Chef Franks Cacio e Pepe
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- Опубліковано 26 вер 2024
- Cacio e Pepe is another pasta dish I love. One of the main reasons is its simplicity. you don't need a ton of ingredients. It is basically pasta, butter, cheese and pepper. Please buy good ingredients for this, it will make your finished product better.
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For 4 ppl
1 #/453 g spaghetti
1/2 #/225 g unsalted butter
3/4 cup/67 g grated parmesan
1 cup/89 g grated pecorino
black pepper
frank is like that cool uncle that has great dad jokes, great cooking skills and tells you really cool stories.
The ultimate uncle
I wish my uncle was as cool as him :D
No
This video is a jackpot , one of my favorite chefs cooking one of my favorite pasta dishes, i love how simple recipies with such little ingridients need such amazing technique.
Took the words right out of my mouth.
It's just like carbonara. Few ingredients, but technique is important so you don't scramble the eggs.
What I like about Chef Frank's videos is that he makes tasty recipes and explains, why they are tasty.
Frank's flirting with his wife is making ME blush! Lucky lady!
"Pasta doesn't need to be the full meal"
Don't judge me, Frank!
Amazing recipe!!! My teenage daughter made it for supper and says it's the best thing she ever made! We eat only kosher, so the really good cheeses are pretty expensive - but so worthwhile! This is definitely a keeper. We love when you post kosher-friendly recipes, and look forward to more!
That is awesome!
A "simple" dish like this is exactly where Frank's inputs are the most valuable. Sure, three ingredients sounds easy because there's not many of them, but the reality is that since there are so few, you've _gotta_ make sure they're perfect! No one better to hear from on this than Frank, hahaha
There's technically 5 silence he's using 2 different cheeses and decided to add butter.
I remember when a really nice lady did this on the Epicurious channel. It wasn't flawlessly, exactly, perfectly the original Roman way of doing it and a bunch of wonderful people in the comments section acted like she committed a war crime.
People have very strong opinions.
Italian food isn't to be played with. 😂
@@ProtoCookswithChefFrank when they're safe at home behind a keyboard.
@@alextilton2677 well, if they were Italians, that would happen also right in front of the person giving too much of a "creative spin" on the traditional recipe.
Italians are really serious about how to cook the staples, down to the kind of pasta you should use with which sauce haha.
This is quickly becoming my favorite cooking channel
Finally! Someone that understands how delicious pecorino Romano is, lol. Great recipe, great video.
Frank you are such an awesome teacher and personality. Can’t wait until your channel gets to a million subs due to your high quality content. Keep it up!
'thats basically sawdust' man you're the best
Simple yet elegant, adding this to the "watch and cook" arsenal. Thanks Chef Frank!
Ahhhh, a show with just Frank! 😮💨😌😌😌 just what I needed ☺️
"I'm only making about 2 portions, so I'm not gonna go crazy"
*Proceeds to almost fill the pyrex with cheese (disclaimer: no complaints!)
"I'm gonna add a handful... Uh, well, I'm just gonna dump it all in there"
Awesome!!! 🤣
mood
I can't believe I didn't know this recipe! I loved it. thank you very much for teaching us this.
I have to cook this. Looks great and delicious.and my kids gonna like it :)
I think that this recipe (with the butter) is actually going to work best for us home cooks.
As a single mom, raising a small son, he used to call Mozz snow, too.
Today, he is a Soldier on Active Duty. Still loves his momma's cooking... especially those fajitas, med rare, slightly blackened peppers and onions, topped w home-made pico.
Pico hack? Make your own, and add a little Pace Mild or Med. His fav.
I don't know why my notification didn't pop up when this video came out yesterday, but we dropped our previous dinner plans like a hot spud to make this instead! 😉 Butter does, indeed, make everything better!!! 💜💜💜 Thank you for this elegantly simple bit of brilliance, Chef!
Chef Frank I have to admit that within the last few years when I decided to really get serious about my cooking, I started to drift away from Italian dishes. I always thought of them as "common", spaghetti and meat sauce, lasagna....yawn! So I concentrated more on French and Mexican cooking. I still cook primarily French dishes but watching you cook simple classic Italian dishes is pulling me back. I love the ease in which these dishes are made and love to search for good real Italian brands of food at Italian grocers. The flavors are wonderful. Thanks chef!
awesome, I love cacio e pepe, great to get Frank's take.
"Grate your own pepper!"
I'm loving these Frankisms.
my cousin and I are gonna try this out
Ohhhh yes!!!
