I have elderly friend (90years old) who cannot chew hard objects like walnuts.... But I knew she would love this.... so I put the walnuts in my food processor and ground the walnuts ..... kept the recipe the same otherwise.... SHE LOVED IT!
I just ate leftovers of a similar dish, with bacon ends and it was kind of a cacio e pepe dish, but with an egg and 2T of the bacon fat put back into the pan. The egg kinda scrambled, but the end dish with parm (not the real deal, sadly) was still delish. Made it yesterday (Monday) and outside of not quite being what it should be, still quite tasty. Oh well. 😋
The gasp after you said Manchego was chef's kiss editing. Excited to try this, my pecorino always gets stuck to my wooden spoon in big melty clumps when I make cacio
I am from Reggio Emilia (place where parm is made❤️🇮🇹) and even if I am a cacio e Pepe purist, I’d give this a try because it looks delicious -but I am gonna use pecorino, sorry Carla 🙈🙈🙈❤️
I picked up your book last week and, no lie, I was planning on making this tonight for dinner! This looks absolutely scrumptious. And the chili avocado caprese is a game changer; never thought of combining those flavors!
Carla your videos just make me happy and allow me to decompress after a long day. Also, I'm Italian and love this take on the Cacio e Pepe recipe! Love how so many recipes in the book are traditional but "spinned"!
Pasta is the best dish for the evening! And have always struggled with clumps. Will try out the lower heat technique. Thank you, Carla! You are my favorite!
Your channel has very quickly become my favorite!! Everything you make looks amazing and I get so many ideas from you to incorporate into my vegan meals.
The pasta queen and Carla are making me appreciate the beauty and variety pasta can provide more and more always thought italian food was basic and boring but all their recipes really opened my eyes
I was seriously speechless when I saw this episode and knew my hubby would go nuts over it; (no pun intended). My mouth was literally watering watching you put this deliciousness together!! This will be Sunday din for us and it’s going to be torture waiting that long! I just recently discovered your channel and am loving it. Amazon will be delivering your cookbook tomorrow!!!! Oh and thank you for all of your great stories; I particularly loved the college “cool girl” one! Btw, that soup really did look good!!
I'm inspired by the walnuts, the cheese, the tubes, and Carla's beautiful, kick-a** blouse. Thank you for all your wonderful videos, Carla. Bought your book, and love it!!
Yum! I made this tonight-- using manchego was as great as promised in the video. My sauce came together without any clumps, and it was so much fun to see it get shinier and glossier. I usually don't like Cacio e Pepe, but the inclusion of garlic and walnuts was great. I am going to experiment some more with this recipe!
Omg this is SO so good. I used Gouda with the Parm (because that’s what I had) and it was so rich and delicious. I was a little freaked at how much liquid there was at first but it all came together after much stirring and was so saucy and delicious. I’m adding this to my favorite foods. Thank you!!
Made this recipe twice! So delicious, creamy and rich The first time i followed the recipe but i had a hard time getting the pasta water and oil to emulsify The second time, i tweaked the recipe a bit added half of the 1/3 cup of oil (sorry Carla!) used pecans instead of walnuts bc i ran out of walnuts, add red chili flakes and more garlic! I had better results and great tasting pasta
I love this book! I've made several recipes from That Sounds So Good!, and they've all been delicious. My most used cookbook; thanks for creating it. 👍🏻
I used a micro plane for my cheeses and everything came out perfect. Saucy, glossy, crunchy peppery tastiness. Such a good one to add to the rotation 😋😋
I thought it was pretty cool that you answered the phone during recording. Most would have not done so. My first time finding one of your videos, but I'm definitely going to check out more! This dish and your take on it are totally mouthwatering. I LOVE pasta. I LOVE cheese! Gonna make it soon!
Made this tonight! Thank you Carla, I will need to remember to add lots and lots of pepper for next time. I didn't add enough this go, but will make again! Even went and picked up some manchego from our local cheese shop.
I’m soooooooo looking forward to this recipe. I’m making green curry tonight… cravings 🤷♂️ But, all of your recipes!!! I have to make within a day or two. I instantly get so hungry and inspired. I can’t wait to buy your new book!!! I’m sorry about the non appetite mess! I can’t bring myself to watch Andy or Chris or brad anymore 😢😢😢. I did make your pasta fagiole recipe last week. You should put it on your channel. It’s soooooooooo good! I’m seriously making this pasta this weekend! Thank you for putting these on here even with your book out! I’m a fan!
