Fantastic again! I was a chef for many years until I transitioned to working in an Italian specialty market like you mentioned. I explain to my customers daily the importance of the right pasta and cheese as well as explaining these techniques, and I've sent many people to your channel to see it first hand. So cheers, thank you for making my job easier and leaving me with many happy customers that have improved their own home cooked pastas by learning these techniques. I also use Luciano Monosilios carbonara method and recipe for teaching my customers as well, tradition is wonderful, but he is called the King of Carbonara for a reason.
I sure wished we had markets like that here in TX. You sound like the perfect shop keeper for your customers and one that I would seek out to do my shopping with.
No doubt about it! My grandmother from Italy best Italian cook and bread maker I’ve known. His recipes take me right back to the days in the kitchen with her. Nothing like it! He’s my favorite and every recipe I make of his turns out perfect.
I have made five unsuccessful attempts to cacio e pepe so far and finally after days of struggling, with your help I managed to make a pretty decent one! Thanks so much for the video 🥰
I struggled with lumpy crappy cacio e pepe for a year. I was ready to give up until I watched your video. I used your 1st method and it came out absolutely perfect. Creamiest CeP I've ever had!! Nobody would believe it was only pecorino and pasta water. 👍👍👍
I've been trying to make this dish many times and hilariously failed many times as well. This video is such a gem. To the point and very informative. Thanks so much for this!
Here it is... 3 am... Couldn't sleep. Opened You Tube and found your video on the most simplist yet most difficult dish to perfect. One of my absolute favorites! Thank you so much for your wonderful explaination for all the components and also for the three methods to achieve Cachio e Pepe greatness.... I am heading downstairs, right now, to make it. So excited! Thank You!
I remember watching your first cacio e pepe video however many years ago.... to see this and to improve on what I already thought was an amazing video.. it's just awesome to witness. Congrats on the success!
Got this pasta in Rome during a once in a lifetime family trip and I was sold. Could not make it at home though - I think i used way too much heat, the cheese turned to bubble-gum! This video changed everything . . all of your videos have, as I just discovered you 2 weeks ago. Many thanks for not only sharing these recipes, but the filming and direct instruction/encouragement is stellar. So glad I found you . . . making all kinds of things now. Many, many thanks!
My father-in-law always ensured I had the right Italian ingredients; with the explanation. Being a midwest WASP, I really knew nothing about Italian foods or cooking. I appreciate the details.
I am an avid home cook and rarely find a cooking show I like and/or respect. Your explanation of cheese and pasta, the pepper, is on point. What I'm most happy about is that people are watching this and changing their game. Thank you!
Not only you are a great cook but also you are so helpful when it comes to the tricks to choosing the right ingredients, which is so important in "simpler" recepies. Thanks!
Your OG roman pasta videos were the first ones I watched on the channel and I think it's great that you revisit this one with some more details on how to succeed.
And then it is said that "Cacio e Pepe" is one of the simplest dishes. If it was truly a simple dish, it wouldn't have needed all this really interesting explanation with all these details. Bravo ! PS: but as usual, the so-called “simple dishes” are those that sometimes present more difficulty in execution.
The thing is, with more complex food there aren't people clamoring about getting texture and presentation and stuff perfect, that's just too difficult for almost all people. But for a literal 4 ingredient pasta or sushi which is 3-4 ingredients, only thing left to do is perfect technique. Everything mentioned in this video can be applied elsewhere in cooking
Amico mio.... Cacio e pepe ha solo 3 ingredienti. Per questo motivo è difficilissima da preparare. La tua esecuzione è PERFETTA. Questa è una delle poche volte che vedo una esecuzione perfetta di questa magnifica ricetta. Bravissimo!!!! My friend .... cheese and pepper has only 3 ingredients. For this reason it is very difficult to prepare. Your execution is perfect. This is one of the few times that I see a perfect execution of this magnificent recipe Very good. Bravissimo.
10/10! Well done! The first of the various cooks I have watched on UA-cam demonstrates the vital importance of serving a hot meal on a pre-heated plate! Most UA-cam cooks appear to serve the hot meal straight out of the pot onto cold plates! Other cooks take notice! Hot meal...hot plate!....😉....😉...!
Brilliant, Steven! Been fighting to nail Cacio Pepe since I first discovered your initial recipe a year ago. That you would come back to fine-tune it just shows how much integrity you put in your teaching. Can’t wait to try all 4 methods to finally find my own. Gracie mille, maestro.
I've been doing the same since I went to Rome. Once I tasted Roman Pomodoro, I realized that every American-Italian recipe I had come across kept sneaking in onions and/or garlic because: "reasons", when they overwhelm the pure tomato+basil+pasta flavor that I was after. It's the simplicity of quality ingredients that really makes Roman pasta dishes what they are.
@@bjkarana yes, that's the "secret" of italian pasta or recipes in general: the more simple, the more tasteful. All you have to do is to know the basics (those bunch of base ingredients, their possible combinations and techniques) and you'll be capable of cook whatever pasta/dish you want...enjoy!
This is the second time you've totally improved my basic pasta dishes for my family. First with the lemon pasta recipe, and now these cacio techniques leveled up this dish for us. I was not getting the amount of creaminess you've demonstrated until trying all these little helpful hints.
Made this tonight using the bowl method and it gave me the best cacio e pepe I’ve ever done. None of the scrambling or funniness I’ve had in the past. A few errors on the way but your tips helped me resolve them, so thank you.
As someone who is about to attempt cacio e pepe for the first time, this video, and Alex's video are the most helpful to understanding everything. The do's and don'ts, the reasons behind the methods, and the science of how are all answered in the 2 video's togehter. So timely for you to make this video. Thank you. Your channel is FANTASTIC.
