I am an Italian and it is the first time that I have seen a “Cacio e Pepe” made that does not come from Italy, from an Italian video, really done as it should be, really made in an original way, but has very few views. On the other hand, when I see a lot of foreign videos that make a really terrible Cacio e Pepe or Carbonara (dishes that really don't deserve that name), those videos instead have a lot of views. I do not understand why. Bravo ! 👍 Ciao ! 🇮🇹 PS: I also saw your video of the Carbonara and I must say that your channel deserves many more views and many more subscribers ! The world sometimes really goes the other way around. Those who deserve receive less than those who do not deserve !
This is one of my favorite dishes, and it’s only been recently that I found out it wasn’t supposed to have butter, oil, cream, etc. My husband makes this now the “proper” way, and we love it!
Yeah it's supposed to not have oil or butter, but a touch of it can help out for sure. I tried to make this the real way, but I'm all about doing what works for oneself.
Every video, from this Chef provides a tip you may never have thought of....toasting the black pepper....Brilliant. Thanks again for giving me skills....
Pasta is my favorite "food group" and the reason why is lovely simple dishes like the one you made for us here. Thank you for sharing your methods and information.
That second cheese you showed was from North Shore Farms! That’s exactly the one I just used! My first time making this dish, never even have had it before. The only word that comes to mind is “Wonderful”. It was absolutely wonderful, want to make more again right now.
Wish I'd watching this before making cacio e pepe yesterday. I ended up with a clumpy mess. The idea of mixing a bit of the pasta water with the cheese beforehand seems like a foolproof way to avoid those clumps. Thank you!
I really appreciate you mentioning alternative ingredients for your recipes. I retired in Mexico and can't get many items. LOVE YOUR VIDEOS AND THANK YOU VERY MUCH!
I have a passion for cooking this type of food and its nice to see someone who does it as well as yourself. Keep bringing the videos brother, this channel is going to be massive one day
This is the best video by far for cacio e pepe. Your method is foolproof for getting a really creamy sauce, it's become a family favourite. If you have any tips though on how to make clean up just as foolproof, would love it 😄 always get in a bit of trouble for getting cheese stuck inside the pots and pans...
This is the second recipe I've made from your channel and I'm just amazed at how creamy it was and how much flavor came out! Really thankful for your channel. I'm becoming more and more confident in making authentic Italian dishes with your help. Can't wait to make this again and try others. :)
I love pecorino romano. One of my very fav cheeses and yes I spend the money for the Italian stuff! Oh that is so bad ass to hand crush the peppercorns and toast them in the pan! Well-salted pasta water is overlooked. It is an ingredient! Pure peasant food! That is a work of art. You tha dude!
When ever I go to a new Italian restaurant I always order Cacio e Pepe , it's my test on the Chef/ Cook ability I'm amazed at what some try to pass off as their version. Thank You for your cooking talents
@@SipandFeast cheese got clumpy when I added in the pan too …. Wouldn’t even say it was in sauce form. I’ll try your way of making it and hopefully it works for me. I don’t know what I did wrong. Some recipe said to add starch but I want to be able to make sauce without adding starch. Thanks for video.
I only discovered Cacio e Pepe maybe a year ago, but it's a lovely dish. This is the first time I've seen anyone liquefy the cheese in a separate bowl. This makes so much sense, because I find I get a gritty texture unless I use a LOT of pasta water, which I then have to cook down. Emulsifying the cheese and water separately makes so much sense. Also, I have been using a ton more pepper than you use, and I will probably not stop.
do definitely stick with using more pepper than here! it's not a spice in this dish, it's an ingredient. life hack (from actual italian chefs): you can emulsify it in a blender - for me that method usually turns out a bit less creamy but I just toss the pasta a bit more in the pan to get some air in the sauce and fix it that way. it seems way more stabile though - you can even boil it, cool and reheat it etc. without having it separate.
