'm having some difficulty finding more info on them. As far as commercial brands don't have the quantity of starch, Kenji Lopez Alt has been endorsing cooking pasta in a sautoir rather than a pot to get more starchy water. The techinique works with dried pastas (I know from experience), but doesn't work with fresh pasta.
Article: www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html
Video:th-cam.com/video/wxIfa4Qc2Rw/w-d-xo.html
Its a coincidence he's making the same dish (except with unnecessary olive oil + butter)
These are some really good tips, than you!
I don’t care if you cook or not: this video is an amazing example of how sound design and not visuals make good filmmaking. This is as rad in 480 as it is in 4K, because the sound is on point.
jameseglavin4 my thoughts exactly while I was watching this! The video itself makes the content spring to life.
you know the "climax" song is from Chef Table right?
Maxi Vento I did not! It’s a good choice
lol Australian internet can't stream 4K :( 720p is pushing it
@@maxivento1226 You know the "climax" song is Vivaldi's "Le Quattro Stagioni - L'Inverno" (Winter from The Four Seasons), right? I'm usually not being a smartass around the comments, but yeah just copying your choice of words cause you obviously wanted to do that and failed greatly... Chef's Table might have used it (like countless other shows and movies did before), but it's not "from Chef's Table"...
"I am French after all, so I gotta bitch about something." Made me laugh so hard
i thought it was only me lol
Trueshogunate
This guy is the exception that proves the rule (few on youtube, french or not, are so funny).
But there is one thing I have to say about french people (which I learned visiting France), obvious is a cliché but in my experience it's true; are not french people the "problem"... are the parisians! 😛😉
Ha ha! I also laughed out loud when he said that. Alex is the best!
@@lazios Parisians are only rude until you get to know them! Try to greet them in French for starters, and then they'll be more enclined to help (even if they're secretly scared of speaking another language. Not all of course, but due to the way we learn foreign languages in France, with a stronger focus on writing than speaking, many people are quite shy or insecure about speaking English, Spanish or anything else).
Well... I give to you that people in the shops or certain administrative services aren't particularly agreeable. But as someone who came from the countryside and settled in Paris, I think it takes more than a few days/weeks to uncover the true face of parisians :)
@@SadicMoutExt12 If I was only rude until you really got to know me I would understand if people disliked me.
At 2:32 Alex went full British with “water”
HaydenJC7 lmao 😂😂 I fully realised until u said. But he acc went british 2:27-2:37, like a full 10 seconds of British accent 😂😂
Woah that’s so jarring to hear I didn’t even realise until u pointed it out!
Jia Guo no
I'm convinced he can pull off a near flawless PR, but he sticks with a lovely, thick French accent coz French things
I've noticed a lot of words he says sound VERY British, I can't think of a specific video, I think one of the ramen ones, but when he says "Parsley" it's 100% British
Alex, staring at an image of pasta:
Tiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiight
C'est chauuuuuuuuuuuuuuuu...uuuuuu....uuuuud!
Tiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiììiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiìiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiight
To be honest as an Italian i love this video!! Anything that helps fight the savage use of cream in pasta (especially carbonara) is very welcome!.
Growing up in an Italian (American) household, I never knew that carbonara didn't have cream in it. That's just the way I've always seen it made. The cream is one of the reasons I never really enjoyed the dish -- sure it's rich and tasty, but it's too much so. There's no subtlety...because it's wrong.
I am a canadian with scottish / english backgrounds. I have a love afair for italian foods and pastas. I began a journey about 10 years ago to start learning traditional ways of making these dishes, and I was constantly surprised. Now I am making these creamy sauces from my bench-made noodle starches by hand. Cream would be a crime, it's totally unnecessary and would only hurt the flavour. What i love about Italian cooking is how much of it is precise technique, and less about lots of ingredients.
I am behind you in the fight against the savagery that is cream in pasta
I wish I could like this more times!