You're my favorite cooking channel on youtube. Great style, so relaxing and down to earth, extremely informative and full of useful tips. I love that you make things that feel special, but aren't difficult for the home cook to achieve. Love from the west coast!
Honestly, my friend, you are awesome! You have no idea how many times me and my man messed up cacio e pepe. But this time...oh, no stringing, no liquidity, no chunks of pecorino, just the most delicious and CREAMIEST cacio e pepe ever!
Thank you for taking the time to make this. I’ve only had Cacio e Pepe once and I have definitely craved it more than that. I’ve never tried to make it at home. I don’t think I’ve seen the dried pasta you recommended at my local grocery stores but I will double check (some stores get in new items often). If not, I’ll order some. Speaking of pasta… I’m a bit depressed. A woman from Brooklyn named Karen moved to my small Southern Appalachian town years ago when I was a kid in the 80s. She opened a restaurant that focused on Italian American dishes and great pizza. It’s the place you walked to for a large slice when you spent the day at the pool in the summer, or after dance class (it was just a few doors down). Everyone loved her. She eventually fell in love with a local stain glass artist she hired to work on her windows, and gained a step daughter that she adored in the process. Unfortunately Karen died of cancer several years ago. Her restaurant was empty until her step daughter recently reopened it with her husband. She moved to NYC for awhile, they met working in a restaurant and decided to open their own restaurant here named after his Sicilian grandmother. It’s fantastic, and has excellent reviews. They use a mix of Sicilian dishes with local ingredients. Best thing of all… they make all their own pasta and dry some when need be. A young and idiotic employee that attends the local Uni recently stole thousands of dollars of their homemade pasta. She took everything in the kitchen and everything from storage under the restaurant. She also broke their pasta machines. They tried to get her to bring back the pasta. They weren’t going to press charges if she returned it but the girl ignored her. She is in her early 20s and is now facing felony charges, along with her boyfriend who helped her load the car. She crippled their business, which just hit its year anniversary a few months ago, and they have worried about being able to stay open since. As it is they can only open for standard business - for 4 hours - a few days a week. People have wanted to do a fund raiser but Crystal is local. There’s a hangup about “taking charity”. I get it. They have done a great job hosting special events and doubling down on cocktails and desert evenings until they can replace the needed equipment.
Aaah, I see where I went wrong last time I made this. My pecorino paste was slightly too watery and I tried to quickly thicken it up over low heat, which caused the pecorino to separate out (many expletives were said). Sincere thanks for taking the time to trouble shoot the subtleties of Roman cooking!
I had made this dish several times only to end up with salty pasta with pieces of chewed up gum( the cheese that clumped up). Watching this video and using the OG method with great instructions helped me nail this! Thank you!!!
Great video. I've resorted to the blender version simply because it provides the greatest control over timing, and it's easy enough to go from 2 to 4 servings without messing up. As well, you can actually make sauce that can be stored for 2-3 days, if you don't need it when you're making it. Great video, takes me back to the OG pasta recipes that let the world know that this was a great channel to watch. Love the idea that you share alternate methods and would love to see more of this kind of discovery and innovation.
Omg, I’ve used your old Cacio E Pepe video to make it successfully and unsuccessfully a few time and just realized every time I end up with clumps I’ve used pre-grated!
This recipe totally made my day! We had the most amazing Italian restaurant near us who always had this on their menu. Sadly, after lockdown they never reopened after 35 years of trading. I am definitely going to give this my best shot. Thank you xx
im italian, finally someone who can cook our dishses proprerly. and im pretty surprised about the pasta u choosed. de cecco and barilla (more barilla) are pretty basic here, gentile is a really good pasta. keep it up man good job :)
It can be tough to get quality pasta above those two you mentioned in the states... I would 100% agree with him that that's one of the top pastas you can regularly find - you would have to go to a specialty store (which there are plenty of). I just get overwhelmed having to try many out before I can finally stick with a solid brand, but I do it!
Outstanding video! The first two methods are indeed the most used in Italy and guarantee to make your Italian friends proud of you when you invite them over for lunch/dinner lol. You haven't mentioned it but in the second method, when you transfer some of the cooking water to the pan, you scoop the foam which is indeed very correct because that is the part with the highest concentration of gluten which will help in creating the cream during the process of "mantecare". If I may, as I live in Canada, I'd suggest that if one decides to buy a commercial brand to save a couple bucks, my recommendation is to buy either Garofalo or Rummo which should be available here in North America and are recognized as top tier quality almost on par with Gragnano quality - Felicetti is better but it costs an arm and a leg lol Kudos to you for being so respectful and appreciative of our culinary culture and for referencing Luciano Monosilio who is indeed a GOAT
📣Dude (just discovered your channel) .....Dude, you are 💯 percent the real deal! Straight to the point, while balancing the main parts; Informative. Entertaining. Educational. And yes, my favorite.... straight to the point. 😊 Glad I found your channel.
Tried making it two days ago, with a 100g leftover DeCecco to test it using your previous video, and it actually came out perfect! This was my last of the 4 roman pastas, and I was blown away by the taste and creaminess. Definitely my favourite one, and know I just hope I can replicate it to make for others !
BRO! Amazing video. This is one of the best I’ve seen explaining cacio e Pepe and the nuts and bolts of it. No butter, no heavy cream, no nonsense. Just tried and true techniques and top-notch skill. Queste ricette sono perfette! Mille grazie paisano.
First heard about Luciano Monosilio in one of Alex's pasta videos and he is inspiring. I had a couple of successes following your original video and some failures but I tried a variation on the Luciano method here that uses less olive oil and some corn starch to make the paste and then add pasta water as needed. The corn starch lets you keep it at a much higher heat without going stringy and you don't have to make the sauce at the same time as the pasta (pulled that one from Ethan Chlebowski). In the end this was a super helpful video and the tips around temping have me excited to make this again. It's also cool to see how food science and restaurants are modifying a classic to make it more accessible now.