So many cheese choices! Great technique with cooking the pasta in small amount of water, and reusing it. I love roasting spices, so fragrant. Just a perfect rustic dish. Beautiful. Ciao
Looks amazing! I remember the Roman native people saying that if the little pieces of black pepper don’t get stuck in your teeth, you’re doing wrong. They like the pepper coarse.
I have botched many a ciaco e pepe but using the box grater was a game changer vs the microplane and the cheese sauce made in the bowl...well, just thank you Sir!
You totally nail it. The pasta was creemy and al dente. Good job. I've trying myself and my cheese breakes most of the times. I hope will get good results with more practice.
this looks perfect and I think I'm gonna try it. It has been on my radar for awhile and I love all the tips you've included, crazy how it tightens up so quickly. fresh pasta is alive, and should be served immediately as you've said, maybe this is why it's so exciting to cook
Bravo! Thank god in the last years many non-italians on TH-cam are starting to do things properly when cooking italian dishes. Keep.shit.simple. Good ingridients don't need to be touched, only combined together in a balanced way.
Very good effort on the cacio e pepe!! You emphasize adjusting the texture with a little more pasta water and pecorino....gives the impression that there is room to adjust the sauce to suite. Well done... Oh! What are the little stand-alone cook tops you are using....they look super!!!???
Hey there! I tried to emphasize that because a lot of people I suspect get hung up when they follow a recipes exact measurements and don't get good results. The cooktops I use are made by Iwatani. They go for about $40-60 on Amazon and run on butane canisters. Thanks for the comment!
Superbly presented! The are few dishes on the planet that taste as good as Casio e Pepe when it's cooked right. This video will help you accomplish this very nicely!
To get a really starchy pasta water, which is key, I cook my pasta in a shallow sautee pan, instead of a pot. It requires much less water, resulting in a much starchier pasta water. Try it. Contrary to what many may think, the pasta does not stick together.
Thank you for using that brand of Pecorino Romano cheese. It’s readily available nationwide and not ridiculously expensive. The folks over at Pasta Grammar have some sort of blood feud with that brand and demean it every chance they get!
Lol. That's too funny. I'm in New York where there is more Italian ingredients than anywhere else in the country and Locatelli is the brand that everyone can find. Places will often sell a less expensive no name Pecorino, then much more expensive varieties. In the end, I try to make my recipes accessible for everyone and use ingredients that are widely available.
I’ve effed this one up about every way you can. Used a grater that wasn’t the star shaped holes- then the cheese didn’t melt all the way. Used more heat to get the cheese to melt- it turned into string cheese. Used too little water- and it dried out 2 minutes after I served it (remember the pasta is still drinking up water even when it’s al dente). Used an overly aggressive amount of black pepper- way too spicy and inedible. Luckily most are easily fixed with practice. If you still have issues with stringy cheese you can also mix a tablespoon or two of cornstarch into a couple tablespoons of cold water and add it into the pasta before the cheese. It’s tasteless. Luciano Monosilio uses this technique at his restaurant in Rome to maintain consistency for large groups, but it works for small portions as well to give extra insurance against stringiness in case you need to add heat for some reason after the cheese goes in.
Hack for grinding anything in a coffee grinder to get a consistent grind... Pick up the mill and shake it up and down AS you grind... This moves everything around so you don't end up with fine ground at the bottom and bigger grind at the top. This will shorten the grind time also. Do little bursts and check as you go. 🤘
I had this in Rome 3 years ago and each time I've failed, I have to say that was one of the best explanations of how to emulsify the cheese after my failers, but where is the pepper in this recipe, its probably fine but pepper is my favorite spice, there's never enough!?
Thanks very much! I added a good amount of pepper, but that's something you should play around with. Maybe coarse grind some more on the side for anyone who wants extra.
9:30AM and I'm already hungry 😬! Could you also prepare some pasta al limone? I tasted that one once it was simple and fast, but really tasty and original. 😊
Pasta al limone is definitely on the list. It's a great dish and you're right very simple. I made it on my TikTok already, but will make a longer TH-cam video for sure!
