@@romance698 I'm sorry too. You're right, of course I respect your traditional McDonald triple hamburger or anything similar. Eat anything you like, but this is not "Cacio&Pepe" although your opinion. It doesn't matter what you prefer, better or worst, than authentic, real Cacio&Pepe. Ferrari is a Ferrari, not a FORD red colour painted... Understand?
I've never even been to Italy and I was thinking the same thing. I've seen many recipes of Cacio e Pepe and it's simple only 3 ingredients. But toast the pepper a bit first then add the pasta water to make a pepper/water sauce. Cook the pasta to about 3/4 of the way aldente, then add it to the pan with the pepper/water sauce. Keep adding pasta water as you need it to keep cooking the pasta. Once the pasta is cooked shut off the heat and add in the Percorino Romano Cheese. Stir it in and you're done. Plate and top with more fresh pepper and more cheese if desired. Delish.
I will be the first one to say that your olive oil is just amazing when I came across it about 2 years ago I just had to try some so I bought 2 bottle I liked it so much i bought 6 bottles and now i always try to keep at least 2 to 3 on the shelf I use all the time especially when I make eggs in the morning I use it on every thing it's just truly amazing
I had this dish in Rome several times a few months ago and it was amazing! This is a bit of a twist on the traditional Roman dish and very much look forward to trying it out at home.
Thanks for the recipe. My grandfather was from Sicily and he made a pasta dish just like the one you prepared, but he never used the pepper. I think he knew we kids couldn’t take that much spice, instead he used more cheese and just a little cream to blend it in and we ate every pasta string on our plates.
AMAZING RECIPE! I’ve been wanting to try this dish and to my excitement, I was so happy to find your recipe(I’ve been subscribed for a while and love your recipes)!! At 10p.m. I decided to try it and let me tell you, IT IS AMAZING!!!! Thanks for sharing this delicious recipe and please keep them coming.
Mr. Joe. If you went in Rome you perfectly know "Cacio&Pepe" is mostly a very simple recipe (anyway, not so easy to do). Cacio (sheep cheese), pepe (black toasted pepper), water and spaghetti are the unique perfect ingredients. Anything more. Your personal version is something different. Excuse me: Bloody Mary is a Bloody Mary. Not a tomato juice with oil and butter and parmesan and parsley.
Yes, but I am not from Rome and my parents are from totally different ends of Italy. Dad was born near Milan and mom was born in Sicily. So when you travel across Italy you will see the variations in so many recipes. So just because there is a dish in Rome that is authentic to Rome and originated in Rome the variations across the country are endless. It is this that makes the country beautiful as well as the food. There is no tru authentic version of anything as depending on the time of year and the location, any recipe has a unique version to the region or village. Thank you for your comments and input. Ciao Joe
Love your excitement and your personality!! Looks scrumptious! I grew up eating Italian food...I am SO lucky aren't I? You make me laugh too! Loving your Italian accents.. Thanks for posting and sharing!
Today I created a pasta dish, and when I say "created" I realize they've probably been making it in Italy for centuries, but I just whipped it together. I cooked up about half a pound of spaghetti, and took half a stick of butter, maybe four good sized cloves of garlic, and some chopped prosciutto. I added some pasta water to my butter sauce to make it creamy, naturally, and I added absolutely no seasoning or cheese of any kind. It was amazing.
That looks great. I love pepper and am going to order some of your oil since you describe it as peppery and grassy. Hard to find good olive oil in New Hampshire
Ciao George. My father is from northern Italy and there many of the recipes carry butter as the fat or lard and olive oil or no olive oil at all. So much of much exposure to Italian cooking is greatly influenced by the north. Grazie for watching. Ciao Joe
Your pan was to hot, make sure to turn the heat off and if need be, remove it from the stove before adding in the cheese. Important to use good Pecorino and Parmesan Reggiano as well and stir quickly.
The Photographic Auditor I want to put a wireless lav on him sooooo bad! And I want to get rid of those jumpcuts too! Still, awesome recipes and a fun guy to watch and learn from
Joe can you please till me what other pasta 🍝 that will taste like Italy?also we Bought your oil so we know it awesome already yummy my friend. Thanks San Antonio Texas 🙏🍷👍
il cacio. ... In terms of the type of cheese the words refer to, there's no difference between cacio and formaggio. Cacio does, however, have a different root than formaggio. Il cacio comes from the Latin word caseus, which is usually translated simply as cheese.