In my opinion cream makes it better, why is "savage"? Just because its the original recipe doesnt necessarily mean it the best. But as always, this is all about preferance.
@@fbs753 cause cream is the ingredient used by people who can't cook properly pasta. Sure there are some (very few) recipes that need it, but adding it in cacio e pepe is like cheating. And also it covers the flavour of a good pecorino.
I'm so grateful for what you're doing for Italian cuisine. Here's something Europe could learn from right now, a Frenchman (!!!) defending Italian cuisine from being messed up worldwide
Aaand I'm ok with bitching about tradition, some of us Italians are trying to better it ourselves. Read into Gianfranco Lo Cascio's work, he came up with an improved carbonara method and I think he was working on cacio e pepe as well :)
Francesco I couldn’t agree more !
Francesca Gallo Went to check out Gianfranco Lo Cascio's carbonara video, very interesting and also challenging , my Italian is barely good enoughto understand the video.
You can ask me anything you didn't get, I'd be happy to help :)
O capito le 95%, this guy has very clear diction and is surprisingly easy to follow.
From an Italian: tip of the hat!
Just a little bit too wet but that might boil down to personal preference.
I support your quest for innovation and experimentation, as you shown great respect for the tradition.
Man, Europe is changing... An Italian saying to a French he made a good cacio e pepe... What next, are you going to compliment my soufflé au fromage?
"Wet" "Boil down" I see what you did here
As a Greek, I approve this comment in its integrity :)
@@Lycofron geia soy re malaka
His wife is Italian
Sembra un po' troppo liquida, ma in effetti raffreddandosi si addensa molto in fretta e la stessa pasta assorbe umidità.
As an Italian I have to say that this is one of most correct, deepen and respectfull of Italian culinary culture tribute to an iconic Italian recipe.
I loved the succinctness and the acuuracy of the genesi scheme.
Very good job sir.
Chapeau
What's a genesi scheme?
its just cheese water with pepper
Vivid Bunny no it’s not. If you haven’t tried it before you can’t say this. This dish is one of the base of Italian culture.
@@vividbunny7194 yes sweetheart go eat your crappy spam sammich and leave the adults talk bout good shit
@@sbaluba lol i can probably cook better than you. It is pasta with cheese water. not ruining it with cream doesnt make it a good meal in the first place. its s cheap farmers meal. to begin with using cheese as a main ingredient already shows you cant cant cook. its cheating, using the fat to strengthen the taste because you dont get your pasta to taste good enoug. pretty sad for an italian. its not much better than using cream. also you already have the carbohydrates in the pasta. no need to add cheese like a savage. no creativity, no grace. pasta with cheese is like a burger with pizza on it. nothing wrong with burger, nothing wrong with pizza but you dont throw two main ingredients together so carelessly. if you really have to add cheese make it at least nutty, with macrons or something. also if you use dry pepper dont ruin it with cheese.
Ah, the 3important ingredients:
-pasta
-cocaine
-chocolate chips
Like DOC italians do
-Yellow worms
-crack
-round rocks
Lmfaoooo saw this comment as soon as he had all 3 on the table
That's how mafia work
r/cursedcomments
“I need to go back to making recipes more often”
Please do Alex. Please do. It’s why I subscribed!! I love your recipe videos.
same here, i got excited when i heard him say that =)
Ouiiiiii!!!!! ☺️
Ruby Polanco l
i'm italian and honestly this is perfect.
it's a dish that really a few people are capable of making, it took me three years of frustrating practice and a salary spent on pecorino romano to pull it off.
Hi Alex, if you're interested in a similar dish but in Chinese version. You can try to make 麻醬麵 which is sesame sauce noodle. And it's basically the same idea of mixing oil and water and delicious noodle. I would love to see if you're interested in making a video about this. :)
Italian guy cooking here, pretty interested :)
Yes.
Yes please!
I had a watch at that 麻醬麵 recipe, but it seems like it's blended... right ?