I don't understand why more people don't make the sauce in a separate bowl first! seems way easier. when you put the cheese sauce in the pan, should the pan be very low heat? i think that's where i messed up before. thanks for the vid!
Dude, I really like your videos. Just a suggestion...please could you put a metric conversion in there also for us across the pond!? Of course, I could translate this, but for the ease of your watchers (and me) lol
I always fail with this dish but I will definitely try this method with less boiling water. I think this method will raise the concentration of the starch and make the sauce thicker. Also, I see from that video that it is important the paste is not too thick. And finally, I will switch off the stove and remove my pan of the heat for at least a minute before I put the paste. And I hope I succeed this time. I have wasted so much cheese, pasta, time and more importantly psychology to make this dish and I always failed
The key is very little water (like 2 inches in the pot) to boil your pasta. The starchy water is used to hold the emulsion. What can help too is to grate the cheese with a box grater on it's finest setting. In the end this dish isn't the end-all be-all. You will see many examples, often Michelin star chefs, making this dish ultra thick and goopy. If you want it that way just use more cheese. I personally don't enjoy it that way, nor do I like wasting that much Pecorino on a simple pasta dish. As good as properly prepared cacio e pepe is, Italian-American fettucine al fredo with cream and butter is pretty damn good too and way easier to make. Hope it works out for you next time!
Yep ... add pasta water to cheese ... Also ... roast broken peppercorns in a pan ... and then add pasta water to that, too.... Just saying. Love your vids, your kitchen and your family!
Beh, da romano "de Trastevere" devo farti i miei più sinceri complimenti, finalmente una Cacio & Pepe fatta bene, rispettosa della sua 'sacralità', proposta da un non-italiano che dovrebbe essere un esempio per molti italiani indegni anche solo di nominarla, la Cacio & Pepe. Bravo! :) Ps: Un unico appunto...la prossima volta evita le linguine, la Cacio & Pepe si fa col 'Tonnarello' (che immagino non sia facilmente reperibile da quelle parti), con le mezze maniche, coi rigatoni, con gli spaghetti, al limite coi bucatini spezzati ma mai e poi mai con le linguine :')
I have half a block of Pecorino left over from Christmas, I guess now I now what I'm going to do with it. And I agree regarding De Cecco pasta, it's my go-to dry pasta.
I've made it with both and it turned out great either way. You could also do this in the bowl. I've even seen some videos of restaurants in Rome using cold water to mix the cheese and tossing in a bowl.
@@SipandFeast Thanks for this! My best results have come from boiling the pasta in a shallow pool of water, risotto style. The starch is more concentrated and acts as a good bond between the cheese and the water.
I love all cuisines but this is an example to me of the contrast between Italian vs French cooking for example. Both are delicious but Italian seems to be simple whereas a French dish involves 74 steps. But I'm neither Italian nor French so maybe that is wrong. Thanks for the great videos.
I tried to make the cream with Pecorino and pasta water .but when i applied it in the pasta the cheese turned into small chunks ..like cheewing gum..and i hadn t the creemy result...maybe i should have grated more?? like sand??...what was my mistake...?.🤔..greetings from Greece😃😃😃
I have tried cacio e pepe twice and still created gum like texture. :( I will try your method next. I felt like I wasted a lot of my hard to find pecorino on this 2 failed attempt. (But they’re huge lol)
Hope it works out for you. This is the easier of the two ways to make it. The harder way is to do it all in the pan without making the slurry first. Make sure to make some of the other Roman pasta dishes with all that Pecorino Romano you have!
Hey I tried to show how to do it here to the best of my abilities. Definitely use very little water to boil your pasta. Grate the Pecorino very finely. Make the paste and mix it up again right before tossing into the pasta with a bit more pasta water. Add the paste to the pasta off the heat. Basically let the pan sit for at least a minute to cool somewhat. Stir quickly and toss to emulsify. If too thin, add more cheese a little bit at a time, if too thick, add a touch of pasta water. Serve immediately. Hope that helps! Also to get good at this, adjust the ingredients down and make just 1 serving to start. Making a full pound can be a bit more challenging at first.