I'd say the last " ristorante " style would be perfetto if cooking for more than 2 at home ..... Just love the way you have gone " out of your way " to minutely explain & show all of these techniques for a " simple "..... but nevertheless difficult to master "..... pasta recipe....... BRAVO !
14:21 add water from boiling noodles like that when the sauce is too dry. It's so natural, but it's also the channel's appreciation to show things that can't be done readily in the home kitchen
Man oh man…this is killin me…Absolutely exceptional… Taking the time to explain the intricacies of each step as well as the ingredients, is the hallmark of someone who knows what they’re doing…and this guy obviously does…Best cooking channel on UA-cam… well done…
My best success came from doing the pasta in shallow water, risotto style to create a high starch water base with the pasta. Once removed from the heat for a minute I added the finely grated cheese and pepper mix. Worked really well, you need to just cover the pasta with the water so you don't have too much or too little when the past is al dente. Bear in mind, this was for one serving and you need a wide base thick bottomed pan.
Sei un grande!!!!! Così vanno fatti gli spaghetti cacio e pepe, solo 2 ingredienti e la cremina si crea con l'acqua della pasta e no con panna o burro!!!! Bravissimo.
One of your best videos to date. This dish, and similar classics like carbonara, are all technique. Despite being ostensibly simple in terms of ingredients and prep time, actually making them successfully can be a bit daunting to folks who aren't aware of the potential pitfalls. I'm particularly intrigued by the final method, because anyone who has tried to make more than 2-3 servings of this dish at once knows that batching is basically the only way to get the sauce to emulsify properly, at least without a lot of hassle. Though I'm a bit skeptical that 1/4 cup EVOO per serving isn't going to noticeably impact the taste. I might try an oil with a less assertive flavor, maybe even just a light olive oil.
The brilliant thing about Luciano’s method is how well it scales. Managing heat for 1 serving vs 4+ is super different but because his sauce is so forgiving and can even withstand being brought to boiling temps, you are free to basically put it together however you like and it will work just fine.
Steve, your "Holiday Turkey Cooked In Pieces" video totally saved my ass this past Christmas with the in-laws, and I just used your OG technique for Cacio e Pepe tonight, which my wife and I declared the best we've ever had, anywhere. Cheers, man, and please keep doing what you do. 🍷 Wine note: even though this is essentially a "white" pasta dish, grab a red wine that can stand up to the prominent salt and pepper flavours; we had a California Zinfandel, and it was delicious.
That's actually an almost perfect cacio e pepe. I've seen dozens of vids about cacio e pepe from so called chefs, and 90% of them were about terrible pasta dishes with two ro three different fats, the wrong use of water and terrible results. Your cacio e Pepe is a 9/10, an incredible recipe. I would suggest to cook the pasta in less water. Starch based sauces typically require less water to have a higher starch concentration to use in them. But... i'd love to eat that pasta!
Another method - and one you may use to make the sauce in advance - is to use a corn starch slurry to ensure the cheese won’t break when added to hot pasta. Fresh Pici is a popular Tuscan dish. As you are likely aware, a Vitamix or similar will make quick work of finely chopping the cheese.
Yes this is my method. I think people feel this isn't "pure" enough or something, but honestly it's the best way to do it b/c you can serve the pasta @ a hotter temp.
Carissimo, at 9:30 on a Sunday night you sent me into my kitchen on a cool autumn evening to get a taste of this recipe!! I made a version of this with Rosmarino, black pepper cracked by hand, pecorino romano bought recently in a block and followed your method!! Excellent and quick, accompanied by the closest bottle of robust vino rosso! Grazie!!
Me and Cacio and Pepe are in a constant fight lol. I get it right every fourth time. Good ideas here. Curious about that last one. I've made C&P with olive oil before, but looks like the blending really helps. Anyway, this reminded me I did go to Colluccio's and get some more Pecorino. Thanks!
Trust me when I say the Luciano method is FOOLPROOF. I’ve made it too loose before and simply cooked it down to the correct consistency, ie I’ve brought the emulsion up to boiling temp and it didn’t get stringy or break. You don’t even really need pasta water, simply using warm tap water will work. It’s so easy!
As an Italian I can say that even the ingredients must be the right ones and really suitable (from the choice of pasta, not just any pasta, to the choice of good Pecorino, more seasoned, less seasoned). Then we know that as far as so-called "simple dishes" are concerned, it is precisely those who in the end have most of the difficulties, if one really wants to get a good result.
This channel wins the award for most bot accounts in internet history. Isn’t he big enough now to not need bot accounts? Seems like there is more every video. Food always looks good though 👏👏
Bravíssimo ! Incredibile come un americano può fare un cacio e pepe cosi meraviglioso. I lost count of how many "chefs" I saw butchering this dish but you absolutely nail it.
I finally got it down thanks to the bain marie method. I can't express my gratitude enough 🙏 for the first time I finally nailed it without a blender or gimmicks. Grating the cheese to a snowlike consistency and giving the pasta a little time to slightly cool were the biggest factors for me. I always messed up the emulsion because I was using a microplane instead of the diamond holes of my cheese grater and adding the cheese immediately after my pasta would comeout of the pot. Using your method it finally cameout ultra creamy and lasted for quite a while on my hot plate from the microwave. You sir are my pasta hero. ❤
I just finished eating my Cacio e Pepe dish and it was absolutely fantastic. No lumps, creamy, peppery... Every time I do a recipe with one of your methods I end up eating that dish for weeks, lol.
