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I hope I'm not out of place by making a small suggestion. I'd toast whole peppercorns and _then_ grind them. There are two reasons for this. First, it'll help keep some of the flavor that might otherwise be lost during toasting. Second, if you get a strong whiff of toasting pepper you may cough your head off like I do.
Hi David, You make good points. We like to coarsely grind the pepper first to make sure as much surface area as possible is exposed for toasting to bring out the flavor. Coarsely ground pepper is a bit easier to control, and helps to avoid unexpectedly creating pepper gas.
So glad to hear it! We hope you'll subscribe to our channel and click the bell for new video notifications. :) If you haven't already seen them, you may enjoy some of our other classic Italian pasta recipes like Spaghetti with Clams: th-cam.com/video/Iws3ZHvbc98/w-d-xo.html or Spaghetti Carbonara: th-cam.com/video/sjh2CDAcNIY/w-d-xo.html
I only heard of Cacio e Pepe a few years ago, from videos on TH-cam, and only you and Stephen Cusato used the Pecorino Romano paste method. Only you showed finishing the pasta in pepper-infused water. My experiments have not been very successful, but I think this method is the one! Thank you!
Thanks for watching and taking the time to comment, jordy! We hope you’ll consider subscribing (it’s free) and clicking the bell for future video notifications :)
The problem with this technique is that you will not eat a warm pasta but a cold one.. 1 minute for the pasta to cool down is way way too much, 5 secs are enough. Thanks for the video and the infos!
Grazie :) If you haven't already, we hope you'll consider subscribing to our channel! Click the bell if you want new video notifications. Coming soon... Spaghetti with Clams :)
Only concern is that it’s probably not hot anymore with all of that waiting to cool down and then mixing and then plating. That’s really the biggest problem with this dish. There’s a trick to get around that though.
Ive made it twice first time came out very salty DONT SALT THE WATER the cheese is salty enough second time I added hot water to to the paste so third time I will perfect it
► Watch the AD-FREE version of this video (and more)? Support us on Patreon🥰: www.patreon.com/piatto
► WRITTEN RECIPE? On our website: piattorecipes.com/spaghetti-cacio-e-pepe-recipe/
from all the CeP videos I have seen this one might be the best
Thank you for this great explanation of a classic!
I hope I'm not out of place by making a small suggestion. I'd toast whole peppercorns and _then_ grind them. There are two reasons for this. First, it'll help keep some of the flavor that might otherwise be lost during toasting. Second, if you get a strong whiff of toasting pepper you may cough your head off like I do.
Hi David, You make good points. We like to coarsely grind the pepper first to make sure as much surface area as possible is exposed for toasting to bring out the flavor. Coarsely ground pepper is a bit easier to control, and helps to avoid unexpectedly creating pepper gas.
You're correct, David. Always toast the whole peppercorns before grinding them.
Presentazione ottima, piatto squisito, sottofondo musicale oooookkk
This method is the first one that worked for me! Thank you so much
So glad to hear it!
We hope you'll subscribe to our channel and click the bell for new video notifications. :)
If you haven't already seen them, you may enjoy some of our other classic Italian pasta recipes like Spaghetti with Clams: th-cam.com/video/Iws3ZHvbc98/w-d-xo.html or Spaghetti Carbonara: th-cam.com/video/sjh2CDAcNIY/w-d-xo.html
Great presentation, awesome dish, cant wait to make it again. Thank you
So glad you enjoyed it! Another classic Roman dish coming soon :)
I only heard of Cacio e Pepe a few years ago, from videos on TH-cam, and only you and Stephen Cusato used the Pecorino Romano paste method. Only you showed finishing the pasta in pepper-infused water. My experiments have not been very successful, but I think this method is the one! Thank you!
Make the paste right and you’ll nail c&p every time.
Love it. Period.
Superbe!
Grazie! :)
Great job! I'm tired of seeing this dish SPOILED by heavy cream and other s***! This is the way to go! BRAVO
This looks Yum 😋.... I might have to Attempt this :)
Let us know how it goes! More traditional pasta recipes coming up soon :)
“Hit the thumbs down button twice”…..LOL!
My Cacio isn’t turning out this good, but I’m still working on it!
i have been trying to perfect cacio e pepe and i fail every time, this recipe worked perfectly for me! thank you so so much!!
Thanks for watching and taking the time to comment, jordy! We hope you’ll consider subscribing (it’s free) and clicking the bell for future video notifications :)
Wow! This looks great! New sub!
Love it😍🥰😘😘😘😘
The problem with this technique is that you will not eat a warm pasta but a cold one.. 1 minute for the pasta to cool down is way way too much, 5 secs are enough.
Thanks for the video and the infos!
I was wondering if I could get the song yall use when you start adding the cheese to the pasta. Please.
‘Cold’ by Anthony Lazaro
@@PiattoRecipes sweet, thank you.
Looks delicious... sadly, I do not own a pair of tongs... so I guess I can't make it...😢
"Serves 4" I would eat the whole lot to myself.
👏👏👏👏👏👏👏👏👏
Grazie :) If you haven't already, we hope you'll consider subscribing to our channel! Click the bell if you want new video notifications. Coming soon... Spaghetti with Clams :)
😋👏
Only concern is that it’s probably not hot anymore with all of that waiting to cool down and then mixing and then plating. That’s really the biggest problem with this dish. There’s a trick to get around that though.
do tell
To use corn starch in the mix of cheese and water…
interesting to put pasta on a mouse pad though
Ive made it twice first time came out very salty DONT SALT THE WATER the cheese is salty enough second time I added hot water to to the paste so third time I will perfect it
Looks like too much pepper
I can never have too much pepper 😊
There's such a thing?