I love this! I learned how to fix my cacio e pepe bc i always get clumps. Also, as someone always looking for a veg protein in my pasta, I always add beans. Walnuts is a REVELATION.
Why, why, WHY did I watch this so late at night in bed? My stomach is growling and it's all I can think about now! I will definitely be trying this when I have a few days off from work 👍
great video ... feels very warm ... and your son's call mid way was exactly the moment i liked. great touch. Glad to see you making content outside of problematic bon appetit lol
Very yummy Carla! I love both Cacio e Pepe and Pasta with walnut sauce so this will be for next Meatless Monday once I shop for the cheese. Very much looking forward to it! Lots of excellent recipes in your book. Thanks!
I watched this video like 3 times consecutively. Probs gonna watch it again cause this. DISH. Looks SO calming and satisfying to cook! I just KNOW it’s delicious and the way the parsley POPS. Wow. I’m obsessed. 😭😭
This was amazing. We used parm and a small brick of cow's milk feta because that's all we had on hand and it worked beautifully. This will become a staple.
this I will be making, I have just ordered your book and plan to make loads of the recipes. Thank you for sharing your wonderful talents and your family!!! Cheers
This made me hungry for pasta! I made Chef Billy Parisi’s Bolognese sauce a couple days ago. It’s the best bolognese recipe I’ve ever used! Highly recommend. Now, I have something to do with my Walnuts 😊
Made this for date night last weekend and it was restaurant worthy! Love your solutions for the typical problems and the walnuts were lovely. I was even able to find paccheri pasta in the specialty Italian section of my local big box store!
Thank you again for such a great recipe, Carla! And your charming presence...I got your book for Christmas and my boyfriend and I are having fun picking out recipes to try together :) Cheers
This recipe looks really good. I’ve been cooking the traditionals: Carbonara, Cacio e Pepe, Bucatini all’Amatriciana, Pasta alla Nerano, Risotto alla Zafferano, Spaghetti Aglio e Olio, Puttanesca, Pesto alla Genovese, Spaghetti All’Assasina. This looks amazing however and I want to try it.
This looks great! Can't wait to try it out :D Also, I *love* garlic. My whole family does. My dad walks around with a whole head of it (or at least a few cloves) in his pockets to snack on 😂
Question: How do you feel about adding bacon? I have 1/2 pound of bacon I need to use tonight. Thinking I’d give it a little dicey, crisp it up, pull the bacon then toast the garlic and walnuts in the bacon fat and proceed as directed.
Make it how YOU like and enjoy! Bacon and pepper is a good marriage though the bacon fat may cause the cheese to separate. (I cook up quantities of bacon and save it to use later.)
The text box comments are killing me!🤣 Oh, and the recipe looks delicious!!😋 I love listening to you teach, Carla! It's time fur me to go get your cookbook!
I always have trouble making cheese-based sauced that break! I'll make a beautiful sauce, and before I know it, it's a clumpy mess with an oil sheen separating. I hope I can use some principles from this video in the future.
One thing to note, aged cheeses will more likely give you issues, Cheeses like Cheddar will break and go oily. I have found for mac and cheese, use a bachemel sauce and add grated cheddar works, just stir on low to no heat till creamy and smooth or use sodium citrite to assist with melting. It's what's in American Cheese and yes, it's a natural cheese, but the FDA regulates it to not be a cheese, but a cheese like product, but it's every bit real cheese in any other aspect.
I’m Italian, but the name (Borgia) is originally from Spain (as Borja). And Italy has *tons* of Spanish influence. So I approve of the Manchego. But yeah, technically speaking this is just its own dish, and not a “version” of Cacio e Pepe, since those Romans don’t tolerate any variations of their sacred dishes.
![ทุกครั้งที่หลับตา (Lucid Dream) - AYLA's [ Official MV ]](http://i.ytimg.com/vi/4i1OBAQyv58/mqdefault.jpg)
LOL the “if you don’t care for garlic, maybe unsubscribe?”
I have elderly friend (90years old) who cannot chew hard objects like walnuts.... But I knew she would love this.... so I put the walnuts in my food processor and ground the walnuts ..... kept the recipe the same otherwise.... SHE LOVED IT!
that’s so thoughtful
Carla is the coolest cook and an even cooler mom. She makes me feel loved through the screen😭🥺
How do you know she’s a cool mom? Just curious?
@@susannahhoffs860 there’s the vibe. I can feel it too 😍
legit scrolled down to say EXACTLY THIS XD
I aspire to be the kind of mum Carla seems to be - her vibe and also outfits/aesthetic! this will be second time making this for dinner tonight
“Asses in seats” is my new vibe when I’m cooking for a crowd lol
Lemme know if you also enjoy carbs and fat and fending off vampires with garlic
literally nothing better than a cosmo cameo (cosmeo?)