I failed so many times on cacio e pepe until I found out that the pre-grounded peccorino is a major reason for clumpy cheese results. Thank you for making this very clear. Now I need to improve the water/cheese ratio to have it more creamy. Thanks for this excellent video showing it all in detail and close up and answering all questions...
Dude thanks! I finally nailed this dish today! I've tried others butter and/or olive oil recipes that never made the sauce properly creamy. I nailed this first try after watching this video. it was delicious!
This mixer trick is genious ! It gives a really good Cacio sauce for my quick cacio pasta's (Cacio e Pepe, cacio mushroom, cacio zucchini, etc ). After screwing up my cacio e pepe completely with the recipe of an Italian pasta chef , this saved me. Thank You !!!!! Now I can take time to master the more difficult versions, but in the meanwhile eating a lot of pasta with delicious cacio sauce. It is really tasty sauce.
Thank you so much for this....I've made it about 4 times in the past, all with different results, some good, some bad. This makes things way more clear and fool-proof. Thank you sir!
☆☆☆☆☆Aesome recipe/techniques! I made this for my girlfriend's Noni, and she approved me for her granddaughter! She said she'd better not let this one go. It was like getting the nod from the Don!!-can't thank you enough brother☆☆☆☆Mucho respito y amor!
Bravissimo cuoco! Perfetta cottura de uno dei piatti più difficile di farlo bene. Solo voglio aggiungiare una cosa: Se non ti piace il pepe, non devi fare cacio e PEPE. Great video! Perfect execution of one of the most difficult dishes of Italian cuisine. Just one thing: if you don't like pepper, just don't do caccio e PEPE!
I want to thank you! I have been curious about this recipe for a long time now and I was wondering how it tasted. I tried to make the Pecorino paste and the first time I failed because I poured the water too fast on the cheese, melting it. I just tried it again today and it came out fabulous. It tasted amazing as well. Big thank you!
Dude! You are amazing, and who knew there were so many methods! I have several recipes “Pinned” going to delete them now, and just use your method #2 here forever! Thanks 👏👏👏
It's so wonderful that you made this detailed video!, this is a perfect pasta dish (especially for people that want to avoid tomato sauce) thank you! 😊
Steven, exceptional video again! I made this dish and it was wonderful. I have to say that I am disappointed that Nathan Copycobowski has totally ripped off your content without giving you credit. Instead he has used science to vary the content which is useful, but come on man, give my Dawg the credit he deserves! Nathan put his video out 4 days after yours which is more than a coincidence in my humble opinion!
Are you talking about Ethan Chlebowski? Because he explicitly cites the youtube channel he got it from as Italia Squisita, and links them in the description, and that recipe uses cornstarch, which is not even mentioned here
Fantastic again! I was a chef for many years until I transitioned to working in an Italian specialty market like you mentioned. I explain to my customers daily the importance of the right pasta and cheese as well as explaining these techniques, and I've sent many people to your channel to see it first hand. So cheers, thank you for making my job easier and leaving me with many happy customers that have improved their own home cooked pastas by learning these techniques. I also use Luciano Monosilios carbonara method and recipe for teaching my customers as well, tradition is wonderful, but he is called the King of Carbonara for a reason.
Bro give me a job
That sounds cool i feel inspired now :)
Great post. I'm even more inspired. Thanks for that! Bon Appétit 👍.
I sure wished we had markets like that here in TX. You sound like the perfect shop keeper for your customers and one that I would seek out to do my shopping with.
I was an exec chef for many years; but I learn something from this guy in every vid. Best cooking show on youtube.
No doubt about it! My grandmother from Italy best Italian cook and bread maker I’ve known. His recipes take me right back to the days in the kitchen with her. Nothing like it! He’s my favorite and every recipe I make of his turns out perfect.
@@yvonneybarra1445p
Nobody is asking about your background. Shut up and watch.
Hi praise indeed! And a great attitude to have not only about food/cooking but just in general life!
Lol. Chef John from Food Wishes. And it's not close.
I have made five unsuccessful attempts to cacio e pepe so far and finally after days of struggling, with your help I managed to make a pretty decent one! Thanks so much for the video 🥰
Hands down the best recipe video for cacio e Pepe available! Thank you for taking the time to do this!
I love how you showed different methods of making the same dish. It's the type of content I relate to as a home cook. Thank you!
The first american cook who is really faithful to true Italian cuisine. Great stuff!
Thank you for being so good at propagating my tradition without disrespecting its techniques and ingridients. You're the best, love from Italy
I struggled with lumpy crappy cacio e pepe for a year. I was ready to give up until I watched your video. I used your 1st method and it came out absolutely perfect. Creamiest CeP I've ever had!! Nobody would believe it was only pecorino and pasta water. 👍👍👍
I've been trying to make this dish many times and hilariously failed many times as well. This video is such a gem. To the point and very informative. Thanks so much for this!
Very frustrating isn't it! F this...I'm flying to Rome!
Here it is... 3 am... Couldn't sleep. Opened You Tube and found your video on the most simplist yet most difficult dish to perfect. One of my absolute favorites! Thank you so much for your wonderful explaination for all the components and also for the three methods to achieve Cachio e Pepe greatness.... I am heading downstairs, right now, to make it. So excited! Thank You!
I remember watching your first cacio e pepe video however many years ago.... to see this and to improve on what I already thought was an amazing video.. it's just awesome to witness. Congrats on the success!
I think his original was slightly off but not enough to redo it.
@@deli5777 yup! But after the video I'm glad he did. It was nice to circle back to it and hear more detail
Got this pasta in Rome during a once in a lifetime family trip and I was sold. Could not make it at home though - I think i used way too much heat, the cheese turned to bubble-gum! This video changed everything . . all of your videos have, as I just discovered you 2 weeks ago. Many thanks for not only sharing these recipes, but the filming and direct instruction/encouragement is stellar. So glad I found you . . . making all kinds of things now. Many, many thanks!