So I just tried this method and still got a little bit of clumping on the bottom of the pan when I added the cheese sauce to the pasta. Only reason I can think is that I I mixed the water and cheese too soon and the sauce cooled down and then clumped once it hit the hot pan. Anyone else seen this or have any tips on how to avoid?
You can just take the pasta and add it straight into the bowl. Just cook the pasta right to your liking and add into the slurry. The only downside to that way is that it might not be too hot when you eat it, but you will definitely avoid any clumping.
I am an Italian and it is the first time that I have seen a “Cacio e Pepe” made that does not come from Italy, from an Italian video, really done as it should be, really made in an original way, but has very few views. On the other hand, when I see a lot of foreign videos that make a really terrible Cacio e Pepe or Carbonara (dishes that really don't deserve that name), those videos instead have a lot of views. I do not understand why. Bravo ! 👍 Ciao ! 🇮🇹
PS: I also saw your video of the Carbonara and I must say that your channel deserves many more views and many more subscribers ! The world sometimes really goes the other way around. Those who deserve receive less than those who do not deserve !
Thanks very much! I hope that one day my channel will get shown to a lot more people, but it's ok if doesn't happen. Really appreciate the support😀🙏
Seriously, this is the best tutorial i've seen on making cacio e pepe. Well done!
Thanks very much🙏
@@SipandFeast good stuff
I can also follow Italia Squisita youtube chanell.
I’ve tried this so many times from other recipes, and this is the only version that works and has no clumps. Thank you!
Glad it works for you. Appreciate the comment!
This is one of my favorite dishes, and it’s only been recently that I found out it wasn’t supposed to have butter, oil, cream, etc. My husband makes this now the “proper” way, and we love it!
Yeah it's supposed to not have oil or butter, but a touch of it can help out for sure. I tried to make this the real way, but I'm all about doing what works for oneself.
This is the perfect recipe and ratio of everything. So so good. I love your videos. Thank you
Every video, from this Chef provides a tip you may never have thought of....toasting the black pepper....Brilliant. Thanks again for giving me skills....
Pasta is my favorite "food group" and the reason why is lovely simple dishes like the one you made for us here. Thank you for sharing your methods and information.
Thanks man! Really appreciate the compliment.
That second cheese you showed was from North Shore Farms! That’s exactly the one I just used! My first time making this dish, never even have had it before. The only word that comes to mind is “Wonderful”. It was absolutely wonderful, want to make more again right now.
Wish I'd watching this before making cacio e pepe yesterday. I ended up with a clumpy mess.
The idea of mixing a bit of the pasta water with the cheese beforehand seems like a foolproof way to avoid those clumps. Thank you!
Merci from Swiss. I've done this and it makes a big difference.
I really appreciate you mentioning alternative ingredients for your recipes. I retired in Mexico and can't get many items. LOVE YOUR VIDEOS AND THANK YOU VERY MUCH!
I have a passion for cooking this type of food and its nice to see someone who does it as well as yourself. Keep bringing the videos brother, this channel is going to be massive one day
Hey man. That is the best complement! Truly appreciate it and thanks for watching.
I agree. Italian food is thee best, and yes, this channel is def going to be big.
You took the words right out of my mouth!
This is the best video by far for cacio e pepe. Your method is foolproof for getting a really creamy sauce, it's become a family favourite.
If you have any tips though on how to make clean up just as foolproof, would love it 😄 always get in a bit of trouble for getting cheese stuck inside the pots and pans...
Really glad you enjoyed it!
This is the second recipe I've made from your channel and I'm just amazed at how creamy it was and how much flavor came out! Really thankful for your channel. I'm becoming more and more confident in making authentic Italian dishes with your help. Can't wait to make this again and try others. :)
Really glad you enjoyed it!