@@FrenchGuyCooking Yes, I apologize for the confusion, it's not just purely sesame sauce. It's well blended with a good ratio between sesame paste/soy sauce/black vinegar/garlic paste. And normally people will add some chopped veggie with it. However, the end result will look pretty similar to the Cacio E Pepe, which is the silky smooth sauce stick to the noodles :) If you're interested, I can share my recipe too :)
Fun fact: If you add butter and take away the pepper, you get pasta al burro, which is an ancestor of fettuccine alfredo.
Leave the pepper in
😂😂
You deserve a like
And also change the cheese to Parmigiano-Reggiano
Aka how Americans make spaghetti for children lol
Italian cook here!
Love your videos, but this one got me on the verge of crying! (tears of joy, of course)
You get the point: mantecatura (or creating the emulsion) is life! Thanks for spreading the word!
Keep up the good work!
A Fan
i'm italian, this is one of the best video of cacio e pepe i've watched (It's my favourite dish!). Light years in front of so many chefs, love ya alex!
"I'm French, so I have to complain about something...." Soooo true!
lol yep i heard that before
I’m French and we complain about a lot😂
Not complain about something, bitch about something :P
i'm french and i have a complaint about this
as a German I have never heard about the French complaining a lot. I thought that was our thing, but I'm very happy to share that cliche :)
Grew up in an Italian neighbourhood with Italian best friends whose grandparents made Cacio e Pepe every week, and I’m going to get death threats for this but.... You did good, Alex.
I’d use a little less water next time for your sauce, it looked a little loose. You could try adding the cheese to the pasta water mixture before adding the pasta itself to allow it to reduce down a little more. It seemed a little runny for classical Cacio e Pepe. Also, freshly grated pecorino over the top at the end. It plays on the textures beautifully.
It was super runny. All I do is I put a tablespoon of butter in one skillet, 2 teaspoons of pepper in the same skillet, toast that for 6 minutes medium heat, add pasta water, drain the noodles when almost done, put noodles in the other skillet on low heat, add a little cheese and stir, add a little pasta water, add the rest if the cheese and then boom, you're done. I've never used cream or anything aside from the basic ingredients, occasionally substituting the pecorino romano for grana padano or Parmesano-reggiano
@@jaredgreathouse3672
But doesnt cacio e pepe not involve butter? Only water, cheese, and pasta isnt it?
This makes me feel better that mine was thicker. lol.
Yes, you managed to nicely point out exactly where he went wrong. Every word you said is 100% spot on.
@@jaredgreathouse3672 embecille
I love how he plays Vivaldi's Winter. it makes it all the more intense.
Thank you! Recognized it, but couldn't remember who it was!
it gives me major chefs table vibes
You did perfect mon amie. Just another Roman comment. Just remember when you'll improve it, that too much or too low heat screw up the cheese's protein, ruining the results, it's the same with the eggs in the carbonara, master the tradition and keep an eye on your temperature and you will accomplish everything.
I am not just italian, I am roman! This dish is perfect. Many italians should see it
Concordo in pieno.
Secondo me l’ha fatta un po’ troppo “umida” io avrei messo un po’ meno acqua della pasta e un po’ più di pecorino ,almeno di solito io la faccio così
Wow Italiani che non offrendono Francesi fico fico
leonardo molinari dajee
@@watersheep.7881 noi italiani offendiamo quando gli stranieri stravolgono le ricette italiane ,riempendole generalmente di aglio, panna ecc .ecc.
quando invece vengono eseguite bene, siamo contentissimi, perchè diffondono la nostra cucina nel mondo
As an Italian from Rome I am proud to have watched this cacio e pepe video! And trust me, it’s difficult for Italians to say good things about the French..
As a Swiss, let me just say you're both right about yourselves. Oh, and also: make it with Emmental! Phhllllbbbbtttt!
@@JeffRAllenCH When a Swiss guy make a cacio e pepe with Emmental an Italian die somewhere!
@@Clockworkmode an sweet Italian grandma dies each time.
