For me, the best pasta dish ever. That is, it is pure pasta, pure ingredients, NOTHING is allowed to go wrong. This dish is for me a way to really appreciate my cheese and pasta and pepper. If i have all fhree in great quality, i make this to test them out, introduce myself to the flavoura
@@BarthiArgentoExactly I ruined few batches before learning few things: grate your cheese as fine as possible, or if you do not have really fine grater, buy already finely grated pecorino. If your cheese is not very finely grated it will stick together while melting. Also always make sure to add the cheese mixture off heat (I usually take the pan off and wait at least 30 seconds) and mix really quick, if you can do it also toss the pasta. That should make sure you get perfect creamy sauce every time.
You need fresh grated cheese make sure you don’t get the pre packaged cheese because it contains cellulose which prevents the cheese from melting properly FYI
@@Hokie23aa Absolutely; the cheese needs to be freshly grated just before use. I once bought freshly grated from a deli and that was a problem as it clumped and then developed mold within days (and it was quite expensive too!) I do like to experiment with different varieties of black peppercorns for different flavours . I’ll oftentimes crack them under a pan for variations in texture.
Thank you for NOT altering the recipe like some have done by adding other cheese and not roasting the pepper first, adding butter and past water before even toasting the pepper … but then many Italian restaurants here in American feel the need to do so.
This dish is my absolute favourite recipe, sadly most Italian restaurants don't serve it,and it's either to salty or not enough of the beautiful peppercorns or made with bechamel sauce.
Beautiful recipe, simple and straightforward as this recipe should be. The only thing I do differently is to crack my peppercorns under a pan before I start so that they have more presence in the dish. I might switch the variety of peppercorns or create a peppercorn blend for a different flavor
Excellent recipe. Many restaurants serve this dish in a dry consistency and not in a saucy form. The dried out sauce tastes quite bad :( Hope to travel to Italy some day to savour this beautiful dish.
Woman, You screwed that up by creaming the Pecorino, olive oil and AA Salted butter. Then put the Pecorino Romano cheese on the pasta like a blanket of snow/blizzard!
Stop with the nonsense about the starch in the pasta cooking water. The real amount of starch released by the pasta is near to nothing and there is no binding effect¡
The pasta water you add to the pecorino is too hot. that makes the cheese stringy. water must be lower tempered than 70 degree celsius, that makes the cream fluent.
I failed you queen 😭 I am in Italy for my brother's wedding. We picked up picorino romano, and fancy pasta... And it clumped up on me. It didn't come out creamy. My pasta was too hot hitting the sauce 😭. I'm sorryyyy 😭😭
@@michelleback oh it's heartbreaking! But it was still delicious. I saw in another video about using a cornstarch slurry that has been heated first to use as a bridge between the fat of the cheese and the pasta water. I will try again, and hope you do too!
Ingredients, *1 cat* *A nuke* *1 ounce of human meat* *1/2 gram of noodle* *a computer* *10 kg of glass* *1 pound of coal* *a black hole* *molten lava* *dry ice* *1/2 kg of hair* *a tub of ink*
You sound like a very nice and sweet person.. may God/ Allah protects you, guide you and give you happiness and joy, health, wealth and peace, to you and the people you love. :^)
To all the americans reading the comment section i just want to point out the real italian accent...which sounds nothing like the ones that you do in your freaking movies or how people speak in little italy...those are offensive stereotypes...
Of course, you can use whatever you want. Do you believe that back in the days somebody cared if they have the right cheese. People were happy to have any cheese.
The temperature has risen too high, this causes the clumping. Be careful when you heat up the pasta with the cheese. You can also take a different approach and look up a recipe where corn starch is used - a bit more work, but no risk of failure.
![[UA] NAVI проти G2 Esports | Blast Premier Fall Final](http://i.ytimg.com/vi/QWlIm4FGESQ/mqdefault.jpg)
“ingredients” : *pulls out cat*
Its like that meme where the white guy asks the asian dude what the secret ingredient is and then the guy just says “meow meow”
That food looks cold.
😱😱😱
I’m Chinese too :)
@@sweetlittlelottie8970 You're Racist!
For me, the best pasta dish ever. That is, it is pure pasta, pure ingredients, NOTHING is allowed to go wrong. This dish is for me a way to really appreciate my cheese and pasta and pepper. If i have all fhree in great quality, i make this to test them out, introduce myself to the flavoura
Pardon me?!
It's not "pure"...!
It's ".....purr pasta, purr ingredients...."
🧐🧐🧐
"NOTHING is allowed to go wrong" don't underestimate my ability to screw up anything I touch mate.
It’s also the simplest traditional pasta dish to make, alongside butter pasta (the original Alfredo).
