The pasta was too hot, that's why the cheese the cheese curdled again: if you pour the cooking water being so hot it obviously does that. But that is exactly what you don't want, you want a creamy result. The way you did it changes completely the taste. Do it the italian way: prepare a nice sort of thick cream in a cup by mixing the grated pecorino romano with the cooking water while the pasta is cooking and add some very little grounded pepper to it. It has to be thick! Drain the spaghetti ( the ideal would be Tonnarelli pasta ) when they still al dente, italian al dente..., into the pan where you toasted the pepper and the pepper is still there, add the cream and stir with the help of some cookin water to melt down the cream and obtain an overall creamy result.
This has been my absolute favorite macaroni dish since I was a little girl. Still is. I make this for my husband and he loves it. So simple, so delicious.
Vincenzo would be mad!, the ingredients are perfect but it is a shame the preparation process is incorrect, you need to toast the pepper first, add some water from the cooking, add the pasta and then add the pecorino..... the results: a creamy sauce with the authentic pepper flavors, everything incorporated.
@@michaelwilson1960 You might know this but others might not! Pasta vs Noodles differ primarily because of their ingredients and the exact processing involved. Noodles are typically made with flour from common wheat. Pasta is made with durum semolina, which is a bit more coarsely ground than typical flour. However, that difference is not always evident.
Italian pasta is my main food till the rest of my days that's how I love it.. And I extremaly recomend it to everybodys eat italian food and just be happy ...
Ma'am, I've been loving your videos for years - great comments on the fresh cracked pepper. I use a Swiss coffee mill for grinding pepper and it's awesome! Thanks for taking the time to share!
Lidia makes simple italian recipes. Clearly traditional versions are slightly more complex. But lidia makes it simple for the viewers to understand and make for their families.
I like to eat pasta until I can't move! I am from Hollywood where they have some of the best! Beverly Hills has real good Italian! I like bread with olives and there are many things you can put on bread. Peace. One Love. Mike.
Another simple delicious recipe, truly a traditional approach that preserves the heritage of the ITALIAN way of enjoying the culinary experience using only what’s available - For the poorest of times they were able to still create a recipe that has weathered the test of time and a changing economy 👍
Once I went to an Italian restaurant and they came to the table with a hollowed our huge wheel of cheese. The put the hot spaghetti inside the cheese and kept swirling it around while the cheese melted onto the spaghetti. Then they coarsely ground pepper over the spaghetti. DELIZIOSO❣️
Love your videos so much... I’ve been watching you since I was a kid and you were on PBS! I video taped your cooking lessons on VHS and would try to recreate the recipes when I was a teenager. Unfortunately, I’m lactose intolerant now so can’t eat cheese without major gut reactions. Nonetheless, I enjoy watching your videos very much!!
A pasta dish even more easier to make than olive oil and garlic? Gonna try this asap. It's going to save me from ordering junk food during those lazy sundays.
Each and every time she says let me taste this for you I go crazy. ....and because I follow her recipes and cook like her I know exactly what it is that she's tasting.... So then I go more crazy because I'm not eating it at that moment. I eat with my eyes first. I'm either thinking of cooking, or shopping to cook, or cooking or eating. It's crazy.
Very respectfully I shall say, the end product was not proper. Cheese should never string, and it did because she added the cheese while the pasta was still too hot. What I normally do is to pre-emulsify the cheese with pasta water and pepper and then add the pasta little by little. It is more acceptable to have clumps of cheese than having fully melted, strings of cheese.
I have ordered a kilo of black pepper after seeing this recipe. True. It’s on its way to my house, right now. The Pecorino on the other hand is a little more difficult to get up here in Norway, but ... internet.
The pasta was too hot, that's why the cheese the cheese curdled again: if you pour the cooking water being so hot it obviously does that. But that is exactly what you don't want, you want a creamy result. The way you did it changes completely the taste. Do it the italian way: prepare a nice sort of thick cream in a cup by mixing the grated pecorino romano with the cooking water while the pasta is cooking and add some very little grounded pepper to it. It has to be thick! Drain the spaghetti ( the ideal would be Tonnarelli pasta ) when they still al dente, italian al dente..., into the pan where you toasted the pepper and the pepper is still there, add the cream and stir with the help of some cookin water to melt down the cream and obtain an overall creamy result.
This has been my absolute favorite macaroni dish since I was a little girl. Still is. I make this for my husband and he loves it. So simple, so delicious.