I love pecorino romano. One of my very fav cheeses and yes I spend the money for the Italian stuff!
Oh that is so bad ass to hand crush the peppercorns and toast them in the pan! Well-salted pasta water is overlooked. It is an ingredient!
Pure peasant food! That is a work of art. You tha dude!
Been making this dish for years until Social Media started the "Cacio E Pepe Trend" Definitely like your method on cooking this dish. 👌
This looks SO simple , but perfect!!
When ever I go to a new Italian restaurant I always order Cacio e Pepe , it's my test on the Chef/ Cook ability
I'm amazed at what some try to pass off as their version.
Thank You for your cooking talents
BRILLIANT! I've always struggled with a clumpy sauce. But the cheese and water emulsion is the new go-to. Just brilliant!
Thanks very much!
@@SipandFeast cheese got clumpy when I added in the pan too …. Wouldn’t even say it was in sauce form. I’ll try your way of making it and hopefully it works for me. I don’t know what I did wrong. Some recipe said to add starch but I want to be able to make sauce without adding starch. Thanks for video.
I like the way he explains this,very much to the point.
I only discovered Cacio e Pepe maybe a year ago, but it's a lovely dish. This is the first time I've seen anyone liquefy the cheese in a separate bowl. This makes so much sense, because I find I get a gritty texture unless I use a LOT of pasta water, which I then have to cook down. Emulsifying the cheese and water separately makes so much sense.
Also, I have been using a ton more pepper than you use, and I will probably not stop.
do definitely stick with using more pepper than here! it's not a spice in this dish, it's an ingredient.
life hack (from actual italian chefs): you can emulsify it in a blender - for me that method usually turns out a bit less creamy but I just toss the pasta a bit more in the pan to get some air in the sauce and fix it that way. it seems way more stabile though - you can even boil it, cool and reheat it etc. without having it separate.
So many cheese choices! Great technique with cooking the pasta in small amount of water, and reusing it. I love roasting spices, so fragrant. Just a perfect rustic dish. Beautiful. Ciao
Thanks very much! Haha figured I'd show my Pecorino collection. The pepper toasting though not necessary, adds a lot to the dish imo.
No, no...no...must use that really pungent Piccorino or the cacio e pepe police will be knocking on your door!!!!
Looks amazing! I remember the Roman native people saying that if the little pieces of black pepper don’t get stuck in your teeth, you’re doing wrong. They like the pepper coarse.
This is for my dinner tonight. Thank you!!!
Nice job! Try dry roasting the peppercorn first then crush...takes the flavor to the next level.
Best video on how to make this pasta. Thanks a lot!
I have botched many a ciaco e pepe but using the box grater was a game changer vs the microplane and the cheese sauce made in the bowl...well, just thank you Sir!
You totally nail it. The pasta was creemy and al dente. Good job. I've trying myself and my cheese breakes most of the times. I hope will get good results with more practice.
Tried this with good parmesan and with the cheap powdery stuff. Good cheese is a must. The cheap stuff wouldn't mix with the spaghetti at all.
I’ve been meaning to try this dish for ages, so thanks for reminding me. This weekend 👍
I have been making this dish a lot of times and the cheese always clumps. This video is the info that i needed (and better cheese).
this looks perfect and I think I'm gonna try it. It has been on my radar for awhile and I love all the tips you've included, crazy how it tightens up so quickly. fresh pasta is alive, and should be served immediately as you've said, maybe this is why it's so exciting to cook
Thank you! I hope you enjoy it.
Bravo!
Thank god in the last years many non-italians on TH-cam are starting to do things properly when cooking italian dishes.
Keep.shit.simple.
Good ingridients don't need to be touched, only combined together in a balanced way.
Very good effort on the cacio e pepe!! You emphasize adjusting the texture with a little more pasta water and pecorino....gives the impression that there is room to adjust the sauce to suite. Well done...