I appreciate the level of detail you go into with the specific ingredients you use. Makes a big difference at home!
My father-in-law always ensured I had the right Italian ingredients; with the explanation. Being a midwest WASP, I really knew nothing about Italian foods or cooking. I appreciate the details.
I am an avid home cook and rarely find a cooking show I like and/or respect. Your explanation of cheese and pasta, the pepper, is on point. What I'm most happy about is that people are watching this and changing their game. Thank you!
Not only you are a great cook but also you are so helpful when it comes to the tricks to choosing the right ingredients, which is so important in "simpler" recepies. Thanks!
Your OG roman pasta videos were the first ones I watched on the channel and I think it's great that you revisit this one with some more details on how to succeed.
Home cook here. I am learning so much from you. I love to cook for my family. Thank you for your knowledge.
And then it is said that "Cacio e Pepe" is one of the simplest dishes. If it was truly a simple dish, it wouldn't have needed all this really interesting explanation with all these details. Bravo !
PS: but as usual, the so-called “simple dishes” are those that sometimes present more difficulty in execution.
People screw up scrambled eggs. That says a lot.
simple ingredients combined with a not so easy technique
The thing is, with more complex food there aren't people clamoring about getting texture and presentation and stuff perfect, that's just too difficult for almost all people.
But for a literal 4 ingredient pasta or sushi which is 3-4 ingredients, only thing left to do is perfect technique. Everything mentioned in this video can be applied elsewhere in cooking
Scares the crap out of me if there are “complex” dishes, which I’m sure there are many😳
Most people mistake the term "simple" for "easy" !!
Amico mio.... Cacio e pepe ha solo 3 ingredienti. Per questo motivo è difficilissima da preparare.
La tua esecuzione è PERFETTA. Questa è una delle poche volte che vedo una esecuzione perfetta di questa magnifica ricetta.
Bravissimo!!!!
My friend .... cheese and pepper has only 3 ingredients. For this reason it is very difficult to prepare.
Your execution is perfect. This is one of the few times that I see a perfect execution of this magnificent recipe
Very good.
Bravissimo.
I’m a chef instructor and you blow me away with your videos. As professional as they get . Bravo Sir .
I completely agree.
10/10! Well done! The first of the various cooks I have watched on UA-cam demonstrates the vital importance of serving a hot meal on a pre-heated plate! Most UA-cam cooks appear to serve the hot meal straight out of the pot onto cold plates! Other cooks take notice! Hot meal...hot plate!....😉....😉...!
Brilliant, Steven! Been fighting to nail Cacio Pepe since I first discovered your initial recipe a year ago. That you would come back to fine-tune it just shows how much integrity you put in your teaching. Can’t wait to try all 4 methods to finally find my own. Gracie mille, maestro.
I've been doing the same since I went to Rome. Once I tasted Roman Pomodoro, I realized that every American-Italian recipe I had come across kept sneaking in onions and/or garlic because: "reasons", when they overwhelm the pure tomato+basil+pasta flavor that I was after. It's the simplicity of quality ingredients that really makes Roman pasta dishes what they are.
@@bjkarana yes, that's the "secret" of italian pasta or recipes in general: the more simple, the more tasteful. All you have to do is to know the basics (those bunch of base ingredients, their possible combinations and techniques) and you'll be capable of cook whatever pasta/dish you want...enjoy!
Being Italian I appreciate that you are doing our recipes the original way.
My respect man!
This is the second time you've totally improved my basic pasta dishes for my family. First with the lemon pasta recipe, and now these cacio techniques leveled up this dish for us. I was not getting the amount of creaminess you've demonstrated until trying all these little helpful hints.
Made this tonight using the bowl method and it gave me the best cacio e pepe I’ve ever done. None of the scrambling or funniness I’ve had in the past. A few errors on the way but your tips helped me resolve them, so thank you.
As someone who is about to attempt cacio e pepe for the first time, this video, and Alex's video are the most helpful to understanding everything. The do's and don'ts, the reasons behind the methods, and the science of how are all answered in the 2 video's togehter. So timely for you to make this video. Thank you. Your channel is FANTASTIC.
You're my favorite cooking channel on youtube. Great style, so relaxing and down to earth, extremely informative and full of useful tips. I love that you make things that feel special, but aren't difficult for the home cook to achieve. Love from the west coast!
Honestly, my friend, you are awesome! You have no idea how many times me and my man messed up cacio e pepe. But this time...oh, no stringing, no liquidity, no chunks of pecorino, just the most delicious and CREAMIEST cacio e pepe ever!
Thank you for taking the time to make this. I’ve only had Cacio e Pepe once and I have definitely craved it more than that. I’ve never tried to make it at home.
I don’t think I’ve seen the dried pasta you recommended at my local grocery stores but I will double check (some stores get in new items often). If not, I’ll order some.
Speaking of pasta… I’m a bit depressed. A woman from Brooklyn named Karen moved to my small Southern Appalachian town years ago when I was a kid in the 80s. She opened a restaurant that focused on Italian American dishes and great pizza. It’s the place you walked to for a large slice when you spent the day at the pool in the summer, or after dance class (it was just a few doors down). Everyone loved her. She eventually fell in love with a local stain glass artist she hired to work on her windows, and gained a step daughter that she adored in the process. Unfortunately Karen died of cancer several years ago. Her restaurant was empty until her step daughter recently reopened it with her husband. She moved to NYC for awhile, they met working in a restaurant and decided to open their own restaurant here named after his Sicilian grandmother.
