This is a phenomenal channel, I’ve been watching for years. It has the absolute authority on Italian cuisine on TH-cam. Please never stop making videos!
There's no such thing as "authority" in Italian cooking. It is - or at least used to be - about using whatever ingredients were local to you to adapt a dish. This channel goes around being a bunch of snobs accusing literally everyone of doing their dishes incorrectly. Even when people live in parts of the world where they can't get guanciale, or pecorino, for example. It is the opposite of the spirit of Italian cooking; it has instead become what the French used to do to every other style of cooking where they look down their noses at everybody.
@@saltedllama2759 “disclaimer” i’m Italian, and also a cook, i’ll be probably sorry for my english This channel serve u the expierience of really italian CHEF (overused title in our edge) with a whole knowledge based on the culture and the history of our territories, but also based on coocking rules and recipe that cannot be changed, because they would change the dishes. Something inspired by another work, is not the original, sorry, and be humble
@@bioofficial3860 You are totaly right on your disclaimer, like this guys doesn't know the meaning and limit of the things, this is a beutful channel, and the only that i found that take us to michelin stars, recipes and dishes, without talking about all the traditional and real culture that they always bring to us. It's like a bonbon filled with all the tradition that we expect. A gem to be appreciated, Thank You
I recently got the opportunity to eat at riccardo camaninis restaurant lido 84 in gardone! Must be the nicest chef I‘ve ever met, food is absolutely outstanding and the cacio e pepe was an experience I‘ll never forget. He even showed me and the family the kitchen and the whole restaurant. Definatly worth a visit!
I just wanted you at IS to know that many of us outside Italy have been appreciating your videos for years. I have enjoyed both your instructional videos - showing both the respected, original recipe along with multiple chefs’ interpretations of the sane dish - AND the opinion videos in which chefs watch ridiculous versions from around the world and critique them accordingly. Never did I consider them mean spirited or something you needed to “move away from.” It was refreshing to see people passionate about respecting the traditions of their cuisine. It’s important for non-Italian audiences to know where others around the world were appropriating Italian culture and changing recipes with no accountability. Frankly some videos were absurd! It was nice that you included Andrew’s response in your new format but at least his original attempt was sincere despite not working. As for Cacio e Pepe, it’s deceptively difficult! I’ve watched a several videos made by professional chefs from Italy, in Italian, and even there I found disagreement. Some start the emulsification by adding pasta cooking water to a pan containing only the roasted pepper and blending for several minutes THEN adding pasta, THEN adding cheese, often repeating steps as necessary. While I can admit I won’t be seeking out a dried pig’s bladder, it made me wonder if the result is edging toward the flavors of Alla Gricia and I WILL try both other versions you presented. So thank you for your dedication to sharing original and traditional Italian recipes with the world; I look forward to many more!
Not everyone is the same, I am not the only one in my circle of family and friends that had largely stopped watching the channel, all completely independently from each other, because of the often negative and clickbaity nature of those types of reaction videos. I'm very excited to see them moving back to a type of content more focused on teaching and spreading the love of cooking, and much less negative crapping on people because they are different or uninformed.
The foolproof recipe is incredible. I've been trying to master this dish for 7 years, and this is the only technique I'll use from now on. Huge thanks to Chef Monosilio for sharing his expertise with the world!
dovete sapere che Luciano Monosilio non solo è un talento del nostro paese, del quale ho provato la cucina (la carbonara n1 di Roma, fama meritatissima), ma è anche un ragazzo gentilissimo, umile e disponibile. Durante lo scorso lockdown non mi riusciva la cacio e pepe... ho chiesto info direttamente a lui, lui che, invece di "mandarmi", mi ha spiegato qualche trucchetto (qui abbiamo una vera e propria masterclass :D)... risultato? cacio e pepe fenomenale. Grazie Luciano e Grazie Italia Squisita, io l'ho conosciuto grazie a voi :)
I loved this. Loved that there was some subtle poking fun at Andrew / TH-cam cooks in general, but then following it up with such precise instructions and defining how seemingly small adjustments can make or break a dish.
Brave of Andrew to post an Italian recipe he screwed up in the first place. This recipe, Carbonara and Aglio Oleo are some of the most common Italian pastas and their ‘simplicity’ and lack of ingredients do not mean they are simple to cook properly :)
A pleasure to watch you respectfully explain to Andrew the mistakes he made and how to avoid them through the right technique. Some TH-cam chefs get a little arrogant and entitled about these things, especially when a non-Italian tries to do Italian cuisine. Absolutely not the case with this one, it is obvious to me that you’re really trying to help everyone prepare the best dish possible. Thank you for putting so much love, effort and understanding into this, I am truly excited to try this at home tomorrow. (And as soon as I’m financially able to I will visit one of your restaurants)
I love the exchange of cooking methods and ideas between cooks such as this video shows. I love both channels and the video conversation going on and it is a perfect example of the best the internet can be.
This great video wouldn’t have happened if Babish didn’t post his honest and raw version first, admitting the challenge and struggle to find the right technique that even very experienced chefs have. Kudos to both content creators!
Andrew Rea is clearly acting when he's so completely confused about how the sauce curdled. He's either really good, in which case he'd understand the sauce was too hot, or he doesn't understand the sauce was too hot, in which case he's not a good cook.
ABSOLUTELY OFF THE HOOK! I’ve been working on my version of this dish for a LONG time! I cannot even exress how many times I’ve botched it like Babish! I’m over the top excited and can’t wait to apply what Luciano has taught here! Grazie Luciano Grazie!!!
Careful technique and experienced observation are what separate the experts from the amateurs. Well done, Luciano. Even 3 simple ingredients can be elevated, or ruined.
Thank you, I ran into the same stringy problem when I first tried to make Cacio e pepe, and it was very frustrating! Luciano cleared it right up for me and the next time I made it, it was great!
I'm SOOO happy you are doing this route. I told some of my family members about this, as we all watched the channel, to find out that they too had scaled back how much the watched the channel just because of the negativity of those types of videos. It's terrific that not only are you deciding to change course and move to a more positive teaching format, but actually addressing the mistakes of going too far down that negative clickbait route. I'm really excited for what the future holds, and will definitely be watching more of this channel again!
In France, some chefs at restaurants will test a new recruit by asking them to make an omelette, just 2 ingredients, eggs and butter, and boy there are a billion ways to mess it up and only a couple to master it. The less the ingredients the more difficult it is to hide flavor and technique.