@@JeffRAllenCH Emmental? Ok Italian we need to go and educate the swiss, grab the rifles! XD
@@JeffRAllenCH would be like glue pasta
The use of Italian baroque - Vivaldi’s “Four Seasons” - for your cooking demonstration of an Italian dish is spot-on!
It is also the signature tune for Chef's Table. Dramatic :)
what about 1950s Guido jazz?
its not vivaldi and I cant figure out what it is.
Ole J. Harstad It’s Vivaldi.
@@damianrhea8875 yeah I missed it for some reason. thank you.
Man, Alex. I am not a foodie but your passion and excitement sure is contagious! Stay awesome.
There is something DEEPLY comforting about the sound of pasta boiling.
Alex, mate, you should do whatever you think is right for the channel. But I thought I would just weigh in and add my 2 cents on this whole premiere thing.
As long as TH-cam does not have a feature that allows me to hide premieres in my subbox, they are quite the nuisance. All they do is clutter up our subscription boxes with videos we can't watch yet. It is becoming very apparent that they will have to add that feature, as more and more channels are doing premieres.
As it stands, please take that into consideration when you decide whether to do a premiere or just release.
I agree. Also, when the video is available, I question whether I’ve already watched or not. I found that I once skipped a video that had a premiere but I hadn’t watched for a week. I don’t enjoy this.
I also agree, this Premiere thing is showing up in my sub feed like a swarm of locusts.
Unless its like some huge crazy announcement. But it has to stop
@Rental - Totally agree... The 'Premiere' feature has been available to me for a while; but I've held off on using it for all the reasons listed in this thread. TH-cam thinks this idea is the best thing since, well since they invented TH-cam, and it's now available to 50% of the channels. Wait until everyone has it, our feeds will be filled with announcements of premieres and no actual videos.
You realise that Alex does this so you can get the ingredients before the stream and cook along with him :)
“The thickening! It’s happening!!!””
Yesss! That had me rolling!
Can you make a video on risotto?
Sergio very similar concept: turning the starch into a base for the sauce
Buy a book
Sergio Are you seriously?
Seriously want a risotto one!
as an italian, you nailed it! Show some love for the ingredients and know the traditional recipe, and you can experiment as much as you want. We italians are only horrified by people presenting a wrong/modified recipe as a traditional one (cream, really?), we won't be mad at you experimenting if you know your stuff!
Unless it's pineapple on pizza.
Then you'll be horrified regardless - and justifiably so.
@@baldieman64 its really not that bad
@@eltiolavara9 On a cold pizza, for inclusion in a packed lunch, it's acceptable.
As a hot fresh pizza, 'tis an abomination.
@@baldieman64 fair enough
“I mean: I’m French after all; I got to bitch about SOMEthing...” 🤣🤣🤣🤣🤣🤣
Alex, Italian guy here... great execution of the dish and I’m waiting to see more about your own version of the cacio e pepe😏😏. Keep up the great work🤟🏻❤️
Oh Alex! If all the people (Italian included) would approach to Italian cuisine in the way you do, so with humility, no “intelligent” Italian could actually criticize! There are too many food talibans in my country and everyone states to know the authentic recipe of our traditions: I’d say IMPOSSIBLE, considering that food tradition is culture, something not static, which changes according to the region, to the province, if it’s from the mountain area or the valley, and at the end according to the family. 😊
GREAT CACIO E PEPE! Looking forward for the next 😉
Allso there are probably as many only-way-traditional-original-recpies as there are grandmothers in Italy.
You got it! ;) @@matekochkoch
yes yes yes! all of this!
Food talibans 😂😂😂
I wish more people held this view... the constant whining of "you're doing it wrong" and slinging of insults on every Italian cooking vid on YT is really starting to piss me off :(
As Italian, THIS IS GONNA BE GOOD *grabs popcorn*
Daje.
Andrea Amerigo Petruzzellis name checks out
Shawnee Union yea seriously lol.