It’s fantastic, and has excellent reviews. They use a mix of Sicilian dishes with local ingredients. Best thing of all… they make all their own pasta and dry some when need be.
A young and idiotic employee that attends the local Uni recently stole thousands of dollars of their homemade pasta. She took everything in the kitchen and everything from storage under the restaurant. She also broke their pasta machines. They tried to get her to bring back the pasta. They weren’t going to press charges if she returned it but the girl ignored her. She is in her early 20s and is now facing felony charges, along with her boyfriend who helped her load the car.
She crippled their business, which just hit its year anniversary a few months ago, and they have worried about being able to stay open since. As it is they can only open for standard business - for 4 hours - a few days a week. People have wanted to do a fund raiser but Crystal is local. There’s a hangup about “taking charity”. I get it. They have done a great job hosting special events and doubling down on cocktails and desert evenings until they can replace the needed equipment.
Aaah, I see where I went wrong last time I made this. My pecorino paste was slightly too watery and I tried to quickly thicken it up over low heat, which caused the pecorino to separate out (many expletives were said). Sincere thanks for taking the time to trouble shoot the subtleties of Roman cooking!
I shared the grater bowl link with my Sister and got one for Christmas. It's my favorite gift this year. Thanks for showing us.
I love the pecorino paste method. Works everytime in my kitchen. Thank you for showing us these alternative methods. Gonna try them.
I had made this dish several times only to end up with salty pasta with pieces of chewed up gum( the cheese that clumped up).
Watching this video and using the OG method with great instructions helped me nail this!
Thank you!!!
Great video. I've resorted to the blender version simply because it provides the greatest control over timing, and it's easy enough to go from 2 to 4 servings without messing up. As well, you can actually make sauce that can be stored for 2-3 days, if you don't need it when you're making it. Great video, takes me back to the OG pasta recipes that let the world know that this was a great channel to watch.
Love the idea that you share alternate methods and would love to see more of this kind of discovery and innovation.
This man is a brilliant teacher. This is true devotion to cooking pasta properly. Bravissimo!!
Omg, I’ve used your old Cacio E Pepe video to make it successfully and unsuccessfully a few time and just realized every time I end up with clumps I’ve used pre-grated!
pre-grated can work as long as it is without thickening agents. I put the pre-grated into a nutribullet, then make a paste with that.
This recipe totally made my day! We had the most amazing Italian restaurant near us who always had this on their menu. Sadly, after lockdown they never reopened after 35 years of trading.
I am definitely going to give this my best shot.
Thank you xx
Sad that they were not able to survive. It could also be that someone got sick.
@@jaimeduncan6167 It was a combination of the consequences of lockdown and rising prices. They decided to call it a day.
@@jaimeduncan6167 I mean, you people chose lockdowns and rising prices, so you don't have the right to complain. Fucking zombies...
Bravissimo!
One of the few non-italian UA-cam channels that actually nails it and explains it beautifully.
Awesome work mate 👍🇮🇹
im italian, finally someone who can cook our dishses proprerly. and im pretty surprised about the pasta u choosed. de cecco and barilla (more barilla) are pretty basic here, gentile is a really good pasta. keep it up man good job :)
It can be tough to get quality pasta above those two you mentioned in the states... I would 100% agree with him that that's one of the top pastas you can regularly find - you would have to go to a specialty store (which there are plenty of). I just get overwhelmed having to try many out before I can finally stick with a solid brand, but I do it!
@@cebrady i can imagine , even in Italy gentile is not everywhere
Outstanding video! The first two methods are indeed the most used in Italy and guarantee to make your Italian friends proud of you when you invite them over for lunch/dinner lol. You haven't mentioned it but in the second method, when you transfer some of the cooking water to the pan, you scoop the foam which is indeed very correct because that is the part with the highest concentration of gluten which will help in creating the cream during the process of "mantecare". If I may, as I live in Canada, I'd suggest that if one decides to buy a commercial brand to save a couple bucks, my recommendation is to buy either Garofalo or Rummo which should be available here in North America and are recognized as top tier quality almost on par with Gragnano quality - Felicetti is better but it costs an arm and a leg lol Kudos to you for being so respectful and appreciative of our culinary culture and for referencing Luciano Monosilio who is indeed a GOAT
Thanks!
You had me at "Gluttonously." All kidding aside Stephen, you've done more for my culinary knowledge than anyone! Thank You!
📣Dude (just discovered your channel) .....Dude, you are 💯 percent the real deal! Straight to the point, while balancing the main parts; Informative. Entertaining. Educational. And yes, my favorite.... straight to the point. 😊 Glad I found your channel.
Tried making it two days ago, with a 100g leftover DeCecco to test it using your previous video, and it actually came out perfect! This was my last of the 4 roman pastas, and I was blown away by the taste and creaminess. Definitely my favourite one, and know I just hope I can replicate it to make for others !
BRO! Amazing video. This is one of the best I’ve seen explaining cacio e Pepe and the nuts and bolts of it. No butter, no heavy cream, no nonsense. Just tried and true techniques and top-notch skill. Queste ricette sono perfette! Mille grazie paisano.
First heard about Luciano Monosilio in one of Alex's pasta videos and he is inspiring. I had a couple of successes following your original video and some failures but I tried a variation on the Luciano method here that uses less olive oil and some corn starch to make the paste and then add pasta water as needed. The corn starch lets you keep it at a much higher heat without going stringy and you don't have to make the sauce at the same time as the pasta (pulled that one from Ethan Chlebowski). In the end this was a super helpful video and the tips around temping have me excited to make this again. It's also cool to see how food science and restaurants are modifying a classic to make it more accessible now.
Same about LM on Alex’s channel. Glad to see his blender technique here detailed here. Bravo for NACS.