Nah, this is 101 and shows that these youtube so called "cooks" are rather just entertainers often lacking basic cooking techniques that real chefs, such as Luciano here, have learned and perfected over years. That explains why Babish has no fucking clue why he fucked up the recipe.
@@Schandmowl to be fair to babish, he has always maintained that he is not a trained chef and basically learned how to cook through the show (in a way). I don't think he ever expected his channel to take off the way it did or for him to become known more for cooking than for anything else.
@@melodramatic7904 So why bother watching him? He acts like a know it all and always makes mistakes a commis chef would get a boot up the backside for. He has good productions skills, but his cooking skills are shit. Every Italian dish he cooks he makes a fundamental error. Perhaps he should rename his channel "Botched by Babish".
@@peterperfect848 Not to mention the guy is a walking cringefest. I kinda liked his channel back when he was just recreating dishes from movies / TV shows, at least he had a niche, and could always pull off the excuse that he is recreating stuff literally. But now it's basically a less funny version of epic meal time.
I adored your review videos. I loved the passion and enthusiasm and your mutual disagreements. I certainly did not get a bad impression of neither Italian cuisine nor Italian chefs. Gonna miss it. But will of course stay being a loyal subscriber and looking forward to each new posting. btw: the hack with the starch water is brilliant. grazie mille.
Anche io! Vivo in Nuova Zelanda ed anni fa in vari ristoranti "italiani" vedevo original italian chicken risotto o chicken pizza e mi veniva da piangere 🙂 La nostra cucina è unica per bontà e diversità di ricette! ❤
This format is really incredible! It addresses the problem with these cooking video straight to the point and with masterful details that will guide cooks through the exact art of accomplishing the dish. Anyways, I am curious about one thing. On the foolproof method, how long does that cheese mixture last? Can it be stored in the fridge so that it can be used for future preparations of cacio e pepe? Or is it still better to scale down the amount of ingredients on the video and just prepare the necessary amount for a serving or two each time the cook will prepare it? Would love to have an insight on that.
@@italiasquisita The funniest line in the video is when Andrew Rea ( Binging With Babish ) is hunched over the pan containing his cacio e pepe train wreck, as he furiously stirs the stringy disaster with tongs, and in utter disbelief, mutters that he's "made cacio e pepe a million times...I've never seen this happen!" Uh huh...
The first two recipes are just fantastic, thank you so much! This is a few levels up from what I'm used to when watching Vincenzo's Plate. As soon as you mentioned the bladder, I was pretty sure you were trolling us big time though, lol.
I've lived in Italy and this one of the best things i've ever seen. Finally the definitive master class the internet deserves. Luciano is the man and Italia Squisita is the home of Italian food as its meant to be.
Just made this and it finally came out perfect, I screwed up many times before since recipes didn't warn about letting the pasta water to cool off. Thanks!
@@bigdaddychavs2844 He mentioned that above 70 is going to cause the cheese to get stringy. Also, you want to use top quality cheese, would recommend a local cheese shop or whole foods.
I've been able to make the traditional cacio e pepe in small portions but always had issues when trying to make it in a large batch. First go with the foolproof method and it was perfect. Much thanks from this amateur chef!
Davvero un bel video, complimenti! Per curiosità ho guardato anche i sottotitoli in inglese e mi sento di dare un paio di feedback: il primo riguarda le temperature dell'acqua, che andrebbero specificate in "degree Clesius" (a 4:26 per esempio) perché per gli americani potrebbe confondersi con i gradi Fahrenheit; il secondo è sul nome della seconda cacio e pepe, perché è vero che "infallibile" si può tradurre con "flawless" ma quest'ultimo termine ha più il significato di "senza difetti" invece che "impossibile da sbagliare" come mi pare di aver capito intenda Luciano. Non saprei dare un suggerimento esatto al 100% ma i primi che mi vengono in mente sono "foolproof" e "sure hit". Grazie per il vostro video, continuate così ☺
Io sono madrelingua inglese e sono d'accordo che "foolproof " sarebbe la traduzione jiusta per infallible, poi per i gradi penso che solo gli americani continuano a usare fahrenheit per cucinare. Forse sarebbe meglio specificare quale però.
As a great lover of Italian food I must say that this channel is no doubt the best one on TH-cam, period. So many great recipes and explanations from masters of Italian cousine. Keep up the good work.
One of the channel's that I am really happy to have found long time ago. The videos are very well edited and the information is always presented very nicely. Big congratulations to the people behind this wonderful channel.
That part with the pork bladder is some high level cooking technique I won’t even think to try at my level. Seriously, I’ve been watching your videos from time to time (ever since you featured in one of Alex’s videos) but this one made me a subscriber. Can’t wait to see what else I’ll be able to learn.
As an R&D chef working on cacio e pepe a few years ago, I developed a technique to make this dish from fridge to finished and on a plate in about 90 seconds using high-watt induction, cooking fresh pasta while reducing the water down to the right consistency to emulsify just the right amount of cheese without any waste. 10/10 will recommend anyone to try
grande lucy hai fatto 3 versioni di questa ricetta della tradizione Romana stratosferiche, ma l'ultima quella nella vescica del maiale non ci sono aggettivi per descriverla!! da qui si vede la grande professionalità di cui sei plasmato grande LUCIANO SEI IL PAVAROTTI DELLA CUCINA ITALIANA!!!!!!
I can't get enough of how incredibly helpful this channel is for me. Yes, the Chinese and the French and even the Cajun/Creole hotbeds of Louisiana are magnificent dishes, but it's Italy that emanates romance and grace like no other. Thanks, Chef! May Italia Squisita be eternal.
Contentissimo di apprendere che l'era delle "reaction" supponenti e derisorie è finita. Lasciamo questo tipo di contenuto grezzo a qualcun altro, sicuramente fuori dalle cucine, che non fa altro che darci una cattiva fama
Sono d'accordo, ma è anche vero che grazie a quella serie di video questo canale è diventato molto più seguito - specialmente all'estero, raggiungendo nuove audience.
Secondo me dipende anche da come le si fa, quelle di questo canale generalmente erano critiche costruttivamente e utili per l'analisi degli errori, poi sì, in giro il trend è degenerato e abbiamo creato la solita macchietta
dipende, la versione gourmet dovrebbe essere (a suo dire) MOLTO al dente all'interno e cremosa" fuori, si potrebbe anche considerare CRUDA all'interno e SCOTTA fuori, a volte le derisioni se le vanno a cercare
@@coops1234 Sure, - the traditional carbonara, not certain on the name of the 2nd, (think it is Aglio, dei fratelli cerea??) scribbled it down without a name), but the one with pasta/basil cream/chunks bread/anchovies/caramelised cherry tomatoes, and 3rd, the pizza dough from the man in Naples. I use it for pizza, as well as garlic bread.