@@Qwety popcorn pops with heat, peppercorn pops your mouth with heat :p
😂 u talk with a french accent but u say “water” like an engishman. 🤣 love it 😃
Bravo Alex! You're a big step to Italian-French friendship (more than our politicians)
@Quest Tzecai And what does that mean?
"I need to go back to making recipies more often" - Yes please, it's why I watch your shows!
"I'm French, so I have to bitch about something." I subscribed as soon as he said that! Hahaha! Alex, you're the Man!
Carbonnara for me was the one. The the egg just made every single pasta recipe better, like a kitchen easter-egg.
Da italiano ti posso dire che la tua cacio e pepe supera ampiamente la qualitá di almeno il 90% delle cacio e pepe che si trovano in giro. Veramente bravissimo! Complimenti. Saluti da Roma!
I think his cacthprases are "layers" ,"fluffy, "light", "buttery", and most importantly croissant.
I didn't baguette at all
Don't forget "silky smooth"
We had to wait till we were eating some cheesy pasta to watch this episode 😋 because we knew we would need to eat some right after otherwise. Definitely inspired to try cooking some cacio pepe ourselves soon!! ❤️
You guys should make a collab!! This would be beyond epic!
fancy seeing you here
fancy seeing you here
you mispelled it. its cacio e pepe
A couple of tips to avoid screwing up the sauce(as an italian guy that cooked this dish many times):
- Give the cheese a fine grating. A coarse grating will result in clumps (This is also why i wouldn't use a fresh pecorino but a well seasoned one. The one from the original recipe is 'pecorino romano')
- Cool the water a little bit before adding it to the cheese. If the water is to hot it will melt the cheese and make a mess. You might be fine by adding very little water and mixing right away, but why risk it? I usually wait for the water to drop to 60-70 degree celsius.
Btw very nice execution.
PS: In future experiments pls don't add cream to the sauce. Here is Rome it is kind of a insult to someone if you say to him that he uses cream in his cacio e pepe XD
I'll confirm this... I've tried three times and it wasn't until I used short strokes with a micro plane that it worked...
Damn i should have not bought the pre grated cheese. =/. I need a cheese grater too
The sous chef at the restaurant I work at made me Cacio E Pepe, and I fell in love with the dish; Absolutely my favorite pasta dish of all time. I knew it was Cacio E Pepe as soon as I saw the thumbnail.
m jagusch what cheese do you use?
@@falcon81701 I was taught with Pecorino. I think I'm gonna definitely give Alex's recipe a try.
Coming back to this video after a few years because I realized it formed the foundation of my recent trip to Italy. The first dish I HAD to have in Rome was authentic cacio e pepe and from there it was a whirlwind culinary adventure. Thanks, Alex!
Thanks!! My first attempt a c et p turned out awful, the grated cheese turned back into a big lump of cheese. I have no idea what I did wrong. Then after watching your video I made it again and it was fabulous....almost. I added too much salt to the pasta water and the dish ended up too salty and I may have used too much cheese. For two people, I used 135 grams of pecorino and 170 grams of dried spaghetti. I'm cutting down the cheese next time I make it. Nevertheless, the sauce was silky and to die for. It would be helpful if you told us how much cheese and pasta you used.
The technique of using the pasta water is very important. I always reserve some to use as needed. But usually I drain out most of the water and leave enough in the pot to create the creaminess and the add pepper and cheese...btw...I have to read the comments. Wonder how he is going to improve it. This can be used to make lemon pepper pasta as well...lovely with seafood
I always wanted to know what I was going to watch tomorrow. I would actually love to watch something now, but the feed is so cluttered with premieres I just can't be bothered.
Love it...but where is the ultimate grocery bag?!!
LOVE your videos man! Keen to get my hands on your cookbook. I am new to the cooking game and your video's are great inspiration.
I discovered this dish about 3 years ago and I agree that it's mind-expanding dish to master. I learned so much about cooking and what makes a pasta-dish good from learning how to make cacio e pepe. Love your videos!