Oh! What are the little stand-alone cook tops you are using....they look super!!!???
Hey there! I tried to emphasize that because a lot of people I suspect get hung up when they follow a recipes exact measurements and don't get good results. The cooktops I use are made by Iwatani. They go for about $40-60 on Amazon and run on butane canisters. Thanks for the comment!
Beautifully done. Bravo
Superbly presented! The are few dishes on the planet that taste as good as Casio e Pepe when it's cooked right. This video will help you accomplish this very nicely!
Thanks again. Appreciate you watching!
recipe i first saw also called to mix a bit of pepper into the cheese before making the paste.
To get a really starchy pasta water, which is key, I cook my pasta in a shallow sautee pan, instead of a pot. It requires much less water, resulting in a much starchier pasta water. Try it. Contrary to what many may think, the pasta does not stick together.
Thank you for using that brand of Pecorino Romano cheese. It’s readily available nationwide and not ridiculously expensive. The folks over at Pasta Grammar have some sort of blood feud with that brand and demean it every chance they get!
Lol. That's too funny. I'm in New York where there is more Italian ingredients than anywhere else in the country and Locatelli is the brand that everyone can find. Places will often sell a less expensive no name Pecorino, then much more expensive varieties. In the end, I try to make my recipes accessible for everyone and use ingredients that are widely available.
Great dish! Pretty easy and had great results. I did add a little black pepper. Thanks for an easy to follow video that tastes great!
Thank you very much!
I’ve effed this one up about every way you can. Used a grater that wasn’t the star shaped holes- then the cheese didn’t melt all the way. Used more heat to get the cheese to melt- it turned into string cheese. Used too little water- and it dried out 2 minutes after I served it (remember the pasta is still drinking up water even when it’s al dente). Used an overly aggressive amount of black pepper- way too spicy and inedible.
Luckily most are easily fixed with practice. If you still have issues with stringy cheese you can also mix a tablespoon or two of cornstarch into a couple tablespoons of cold water and add it into the pasta before the cheese. It’s tasteless. Luciano Monosilio uses this technique at his restaurant in Rome to maintain consistency for large groups, but it works for small portions as well to give extra insurance against stringiness in case you need to add heat for some reason after the cheese goes in.
You can also take your pan off the heat when adding cheese. It helps to avoid clumping.
Hack for grinding anything in a coffee grinder to get a consistent grind... Pick up the mill and shake it up and down AS you grind... This moves everything around so you don't end up with fine ground at the bottom and bigger grind at the top. This will shorten the grind time also. Do little bursts and check as you go. 🤘
Love it for keep'in it authentic
Looks great! Thanks
Why am I only finding you now? Love your style and presentation.
Really good demonstration, relaxed and knowledgeable. Subscribed!🇮🇹
Thanks very much and welcome to the channel!
I had this in Rome 3 years ago and each time I've failed, I have to say that was one of the best explanations of how to emulsify the cheese after my failers, but where is the pepper in this recipe, its probably fine but pepper is my favorite spice, there's never enough!?
Thanks very much! I added a good amount of pepper, but that's something you should play around with. Maybe coarse grind some more on the side for anyone who wants extra.
I’m swooning over the amount of PR cheese you have!
pasta level=expert!👍✌
Perfetta, ottimo lavoro💪🏻
The pecorino romano is my favorite to use
Dude ~
You are good !!
Thx
Bob
I love your technique on this dish. Thanks
Thanks Richard! I find it's almost foolproof this way.
Great job Jeremy Piven!
Somebody below you thinks John Cusack😉
Looks good.
9:30AM and I'm already hungry 😬! Could you also prepare some pasta al limone? I tasted that one once it was simple and fast, but really tasty and original. 😊
Pasta al limone is definitely on the list. It's a great dish and you're right very simple. I made it on my TikTok already, but will make a longer TH-cam video for sure!
Just made this today. Very yummy and easy to do. Thanks!!
Great to hear!