This is exactly the time of pasta I love to eat ♥️
I just ate leftovers of a similar dish, with bacon ends and it was kind of a cacio e pepe dish, but with an egg and 2T of the bacon fat put back into the pan. The egg kinda scrambled, but the end dish with parm (not the real deal, sadly) was still delish. Made it yesterday (Monday) and outside of not quite being what it should be, still quite tasty. Oh well. 😋
Fat is my favorite macronutrient
Always.
The gasp after you said Manchego was chef's kiss editing. Excited to try this, my pecorino always gets stuck to my wooden spoon in big melty clumps when I make cacio
Try having the pasta water a little on the cooler side when adding it, that usually helps with me.
when she said Manchego I actually gasped. The editing was sooo spot on.
Something about this video just looks amazing. Idk if it's the camera angles or the lighting... or all of it... but the quality is fantastic.
I am from Reggio Emilia (place where parm is made❤️🇮🇹) and even if I am a cacio e Pepe purist, I’d give this a try because it looks delicious -but I am gonna use pecorino, sorry Carla 🙈🙈🙈❤️
i love pecorino too!
I’ve done cacio e pepe with a truffle manchego. It was amazing. The basis of this style of cooking is to use what you have on hand.
I picked up your book last week and, no lie, I was planning on making this tonight for dinner! This looks absolutely scrumptious. And the chili avocado caprese is a game changer; never thought of combining those flavors!
Carla your videos just make me happy and allow me to decompress after a long day. Also, I'm Italian and love this take on the Cacio e Pepe recipe! Love how so many recipes in the book are traditional but "spinned"!
Love that the phone call didn't feel produced, but rather natural: a wonderful reminder that we're often doing other things while we cook. 4:04
After watching this I immediately ordered the cookbook! It arrives tomorrow and I'm making it this week! That dish looks so good!
Pasta is the best dish for the evening! And have always struggled with clumps. Will try out the lower heat technique. Thank you, Carla! You are my favorite!
I just totally admire everything about you Carla. Thanks for you!
Your channel has very quickly become my favorite!! Everything you make looks amazing and I get so many ideas from you to incorporate into my vegan meals.
How could you speak so engaging, blooming, and like your food so aromatic! I love you, Carla! One of the best food developers in this generation!
As an Italian, I'm offended. Except that I'm not Italian and I'm not offended and this looks great.
😅
My husband with not a lot of cooking experience just made this tonight and it was SO GOOD! Thank you!!!!
Made this for dinner last night! Along with the sheet pan chicken with chickpeas, you're two for two so far in this household.
You know its going to be a great recipe when Carla’s top matches her creuset😆
The pasta queen and Carla are making me appreciate the beauty and variety pasta can provide more and more
always thought italian food was basic and boring but all their recipes really opened my eyes
eating pasta while watching someone make pasta is the best experience
Yes!
As a massive walnut fan I am super excited about making this dish!
I was seriously speechless when I saw this episode and knew my hubby would go nuts over it; (no pun intended). My mouth was literally watering watching you put this deliciousness together!! This will be Sunday din for us and it’s going to be torture waiting that long! I just recently discovered your channel and am loving it. Amazon will be delivering your cookbook tomorrow!!!! Oh and thank you for all of your great stories; I particularly loved the college “cool girl” one! Btw, that soup really did look good!!
I just want to say I made this recipe and it is easily one of the best pasta recipes I've ever made. Pure genius!
This video showed up on my recommended page, lets go! First time I've watched Carla since Bon Appetit .
I'm inspired by the walnuts, the cheese, the tubes, and Carla's beautiful, kick-a** blouse. Thank you for all your wonderful videos, Carla. Bought your book, and love it!!
Yum! I made this tonight-- using manchego was as great as promised in the video. My sauce came together without any clumps, and it was so much fun to see it get shinier and glossier. I usually don't like Cacio e Pepe, but the inclusion of garlic and walnuts was great. I am going to experiment some more with this recipe!
Omg this is SO so good. I used Gouda with the Parm (because that’s what I had) and it was so rich and delicious. I was a little freaked at how much liquid there was at first but it all came together after much stirring and was so saucy and delicious. I’m adding this to my favorite foods. Thank you!!
Ps, so happy for your very own channel. Have followed you for years and you deserve the best. Congrats on your success!