Recently I've been making carbonara and amatriciana, and I think this is very useful insight for the carbonara. Not as much for the amatriciana, since you don't add the pecorino to that one until the very end--you're not trying to produce the same creaminess. But for carbonara, it's eggs and cheese with a little pasta water, and as long as you don't accidentally scramble the eggs, the whole thing some out with a sumptuously smooth cream. Very interesting to hear the explanation for why this works.
I would love to see a video on how to make a truly delicious hamburger. Mostly to hear you say "Hamburger" over and over. But also because I would like a high quality recipe on one.
Haamboorgur
Try out Ballistic BBQ channel. He has dozens of great burgers.
’Ambeurgeurre, ’ambeurgeurre, ‘ambeurgeurre.
@@dinkaboutit4228 If you think it's that simple, you may have not heard of a little place called the United States!
@@dinkaboutit4228 Add some seasoning and form into patty and eat raw - tartare
As an Italian, I’m proud of you Alex! Appreciate the constructive critique about our cacio e Pepe. Your version of it is surely delicious!
This was one of the first things I ordered, when I went to Italy. We found a local spot, far away from tourists, and It Was Awesome! 🦩🥳💃🦄
I love everything about your video: the soundtracks, the editing, your personality and of course the blue fridge theory. More people need to see your quality videos!
My friend you moved me !!! You did everything impeccably, but above all you fully understood how important and difficult this recipe is!
Thank you, you have fully grasped our idea of cooking !!
BRAVOOOOO!!!!
Just made this for the first time recently, I feel like my life has been changed forever
"It's trying to square the circle" I appreciate this
Its the first time i see someone not from italy adding pasta after water boiled. Nice one, you have my respect Alex.
I always do this and I'm American. I didn't know people didn't... weird
I just love watching your videos, they're so inspirational to me. Im from brazil, and i'm starting to cook more and more, and im definitelly going to try out some of your dishes in no time. Thanks for spreading such high quality content Alex.
Thank you, thank you, thank you for this!! I think far too few people appreciate that cooking is chemistry - and that they don’t understand the most basic science. You have to know a little science for dishes to turn out, and it doesn’t have to be onerous. You can have fun with it and create something completely new once you know the ground rules. Much respect, you make it fun to experiment in the kitchen.
"I need to go back to making recipes more often". Hah, thanks dude! I knew you were reading the comments..! ;)
I love how aggressively he enjoys his dishes at the end
Alex: tHe tHicKeNiNg, iTs haPpE--
Me: Wow, he has already lost his mind.
Perfect balance between pedagogical cooking class (with class), french wit, and genuine food love. This is the TH-cam equivalent of Cacio e Pepe. Simple yet FUNdamental.
The simplest dishes are often times the hardest to get right because there's no hiding the ingredients. It's why whenever I try a new pizza place I always go for a Margherita pizza. Firstly because it's my favorite and secondly because you can't mess with it. If just one of your ingredients is off, the entire thing is off. All it is is a thin dough, good tomatoes, fresh basil and good cheese. Find a place that makes a good pizza with just those ingredients and you have a place that makes a good pizza.
Ha, I appreciated the blink-and-you’ll-miss-it Master of None reference in there! Great video as always, big fan of cacio e pepe here!
Brave wasn't just a movie.... it's also Alex the French Guy cooking.... Bon Chance Alex! 😆
We all know that Alex do everything in a special way. Thats is why this channel exist isn't it? We like Alex creativity with food.
I have watched this many many times and today I am watching it again Alex, but the difference is that today I am eating this absolutely stunning and simple dish and watching your video. Thanks for the inspiration and thanks for teaching me how to make this amazing dish.
Just made this. It took 15 minutes and was perfect and amazing! Bravo!
You re walking on thin thread 😂
I m watching your every move... Italian here ready to rage ahahah
😙😁
Thank you so much for showing this. Now I hope that I don't have to kill anymore people for using cream to make a carbonara.