There is actually a lot that can go wrong, this is pretty hard to master
@@BarthiArgentoExactly I ruined few batches before learning few things: grate your cheese as fine as possible, or if you do not have really fine grater, buy already finely grated pecorino. If your cheese is not very finely grated it will stick together while melting. Also always make sure to add the cheese mixture off heat (I usually take the pan off and wait at least 30 seconds) and mix really quick, if you can do it also toss the pasta. That should make sure you get perfect creamy sauce every time.
Perfect transition made me watch twice! Smooth!!
“Tears of the pasta gods” that’s cute. Lol
You make the best pasta dishes and never complicate the process. Thank you
You need fresh grated cheese make sure you don’t get the pre packaged cheese because it contains cellulose which prevents the cheese from melting properly FYI
This is correct. Learned this when buying cheese at the store and was told as much by the cheese clerk.
@@Hokie23aa Absolutely; the cheese needs to be freshly grated just before use. I once bought freshly grated from a deli and that was a problem as it clumped and then developed mold within days (and it was quite expensive too!) I do like to experiment with different varieties of black peppercorns for different flavours . I’ll oftentimes crack them under a pan for variations in texture.
Thank you for NOT altering the recipe like some have done by adding other cheese and not roasting the pepper first, adding butter and past water before even toasting the pepper … but then many Italian restaurants here in American feel the need to do so.
Invece anche lei tosta il pepe prima di aggiungere l'acqua di cottura...lo fanno tutti perché sprigiona il gusto😅
Tears of the Pasta Gods: it is important to remember that Italians cry more profusely for joy than sorrow.
When they’re sad they throw things. 😳
Haha very true!
As an Italian, I can confirm that this is true.
I feel like this is so simple yet I still am gonna forget a step lmao lemme write this down
No bro, it’s very hard to master even tho it’s just 4 ingredients, you can mess up easily
You deserve so many more views! Putting these TikTok “cooks” to shame with every video!
This dish is my absolute favourite recipe, sadly most Italian restaurants don't serve it,and it's either to salty or not enough of the beautiful peppercorns or made with bechamel sauce.
Or worse, heavy cream.
@@OckGypsy !!! 😒NO, NO...More parmesan cheese, yes please!😃
@@seabeechief99 Parmigiano-Reggiano or, my favorite for Cacio e Pepe, Pecorino Romano.
@@OckGypsy Totes agree that is the best. But, budget wise, parmesan. 🍝🧀👍👍🙂
I’ve never had this dish before. Is it really that good? It looks so simple! I supposed simple is best after all.
Everyone must try CacaoEpeheh...))))
Cacio e` pepe.
the simplest recipe that will take you a lifetime to master! better eat immediately, or it will thicken and go off! Also, use bronze cut spaghetti
Beautiful recipe, simple and straightforward as this recipe should be. The only thing I do differently is to crack my peppercorns under a pan before I start so that they have more presence in the dish. I might switch the variety of peppercorns or create a peppercorn blend for a different flavor
Lovely presentation!!!! I can't wait to recreate this delicious recipe I would add grilled chicken and steamed broccoli for pizzazz!!! ❤❤❤
Excellent recipe. Many restaurants serve this dish in a dry consistency and not in a saucy form. The dried out sauce tastes quite bad :( Hope to travel to Italy some day to savour this beautiful dish.
Your utensils are all beautiful. Are they old or new? Or a mix?❤
beautiful dish!
A woman to die for ❤❤❤
"I'll have what she's having"... Let's see who's the 1st to figure out where that line's from !! 😄😁
Woman, You screwed that up by creaming the Pecorino, olive oil and AA Salted butter. Then put the
Pecorino Romano cheese on the pasta like a blanket of snow/blizzard!
Tears of the pasta Gods yasssss
You need to make a cacio e pepe one next! Pleeeeease
By far the BEST Cacio Pepe on social media
💞The Best Queen 💐🍝💚🤍❤️💯👌✌️👍👏👏🌹
The secret to a good cacio e pepe is to NOT find a hair in it. So TIE UP your hair when you cook. And that jewelry too.
This cat 😂😂😂
I love pasta Queen. So beautiful and stylish
Gorgeous like YOU are!!! You're really a beautiful woman ❤
Shoulda added parsley on top or in sauce
Stop with the nonsense about the starch in the pasta cooking water. The real amount of starch released by the pasta is near to nothing and there is no binding effect¡
So how do you keep the cheese from going stringy?
The pasta water you add to the pecorino is too hot. that makes the cheese stringy. water must be lower tempered than 70 degree celsius, that makes the cream fluent.
Carbonara when you run out of guanacos and eggs. Italians can brag about every single cuisine.
I failed you queen 😭
I am in Italy for my brother's wedding. We picked up picorino romano, and fancy pasta... And it clumped up on me. It didn't come out creamy. My pasta was too hot hitting the sauce 😭. I'm sorryyyy 😭😭
It was one big clump of cheese for me
@@michelleback oh it's heartbreaking! But it was still delicious. I saw in another video about using a cornstarch slurry that has been heated first to use as a bridge between the fat of the cheese and the pasta water. I will try again, and hope you do too!