A good trick I got from the NotAnotherCookingShow channel when you make Carbonara but also works for Cacio e Pepe is to make your emulsion (mantecatura) in a double boiler or "bain-marie". That way you can gently heat the dish up and control the temperature and if you just don't let it sit without stirring it won't become stringy and your dish will be warm.
I'm betting that he got that technique from Luciano. That's where I first saw it and a lot of people that I see using the technique credit him at least for popularizing the technique
when ever I want inspiration, authenticity or a modern take on Italian food I come here to IS. Helps me get into the Italian mindset when doing inspired by dishes. The way Luciano restaurantified it was genius - maintain quality but can make in large batches during prep and then can portion out throughout service - damn.
Con il metodo "infallibile" mi hai aperto un mondo... Grazie per questa chicca raffinatissima, con stima ed affetto ti auguro buona giornata a te ed a tutto il tuo staff.
Mi piacerebbe vedere più ricette di questo bravissimo chef! Mi vergogno a dirlo...ma non lo conoscevo prima di ora! Adesso è già nella lista dei preferiti😇
Bravo Luciano! You are my favourite Italian chef.. And I am happy you with Italia Squisita have decided to put an end to this silly trend of Itlaian Chef reactions , and be more positive and teaching..!!
I come back to this video everyone once in a while to appreciate cooking. Andrew went to culinary school and had working experience. Yet, something as fundamental as temperature effect on fat water emulsion, something quite basic, all things considered, can slip his mind. This video and Alex collaboration with Hoffman as well, in which they realised coffee acidity were causing milk fat to clump together, and the solution was to use cream, are such awesome and interesting look into cooking as an art and a science. Cooking is really applied chemistry while being an art and craft. It combines knowledge, experience and execution, yet is something so integral to life you don't think about very often. People can be the best in the world through experience and talent alone, yet it also allows some to carve your own space using experimentation and knowledge. It's both romantic and cerebral.
The American is a horrible representative, his show is more for production value not actual recipes and technique. If you want to see our best check out J Kenji Lopez Alt
This presentation is referenced in the physics article by G. Bartolucci, et al., "Phase Behavior of Cacio and Pepe sauce", on arXiv 2501.00536, which establishes by experiment the optimum starch content of the water to mix with the cheese at 2-3%. The authors point out that this level is not present in pasta cooking water, but it could result from concentrating the water by evaporation.
You forgot one thing : pecorino has to be freshly grated. Pre-grated industrial pecorino contains potato or veal protein, and it makes the cheese stringy no matter what the temperature is 😉 Just saying this for home cooks who would buy this kind of cheese.
Best vid on cacio e pepper on YT! Best wishes from Germany! Will do it (again) this night and wanted some new impressions. Therefore I searched for this basic recipe. Great!
I have screwed this dish up about 99 times of 100 times. Yet I keep trying. It is the classic Italian dish that is all about execution; just a simple combination of few beautiful ingredients in a way that is shockingly difficult to execute.
È probabilmente la pasta più difficile da fare, pure un sacco di italiani (quelli che sanno cucinare, chiaramente) fanno fatica a farla bene, però con i giusti accorgimenti non è impossibile. Gran bel video comunque!
10 THUMBS UP 👍👍👍👍👍👍👍👍👍👍I imagine the first two techniques can be used when adding cheese to any dish to keep the cheese from getting stringy and separate from the pasta. (I'll pass on the pork bladder.) Your channel is the best at giving great tips on making Italian dishes. Thank you so much.
Oh, boy. I love it when you guys tackle the simple classics - and do the RIGHT, especially calling out gimmicky TH-camrs who are more about the reactions and clicks than the food. :)
There's no calling out here, Babby clearly lack the culinary skills (he did not hide it, though) but people click on his channel is more interesting to his personality than the recipes. Guy is a natural entertainer.
It's just supposed to be educational, there's nothing against Babish in this video, it's just trying to fix common mistakes in the making of the pasta, no calling out anybody. I don't know where you got that idea.
@@margo3c541 Of course not -- that would be racist. What they are saying is that a TRAINED MASTER Italian chef will know best, mainly because as an Italian IN that field he makes this dish over and over hundreds of times more than he would in an American restaurant where our severely dumbed-down American clientele has no experience with it and therefore never orders it. Also, training in Italy is WAY more intensive and extensive than training in America, and that is evidenced by comparing both curricula and hours in class and in the kitchen.
io a casa la faccio come la prima versione, da sempre, unica differenza quando tosto il pepe nella padella poi ci metto un po' di acqua calda assieme mentre tosta, poi butto gli spaghetti dentro la padella con pepe ed acqua a circa 2 minuti prima dell'indicazione di cottura della pasta e faccio la crema di pecorino ed acqua (non troppo bollente ) in una boule a parte, poi mescolando tutto in padella a fornello spento, grande chef!
Too bad I can't get the "ORIGINAL & GOURMET" book in China... so sad. This video was really good. Pointing out errors and giving tips and corrections is brilliant. A good way forward from your past IS videos, chef's helping chefs, cooks and foodies improve and become better cooks, such an admirable pursuit, and generosity from the heart.
Truly foolproof method. I don't mind the challenge to learn the technique properly when cooking just for myself, but when cooking for more people, this gets great results every time with no room for errors.
2:37 what temperature is the water supposed to be ? completely cooled like room temperature ? i tried replicating the recipe, the water was around 40-50°C. however the cheese clogged up... (might be because it was finely grated and not dust)
This kind of video is important, because Italian channels like this one and Vicenzo's Plate definitely do give the impression that Italians are closed-minded and stubbornly rigid about how to make food inspired by Italian cuisine, which creates lack of rapport with non-Italian cooks who do engage in Italian cooking and also discourages new cooks from ever getting into Italian food at all.
You don't know what you're talking about man...few km and you find tons of different shade of same recepie. From "rigid" Italian cuisine to modern/fusion
@@inox_209 *definitely do give the impression* I highlighted the important part of the post you responded to that you seemed to miss. The reality of Italian cuisine and how diverse and innovative it can be was not being accurately represented by a lot of that clickbait content, which was offputting to people. In an entire video about trying to scale back gatekeeping you then attempt to gatekeep, completely incorrectly, in the comments. Way to completely miss the point.