I love the simplicity of this recipe. Just tried this recently and mmmm mmm mm!! Thanks!
No need to microwave the plate, just put it on top of the pot with boiling water for a few seconds :)
I'd say the last " ristorante " style would be perfetto if cooking for more than 2 at home ..... Just love the way you have gone " out of your way " to minutely explain & show all of these techniques for a " simple "..... but nevertheless difficult to master "..... pasta recipe....... BRAVO !
Always good to see a new video from this guy!
14:21 add water from boiling noodles like that when the sauce is too dry. It's so natural, but it's also the channel's appreciation to show things that can't be done readily in the home kitchen
Man oh man…this is killin me…Absolutely exceptional… Taking the time to explain the intricacies of each step as well as the ingredients, is the hallmark of someone who knows what they’re doing…and this guy obviously does…Best cooking channel on UA-cam… well done…
My best success came from doing the pasta in shallow water, risotto style to create a high starch water base with the pasta. Once removed from the heat for a minute I added the finely grated cheese and pepper mix. Worked really well, you need to just cover the pasta with the water so you don't have too much or too little when the past is al dente. Bear in mind, this was for one serving and you need a wide base thick bottomed pan.
Sei un grande!!!!! Così vanno fatti gli spaghetti cacio e pepe, solo 2 ingredienti e la cremina si crea con l'acqua della pasta e no con panna o burro!!!! Bravissimo.
I was obsessed with making a good caccio e pepe. It took me few months to get consistently decent at it.
After watching so many recipes, THIS IS THE PROPER TECHNIQUE. I just did it and i got the silkiest, creamiest cacio e pepe. Thank you so so much man!
My family loves pasta and cheese,
But my sauce seems always to seize,
Now that I know
The right way to go
They'll always be asking for more, please!!
I was lucky enough to visit a few kitchens on my most recent trip to Italy, and this is indeed how nearly all of them made Cacio e Pepe. Bravo.
One of your best videos to date. This dish, and similar classics like carbonara, are all technique. Despite being ostensibly simple in terms of ingredients and prep time, actually making them successfully can be a bit daunting to folks who aren't aware of the potential pitfalls.
I'm particularly intrigued by the final method, because anyone who has tried to make more than 2-3 servings of this dish at once knows that batching is basically the only way to get the sauce to emulsify properly, at least without a lot of hassle. Though I'm a bit skeptical that 1/4 cup EVOO per serving isn't going to noticeably impact the taste. I might try an oil with a less assertive flavor, maybe even just a light olive oil.
Really can't thank you enough. Have struggled getting this dish right consistently and this explained the 'OG method' perfectly.
The brilliant thing about Luciano’s method is how well it scales. Managing heat for 1 serving vs 4+ is super different but because his sauce is so forgiving and can even withstand being brought to boiling temps, you are free to basically put it together however you like and it will work just fine.
Yes exactly. Actually I skip the olive oil w/ his method and still works great - just cheese, corn starch + water/pasta water.
@@vmurt I've also done this and yep, works a treat!
Giving cooks both explanations & options... A WONDERFUL video!
Steve, your "Holiday Turkey Cooked In Pieces" video totally saved my ass this past Christmas with the in-laws, and I just used your OG technique for Cacio e Pepe tonight, which my wife and I declared the best we've ever had, anywhere. Cheers, man, and please keep doing what you do. 🍷
Wine note: even though this is essentially a "white" pasta dish, grab a red wine that can stand up to the prominent salt and pepper flavours; we had a California Zinfandel, and it was delicious.
followed your instructions to a T and nailed it my first try! Thank you! I was always intimidated to try this recipe
That's actually an almost perfect cacio e pepe. I've seen dozens of vids about cacio e pepe from so called chefs, and 90% of them were about terrible pasta dishes with two ro three different fats, the wrong use of water and terrible results.
Your cacio e Pepe is a 9/10, an incredible recipe. I would suggest to cook the pasta in less water. Starch based sauces typically require less water to have a higher starch concentration to use in them.
But... i'd love to eat that pasta!
Mantecatura!!! The sublime art of judgment of eye, and hundreds of attempts of perfecting the sauce!
Another method - and one you may use to make the sauce in advance - is to use a corn starch slurry to ensure the cheese won’t break when added to hot pasta.
Fresh Pici is a popular Tuscan dish.
As you are likely aware, a Vitamix or similar will make quick work of finely chopping the cheese.
I meant Fresh Pici with Cacio and Pepe is a popular dish. 🤭
Yes this is my method. I think people feel this isn't "pure" enough or something, but honestly it's the best way to do it b/c you can serve the pasta @ a hotter temp.
Carissimo, at 9:30 on a Sunday night you sent me into my kitchen on a cool autumn evening to get a taste of this recipe!! I made a version of this with Rosmarino, black pepper cracked by hand, pecorino romano bought recently in a block and followed your method!! Excellent and quick, accompanied by the closest bottle of robust vino rosso! Grazie!!
Me and Cacio and Pepe are in a constant fight lol. I get it right every fourth time. Good ideas here. Curious about that last one. I've made C&P with olive oil before, but looks like the blending really helps. Anyway, this reminded me I did go to Colluccio's and get some more Pecorino. Thanks!
Trust me when I say the Luciano method is FOOLPROOF. I’ve made it too loose before and simply cooked it down to the correct consistency, ie I’ve brought the emulsion up to boiling temp and it didn’t get stringy or break. You don’t even really need pasta water, simply using warm tap water will work. It’s so easy!
Please, if you want an original cacio e pepe, you must use only one fat, which is the cheese! If you add olive oil, then yours is a reinterpretation
@@albertoclocchiatti1510 Sure but if it tastes good, I'm all for it. ;)
@@albertoclocchiatti1510 I guess you know more about cooking than Luciano Monosilio. Must be nice!!