I cooked cacio e pepe this way yesterday, and ate it straight from my mixing pan. Good times
Richard Grace designed the microplane. Lorraine Lee was the first chef to use it for cooking. According to One of the World’s Most Popular Kitchen Tools Was a Complete Fluke by Will Price
Thank you for the info.
And Leonard Lee, her husband and founder of Lee Valley hardware, is supposed to have brought the rasp from his workshop when she needed a grater. He died recently, about 2016.
OK, now I have to add Pecorino Romano to my growing list of cheeses I need to keep in rotation. Thanks. Frank!
OMG! I should tried this, thank you chef for another pasta recipe.
Curious about the addition of butter. This is certainly a delicious pasta which I've made many times, but the Cacio e Pepe I learned from my Nonna is just pecorino, pepper, and pasta (and a little pasta water, of course).
The recipe with no added fat is more difficult, as the cheese will clump if the temp is too high, and result in a grainy sauce if the temp is too low. I often (usually) cheat and add olive oil, which is also amazingly delicious.
Those tips about the temperature are really important. I've failed at this dish more than I've succeeded just from not getting the temperature right. I almost feel like I should start using a thermometer for this dish!
@@NeilGirdhar Why not? Use the thermometer until you get a feel for it. Sounds like a good idea to me.
He knew the additional of butter wasn't traditional, but he wanted the buttery creaminess. Though tbh this is exactly a Spaghetti Al Burro with Pecorino.
@@xanderscookingschool1497 I tried the butter and didn't really care for it, but then tried another batch with a little olive oil. THAT was awesome.
@@johnnygraz4712 Like I said, an Al Burro with Pecorino. If you don't care for Al Burro, you don't need to try this.
I'm so happy to see this! A few months ago I went to a fancy (meaning expensive, pretentious acting, bragging about homemade pasta) restaurant and ordered it... first time I had heard of cacio e pepe and it was terrible, I don't know what they did but that sauce broke all over the place because that pasta was swimming in 'oil'. (somewhere things were too hot right?) My hubby ordered carbonara which I tasted and that was so much better. Long story short I've made your carbonara and it turned out beautifully! Thank you Chef Frank!
Well I now have a new favorite channel and many recipes I want to try
I've made this before, just experimenting in the kitchen. I had no idea it was a real recipe. Actually my experiment probably had extra virgin olive oil instead of butter, but I'm going to make Frank's version as soon as I can. Maybe tonight's Uber driving adventures will bring me to Little Italy where I can get some Pecorino (I already HAVE Parmigiano Reggiano). I also have quality butter and of course a pepper grinder (or is it a pepper grater?). Thanks, Frank! Another recipe I'm going to add to my arsenal.
Oh my gosh! I don't know why I only found your channel now. I'll binge watch the videos for sure
Nice one Frank! I love how you emphasized the importance of good ingredients and having them fresh, so that you grate or mill them. I gotta say though, that this isn't the traditional way of making cacio e pepe. I think that it's a bit an americanised version, because this one is similar to how the Alfredo sauce is done. In the traditional one we don't have butter, and we actually take the pasta out of the water before it's fully cooked, so that you put it in a hot pan with the pecorino and some water (the water you were using the pasta to boil, because it has amido which I don't know how to say in English) while you keep mixing them and adding water until the pasta is cooked. The water let the pecorino bond with the pasta, so that it creates the nice cream. You can add pepper either as you're mixing pasta and cheese in the pan, or after.
This recipe is notorious because despite having literally just 4 ingredients it's pretty difficult to pull off: consistently creating the pecorino sauce is a bit tricky.
Cheers!
I just made this and it's absolutely delicious.
I just made this recipe and it turned out great :)
This feels like a straight call out for Babish XD
My favorite!
I do this kind of dish with leftover pasta and all love it.
Always love this dish, my wife and I make every couple weeks or so. I also like this technique, the one I've been using from Kenji Lopez-Alt is a bit more laborious. I'll probably give this technique a shot next time, thank you Chef!
That does look good. Sometimes the simplest dish is the tastiest
Awesome Chef 🤤
YAY!! CHEF FRANK IS BACK!! Twice in one day... Yahoo and yummy!
Who else just watched the Chicken/duck pot pie vid with Lorenzo??
Happy Friday, everyone.
Stay safe and well to you and yours, everyone, from your eternal sister in Christ somewhere near Seattle and around the World.
Love and prayers, always...