Aside from the eccentric and delightful Alex the French guy, this is the only example of a youtube home cook who prepares cacio e pepe correctly.
I subscribe to Alex and he is obsessed with getting things right! I really appreciate the compliment!
Beautiful!!!!
I don't understand why more people don't make the sauce in a separate bowl first! seems way easier. when you put the cheese sauce in the pan, should the pan be very low heat? i think that's where i messed up before. thanks for the vid!
Yes very low heat if not mixing in a bowl. It's much easier with the bowl method.
That looks great
Nice technique
Hi. Nice meal. Thanks.
Excellent recipes!!
Dude, I really like your videos. Just a suggestion...please could you put a metric conversion in there also for us across the pond!? Of course, I could translate this, but for the ease of your watchers (and me) lol
At some point I will update my recipe card on my website to have auto conversions for metric. Hopefully sooner than later.
Nice simple easy dish looks delicious
Thanks Nancy! It's a simple one but always pretty good.
Nice job Brother !!
I always fail with this dish but I will definitely try this method with less boiling water. I think this method will raise the concentration of the starch and make the sauce thicker. Also, I see from that video that it is important the paste is not too thick. And finally, I will switch off the stove and remove my pan of the heat for at least a minute before I put the paste. And I hope I succeed this time. I have wasted so much cheese, pasta, time and more importantly psychology to make this dish and I always failed
The key is very little water (like 2 inches in the pot) to boil your pasta. The starchy water is used to hold the emulsion. What can help too is to grate the cheese with a box grater on it's finest setting. In the end this dish isn't the end-all be-all. You will see many examples, often Michelin star chefs, making this dish ultra thick and goopy. If you want it that way just use more cheese. I personally don't enjoy it that way, nor do I like wasting that much Pecorino on a simple pasta dish. As good as properly prepared cacio e pepe is, Italian-American fettucine al fredo with cream and butter is pretty damn good too and way easier to make. Hope it works out for you next time!
Do you have a compiled list of all the cheeses and items you recommend getting at Costco?
I want to try them all
Thank you man!
Yep ... add pasta water to cheese ... Also ... roast broken peppercorns in a pan ... and then add pasta water to that, too.... Just saying. Love your vids, your kitchen and your family!
Can do some practice shots of making the nest? This looks like another tasty recipe
Beh, da romano "de Trastevere" devo farti i miei più sinceri complimenti, finalmente una Cacio & Pepe fatta bene, rispettosa della sua 'sacralità', proposta da un non-italiano che dovrebbe essere un esempio per molti italiani indegni anche solo di nominarla, la Cacio & Pepe. Bravo! :)
Ps: Un unico appunto...la prossima volta evita le linguine, la Cacio & Pepe si fa col 'Tonnarello' (che immagino non sia facilmente reperibile da quelle parti), con le mezze maniche, coi rigatoni, con gli spaghetti, al limite coi bucatini spezzati ma mai e poi mai con le linguine :')
Thank you! Tonnarelli is great and I agree would probably be best choice.
Looks delicious and easy!
What does keeping the water and pasta, “low” in the pot do?
It creates a more starchy water. That starchy water is needed to help hold the emulsion of the cheese and water together.
@@SipandFeast oh, makes sense.
Thank you.
You know your cooking !
Bravo
Making this tonight buddy. Gonna add a smidgen of lemon zest and see how that goes. Thanks as always James!
You got it man! For a similar recipe with lemon, but with parmesan, I made this pasta al limone: th-cam.com/video/MHszPmOW338/w-d-xo.html
I lived in Malta for years, so my top tip was to fly to Rome 😁 (sorry)
Another great recipe thank you
Ahh the good old days, when you could buy De Cecco pasta for under 2 bucks.
I have half a block of Pecorino left over from Christmas, I guess now I now what I'm going to do with it. And I agree regarding De Cecco pasta, it's my go-to dry pasta.
Awesome! Do you goto the north shore farms in Bellmore?? I could have sworn I saw you.