@@KahlevN italian cuisine actually is very creative. The key is to use few high quality ingredients and put them together like an artisan. Some countries lack good quality ingredients so they tend to mix lots of different things in a overcomplicated fashion
@@ace9848 Do you people not understand what “impression” means? Seriously, look up the word if you don’t, I beg you. We all know that Italian food is more diverse and creative, the whole entire point is that the videos they used to to give the IMPRESSION that they aren’t.
Could you put italian subtitles also please? I think that it would be great for the diffusion of the italian culture, and for me personally, it would help with my studies of the italian language (with content that I love to watch and learn about - food! haha). Voi siete troppo forti, congratulazione!
I've done the foolproof with some adjustments on the water ratio for corn starch, and i was amazing, but after i stored in the fridge, i coulden't emulsify once again, even with room temperature water, it became stingy. Any solutions ?
I ignored this channel for some time, as someone from New Jersey I found the "savage reactions" obnoxious. We make incredible Italian American food, it's made with what we know and what we have, and the borrowed names are an homage. I'm really glad to see things have moved in another direction, and now I have a backlog to catch up on! Good for you.
Oggi, 30/4/2024 per la prima volta mi è riuscita la Cacio e Pepe grazie al tuo trucco del gel di amido! Grazie mille! Il metodo tradizionale significa rischiare di fondere il formaggio invece di scioglierlo e comunque servire la pasta fredda. L'unico modo infallibile è il gel di amido e il formaggio grattugiato finissimo.
This is great. Showing us how it is actually meant to be done. Comes across a lot more humble and is actually more useful than the roasting reactions (although they are very funny).
Ho provato il metodo infallibile e devo dire che è venuta una bella crema..però il gel mi è venuto bello fermo non liquido..dovrò indovinare le dosi.. anche perché la cacio e pepe secondo me è patrimonio dell'umanità!!!
For reference, the water going into the grated cheese is ideally between 145-160°F (62-70°F) to get a nice melt without going stringy. I prefer the lower end of this scale and it makes a nice paste.
Questo non è un piatto facile e la maggior parte dei video ti mostra semplicemente qualcuno che fa tutto bene che non ti aiuta quando fai cose sbagliate Quindi buon lavoro su questo!
Great video and great channel! I’ve just subscribed! While learning about cooking I can also work on the language of my late father’s family side, all this from a perspective that united us all at the table. So cool!
Huge thank you "Italia Squisita", few people at this level of cooking accept to share their pro tips with the Internet! It is so "altruiste"!!! Thank you so much
BEST CACIO E PEPE VIDEO ON TH-cam!! Absolutely love how all the information was presented. Really appreciate all the effort and details. Thank you so much! And that metal blender!! I wonder if that’s only for commercial kitchens. Hate glass blenders that make me think it will shatter and explode.
Just found this great channel. Am I able to assume that any sauce that requires cheese and starchy water can use the starch gel to ensure the cheese doesn't string??
I have to admit that I also made the same mistakes as Andrew Rea did. But also, I noticed that I had good results - after using the cooking water that has already cooled down. For a lot of pasta sauces, the temperature of the cooking water does not change too much. But for those with a LOT of cheese, it does. I'm happy that the reasons behind this finally got explained. The bladder version, for some reason, makes me think about Haggis. Haggis alla Pasta Cacio e Pepe. 😂
This is a phenomenal channel, I’ve been watching for years. It has the absolute authority on Italian cuisine on TH-cam. Please never stop making videos!
Just got into it myself and totally agree!
Seconded
There's no such thing as "authority" in Italian cooking. It is - or at least used to be - about using whatever ingredients were local to you to adapt a dish. This channel goes around being a bunch of snobs accusing literally everyone of doing their dishes incorrectly. Even when people live in parts of the world where they can't get guanciale, or pecorino, for example. It is the opposite of the spirit of Italian cooking; it has instead become what the French used to do to every other style of cooking where they look down their noses at everybody.
@@saltedllama2759 “disclaimer” i’m Italian, and also a cook, i’ll be probably sorry for my english
This channel serve u the expierience of really italian CHEF (overused title in our edge) with a whole knowledge based on the culture and the history of our territories, but also based on coocking rules and recipe that cannot be changed, because they would change the dishes. Something inspired by another work, is not the original, sorry, and be humble
@@bioofficial3860 You are totaly right on your disclaimer, like this guys doesn't know the meaning and limit of the things, this is a beutful channel, and the only that i found that take us to michelin stars, recipes and dishes, without talking about all the traditional and real culture that they always bring to us. It's like a bonbon filled with all the tradition that we expect. A gem to be appreciated, Thank You
I recently got the opportunity to eat at riccardo camaninis restaurant lido 84 in gardone! Must be the nicest chef I‘ve ever met, food is absolutely outstanding and the cacio e pepe was an experience I‘ll never forget. He even showed me and the family the kitchen and the whole restaurant. Definatly worth a visit!
I just wanted you at IS to know that many of us outside Italy have been appreciating your videos for years. I have enjoyed both your instructional videos - showing both the respected, original recipe along with multiple chefs’ interpretations of the sane dish - AND the opinion videos in which chefs watch ridiculous versions from around the world and critique them accordingly. Never did I consider them mean spirited or something you needed to “move away from.” It was refreshing to see people passionate about respecting the traditions of their cuisine. It’s important for non-Italian audiences to know where others around the world were appropriating Italian culture and changing recipes with no accountability. Frankly some videos were absurd! It was nice that you included Andrew’s response in your new format but at least his original attempt was sincere despite not working. As for Cacio e Pepe, it’s deceptively difficult! I’ve watched a several videos made by professional chefs from Italy, in Italian, and even there I found disagreement. Some start the emulsification by adding pasta cooking water to a pan containing only the roasted pepper and blending for several minutes THEN adding pasta, THEN adding cheese, often repeating steps as necessary. While I can admit I won’t be seeking out a dried pig’s bladder, it made me wonder if the result is edging toward the flavors of Alla Gricia and I WILL try both other versions you presented. So thank you for your dedication to sharing original and traditional Italian recipes with the world; I look forward to many more!
Not everyone is the same, I am not the only one in my circle of family and friends that had largely stopped watching the channel, all completely independently from each other, because of the often negative and clickbaity nature of those types of reaction videos. I'm very excited to see them moving back to a type of content more focused on teaching and spreading the love of cooking, and much less negative crapping on people because they are different or uninformed.