Yes, I found this video to be sooo helpful: ua-cam.com/video/U4eaNqTbDDA/v-deo.html
It described the exact problem w the clumping and showed three different ways to do the recipe!
Make sure ur pasta water isn’t too hot when hitting the cheese, that’s usually the cause
So what is the point of showing the cat as ingredients when you are not even using it. Disgraceful.
can't wait to try this! I see you didn't muddle the basil in the last one.. is that on purpose? 😀
Cacio e Pepe is tricky. very easy to get clumpy cheese if you're not careful.
What’s the name of the cheese again?
Bella dritta, grazie
My cheese clumped big time.. how do I fix that?
Ingredients made of this beautiful cat? 😂
Is cacio e Pepe and seg Salid cachito e Pepe 😂😂😁😁
Hard to focus on the food with such a beautiful woman distracting me
I love how dramatic she is❤
My cheese always clumps together when I make this 😭
That’s just……………..
🤣 MAC~n~SPAGHETTI 🤣
🧀 Lactose Initiator 👉🏽NOPE👈🏽
At the end when u said "just gorgeous!!," I thought u were crying tears of satisfaction 😀
She is ridiculously fun and hot...and gorgeous
Does it even taste good? I mean she didn't even add salt
Mmmm Delicius 🎉thank you very much 🌹
Making pasta is like making cereal relax.
Ingredients,
*1 cat*
*A nuke*
*1 ounce of human meat*
*1/2 gram of noodle*
*a computer*
*10 kg of glass*
*1 pound of coal*
*a black hole*
*molten lava*
*dry ice*
*1/2 kg of hair*
*a tub of ink*
Wooow buono ❤
You sound like a very nice and sweet person.. may God/ Allah protects you, guide you and give you happiness and joy, health, wealth and peace, to you and the people you love. :^)
To all the americans reading the comment section i just want to point out the real italian accent...which sounds nothing like the ones that you do in your freaking movies or how people speak in little italy...those are offensive stereotypes...
Could you use Parmesan? That’s all I have
no bro, only pecorino romano is used for the cacio e pepe. even better if it is medium-aged.
Of course, you can use whatever you want. Do you believe that back in the days somebody cared if they have the right cheese. People were happy to have any cheese.
you remind of a joker from batman that cooks pasta
Is this without Salt-ett-e?
You're invited to the cookout
I used to think this was Alfredo when I was making now I know when you toast the pepper it becomes something different 😂
What cheese should we use for this recipe? 😅
Buonissimo
Sonora Bonita
We cook and red wine and dine
Bella
Because of your recipe, the cheese does nog become hard and remains a sause, thank you:).
American just needs to pronounce a pre made sauce wrong, instant commercial for a dish goes viral
Cacio e pepe sauce from trader joes
need more pasta water
I was watching this when my mom walked in and she thought I was watching porn
I have this feeling that this dish is bland.
Магнифицент это конечно вишенка на торте🎉🎉🎉😂😂😂😂😂
No salt?
Cute cat💜
So basically mac and cheese...
Mmm chissà che bontà 😋
I buy mine made from SACLA Italy.❤❤❤❤❤❤❤
Tears of the pasta gods
Please do a collab with Mateo Lane!!!
Thumbs up for the cat-spin and “tears of the pasta gods”
my favourite italian food is carbonara nothing beats it
She is so attractive.
Really an Italian with that sensual dramatic voice
🤤🤤🤤🤤🍽
U pronounce it nicely, some influencer exegerrate it
What is low water?
Years ago 😂❤❤
Yum I always like to grate more pecorino on top
When i added pasta water to my cheese it kinda turned into mozzarella, what did i do wrong guys, please help
Zu erst die Katze schälen von Haut und Knochen befteien, dann kräftig anbraten......
😻😻😻😻😻❤️❤️❤️❤️❤️💫💫💫💫💫
You only need 3 ingredients to make it at home. black pepper, pecorino, and lots of love.
Look lady, tears of the pasta gods, I got plenty of that. But cheese? Can I do a cacio e pepe sans cheese and would it still taste alright?
You would just have pasta with pepper.
Pasta queen why do you spell that in a wrong way
Wow not even butter
KITTY!!!! ❤🐾🐈⬛
Tears of the pasta 😭😂😂
Black cat 😈
Whenever I try this recipe, my cheese doesn't really melt, it just gets very clumpy. What am I doing wrong?
The temperature has risen too high, this causes the clumping. Be careful when you heat up the pasta with the cheese. You can also take a different approach and look up a recipe where corn starch is used - a bit more work, but no risk of failure.
Can i use parmesan cheese instead 😊
won't melt the same
To Cook pepper Is pure madness...nonsense..ask any chef..😂