I do not. I used to go to the North Shore farms (good place!) in Hauppauge before I moved.
@@SipandFeast Cool yes their cheeses always come through for me. Love the vids! I got my wife hooked on them too.
I will make this.
I love my Pepe made with Piave
a tip is to toast the peppercorns before smashing them
Is there recipe for pasta with mushrooms & minced meat without tomatoes?
Do you use a thick bottomed pan or a thin one? Thanks!
I've made it with both and it turned out great either way. You could also do this in the bowl. I've even seen some videos of restaurants in Rome using cold water to mix the cheese and tossing in a bowl.
@@SipandFeast Thanks for this! My best results have come from boiling the pasta in a shallow pool of water, risotto style. The starch is more concentrated and acts as a good bond between the cheese and the water.
The shallow pool is something I recommend. Works well for carbonara too. I think I mentioned it in this video
I love all cuisines but this is an example to me of the contrast between Italian vs French cooking for example. Both are delicious but Italian seems to be simple whereas a French dish involves 74 steps. But I'm neither Italian nor French so maybe that is wrong. Thanks for the great videos.
I'm both Italian and French and I much prefer Italian food for the reason you state. Thanks for liking the videos!
Love the dry East Coast realism. My people.
I've tried this a few times and my cheese always clumps and sticks to the pan, any tips? I gonna try your way and pray it actually is a creamy sauce.
I tried to make the cream with Pecorino and pasta water .but when i applied it in the pasta the cheese turned into small chunks ..like cheewing gum..and i hadn t the creemy result...maybe i should have grated more?? like sand??...what was my mistake...?.🤔..greetings from Greece😃😃😃
Dude looks phenomenal. I love cacio e pepe. It's easy to make it super peppery though. What happened to the kitchen man?
Thanks Alex! Good eye. The kitchen is under some construction, but got delayed so I have been working in another spot.
Mmm. Delish.
Thank you!
Bravooooooo 🏆🏆🏆🏆🏆🙏🙏🙏🙏🙏👏👏👏👏🏆🏆
I have tried cacio e pepe twice and still created gum like texture. :( I will try your method next. I felt like I wasted a lot of my hard to find pecorino on this 2 failed attempt. (But they’re huge lol)
Hope it works out for you. This is the easier of the two ways to make it. The harder way is to do it all in the pan without making the slurry first. Make sure to make some of the other Roman pasta dishes with all that Pecorino Romano you have!
nice. my freshly grated cheese turned into string cheese in the pasta
I get gum. Is the water boiling hot?
Use cooler water. You can even mix some cold water in there to bring the temp down.
ive tried cacio e Pepe several times. My cheese always clumps. its like a wad of chewing gum on my tongs. What am I doing wrong?
Hey I tried to show how to do it here to the best of my abilities. Definitely use very little water to boil your pasta. Grate the Pecorino very finely. Make the paste and mix it up again right before tossing into the pasta with a bit more pasta water. Add the paste to the pasta off the heat. Basically let the pan sit for at least a minute to cool somewhat. Stir quickly and toss to emulsify. If too thin, add more cheese a little bit at a time, if too thick, add a touch of pasta water. Serve immediately. Hope that helps!
Also to get good at this, adjust the ingredients down and make just 1 serving to start. Making a full pound can be a bit more challenging at first.
Where is the pepper? That's it?
Great video tho, nice way of showing how to avoid clunks.
So I just tried this method and still got a little bit of clumping on the bottom of the pan when I added the cheese sauce to the pasta. Only reason I can think is that I I mixed the water and cheese too soon and the sauce cooled down and then clumped once it hit the hot pan. Anyone else seen this or have any tips on how to avoid?
You can just take the pasta and add it straight into the bowl. Just cook the pasta right to your liking and add into the slurry. The only downside to that way is that it might not be too hot when you eat it, but you will definitely avoid any clumping.
I did this method but each time my cheese split ? Help