Made this recipe twice! So delicious, creamy and rich
The first time i followed the recipe but i had a hard time getting the pasta water and oil to emulsify
The second time, i tweaked the recipe a bit added half of the 1/3 cup of oil (sorry Carla!) used pecans instead of walnuts bc i ran out of walnuts, add red chili flakes and more garlic! I had better results and great tasting pasta
I love this book! I've made several recipes from That Sounds So Good!, and they've all been delicious. My most used cookbook; thanks for creating it. 👍🏻
The lil sound accents of an audience 👏🏽👏🏽😆 You always make thee most delicious looking food!! Genius 👌🏽
I used a micro plane for my cheeses and everything came out perfect. Saucy, glossy, crunchy peppery tastiness. Such a good one to add to the rotation 😋😋
I thought it was pretty cool that you answered the phone during recording. Most would have not done so. My first time finding one of your videos, but I'm definitely going to check out more! This dish and your take on it are totally mouthwatering. I LOVE pasta. I LOVE cheese! Gonna make it soon!
Made this tonight! Thank you Carla, I will need to remember to add lots and lots of pepper for next time. I didn't add enough this go, but will make again! Even went and picked up some manchego from our local cheese shop.
4k resolution - no wonder it looked so much crisper. Thank you!
I’m soooooooo looking forward to this recipe. I’m making green curry tonight… cravings 🤷♂️
But, all of your recipes!!! I have to make within a day or two. I instantly get so hungry and inspired. I can’t wait to buy your new book!!! I’m sorry about the non appetite mess! I can’t bring myself to watch Andy or Chris or brad anymore 😢😢😢. I did make your pasta fagiole recipe last week. You should put it on your channel. It’s soooooooooo good! I’m seriously making this pasta this weekend! Thank you for putting these on here even with your book out! I’m a fan!
This is my petition for Cosmo to have his own full cooking episode here where he cooks whatever his heart desires!
I love this! I learned how to fix my cacio e pepe bc i always get clumps.
Also, as someone always looking for a veg protein in my pasta, I always add beans. Walnuts is a REVELATION.
A beautiful delicious warm blanket of a recipe
Made this last night. OMG. Will have to make it again very soon as my husband and I cannot stop thinking about it. 💕
Why, why, WHY did I watch this so late at night in bed? My stomach is growling and it's all I can think about now! I will definitely be trying this when I have a few days off from work 👍
great video ... feels very warm ... and your son's call mid way was exactly the moment i liked. great touch. Glad to see you making content outside of problematic bon appetit lol
Very yummy Carla! I love both Cacio e Pepe and Pasta with walnut sauce so this will be for next Meatless Monday once I shop for the cheese. Very much looking forward to it! Lots of excellent recipes in your book. Thanks!
I cooked this on two separate occasions for different friends, both loved it. so good!!!!!!
I have always had trouble getting my cheeses to blened into a sauce. Now I know there was not enough liquid. Thank you Goddess Carla!
carla, i just wanna say these videos have been SO good!! it's been so nice seeing video content of you regularly, i never want these to end
carla you are GORGEOUS on camera!!!!! tyty for another long vid!!
The quality of this video 😍 its giving nigella bites but modern!
I watched this video like 3 times consecutively. Probs gonna watch it again cause this. DISH. Looks SO calming and satisfying to cook! I just KNOW it’s delicious and the way the parsley POPS. Wow. I’m obsessed. 😭😭
Making this for friends tonight. CANNOT WAIT
The incomparable Ms. Music!
You can just tell Cosmo adores his mum. I don’t think you can fake that kind of closeness. Pretty cool to see.
Sincerely,
an adoring daughter
You can do no wrong! I want to try everything you make because it all seems so comforting.
I was looking for some Carla content I’m so happy I found this channel!!
This was amazing. We used parm and a small brick of cow's milk feta because that's all we had on hand and it worked beautifully. This will become a staple.
this is one of the best cooking videos i’ve ever seen on youtube. had to hit that subscribe button
I’ve made this a few times now - such a good recipe! Get the book!
this I will be making, I have just ordered your book and plan to make loads of the recipes. Thank you for sharing your wonderful talents and your family!!! Cheers
I could eat this entire dish right now. Looks amazing. I keep waiting for your kitchen towel to catch fire.
This made me hungry for pasta! I made Chef Billy Parisi’s Bolognese sauce a couple days ago. It’s the best bolognese recipe I’ve ever used! Highly recommend.
Now, I have something to do with my Walnuts 😊
"Che scandalo!" Editors: I love you.
