My (and Anthony Bourdain's) FAVORITE Pasta Dish - CACIO E PEPE
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- เผยแพร่เมื่อ 21 ก.ย. 2024
- How to make Cacio e Pepe!
Ingredients
1/2 pound long pasta *
1 1/2 cups freshly grated Pecorino Romano **
1 to 1 1/2 tsp. of freshly ground black pepper
3 Tbsp. extra virgin olive oil
Salt
Let's prep…
Grate the cheese and grind the pepper.
Bring a large pot of water to a boil. Once it starts to boil, add a generous quantity of sea salt. Add the pasta to the boiling water.
While the pasta is cooking, heat the oil in a separate pan, one that’s large enough to eventually hold all of the ingredients, including the pasta.
Pour the pepper in the hot oil and stir around for about a minute or two.
When the pasta is about is a bit firmer than al dente (about two to three minutes before it would normally reach al dente”), scoop out two cups of the pasta water (the extra 1/2 cup is for fine tuning, if necessary).
God this is so important.. don’t strain your water without taking about two cups out.. this is going to thicken your cheese sauce.
Strain the pasta and pour one cup of the hot pasta water into the pan with the oil and pepper. It should start boiling, or at least simmering, fairly quickly.
Get your pasta in there.
This is my favorite part. Stir around and add an additional 1/2 cup of pasta water or a little more if it seems too dry. Simmer the pasta for a total of about two minutes and then remove from heat.
In the same pan, while still hot, dump in the grated Pecorino Romano, stir feverishly until you’ve achieved a creamy consistency.
And that my friends how you make some Cacio e Pepe..
Ok thats all I got. Have a beautiful day. Get out there and cook something. For the love of god.
Giving this recipe a go for the evening ...looks good and yummy ....thanx for the great info .... Hi from Holland
Dyana... If I see you using olive oil to poach cracked pepper for this dish I will field goal kick your bottle of olive oil into your backyard bushes.
In future please follow the traditional method of toasting your cracked peppercorns in a dry pan. Do this for approx 2 minutes and then douse the peppercorns with a ladle of starchy pasta water from your pasta pot. This halts the toasting process and forms the base for your sauce. Next - remove the saucepan full of pepper broth from the fire and set aside. In a separate bowl combine a cup or so of finely grated pecorino with enough pasta water in order to produce a creamy paste. Your next two steps are easy as can be. When your pasta is 2 minutes shy of al dente, using tongs transfer the pasta from the pot
to the saucepan of pepperbroth and return the saucepan to the heat. Add several ladles of pasta water to the pan and cook the mixture while stirring until the pasta is al dente. Finally, remove the pan from the heat and add the cheese paste to the saucepan and stir all three ingedients together vigororously, adding pasta water as needed until the desired consistency is reached. This will pretty much be your shining moment (or not) because this is when tbe emulsion occurs. It is when all of your efforts come togetherto achieve the perfect ideal velvety sauce for this classic dish.
p.s. you are gorgeous!
p.p.s. nice pro tip on Maldon
sea salt. So many youtube cooks are clueless about salt so it's nice to see you letting your audience know what's up.
I should have read this first, I made it her way and the sauce never formed. Not a great dinner at our house tonight.
Nice recipe
The real recipe is in the comments!!!
Just made and it was fabulously delicious!! My only suggestion would be to go light on salting the water. Pecorino is a saltier cheese and then combined with too salty water, could leave the dish over salted. I didn't go crazy salting the water, I even tasted it, but it came dangerously close to being too salty. You can always add salt to taste, but not taketh away :) Thank you for sharing this recipe, it was easy to make and sooooo yummy!!
This video was awesome in EVERY FREAKING WAY!!!! I was literally LOL my ass off when you were throwing the not to use ingredients out in the bush/trees!!!😂😂😂😂😂 I LOVE IT!!! And you are DEF right!!! This is the EXACT way to do this delightful BANGIN ass pasta dish!! Kudos beautiful and THANK YOU!!💗😁👌👌
Hahahahahaha! Thank you! Yeah that was so dumb. lol
Made it tonight, came out just like yours! Thanks Bella!
I always dry roasted the whole peppercorns in a pan and then ground them by hand using a mortar and pestle. There is an unbelievable fragrance that hand ground and roasted pepper gives off and its not as sharp to taste :)
You can make anything you want.
Watching you make this dish and I am actually laughing out loud,
you do deserve your own show Dyana ;)
I have to make this at work and they make me use parm cheese!! It clumps! I wanna throw the pan up against a wall everytime I have to prepar this!!!
I love this dish thank you so much!
That's a great arm. How are you hitting a base ball? Great cooking demo. Thank you! And watch out for TICKS in the garden OK? This is not the time for Lyme.
Thanks to this video now I know how to make caccio e Peppe
I have no idea what this channel is about. We found it looking up a Cacio e pepe reminder but DAMN... this is filmed beautifully and just... well done!
-Colt & Ang
Nice Video and I enjoyed every seconds but the dish is failed... You cooked the cheese (4:00-4:10) you see this cheese strains, to much heat!
Take the pan away from heat when you put the cheese!
Good Arm!!
Looking forward to some more videos. Is this the dish he had in the Mediterranean... I think Italy episode?
You are funny and a good chef
Love this video, love this dish, and when my wife is not in the room, love this funny, hot woman! Lol
I only checked this out because you mentioned Anthony Bourdain. Read comments from other viewers. Whose observations are pretty much spot on. You don’t fry peppercorns ( they burn). I think if Chef Bourdain saw you cook this he would tie you to an overhead pipe with your apron. If you remembered to wear one.
Yes, you do fry the peppercorns before crushing or running through a pepper mill and finally dousing with pasta water. Every great chef in Rome will tell you this. And, they will not burn if you roast them for only a couple minutes - until you smell their fragrance permeating the room.
Have u made this on the trail yet ?
Well now I’m sad, I just realized I bought some super fancy expensive parm regiano instead of pecorino 😁 throw me into a bush I guess!
Dry pan to roast pepper, not with EVO.
Don’t put too much pepper and you can’t go wrong👌. Imho this is too much pepper.
For the love of God! Please button that middle button on your shirt!
I think this video is about food or something, but I'll never know for sure.
I doubt this turned out well with the pan of pasta still being heated..bet the cheese was all stringy And didn't melt. You can actually see the white blobs of cheese in the pan and sticking to the wooden spoon.
Glad I found your vid! You’re gorgeous and fun to watch👍🏼
Thank you!
Remove the fluff and video would take three minutes.
If I removed the fluff the video would take 60 seconds.
How the hell did you end up making a step dish turn into a 10-step dish 😂😂😂??
Sidenote you've got a great personality that's definitely the strongest point of the video, great production value, but it feels disjointed and seems like it's holding your personality back. I would do less production value more personality that's the draw.
Either way great vid overall 👍
You do not know how to cook this dish …NO OLIVE OIL. AND you scared your dog tossing that can!
First and last time I’d watch you !!
I'm sure the name drop wasn't an attempt to get more views... nah!
blocked
Bye Felicia! Don't let the door hit you on the way out.
Dear Dyana,
This post is ANCiENT, at least in internetz terms so you likely won’t read it but I gotta say that I 100% support your dream of being a food network host. I KNOW the project would be a win. Yes - true blue 🥏 + a blue heart ( i can’t find the emoji😂) Think on it plse