@@Cookingitalianwithjoe I stand corrected about the meaning of cacio, Sorry! I thought it meant just pecorino... But it doesn't, it's more like a dialectal form of cheese. You seem like you're really passionate about Italian cooking! My advice is to look for the traditional recipe...
You are too cute! I love your videos. Looking forward to making this dish too. In fact, I just bought Marcella Hazan’s book “Essentials of Classic Italian Cooking” (688 pages!) and searched for her recipe for Cacio e Pepe. I never found it. Is that possible? If anyone knows if she has this recipe in her book, please let me know which page. Oh, and Joe... you’re using liquid measuring cups for your cheese. 😉
This is not the traditional Roman dish. Romans would fall over to see you use butter and olive oil. Your recipe is more like oil & garlic pasta. The authentic recipe only calls for 3 ingredients, Pecorino, Pasta, and toasted pepper. Include the salted, starchy water and you have everything that you need. The trick is to "melt" the cheese with the water first making a pasty, creamy cheese. Once the pasta is almost cooked, add it to a pan with about a ladle of the pasta water continuing to cook the pasta. Take the pan off the heat and now add the creamed Pecorino adding more if necessary. The cheese will make it sauce as it melts in the pasta water and while continually mixing in the pan the pepper, cheese sauce and pasta is not complete. Your recipe seems ok but unfortunately, your viewers should know that this is not the classic that you will get in Roma.
Got it. If you are northern Italian you will use butter for sure as Northern Italy uses butter in everything lol and with a huge french influence. Thank you for the input.
This is not Cacio E Pepe. The real and authentic Italian Pasta Cacio E Pepe is made with Italian Pasta, Peppers corns, Pecorino Romano 🧀 and starchy pasta water - that's it. Do not add any butter, olive oil or cream and don't add garlic or parsley
Don’t think he’s married. Maybe divorced??? He’s got 2 sons though. Interesting history, this fellow. A quick google search revealed that he got himself in a wee bit of trouble with the feds back in 2009. Something to do with engaging in questionable billing practices/medicare fraud as a chiropractor in his other life. I think it’s him. I could be wrong. Look him up!...Dr. Joseph Borio.
cheese and pepper, no oil, butter, parsley and parmesan
only pecorino water for cooking and pepper but where did you see this recipe in Rome ???
Gotta say that REAL Cacio e Pepe is supposed to be simple and sumptuous. I love just about anything Joe makes, but this is not Cacio e Pepe.
@@romance698 hahahahahahahahahahahahahahaha
@@romance698 I'm sorry too. You're right, of course I respect your traditional McDonald triple hamburger or anything similar. Eat anything you like, but this is not "Cacio&Pepe" although your opinion. It doesn't matter what you prefer, better or worst, than authentic, real Cacio&Pepe. Ferrari is a Ferrari, not a FORD red colour painted... Understand?
@@romance698 have you ever been to Italy and tasted a cheese and pepper to be able to judge?
I've never even been to Italy and I was thinking the same thing. I've seen many recipes of Cacio e Pepe and it's simple only 3 ingredients. But toast the pepper a bit first then add the pasta water to make a pepper/water sauce. Cook the pasta to about 3/4 of the way aldente, then add it to the pan with the pepper/water sauce. Keep adding pasta water as you need it to keep cooking the pasta. Once the pasta is cooked shut off the heat and add in the Percorino Romano Cheese. Stir it in and you're done. Plate and top with more fresh pepper and more cheese if desired. Delish.
I will be the first one to say that your olive oil is just amazing when I came across it about 2 years ago I just had to try some so I bought 2 bottle I liked it so much i bought 6 bottles and now i always try to keep at least 2 to 3 on the shelf I use all the time especially when I make eggs in the morning I use it on every thing it's just truly amazing
Great job! One of my favorite dishes!
Thanks for the recipe. I love all the recipes you share with us 👍😊
My husband and I do something like this, and we didn’t even know it was an actual recipe! We just love pasta, pepper and cheese.
I tried this dish when I was invited to a fancy (and expensive) Italian restaurant. It's good to know that this can be made at home.
I had this dish in Rome several times a few months ago and it was amazing! This is a bit of a twist on the traditional Roman dish and very much look forward to trying it out at home.
Looks wonderful, I love pepper! Trying this tonight. Thank you! :)
Thanks for the recipe. My grandfather was from Sicily and he made a pasta dish just like the one you prepared, but he never used the pepper. I think he knew we kids couldn’t take that much spice, instead he used more cheese and just a little cream to blend it in and we ate every pasta string on our plates.
Cachio! Solo.