⚘ 🙏 ❤ 🙏 ⚘
Always remember... Momma is not looking now, so:
PLAY WITH YOUR FOOD, people, right? ?
👏 👍 🤣 👍 👏
P.S. She's also not here cleaning the kitchen, either.
WAHHH! Hate it when that happens... 😢 🙃 😢
I had never even heard of cacio e pepe until I found it in the freezer section at Trader Joe's. Tried it, liked, made my own....died and went to heaven.
My new favorite channel. Love your style and recipe choices.
Thank you so much 😊
One thing I found helpful is if I am following the box instructions on how long to boil the water, I would subtract a minute so it kinda cooks while mixing in the butter and pasta water and the other ingredients. It’s my preference obviously 😊
Im italian and i wanted say somethings:
1. The butter doesn't go in the recipie
2. It's ok to put parmigian in it, but not that much!
After this i want to make some compilments:
1. U cooked the pasta well, u didn't broke it and u didnt cook it to much
2. U amalgamated well the ingredients and the texture looked really nice
3. The video was simple and not to complex, so it was a tutorial that pretty much everyone could follow, if they can atleast cook pasta with nothing (in italy pasta in bianco or pasta asciutta)
So even if there are obviusly some errors, mainly because of the english tradition of revisiting our traditional foods, is a good and well explained video.
PS: i'v seen the pot pie video in the channel epicourious and is absolutly amazing, not just for lorenzo, but even for your dish, it looked really nice and it was fun to watch how u made it.
Detto questo in bocca al lupo.
Said that good luck
Delicious! I also only buy the Kerrygold here in Germany. It's much better than other brands. The others melt instantly like if it was mixed with margarine, and they are whither.
the most wholesome chef on the youtubes xD
Another dish I can consume. Thanks frank
Looks fantastic! I am going to try this tomorrow 😋
Feels good man
The receipt I knew uses no butter and asks you to toast the pepper first ... but it gets trickier when it comes to create the creaminess with only the cooking water from the pasta and the cheese, it is really easy to get it wrong and end up with some lumps of cheese.
I am definitely willing to try Chef Frank's version.
Back in the Fifties, my Girl Scout troop received cooking lessons from the local gas company. Each week we were given recipe sheets. Each recipe began “Get all tools and foods together.” Was that the original “mise en place”? 😀😀😀
The Microplane® rasp was first invented in 1990 by at their jointly owned contract manufacturing facility, Grace Manufacturing Inc., in Russellville, Arkansas, USA.
Bruh, your a hacker
Great as always. Congratulations on 100k!
Personally using olive oil and then blooming black pepper in it on heat for a minute produces a better flavour than raw pepper + butter
Butter in Cacio e Pepe?!?!? Don't let Vincenzo's Plate see this!
The title does say it's his version. He also says he likes to add Parmesan. Never said he's making traditional cacio e pepe. Vincenzo can cry all he wants
If you actually watch his video, Vicenzo says there are many variations. How he makes his is his preference.
Or Eva (Pasta Grammar)
@@crapstirrer She is overly critical and rude Nobody can do anything right. The very little I've seen was enough to stop watching. So I don't know if she does any cooking in her videos. Instead of being overly critical, should show people how it's done.
I'm sure this is delicious, and Chef Frank is a super nice person, but I would call it "Cacio e pepe: the easy way". But if you wanna stick to the original recipe, try this:
1) put the butter back in the fridge;
2) put the cheese in a bowl and gently melt with hot pasta water, trying to avoid lumps;
3) crush a good amount of black pepper grains and toast them in a hot pan, then adding hot pasta water;
4) put the pasta "al dente" in the pan and finish cooking adding pasta water;
5) pan out of the fire, slowly add the melted cheese and stir until ingredients are perfectly mixed;
6) serve on grilled chicken (kidding!).
Love this! the eye contact while taking a bite tho... was a little unnerving. LOL
Definitely gonna try this one :) thanks!
I liked the advice at 3:57. Butter up the producer when she tells you to cut the butter on camera ;)
awesomeness
Buy good cheese.
Words to live by, my friend.
frank has just taught me that my stupid pasta tong-twirly into the water technique is CHEFERY! thanks frank!
I grate my own pepper the vast majority of the time now because of Chef Frank. He ain't shittin, its WAYWAYWAYWAY better than the preground crap.
God I love chef Frank. Thanks for the awesome recipe 👏🏻
"this is probably to much for one person" ehm what? I AM GLUTTONY
Pretty sure the first chef to use the microplane for cheese was Ferran Adria at El Bulli. Definitely saw him talking about it in the documentary series about that place
Hi Chef Frank I appreciate your videos! What are your thoughts on adding truffle salt or shaved truffles to this awesome dish you made? Thanks!