The foolproof recipe is incredible. I've been trying to master this dish for 7 years, and this is the only technique I'll use from now on. Huge thanks to Chef Monosilio for sharing his expertise with the world!
Indeed. This is now my go-to channel for exquisite Italian dishes.
dovete sapere che Luciano Monosilio non solo è un talento del nostro paese, del quale ho provato la cucina (la carbonara n1 di Roma, fama meritatissima), ma è anche un ragazzo gentilissimo, umile e disponibile. Durante lo scorso lockdown non mi riusciva la cacio e pepe... ho chiesto info direttamente a lui, lui che, invece di "mandarmi", mi ha spiegato qualche trucchetto (qui abbiamo una vera e propria masterclass :D)... risultato? cacio e pepe fenomenale. Grazie Luciano e Grazie Italia Squisita, io l'ho conosciuto grazie a voi :)
Ooooohhhhhhh finalmente! Questi sono i Professionisti che ci piacciono. ♥️ Questo è lo spettacolo che ha sempre successo!
I loved this. Loved that there was some subtle poking fun at Andrew / TH-cam cooks in general, but then following it up with such precise instructions and defining how seemingly small adjustments can make or break a dish.
Brave of Andrew to post an Italian recipe he screwed up in the first place. This recipe, Carbonara and Aglio Oleo are some of the most common Italian pastas and their ‘simplicity’ and lack of ingredients do not mean they are simple to cook properly :)
A pleasure to watch you respectfully explain to Andrew the mistakes he made and how to avoid them through the right technique. Some TH-cam chefs get a little arrogant and entitled about these things, especially when a non-Italian tries to do Italian cuisine.
Absolutely not the case with this one, it is obvious to me that you’re really trying to help everyone prepare the best dish possible.
Thank you for putting so much love, effort and understanding into this, I am truly excited to try this at home tomorrow.
(And as soon as I’m financially able to I will visit one of your restaurants)
I love the exchange of cooking methods and ideas between cooks such as this video shows. I love both channels and the video conversation going on and it is a perfect example of the best the internet can be.
👆..THIS 👍
This great video wouldn’t have happened if Babish didn’t post his honest and raw version first, admitting the challenge and struggle to find the right technique that even very experienced chefs have. Kudos to both content creators!
So thanks to that guy for not knowing how to cook properly.
@@skrotomon lol
@@skrotomon 😂😂😂don’t be so simple minded. Babish is a phenomenal cook.
@@mehoffjack1874 He seems like a good home cook, but phenomenal?
Andrew Rea is clearly acting when he's so completely confused about how the sauce curdled. He's either really good, in which case he'd understand the sauce was too hot, or he doesn't understand the sauce was too hot, in which case he's not a good cook.
I love the switch. It's a positive change and I respect you guys even more for it. :)
Yeah one of the Amatriciana critiques came off as quite arrogant, this is constructive, helpful, masterful, and done in good spirits.
ABSOLUTELY OFF THE HOOK! I’ve been working on my version of this dish for a LONG time! I cannot even exress how many times I’ve botched it like Babish! I’m over the top excited and can’t wait to apply what Luciano has taught here! Grazie Luciano Grazie!!!
There's several more videos with Chef Luciano right on Italia Squisita. And they are EVENTS.
Careful technique and experienced observation are what separate the experts from the amateurs. Well done, Luciano. Even 3 simple ingredients can be elevated, or ruined.
Thank you, I ran into the same stringy problem when I first tried to make Cacio e pepe, and it was very frustrating! Luciano cleared it right up for me and the next time I made it, it was great!
I'm SOOO happy you are doing this route. I told some of my family members about this, as we all watched the channel, to find out that they too had scaled back how much the watched the channel just because of the negativity of those types of videos.
It's terrific that not only are you deciding to change course and move to a more positive teaching format, but actually addressing the mistakes of going too far down that negative clickbait route. I'm really excited for what the future holds, and will definitely be watching more of this channel again!
Who knew with just three ingredients Cacio e Pepe would be so complicated?! This dish is all about technique in processing. Wow!
Italian cuisine in a nutshell
In France, some chefs at restaurants will test a new recruit by asking them to make an omelette, just 2 ingredients, eggs and butter, and boy there are a billion ways to mess it up and only a couple to master it. The less the ingredients the more difficult it is to hide flavor and technique.
I have made this dish passably but learning the science behind it from a master like Luciano is incomparable. More Luciano vids please!!
Andrew: Cacio e Pepe Class 101
Luciano: Cacio e Pepe PhD
Luciano: Importanza straordinaria del controllo della temperatura per il cacio e pepe.
Nah, this is 101 and shows that these youtube so called "cooks" are rather just entertainers often lacking basic cooking techniques that real chefs, such as Luciano here, have learned and perfected over years. That explains why Babish has no fucking clue why he fucked up the recipe.
@@Schandmowl to be fair to babish, he has always maintained that he is not a trained chef and basically learned how to cook through the show (in a way). I don't think he ever expected his channel to take off the way it did or for him to become known more for cooking than for anything else.
@@melodramatic7904 So why bother watching him? He acts like a know it all and always makes mistakes a commis chef would get a boot up the backside for. He has good productions skills, but his cooking skills are shit. Every Italian dish he cooks he makes a fundamental error. Perhaps he should rename his channel "Botched by Babish".
@@peterperfect848 Not to mention the guy is a walking cringefest. I kinda liked his channel back when he was just recreating dishes from movies / TV shows, at least he had a niche, and could always pull off the excuse that he is recreating stuff literally. But now it's basically a less funny version of epic meal time.
That was an excellent explanation on what and what not to do
I adored your review videos. I loved the passion and enthusiasm and your mutual disagreements. I certainly did not get a bad impression of neither Italian cuisine nor Italian chefs. Gonna miss it. But will of course stay being a loyal subscriber and looking forward to each new posting.
btw: the hack with the starch water is brilliant. grazie mille.
Ti voglio bene Italia. Ti porto nell cuore.
Nel*😉
❤️
Anche io! Vivo in Nuova Zelanda ed anni fa in vari ristoranti "italiani" vedevo original italian chicken risotto o chicken pizza e mi veniva da piangere 🙂
La nostra cucina è unica per bontà e diversità di ricette! ❤
This format is really incredible! It addresses the problem with these cooking video straight to the point and with masterful details that will guide cooks through the exact art of accomplishing the dish. Anyways, I am curious about one thing. On the foolproof method, how long does that cheese mixture last? Can it be stored in the fridge so that it can be used for future preparations of cacio e pepe? Or is it still better to scale down the amount of ingredients on the video and just prepare the necessary amount for a serving or two each time the cook will prepare it? Would love to have an insight on that.