AMAZING RECIPE! I’ve been wanting to try this dish and to my excitement, I was so happy to find your recipe(I’ve been subscribed for a while and love your recipes)!! At 10p.m. I decided to try it and let me tell you, IT IS AMAZING!!!! Thanks for sharing this delicious recipe and please keep them coming.
I am happy you posted a video specially Cacio e Pepe.
Thank you looks amazing!!! One of my fave dishes 💜
Oh I love this dish. I’ve made it a couple time in the past few months. So easy and delicious! 💗😊
Mr. Joe. If you went in Rome you perfectly know "Cacio&Pepe" is mostly a very simple recipe (anyway, not so easy to do). Cacio (sheep cheese), pepe (black toasted pepper), water and spaghetti are the unique perfect ingredients. Anything more. Your personal version is something different. Excuse me: Bloody Mary is a Bloody Mary. Not a tomato juice with oil and butter and parmesan and parsley.
Yes, but I am not from Rome and my parents are from totally different ends of Italy. Dad was born near Milan and mom was born in Sicily. So when you travel across Italy you will see the variations in so many recipes. So just because there is a dish in Rome that is authentic to Rome and originated in Rome the variations across the country are endless. It is this that makes the country beautiful as well as the food. There is no tru authentic version of anything as depending on the time of year and the location, any recipe has a unique version to the region or village. Thank you for your comments and input. Ciao Joe
Delicious
YOUR GREAT JOEY LEARN ALOT FROM YOU KEEP UP THE GOOD WORK!! FROM 1 ITALIAN TO ANOTHER CIAO VIC FROM NYC SALUTO 🍷🍷🍷🍷🍷🍷🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹
Awesome! Thank you!
YOUR WELCOME PAL!!🍷🇮🇹
te sei italiano come io sono cinese...
Love your excitement and your personality!! Looks scrumptious! I grew up eating Italian food...I am SO lucky aren't I? You make me laugh too! Loving your Italian accents.. Thanks for posting and sharing!
My mouth is watering!
Can you freeze the cheese?
Bloody hell this looks fantastic...
Only ingredients are pepper and pecorino . If technique is there it's all ya need
That looks sooooo good. I'm taking you home.
Idk why but u remind me so much of Tony Danza. Well you are the boss....of the kitchen!!
love how you hang the last word of your sentence, great pasta my man
Joe is the olive oil sjuoer pepper are 8s it mild. I'm asking cause allergic to pepper
The best olive oil on the planet IMO comes from Crete, and I miss it dearly.
NO
Tons of people says they have the best oil in the planet, it just doesn't make any sense
Try Spartan Grove from Greece
You might be able to get it online.
Great Video!
Today I created a pasta dish, and when I say "created" I realize they've probably been making it in Italy for centuries, but I just whipped it together. I cooked up about half a pound of spaghetti, and took half a stick of butter, maybe four good sized cloves of garlic, and some chopped prosciutto. I added some pasta water to my butter sauce to make it creamy, naturally, and I added absolutely no seasoning or cheese of any kind. It was amazing.
Which jura coffee machine do you have
Awesome!
Love your cat! PS: I'm now subscribed...
Do you have a written recipe of this dish anywhere?
Sooooooo yummmmmy
8:10 Why do you put oil in the pan ? "Cacio e Pepe" does not want oil ! Greetings from Italy ! Saluti dall’Italia ! Ciao ✋️
Eres el mejor!!
That looks great. I love pepper and am going to order some of your oil since you describe it as peppery and grassy. Hard to find good olive oil in New Hampshire
Hi there , Joe ) could you tell cheese names again ? Thanks for amazing recipes and energy u give us
The name of the cheese is cacio!!
@@gnamorfra Thank U dear
@@JK-il6qe you can use pecorino Romano! You're welcome
what is the fascination with butter when you have olive oil?
Ciao George. My father is from northern Italy and there many of the recipes carry butter as the fat or lard and olive oil or no olive oil at all. So much of much exposure to Italian cooking is greatly influenced by the north. Grazie for watching. Ciao Joe
The finishing texture should be creamy not oily thats made by the starch,oil and butter, assisted by a lot of stiring and tossing,thanks anyway
Joe why cheese curds in cacio e pepe happen?
Your pan was to hot, make sure to turn the heat off and if need be, remove it from the stove before adding in the cheese. Important to use good Pecorino and Parmesan Reggiano as well and stir quickly.
Have you had a chance to research/consider a bluetooth lapel mic?
The Photographic Auditor I want to put a wireless lav on him sooooo bad! And I want to get rid of those jumpcuts too!