It would be delicious
If I may, I would suggest you to try and find maybe “rummo”, “de cecco” or any brand of pasta that other than being processed from durum wheat, has been bronze drawn.
You’ll find out how different that is in the flavor and consistency (the right “al dente”).
Barilla may be the most international brand you can find, but just trust my “23 y/o Italian, not a chef” words ;)
I will look for these brands. Thanks for the heads up.
I wish you’d put the recipe in the description box.
Sorry! I'm going to do it right now.
I gotta make this!
Love you chef!!!!!! “ it needs salt”!!
Do you have a video on a what chef cooks in a week? Or something like that?
That is usually on my Instagram
apparently I have a false memory of Frank making cacio e pepe on 4 Levels in a Mac and Cheese episode. I just looked up that episode and it was Michael Garrett making a traditional baked macaroni and cheese.
Frank do you ever toast your pepper before adding it? I don't know why but it makes the flavor pop so much
I do not but have heard it does make it better
@@ProtoCookswithChefFrank i can confirm that personally. Also thank you for imparting so much wisdom in your videos here and on epicurious. Your passion and intelligence makes food more enjoyable.
@@ProtoCookswithChefFrank If you see an original recipe from some Roman cook (since this is a typical dish of Roman cuisine), pepper is always first roasted in a pan (so that the pepper can give off more aroma) and it must also be said that the procedure in general is a little different. The spaghetti are finished cooking in the pan where the pepper is so that, when finished cooking in the pan, the spaghetti will bring out a little more starch which, with the cooking water, already creates a cream even before to put the cheese. So as to obtain an even more beautiful creamy dish.
PS: Obviously then the cheese is added when the pan is away from the heat.
could you do a chicken parm tutorial?
ou and shrimp scampi! 😁
Time to call in the Vincenzo's Plate to react! :P
I know what he's gonna say.
Barilla is a crap brand and cacio e pepe is not made with butter. 😅
I love Vincenzo, but I would rather eat the pasta that Chef Frank makes.
Unsure if it was the same thing, but my grandmother made something similar but would add parsley. Could be something completely different, but seeing this makes me want to do it with parsley. Would that “ruin” what the dish is going for?
If you like parsley add it
You could take some pasta from my your pot and put parsley in it and try it in both ways, that way you'll see which one tastes better to you
Frank throwing down the gauntlet; grate your own cheese and grind your own pepper. Don't cheap out!
Use a decent olive oil instead of butter
Super easy, yet super tasty.
I‘m using Olive Oil instead of butter and I go a little easier on the cheese, though. 🤭😊 Thanks, chef Frank for your version of this recipe!
What do you do with the cheese that you haven't grated? Set them in the fridge? Do they go bad if you've touched them with your hands?
I put it back in the fridge. They don’t go bad if you touch them. Wash your hands before grating
I never felt intimidated about black pepper in my life until now.
I need Frank and Brad Leone to make a video together. That would be amazing, and hilarious!
The microplane was invented in 1990 by Richard and Jeff Grace of Grace Manufacturing.
Cacio e Pepe doesn't have Butter usually? Still looks amazing though!
thoughts on a sprits of lemon?
I wouldn’t but you should try it if you like lemon
Hi Frank love you on Epicourus show. I have a qustion. If your going to add salt later on why not just get salted butter?
looks tasty!
you should toast your pepper!
Chef Frank. How are you doing during this Covid years? in term of restaurant business or the culinary institute itself.
All is well
I was about to say that you cloud skip butter to have a healthier dish but then I remembered the amount of cheese this pasta needs
"Simple Italian dish..." hahaha.. my issue is getting the sauce right. thanks
Dang, that looks delicious. You mentioned that if it is too thick, add more pasta water. What do you do if you add a bit too much water and it is too thin? What's the best way to thicken it back up?
More cheese
What size is that pot?
Hi Frank, you and Lorenzo made a good pair. Dynamic duo rocks!
Wait a second: Are you throwing shade at Wisconsin cheese?! Them's fighting words!
Since you're talking about Parm specifically, I suppose I can let it pass, but do NOT come for Wisconsin cheddar!
I have no problem with Wisconsin cheese just not Parmesan from Wisconsin
Would anyone believe I burned my hand with a strand of spaghetti when I tried to make some of this?
Thumbs up