I'd love to see Vincenzo's reaction to this version of Cacio e Pepe.
thats why i came to the comment section xD i thought we dont want those cheese strings?
He would bitch about the strings of cheese.
Hi and welcome to Vincenzo's plate!
Different regions of Italy cook Italian food differently. I'd eat at Lidia's kitchen any day! Delicioso!
Vincenzo would be mad!, the ingredients are perfect but it is a shame the preparation process is incorrect, you need to toast the pepper first, add some water from the cooking, add the pasta and then add the pecorino..... the results: a creamy sauce with the authentic pepper flavors, everything incorporated.
Lydia is brilliant love her style of cooking so simple.
Gee's it's amazing how this woman can make some noodles look so damn good! Wish i was a member in her family, lol.
Not noodles . pasta
Michael Wilson Oh you pedantic noodle you!
@@michaelwilson1960 You might know this but others might not!
Pasta vs Noodles differ primarily because of their ingredients and the exact processing involved. Noodles are typically made with flour from common wheat. Pasta is made with durum semolina, which is a bit more coarsely ground than typical flour. However, that difference is not always evident.
Italian pasta is my main food till the rest of my days that's how I love it.. And I extremaly recomend it to everybodys eat italian food and just be happy ...
This is definitely the simplest pasta dish I have ever seen. Bravo!!! 👍
Ma'am, I've been loving your videos for years - great comments on the fresh cracked pepper. I use a Swiss coffee mill for grinding pepper and it's awesome! Thanks for taking the time to share!
Such beautiful shiny pots and pans!
I absolutely love these videos Lidia !!
Thank you Lidia. I love watching your art of cooking!!!
This video made me hungry on a full stomach. I love Lidia!
🤭🤣 I know exactly how you feel. Just love this woman!
i just finished some spaghetti aglio e olio less than an hour ago.... tempted to go back to the kitchen for this one
Lidia makes simple italian recipes. Clearly traditional versions are slightly more complex. But lidia makes it simple for the viewers to understand and make for their families.
Or, she's not a master chef, but a master presenter.
Traditional Italian recipes are most certainly not more complex, if anything they’re even simpler
I like to eat pasta until I can't move! I am from Hollywood where they have some of the best! Beverly Hills has real good Italian! I like bread with olives and there are many things you can put on bread. Peace. One Love. Mike.
Hey Lidia, I made the Spaghetti as per your receipe (with tomato sauce) My daughter just loved it...Thank you so much...Love you ❤️❤️❤️
Another simple delicious recipe, truly a traditional approach that preserves the heritage of the ITALIAN way of enjoying the culinary experience using only what’s available - For the poorest of times they were able to still create a recipe that has weathered the test of time and a changing economy 👍
Esta receita é tão simples, mas é sensacional porque adoro pimenta preta.
Parabéns.
One of my favorite pasta😍😍😍😍 super cheesy
Oh my. This looks so good..I can almost taste it! You are the only cook that can make this!
That's my Lady! I love you and your cooking. I miss your series so much!
Wow! I'm sure that these simple ingredients come together to make a delicious dish! I will try this very soon!
Am learning from Lidia
Carry on ~
The delicious work ~
Awesome Lidia! I love your cooking show on YT. I’m so glad I came across your videos! I’m loving it.
Simple cooking with fantastic ingredients, as Italian cuisine should be!
From Italy.....this Is not a good Cacio e Pepe.
Sorry
That made my mouth water 💦 Lidia your teaching me to cook so well .. omgoodness .. 😘Thank you
Once I went to an Italian restaurant and they came to the table with a hollowed our huge wheel of cheese. The put the hot spaghetti inside the cheese and kept swirling it around while the cheese melted onto the spaghetti. Then they coarsely ground pepper over the spaghetti. DELIZIOSO❣️
Amazing!
100% Scrummy. 😋
Yep. We do it for tourists.
Looks amazing and so does your kitchen!!!
Lidia looks great. 🤗
Lidia you are the bomb dot com. I made this and it was excellent!
Looking really good.
Love you Lidia!! Best cook ever!! :)
NAILSJAMIEBE best...?
I've made this...simply delicioso!
I love this dish...perfect.
Nice and flavorful
I never knew about the pepper and crushing it. Thank you! :-)
Luv this and the simple pasta dishes.
Lo Maximo. Gracias por esta receta. Saludos.
I’m so making this tomorrow.