Ciao! You can storage it in the fridge for one week. That's why Luciano did not toast the black pepper...
@@italiasquisita what about putting it into a freezer? Would that Work?
@@Sirhackbard1001 yes
Yeah as long as you speak Italian!
@@italiasquisita The funniest line in the video is when Andrew Rea ( Binging With Babish ) is hunched over the pan containing his cacio e pepe train wreck, as he furiously stirs the stringy disaster with tongs, and in utter disbelief, mutters that he's "made cacio e pepe a million times...I've never seen this happen!" Uh huh...
The first two recipes are just fantastic, thank you so much! This is a few levels up from what I'm used to when watching Vincenzo's Plate. As soon as you mentioned the bladder, I was pretty sure you were trolling us big time though, lol.
I've lived in Italy and this one of the best things i've ever seen. Finally the definitive master class the internet deserves. Luciano is the man and Italia Squisita is the home of Italian food as its meant to be.
Just made this and it finally came out perfect, I screwed up many times before since recipes didn't warn about letting the pasta water to cool off. Thanks!
around what temperature should the water be before adding the cheese?
@@bigdaddychavs2844 He mentioned that above 70 is going to cause the cheese to get stringy. Also, you want to use top quality cheese, would recommend a local cheese shop or whole foods.
My jaw has been on the floor through this whole video. This man is a culinary genius and I have learned so much in this 17 minutes and 18 seconds.
Finalmente faccio bene la ricetta tradizionale, senza fili, molto ricca, grazie mille!!
hombre joseju
Joseju?
@Joseju bravo 💪
I've been able to make the traditional cacio e pepe in small portions but always had issues when trying to make it in a large batch. First go with the foolproof method and it was perfect. Much thanks from this amateur chef!
WOW I’m not gonna lie, I’ve watched probably tens of cacio e pepe videos, and this is actually the only one needed to watch. Outstanding!!
Davvero un bel video, complimenti!
Per curiosità ho guardato anche i sottotitoli in inglese e mi sento di dare un paio di feedback: il primo riguarda le temperature dell'acqua, che andrebbero specificate in "degree Clesius" (a 4:26 per esempio) perché per gli americani potrebbe confondersi con i gradi Fahrenheit; il secondo è sul nome della seconda cacio e pepe, perché è vero che "infallibile" si può tradurre con "flawless" ma quest'ultimo termine ha più il significato di "senza difetti" invece che "impossibile da sbagliare" come mi pare di aver capito intenda Luciano. Non saprei dare un suggerimento esatto al 100% ma i primi che mi vengono in mente sono "foolproof" e "sure hit".
Grazie per il vostro video, continuate così ☺
Io sono madrelingua inglese e sono d'accordo che "foolproof " sarebbe la traduzione jiusta per infallible, poi per i gradi penso che solo gli americani continuano a usare fahrenheit per cucinare. Forse sarebbe meglio specificare quale però.
As a great lover of Italian food I must say that this channel is no doubt the best one on TH-cam, period. So many great recipes and explanations from masters of Italian cousine. Keep up the good work.
One of the channel's that I am really happy to have found long time ago. The videos are very well edited and the information is always presented very nicely. Big congratulations to the people behind this wonderful channel.
That part with the pork bladder is some high level cooking technique I won’t even think to try at my level. Seriously, I’ve been watching your videos from time to time (ever since you featured in one of Alex’s videos) but this one made me a subscriber. Can’t wait to see what else I’ll be able to learn.
As an R&D chef working on cacio e pepe a few years ago, I developed a technique to make this dish from fridge to finished and on a plate in about 90 seconds using high-watt induction, cooking fresh pasta while reducing the water down to the right consistency to emulsify just the right amount of cheese without any waste. 10/10 will recommend anyone to try
grande lucy hai fatto 3 versioni di questa ricetta della tradizione Romana stratosferiche, ma l'ultima quella nella vescica del maiale non ci sono aggettivi per descriverla!! da qui si vede la grande professionalità di cui sei plasmato grande LUCIANO SEI IL PAVAROTTI DELLA CUCINA ITALIANA!!!!!!
Sta Canale mi aiuta un sacco studiare l’italiano! Amo la genialità nella semplicità della cucina italiana.
I can't get enough of how incredibly helpful this channel is for me. Yes, the Chinese and the French and even the Cajun/Creole hotbeds of Louisiana are magnificent dishes, but it's Italy that emanates romance and grace like no other.
Thanks, Chef! May Italia Squisita be eternal.
Contentissimo di apprendere che l'era delle "reaction" supponenti e derisorie è finita. Lasciamo questo tipo di contenuto grezzo a qualcun altro, sicuramente fuori dalle cucine, che non fa altro che darci una cattiva fama
Sono d'accordo, ma è anche vero che grazie a quella serie di video questo canale è diventato molto più seguito - specialmente all'estero, raggiungendo nuove audience.
Secondo me dipende anche da come le si fa, quelle di questo canale generalmente erano critiche costruttivamente e utili per l'analisi degli errori, poi sì, in giro il trend è degenerato e abbiamo creato la solita macchietta
@@simonecamplani2430 Ma infatti erano video simpatici e anche didattici
dipende, la versione gourmet dovrebbe essere (a suo dire) MOLTO al dente all'interno e cremosa" fuori, si potrebbe anche considerare CRUDA all'interno e SCOTTA fuori, a volte le derisioni se le vanno a cercare
@@brandon0099 Infatti tu sei un grandissimo chef che comprende benissimo cosa sia la cottura in vescica quindi sicuramente sarai mejo te, grande zi!
Love Luciano Monosilio's videos!
Would love to see more videos from Liguria/Genova
Il miglior canale youtube. Complimenti per le 3 ricette
3 of my go-to twice a week recipes come from this channel, and I often cook these dishes for guests, they're that good. Awesome channel and content!
which recipes are your go to?
Would you mind sharing what these are?
@@coops1234 Sure, - the traditional carbonara, not certain on the name of the 2nd, (think it is Aglio, dei fratelli cerea??) scribbled it down without a name), but the one with pasta/basil cream/chunks bread/anchovies/caramelised cherry tomatoes, and 3rd, the pizza dough from the man in Naples. I use it for pizza, as well as garlic bread.
