The Secret to the Creamiest Cacio e Pepe Ever
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- Опубліковано 27 тра 2024
- Do you still struggle with clumpy, stringy cacio e pepe? Give me 17 minutes of your time and I will fix your cacio e pepe forever.
Recipes:
The 4 Roman Pasta
Cacio e Pepe
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Intro 00:00
Why Cacio e Pepe Fails 00:26
Step 1 The Cheese 00:58
Step 2 The Black Pepper 03:45
Step 3 The Pasta 05:25
Step 4 The Methods 07:15
The Original Method 07:42
The Pecorino Paste 10:36
The Bowl Method 12:41
Luciano’s Rule Breaker 14:46
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.
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.
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" !!
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 🥰
Thank you for being so good at propagating my tradition without disrespecting its techniques and ingridients. You're the best, love from Italy
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
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.
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.
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!
Luciano's Method is the same as how I make my spinach sauce. Basically you sauté spinach with garlic and puree that with pasta water, pecorino (I'm a cacio e pepe lover), pasta water, and lemon juice. Red pepper flakes are optional. t's a fantastic way to stretch a side dish into a meal.
It's weird, there are at least 4 different versions of his recipe. They at least all use a blender.
Spinachio e pepe?
Do the same and not only with spinach . Makes a "pesto" of sorts.
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’m a chef instructor and you blow me away with your videos. As professional as they get . Bravo Sir .
I completely agree.
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!
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...
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!
I appreciate the level of detail you go into with the specific ingredients you use. Makes a big difference at home!
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!
You had me at "Gluttonously." All kidding aside Stephen, you've done more for my culinary knowledge than anyone! Thank You!
Being Italian I appreciate that you are doing our recipes the original way.
My respect man!
One of the best pasta videos I’ve seen. All your videos are well produced and informative.
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!
Always good to see a new video from this guy!
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.
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.
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
I was obsessed with making a good caccio e pepe. It took me few months to get consistently decent at it.
The first american cook who is really faithful to true Italian cuisine. Great stuff!
Brilliant. Thanks for the 4 methods, especially #4.
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!
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.
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!....😉....😉...!
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!
I love the pecorino paste method. Works everytime in my kitchen. Thank you for showing us these alternative methods. Gonna try them.
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!
Man you have really upgraded your content lately. Your videos are to the point, explanatory and extremely helpful. Lately I have been making your broccoli pasta and used this technique into a risotto yesterday, it was awesome. Only love for this channel, thank you for sharing all this content.
Absolutely fantastic, all the methods!! Thank you!
I have watched so, so many videos on Cacio e Pepe and this has to be the definitive guide if I've ever seen it. Every common error is addressed and all four looked fantastic and actually creamy. Looking forward to trying out some new methods. As always great video.
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 !
Can’t wait to try this! Thanks for all of the great tips you provide. Love your channel!
What a work of art! Looks beautiful!
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.
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
tyvm for posting. i love your no BS approach. informative, easy to follow, well shot, and looks delicious.
Thank you for being so thorough in the explanation!! Love it!
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.
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.
Fantastic! Bravo!
Giving cooks both explanations & options... A WONDERFUL video!
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.
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!
I love your presentations!
That looks fantastic.
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!!
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.
Great presentation!
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!
This content is pure gold. Thank you!
Looks fabulous. I will try it tonight.
Thank you for this! I was failing and ending up with stringy cheese. 100% temperature issue.
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?
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
Really can't thank you enough. Have struggled getting this dish right consistently and this explained the 'OG method' perfectly.
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.
Wonderful
However I still feel like I could be screwing up each and every method here
practise.
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.
Dude you rock. Love your channel brother. Mille grazie!
I love your pasta videos!
That looks AMAZING!!!
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.
Bravissimo!
One of the few non-italian UA-cam channels that actually nails it and explains it beautifully.
Awesome work mate 👍🇮🇹
Fantastic Post. I'm off to try it now. Thank you so much. 🙏🏼💜🙌🏼
What a great video. Great job.
Absolutely the best video...I love that you speak very clear, fast and to the point!!
I tried cooking Cacio E Pepe twice yesterday with no knowledge about heat management and both ended up clumpy but still good. I am not stopping until I get this dish down.
Your videos are delightful to watch AND they all work great. Nice work!
Thanks for the great video. I can’t wait to try this
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.
Beautiful dish Steven. Got to try this again.
Nice work! Bravo.
Bro, you are the KING! I've got the ingredients on hand to make this and will give it a try tomorrow night. Thanks!!
This is brilliant! Please do this for every pasta you know. I'm ordering these quality ingredients from Amazon to try it out. Amazon acquired whole foods so it almost has everything I need for this dish
your're the best, thanks for all the détails
I've been struggling with my cacio e pepe's and so happy to have seen this. can't wait to try it out.
YOU ARE A VERY GOOD TEACHER! I learned so much! Thx!
WOW I absolutely love your cooking style and the recipes thank you
Fantastic!
Outstanding!
The first method is now my preferred. Thank you👌
Well done. Thanks for the great instruction.
Love your stuff
Man this was a GREAT video. Loved the level of detail and practicality of it all. Looking forward to trying this!
Loved it!
I love this channel. Simplicity followed by technique. Keep doing your thing man.
So helpful, thank you!
Daaaaamm dude, I'm definitely gonna use th 4th method for my girl to BLOW HER MIND.
Please keep doing what you're doing; you're the GOAT on Italian food.
It won't. It's too simple.
That was amazing! Thanks.
Thanks! Love to see the different techniques, that knowledge will go a long way with other dishes!
Thank you looks great!
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!