Simple and delicious ❤️
Mmmmm I love pasta in non tomato sauces for a nice change.
I was looking for a good video then saw Lydias badass and was like game over here’s the one. And it was fn delicious
I love this dish, now I will probably have to go make some.
Love your videos so much... I’ve been watching you since I was a kid and you were on PBS! I video taped your cooking lessons on VHS and would try to recreate the recipes when I was a teenager. Unfortunately, I’m lactose intolerant now so can’t eat cheese without major gut reactions. Nonetheless, I enjoy watching your videos very much!!
Pecorino cheese is made with goats milk which has no lactose. Enjoy!
I like your way of presenting 👍👍
Literally eating this as we watch. Used this recipe and it’s AWESOME
I have made Lidia’s version before. We love the pepper!
LOVE IT SIMPLE AND WONDERFUL
my ultimate comfort food!
This looks amazing! Thank you so much! 💕
I love Lidia Bastiani cooking show 😎👍✌💖💗🍷🍽
nice and simple
I had this in Rome in November it was delizioso, thanks Lidia👌🏼👌🏼❤️❤️🇮🇹🇮🇹
you have a new fan and subscriber, cheers
Now that is very simple and economical!
This recipe looks delicious Lidia.
So good
Watching Lidia's recipe for the extended lockdown 👌
I ate this dish in Rome and it was absolutely delicious! :-)
Wow. Delicious Thank you
One of my all time favorite dishes this and a good carbonara
Love this woman
One of my favourites. Was just about to cook some pesto pasta, but this one takes the cake
I love this recipe. I’ve been looking for another way of making this for the family. Thank you so much!!
Thanks for watching.
Looks really 👍
I love cooking with lidia show haven't seen her show in some time
My niece loves crushing pepper using my mortar and pestle.
Looks delicious 😉mouth watering. Has to be pecorino romano cheese or can substirute for other???
Mmmm. 😃❤❤❤❤👍👍👍🇭🇷Simpatika Lidia
I just love her!!!!!!!
OMG this looks delicious! Thank you!
Thank so very much....
God your like a magician can make something out of nothing you're awesome! And im starved now.
I love Lydia from PBS ..
Haven't seen her in a year or too.
I’m totally trying this!!! 🤷🏽♀️
A Simple Recepi, but its So yummy!! 😋😋😋😋
A pasta dish even more easier to make than olive oil and garlic? Gonna try this asap. It's going to save me from ordering junk food during those lazy sundays.
Each and every time she says let me taste this for you I go crazy.
....and because I follow her recipes and cook like her I know exactly what it is that she's tasting.... So then I go more crazy because I'm not eating it at that moment.
I eat with my eyes first.
I'm either thinking of cooking, or shopping to cook, or cooking or eating. It's crazy.
You do indeed sound crazy. Do you think you may have been a pig in a previous life?
Love that noise when the pasta is getting mixed
When she said let me taste it for you; I felt that. 😢
OMG...simple as it gets! Amazing :)
I am so hungry now !!!!! I will have to make some pasta !!!!
Black pepper Romans bought from South India,for Gold!
Worth it
An Italian waiter in Rapallo, Italy, taught me to use a spoon. So at least some Italians use a spoon to twirl their pasta.
Absolutely. Every Italian I know uses a spoon, granted all but one come from the North/Rome so maybe the south doesn't.
Made it for dinner tonight-YUM
simple but perfect
Very respectfully I shall say, the end product was not proper. Cheese should never string, and it did because she added the cheese while the pasta was still too hot. What I normally do is to pre-emulsify the cheese with pasta water and pepper and then add the pasta little by little. It is more acceptable to have clumps of cheese than having fully melted, strings of cheese.
this is the original cacio e pepe
brava Lidia
BEST PASTA EVER :)
awesome...just awesome..thank you :)
Simple Dry pasta Smashed black pepper and grated cheese with a little pasta water!
I have ordered a kilo of black pepper after seeing this recipe. True. It’s on its way to my house, right now. The Pecorino on the other hand is a little more difficult to get up here in Norway, but ... internet.
Wonder what the scrap value of the pots is
Lidia is the best.
Tu non capisci niente di cucina.
I so love your cooking shows My question is do you film at your house or a sound stage Very pretty kitchen
My dinner today!
So, you boil noodles, add some sort of hard cheese and black pepper?
❤ yummy as always 😘
👌 nice
great Thanks
Can we use other kind of cheese? Let say Gouda, or Edam cheese for this dish?