Alex: *talks
Also: *🙏🙏🙏
I started making Cacio e Pepe for company and when they ask me for the recipe, I send them this video. This is a great tutorial. Thank you chef Alex.
I love this recipe, tried some variations with it and so far I think the one thing that elevates this dish to a god level is grated summer truffle. The black pepper and the fat from the cheese work as a carrier and enhance eachothers unique flavor perfectly without overpowering it.
But even without, this surely is one of the most iconic pasta dishes that nobody should ever miss.
Its original Cacio e Pepe🙄🙄. Off course you can elevate it. But it doesn’t make any sense what you say.
Because with truffle it would be another dish and would it be called Cacio e Pepe e Tartufo.
"And that is the end of the comments section, rest in peace."
I just made it a few minutes before watching this video. Let's eat it together!
Edit: I see days old comments. TH-cam screwed up. I just got this notification.
i've tried making this and completely fail every time. i just end up with some salty, peppery, wet pasta with globs of melted cheese that i have to scrape out of my skillet. i never thought to add a little pasta water to the cheese and mix it up that makes sense.
Try using a very good pasta, cause most commercial ones have little starch.
Lol yep, this dish is super easy to mess up, but once you've got it, you've mastered it. I had to cook it myself like 4 times before I got it right
You can do it man!
Just ordered your book, thanks for the ad! I'm a wonderful and celebrated cook. You sir, are a better version of me. I learn so much from every video you publish, thank you.
Hi! Tried the double pasta water and it worked perfectly on the first try, amazing! I used fresh pasta instead of dry and would 100% recommend going with fresh pasta
I'm in love with the sound :D
Really love, what you are doing here!!!
carbonara is just the best
Using the starch and salt in the cooking water of your pasta is the most basic quintessential thing you need to know about making all kinds of Italian pasta sauces.
Yes, it sounds like it's out there and Alex you present it as something revolutionary, but it really really is one of the most basic and simple techniques in Italian cuisine.
Hell, that's the whole problem with most Italian cuisine to begin with. None of it is complex ingredient-wise. Italians don't use a huge amount of ingredients or spices....
Italian food is all about the quality of the ingredient you do use and how you treat them...
Pizza is very similar... Flour, yeast, salt, water.... Four simple ingredients... and then a couple of years of practice to come to any sort of result that even approaches a decent pizza.
I do French food, Greek, Thai, Vietnamese, Mexican, Indian, etc. etc....
Maybe it's just that I've lived in Italy for a couple of yours, but to me Italien food is among the most frustrating to really get right.
It's complexity is in it's simplicity and it can be utterly frustrating...
Is true! even simple pasta with olive oil and parmesan is heaven, when oil is cold pressed Evo from your plants, and Parmigiano is true 48 months aged. Two simple ingredients, that make the dish different because of their inner qualities
you fully got it right! thank you for mentioning it 👏
I cooked a pound of DiCecco orzo, and saved the super-starchy pasta water. I put in some finely grated mizithra, pecorino romano, and a little young asiago. I used red pepper flakes for the pepper. It was awesome - super creamy, with a lovely heat from the pepper flakes and a hint of their toastiness. So good, awesome method!
As an English teacher and a language learner, I have to say that your English is perfect Alex.
I'm incredibly allergic to pepper, but I think I may try it with maybe a little paprika to get the heat. Worst case here is that I essentially have pink mac n cheese.
That's such arare allergy, must say never heard someone say they are allergic to pepper before! It must be hard eating out?
Man that is a tricky allergy to work around.
I am allergic to black pepper too... But say if it's whole peppercorns cooked with a roast for 2-3 hours doesn't bother me. But a teaspoon or two of ground pepper in a sauce cooked for 5-15 minutes would bother me so much. But I could use Szechwan pepper.
I hate to be that italian but amatriciana it's not made with pecorino romano but with pecorino di amatrice wich is way different and less strong. But apart from this the video is spot on ;)
i can confirm that, but the base preparation is the same
Do you have any idea how difficult it is to find more than one variety of pecorino outside of Italy?