La dritta di far raffreddare l'acqua di cottura è fondamentale, come pure il trucco del gel di amido. GRAZIE!!!
A good trick I got from the NotAnotherCookingShow channel when you make Carbonara but also works for Cacio e Pepe is to make your emulsion (mantecatura) in a double boiler or "bain-marie". That way you can gently heat the dish up and control the temperature and if you just don't let it sit without stirring it won't become stringy and your dish will be warm.
I'm betting that he got that technique from Luciano. That's where I first saw it and a lot of people that I see using the technique credit him at least for popularizing the technique
when ever I want inspiration, authenticity or a modern take on Italian food I come here to IS. Helps me get into the Italian mindset when doing inspired by dishes.
The way Luciano restaurantified it was genius - maintain quality but can make in large batches during prep and then can portion out throughout service - damn.
Con il metodo "infallibile" mi hai aperto un mondo... Grazie per questa chicca raffinatissima, con stima ed affetto ti auguro buona giornata a te ed a tutto il tuo staff.
Mi piace molto che abbiate cambiato format e soprattutto che ne abbiate spiegato il motivo
Mi piacerebbe vedere più ricette di questo bravissimo chef! Mi vergogno a dirlo...ma non lo conoscevo prima di ora! Adesso è già nella lista dei preferiti😇
I must say, this was a masterclass in under 20 mins! Absolutely great, thanks. I am going to his restaurant in Rome at New Year this year.
Bravo Luciano! You are my favourite Italian chef.. And I am happy you with Italia Squisita have decided to put an end to this silly trend of Itlaian Chef reactions , and be more positive and teaching..!!
Thanks for perfect recipes that You share over the Italy's borders!
Really authority cuisine recipes. Please do not stop in this!
The last part with cooking with the bladder was splendid. I think that methode is a high level of cuisine.
For people who cooking and ingredients is more than passion, this channel is a must have. Mille grazie
I come back to this video everyone once in a while to appreciate cooking. Andrew went to culinary school and had working experience. Yet, something as fundamental as temperature effect on fat water emulsion, something quite basic, all things considered, can slip his mind. This video and Alex collaboration with Hoffman as well, in which they realised coffee acidity were causing milk fat to clump together, and the solution was to use cream, are such awesome and interesting look into cooking as an art and a science. Cooking is really applied chemistry while being an art and craft. It combines knowledge, experience and execution, yet is something so integral to life you don't think about very often. People can be the best in the world through experience and talent alone, yet it also allows some to carve your own space using experimentation and knowledge. It's both romantic and cerebral.
Love how Luciano is so much more careful and gentle with the recipe compared to the American TH-camr. True sign of craftmanship!
The American is a horrible representative, his show is more for production value not actual recipes and technique. If you want to see our best check out J Kenji Lopez Alt
Americans and food, not a very good combination.
This presentation is referenced in the physics article by G. Bartolucci, et al., "Phase Behavior of Cacio and Pepe sauce", on arXiv 2501.00536, which establishes by experiment the optimum starch content of the water to mix with the cheese at 2-3%. The authors point out that this level is not present in pasta cooking water, but it could result from concentrating the water by evaporation.
You forgot one thing : pecorino has to be freshly grated. Pre-grated industrial pecorino contains potato or veal protein, and it makes the cheese stringy no matter what the temperature is 😉
Just saying this for home cooks who would buy this kind of cheese.
Best vid on cacio e pepper on YT! Best wishes from Germany! Will do it (again) this night and wanted some new impressions. Therefore I searched for this basic recipe. Great!
I dunno what to say.. Luciano Monosilio, you are a brilliant, passionate chef. Thank you for sharing all this.
I have screwed this dish up about 99 times of 100 times. Yet I keep trying. It is the classic Italian dish that is all about execution; just a simple combination of few beautiful ingredients in a way that is shockingly difficult to execute.
I made it today, a whole lot of it and it disappeared in a few minutes, my family left no trace of it! Thanks!
È probabilmente la pasta più difficile da fare, pure un sacco di italiani (quelli che sanno cucinare, chiaramente) fanno fatica a farla bene, però con i giusti accorgimenti non è impossibile. Gran bel video comunque!
10 THUMBS UP 👍👍👍👍👍👍👍👍👍👍I imagine the first two techniques can be used when adding cheese to any dish to keep the cheese from getting stringy and separate from the pasta. (I'll pass on the pork bladder.) Your channel is the best at giving great tips on making Italian dishes. Thank you so much.
There is nothing like watching a great master at work while he explains his movements step by step.
Oh, boy. I love it when you guys tackle the simple classics - and do the RIGHT, especially calling out gimmicky TH-camrs who are more about the reactions and clicks than the food. :)
???? i disagree? just because they're italian doesn't mean the video is better
There's no calling out here, Babby clearly lack the culinary skills (he did not hide it, though) but people click on his channel is more interesting to his personality than the recipes. Guy is a natural entertainer.
It's just supposed to be educational, there's nothing against Babish in this video, it's just trying to fix common mistakes in the making of the pasta, no calling out anybody. I don't know where you got that idea.
@@margo3c541 Of course not -- that would be racist. What they are saying is that a TRAINED MASTER Italian chef will know best, mainly because as an Italian IN that field he makes this dish over and over hundreds of times more than he would in an American restaurant where our severely dumbed-down American clientele has no experience with it and therefore never orders it. Also, training in Italy is WAY more intensive and extensive than training in America, and that is evidenced by comparing both curricula and hours in class and in the kitchen.
You realise he's not actually calling him out . He's just correcting him.
What a wonderful, wonderful video and message! Thanks so much for making this!
Bellisima la Cacio & pepe in Vescica! Over the TOP!!! Altri video di questo chef please!
io a casa la faccio come la prima versione, da sempre, unica differenza quando tosto il pepe nella padella poi ci metto un po' di acqua calda assieme mentre tosta, poi butto gli spaghetti dentro la padella con pepe ed acqua a circa 2 minuti prima dell'indicazione di cottura della pasta e faccio la crema di pecorino ed acqua (non troppo bollente ) in una boule a parte, poi mescolando tutto in padella a fornello spento, grande chef!
Sei uno spettacolo ❤️ l'ultima versione mi ha quasi emozionato
Thanks, I've been trying to improve my Italian with this channel, but I've gained a couple kilos in the process. But that's life.