"you heard it from her and all her friends" lmao
Made this for date night last weekend and it was restaurant worthy! Love your solutions for the typical problems and the walnuts were lovely. I was even able to find paccheri pasta in the specialty Italian section of my local big box store!
looks absolutely amazing; can't wait to make this!
Another dinner that looks so delicious 🤤, I’m going to make it tonight and, I just got your book. Thanks Carla.
All the recipies are so simple yes sophisticated n homely
Thank you again for such a great recipe, Carla! And your charming presence...I got your book for Christmas and my boyfriend and I are having fun picking out recipes to try together :) Cheers
I just love you and your passion for cooking. It inspires me.
I like your style so much! This makeup, earrings, manicure - so bright and so fun!:)
and delicate at the same time)
This recipe looks really good. I’ve been cooking the traditionals: Carbonara, Cacio e Pepe, Bucatini all’Amatriciana, Pasta alla Nerano, Risotto alla Zafferano, Spaghetti Aglio e Olio, Puttanesca, Pesto alla Genovese, Spaghetti All’Assasina. This looks amazing however and I want to try it.
This looks great! Can't wait to try it out :D Also, I *love* garlic. My whole family does. My dad walks around with a whole head of it (or at least a few cloves) in his pockets to snack on 😂
Remind me to stand upwind of your Dad. LOL ;)
I made this for dinner tonight and it was absolutely delicious!
Your pallet fits me really well! Manchego is the superior choice for me too
I'm definitely going to try this, thanks so much.
Made it, loved it. Thanks Carla!!!
SO excited to try this, manchego is one of my favorite cheeses!
Nice recipe, I'll be making this one. Carla reminds me so much of a teacher of mine... fun and chaotic energy but also a wee bit threatening
Excellent cookbook last night I made the kimchi stew and it was very delicious. Thanks Carla
I’d argue that roasted nuts with pasta is seriously underrated.
Absolutely delicious. Made it for dinner-it’s a winner!!
Question: How do you feel about adding bacon? I have 1/2 pound of bacon I need to use tonight. Thinking I’d give it a little dicey, crisp it up, pull the bacon then toast the garlic and walnuts in the bacon fat and proceed as directed.
That sounds delicious!
Personally, can't see why not? Any recipe can be riffed on if need be. Do it quite often.
Make it how YOU like and enjoy! Bacon and pepper is a good marriage though the bacon fat may cause the cheese to separate. (I cook up quantities of bacon and save it to use later.)
I don't think Carla would object. I know my husband wouldn't lol.
If you do it you have to let us know how it goes!
Carla is magical.
I bought your book and we tried the cauliflower sauce with spaghetti and it was a huge hit! This is next on my list!
The text box comments are killing me!🤣 Oh, and the recipe looks delicious!!😋 I love listening to you teach, Carla! It's time fur me to go get your cookbook!
Watching the queso manchego as a Spanish person in an Italian recipe was oddly satisfying 💅🏻💅🏻💅🏻
I always have trouble making cheese-based sauced that break! I'll make a beautiful sauce, and before I know it, it's a clumpy mess with an oil sheen separating. I hope I can use some principles from this video in the future.
One thing to note, aged cheeses will more likely give you issues, Cheeses like Cheddar will break and go oily. I have found for mac and cheese, use a bachemel sauce and add grated cheddar works, just stir on low to no heat till creamy and smooth or use sodium citrite to assist with melting. It's what's in American Cheese and yes, it's a natural cheese, but the FDA regulates it to not be a cheese, but a cheese like product, but it's every bit real cheese in any other aspect.
I love that you named your kid cosmo ❤️
Another awesome video!! Thank you!!
Delicious. Had no idea about the pasta water used to make the sauce. And now, I know.
here for it and the editing made me laugh
I made Cacio e Pepe and switched for Comté and some bone marrow. It was incredible.
I’m Italian, but the name (Borgia) is originally from Spain (as Borja). And Italy has *tons* of Spanish influence. So I approve of the Manchego.
But yeah, technically speaking this is just its own dish, and not a “version” of Cacio e Pepe, since those Romans don’t tolerate any variations of their sacred dishes.
After the first bite, my husband said, “This recipe is a keeper!!”
I wonder how Americans can eat so much garlic !
But the idea for a sauce with walnuts is good ! Appreciate the thought !
Because it's delicious?
Gotta get our veggies in somehow! 😜
loving these vids carla!!
Just made this. Definitely in my regular rotation now! I'm quite upset I haven't made more :D
I'm definitely gonna try this.