Even finding pecorino at all is often no easy task.
FallenPhoenix Yes of course, I was saying it to let people know our traditions better, I wouldn't expect someone to use that pecorino, it's not easy to find it even in Italy.
Fair enough, I'd kill for access to a well stocked Italian deli... the only one I'm aware of "locally" is far enough away that a flight to Italy is more convenient :(
As Italian living long periods away from Italy, I can confirm.
In Italy we are way too pampered with products.
Each salumeria or alimentari shop you can enter in Italy would be 3 star Michelin Deli Shop in the rest of the world.
Is difficult to find even EVO oil, or decent tomato sauce. In Italy I produce them myself 😢. Pecorino is difficult to find, very... almost impossible
That French accent is the Frenchiest French to have ever Frenched.
Had my first Cacio e pepe yesterday because of this video... I was not disappointed... I thank you sir!
It's always great hearing Italian professionals giving their insights, explaining the Italians point of view on their food can really help the people who are interested in the true Italian cuisine, instead of being forced to rely on chefs (amateur or professionals) from other countries that sometimes just don't get it and bastardize the recipes (maybe thinking it would be too hard or time consuming for their fellow countrymen to do it the Italian way).
That´s just awsome massive inspiration and knowlage, Help me and others to make the prefect risotto
I can't put my finger on why, but Alex somehow reminds me of Martin from Wintergatan.
idk but i follow both . possibly the obsession with their craft?
@@bendandhot4678 That's probably part of it. It's also that both make videos about them problem solving their own mistakes in a similar way.
It comes from the starch in the pasta, the cheese and residual pasta water. Simple
Yes, why not just boil the pasta drain it, but not completely so it's still a bit wet, and then add the cheese and pepper there?
@@Mobin92 The starch from the water just got drained away. :(
@@FantomMind Plus you would lose too much heat doing that.
You'd need to use good quality pasta or home made, the commercial pastas didn't generally heave even starch.
@@Mobin92 Try and see what happens.
You changed my life. Used 1/2 white cheddar and 1/2 parmesan... also, added canned tuna (in brine - not oil!!), carrots, broccoli, garlic, thyme, parsley (hurricane survivor style)... roasting and crushing the pepper at the beginning, is genius. Thank you Alex! Craig, from Angola
Noooooooooo🥺🥺🤮
I honestly pride myself on proper Italian pasta. Been cooking for 15 years as a professional. I honestly thought my e Pepe was banging, until I saw Alex ‘s techniques. Now I feel like I’m making michaleenas for chef mike.
Le délire des vidéos premiere c'est pas une bonne diée
I just made this for breakfast, because thats how I roll.
Holy. Fuck.
Where has this been all my life?
Update: I made it for my wife later that same day, and she spat it out and said - "I don't like it, its not for me, its just mac and cheese"
I think its time for a divorce.
dontlike2 run, take the kids now
@@woowoo477 Depends on if he likes cacio e pepe or not.
@@dontlike2 fucking God!
as a roman citizen and a "cacio e pepe" lover i have to tell you: do not use parmigiano instead of pecorino cause you will totally miss the point
can i use grana padano? unfortunatly this is the only italian cheese i have at my local discounter
Is it about the flavor or something else? I recently moved to the UK and the (Italian) cheese selection is surprisingly bad here :(
And that point would be ... what?
Think of the poor international viewers. Trying to recreate such a masterpiece of roman pasta, not only will they get something completely off flavour, but it will also be a lumpy mess.
@@defnitely_not_me1843 You will find Pecorino at Lidl during the Italian week, but I am sure u can find it also in some smart grocery store
The winter movement, one of my favorite pieces. Ahh the pleasure to the ears and heart rate
So happy you didn’t include garlic, don’t get me wrong I love garlic, but it doesn’t need to be in every pasta dish ever made like it seems to be in most “authentic” cooking channels. Great video