Still, awesome recipes and a fun guy to watch and learn from
You ever use Mizithra cheese?
Yummy yumm 💜😍💕
Joe can you please till me what other pasta 🍝 that will taste like Italy?also we Bought your oil so we know it awesome already yummy my friend. Thanks San Antonio Texas 🙏🍷👍
LOL.. I love the cat photobombing your video
Joe is there any chance you’ve made Pasta Al Limone before ?
Joe, where is the garlic?😂
🤗🌺🤗
Joe, the olive oil, is it worldwide or just the US?
yup!
Cacio Is not another name for cheese, but a type of cheese!
il cacio. ... In terms of the type of cheese the words refer to, there's no difference between cacio and formaggio. Cacio does, however, have a different root than formaggio. Il cacio comes from the Latin word caseus, which is usually translated simply as cheese.
@@Cookingitalianwithjoe I stand corrected about the meaning of cacio, Sorry! I thought it meant just pecorino... But it doesn't, it's more like a dialectal form of cheese. You seem like you're really passionate about Italian cooking! My advice is to look for the traditional recipe...
Damn. Now I'm hungry...
You should do a watch collection vid!
You are too cute! I love your videos. Looking forward to making this dish too. In fact, I just bought Marcella Hazan’s book “Essentials of Classic Italian Cooking” (688 pages!) and searched for her recipe for Cacio e Pepe. I never found it. Is that possible? If anyone knows if she has this recipe in her book, please let me know which page. Oh, and Joe... you’re using liquid measuring cups for your cheese. 😉
Aaaaaahhhhh, yes please...☺️
Great recipe. You remind me of a happy robert deniro
This is not the traditional Roman dish. Romans would fall over to see you use butter and olive oil. Your recipe is more like oil & garlic pasta. The authentic recipe only calls for 3 ingredients, Pecorino, Pasta, and toasted pepper. Include the salted, starchy water and you have everything that you need. The trick is to "melt" the cheese with the water first making a pasty, creamy cheese. Once the pasta is almost cooked, add it to a pan with about a ladle of the pasta water continuing to cook the pasta. Take the pan off the heat and now add the creamed Pecorino adding more if necessary. The cheese will make it sauce as it melts in the pasta water and while continually mixing in the pan the pepper, cheese sauce and pasta is not complete. Your recipe seems ok but unfortunately, your viewers should know that this is not the classic that you will get in Roma.
Why butter an oil ?not neeeded
you're so Fun!
Hey Joe, have you ever thought about doing a live show?
I would pay to go to that
No oil no butter in Cacio e pepe Americans just can't help themselves
Got it. If you are northern Italian you will use butter for sure as Northern Italy uses butter in everything lol and with a huge french influence. Thank you for the input.
Americanised cacio e pepe lol
Cacio e pepe doesn't have butter in.
Italians create classic dishes and Americans refine them to raise cholesterol, diabetes and obesity.
Might be easier just to add the extra pepper in your dish than as an underdeveloped flavored garnish.
Oil and butter? You should go to jail.
This is not Cacio E Pepe.
The real and authentic Italian Pasta Cacio E Pepe is made with Italian Pasta, Peppers corns, Pecorino Romano 🧀 and starchy pasta water - that's it. Do not add any butter, olive oil or cream and don't add garlic or parsley
Joe are you married? 🙂
Don’t think he’s married. Maybe divorced??? He’s got 2 sons though. Interesting history, this fellow. A quick google search revealed that he got himself in a wee bit of trouble with the feds back in 2009. Something to do with engaging in questionable billing practices/medicare fraud as a chiropractor in his other life. I think it’s him. I could be wrong. Look him up!...Dr. Joseph Borio.
You should be locked up for what you did here! ABOMINATION!!
No butter and no oil in cacio e pepe.
Dude, there is NO OIL OR BUTTER in Cacio e Pepe! Are you just trying to peddle your oil?
Iv watched the authentic version of this and they don’t use oil
it came out tooo salty....really dont need to salt the water
butter...olive oil...parmigiano reggiano...smh
It's not supposed to have olive oil or butter.
Too much chattah!
anthony cannata jr yup! I am Italian. I talk a lot, load, and fast. Only way I roll. Ciao Joe
Too much complaining .
Stop talking, Just cooking.
hey i am Italian and thats the only way I know to do it! lol. Sit back and enjoy or go to website and get recipe. Ciao Joe
Cooking Italian with Joe 🤝
Cacio e Pepe has just that… no oils or butter not authentic
NON E' CACIO E' PEPE!
It's a No No