@@jbowers56 for which reason?
Absolutely the best video...I love that you speak very clear, fast and to the point!!
Thank you for this! I was failing and ending up with stringy cheese. 100% temperature issue.
I love this. There was a trend of UA-cam cooks claiming it was a simple dish. The ingredients are but the technique is so tricky for a beginner.
As an Italian I can say that even the ingredients must be the right ones and really suitable (from the choice of pasta, not just any pasta, to the choice of good Pecorino, more seasoned, less seasoned). Then we know that as far as so-called "simple dishes" are concerned, it is precisely those who in the end have most of the difficulties, if one really wants to get a good result.
Wonderful
However I still feel like I could be screwing up each and every method here
practise.
This channel wins the award for most bot accounts in internet history. Isn’t he big enough now to not need bot accounts? Seems like there is more every video. Food always looks good though 👏👏
Bravíssimo ! Incredibile come un americano può fare un cacio e pepe cosi meraviglioso.
I lost count of how many "chefs" I saw butchering this dish but you absolutely nail it.
I finally got it down thanks to the bain marie method. I can't express my gratitude enough 🙏 for the first time I finally nailed it without a blender or gimmicks. Grating the cheese to a snowlike consistency and giving the pasta a little time to slightly cool were the biggest factors for me. I always messed up the emulsion because I was using a microplane instead of the diamond holes of my cheese grater and adding the cheese immediately after my pasta would comeout of the pot. Using your method it finally cameout ultra creamy and lasted for quite a while on my hot plate from the microwave. You sir are my pasta hero. ❤
I just finished eating my Cacio e Pepe dish and it was absolutely fantastic. No lumps, creamy, peppery... Every time I do a recipe with one of your methods I end up eating that dish for weeks, lol.
I failed so many times on cacio e pepe until I found out that the pre-grounded peccorino is a major reason for clumpy cheese results. Thank you for making this very clear. Now I need to improve the water/cheese ratio to have it more creamy.
Thanks for this excellent video showing it all in detail and close up and answering all questions...
tyvm for posting. i love your no BS approach. informative, easy to follow, well shot, and looks delicious.
You’re very serious about every aspect of cacio e pepe, Bravo sir.
Dude thanks! I finally nailed this dish today! I've tried others butter and/or olive oil recipes that never made the sauce properly creamy. I nailed this first try after watching this video. it was delicious!
I LOVE UR SHOW!!!! every wednesday is a good day cus of ur show🥰
I've been struggling with my cacio e pepe's and so happy to have seen this. can't wait to try it out.
This mixer trick is genious ! It gives a really good Cacio sauce for my quick cacio pasta's (Cacio e Pepe, cacio mushroom, cacio zucchini, etc ). After screwing up my cacio e pepe completely with the recipe of an Italian pasta chef , this saved me. Thank You !!!!! Now I can take time to master the more difficult versions, but in the meanwhile eating a lot of pasta with delicious cacio sauce. It is really tasty sauce.
He is an amazing chef I love all of the foods that he prepares he prepares and makes it so easy to understand
Thank you so much for this....I've made it about 4 times in the past, all with different results, some good, some bad. This makes things way more clear and fool-proof. Thank you sir!
☆☆☆☆☆Aesome recipe/techniques! I made this for my girlfriend's Noni, and she approved me for her granddaughter! She said she'd better not let this one go. It was like getting the nod from the Don!!-can't thank you enough brother☆☆☆☆Mucho respito y amor!
Bravissimo cuoco! Perfetta cottura de uno dei piatti più difficile di farlo bene. Solo voglio aggiungiare una cosa: Se non ti piace il pepe, non devi fare cacio e PEPE.
Great video! Perfect execution of one of the most difficult dishes of Italian cuisine. Just one thing: if you don't like pepper, just don't do caccio e PEPE!
I want to thank you! I have been curious about this recipe for a long time now and I was wondering how it tasted. I tried to make the Pecorino paste and the first time I failed because I poured the water too fast on the cheese, melting it. I just tried it again today and it came out fabulous. It tasted amazing as well. Big thank you!
Dude!
You are amazing, and who knew there were so many methods!
I have several recipes “Pinned” going to delete them now, and just use your method #2 here forever!
Thanks 👏👏👏
This is up there as the greatest pasta video ever made on UA-cam. Those that know, will understand what I'm saying.
Brother your style is off the hook. Cacio e Pepe is my favorite of them all.
It's so wonderful that you made this detailed video!, this is a perfect pasta dish (especially for people that want to avoid tomato sauce) thank you! 😊
My absolute favorite pasta! I’ve made it myself. Always wondered why I couldn’t find it in a restaurant. Now I know! GREAT video!!
Brilliant video, I'm gonna try all 3 methods, to see which one I'm comfortable with. You're a great educator, keep it up. THANK YOU.
Steven, exceptional video again! I made this dish and it was wonderful. I have to say that I am disappointed that Nathan Copycobowski has totally ripped off your content without giving you credit. Instead he has used science to vary the content which is useful, but come on man, give my Dawg the credit he deserves! Nathan put his video out 4 days after yours which is more than a coincidence in my humble opinion!
Are you talking about Ethan Chlebowski? Because he explicitly cites the youtube channel he got it from as Italia Squisita, and links them in the description, and that recipe uses cornstarch, which is not even mentioned here
Thank you! No one ever explains whey the off the shelf cheeses are not good. Great video.
Thank you so much! Tried the bowl method today and finally nailed it after failing so many times and ending up with stringy cheese.
Cacio e Pepe comes down to quality ingredients, technique and heat management. Genius video.