I have botched this recipe myself so I appreciate the education!
Too bad I can't get the "ORIGINAL & GOURMET" book in China... so sad. This video was really good. Pointing out errors and giving tips and corrections is brilliant. A good way forward from your past IS videos, chef's helping chefs, cooks and foodies improve and become better cooks, such an admirable pursuit, and generosity from the heart.
Many many thanks for your comment! It gives us energy. We also want to let you know that the book can be ship everywhere in China. Ciao!
Grazie!! Dopo tanto tempo sono riuscito a rifarla bene! Grande
Truly foolproof method. I don't mind the challenge to learn the technique properly when cooking just for myself, but when cooking for more people, this gets great results every time with no room for errors.
Excellent video, with such clear explanations of what to do and why.
Thank you!!! The stringy cheese in my cacio e pepe always perplexed me. Now I am anxious to try it your way!
2:37 what temperature is the water supposed to be ? completely cooled like room temperature ?
i tried replicating the recipe, the water was around 40-50°C. however the cheese clogged up... (might be because it was finely grated and not dust)
This kind of video is important, because Italian channels like this one and Vicenzo's Plate definitely do give the impression that Italians are closed-minded and stubbornly rigid about how to make food inspired by Italian cuisine, which creates lack of rapport with non-Italian cooks who do engage in Italian cooking and also discourages new cooks from ever getting into Italian food at all.
You don't know what you're talking about man...few km and you find tons of different shade of same recepie. From "rigid" Italian cuisine to modern/fusion
@@inox_209 *definitely do give the impression* I highlighted the important part of the post you responded to that you seemed to miss.
The reality of Italian cuisine and how diverse and innovative it can be was not being accurately represented by a lot of that clickbait content, which was offputting to people. In an entire video about trying to scale back gatekeeping you then attempt to gatekeep, completely incorrectly, in the comments. Way to completely miss the point.
@@KahlevN italian cuisine actually is very creative. The key is to use few high quality ingredients and put them together like an artisan.
Some countries lack good quality ingredients so they tend to mix lots of different things in a overcomplicated fashion
@@ace9848 Do you people not understand what “impression” means? Seriously, look up the word if you don’t, I beg you. We all know that Italian food is more diverse and creative, the whole entire point is that the videos they used to to give the IMPRESSION that they aren’t.
@@KahlevN chill dude
Damn I'm really meeting all the arrogant ones today here on YT...
Could you put italian subtitles also please? I think that it would be great for the diffusion of the italian culture, and for me personally, it would help with my studies of the italian language (with content that I love to watch and learn about - food! haha). Voi siete troppo forti, congratulazione!
La Prego!
I've done the foolproof with some adjustments on the water ratio for corn starch, and i was amazing, but after i stored in the fridge, i coulden't emulsify once again, even with room temperature water, it became stingy.
Any solutions ?
My understanding is that corn starch doesn’t hold up over time, say in the fridge. I would try another starch like tapioca, maybe potato starch.
I ignored this channel for some time, as someone from New Jersey I found the "savage reactions" obnoxious. We make incredible Italian American food, it's made with what we know and what we have, and the borrowed names are an homage. I'm really glad to see things have moved in another direction, and now I have a backlog to catch up on! Good for you.
Oggi, 30/4/2024 per la prima volta mi è riuscita la Cacio e Pepe grazie al tuo trucco del gel di amido! Grazie mille!
Il metodo tradizionale significa rischiare di fondere il formaggio invece di scioglierlo e comunque servire la pasta fredda. L'unico modo infallibile è il gel di amido e il formaggio grattugiato finissimo.
This is great. Showing us how it is actually meant to be done. Comes across a lot more humble and is actually more useful than the roasting reactions (although they are very funny).
nahh he just schools the babis guy in the most humble way possible.
I really appreciate that instead of just insulting failure, you showed how you make the dish. Grazie
Just wow! So simple and easy, thank you!!
Ho provato il metodo infallibile e devo dire che è venuta una bella crema..però il gel mi è venuto bello fermo non liquido..dovrò indovinare le dosi.. anche perché la cacio e pepe secondo me è patrimonio dell'umanità!!!
Grateful for the change in format!
For reference, the water going into the grated cheese is ideally between 145-160°F (62-70°F) to get a nice melt without going stringy.
I prefer the lower end of this scale and it makes a nice paste.
Questo non è un piatto facile e la maggior parte dei video ti mostra semplicemente qualcuno che fa tutto bene che non ti aiuta quando fai cose sbagliate Quindi buon lavoro su questo!
Great video and great channel! I’ve just subscribed!
While learning about cooking I can also work on the language of my late father’s family side, all this from a perspective that united us all at the table. So cool!
Complimenti a questo cuoco! Con estrema semplicità ha proposto delle esecuzioni che altri se ne sarebbero gloriati in eterno!💕
One of my favorite pasta dishes from a true master of the art! Fantastic!
I’ve had the cacio e pepe from Luciano’s and I have to say it’s just as good if not better than what everyone makes it out to be ❤
I think Andrew was just having an “off” day on that episode
Huge thank you "Italia Squisita", few people at this level of cooking accept to share their pro tips with the Internet! It is so "altruiste"!!!
Thank you so much
another amazing video. just wondering why it wasn't colour graded? looks like it was filmed in log. minor detail. this channel is magic.
BEST CACIO E PEPE VIDEO ON TH-cam!! Absolutely love how all the information was presented. Really appreciate all the effort and details. Thank you so much!
And that metal blender!! I wonder if that’s only for commercial kitchens. Hate glass blenders that make me think it will shatter and explode.
It's from vorwerk ad it's called Bimby. In truth is a kitchen robot not only a blender.
@@mellostation looks like a thermomix.
Bravo chef. Esecuzione perfetta. Complimenti.
Just found this great channel. Am I able to assume that any sauce that requires cheese and starchy water can use the starch gel to ensure the cheese doesn't string??
In the "infalible" versión, which Water do you add in the final? With almido or with out? Thank you
I have to admit that I also made the same mistakes as Andrew Rea did. But also, I noticed that I had good results - after using the cooking water that has already cooled down. For a lot of pasta sauces, the temperature of the cooking water does not change too much. But for those with a LOT of cheese, it does.
I'm happy that the reasons behind this finally got explained.
The bladder version, for some reason, makes me think about Haggis. Haggis alla Pasta Cacio e Pepe. 😂
Complimenti! Bellissimo video 😍 grande professionalità