There I was, on my day off, 7am, watching this in bed. Of course I went to the store and bought the pecorino romano cheese, the peppercorns and some good pasta. Just ate about a pound of that shit. Celebrating the victory by going back to bed😂
OMG! Chef Ruggeri is the most amazing, friendly, just a lovely way about her. I want to eat at her restaurant and have her show me more cooking on UA-cam!!
I love these films you do, so much to learn from them about cooking, particularly the Italian ones, whose recipes I've tried. Being a home cook for a long time I can see/understand what they are doing, even if they are speaking just Italian; and as a bonus I learn a little of their language in the bargain. Good job you do, thanks! "Caio"! LOL ;D
You make it look so easy. I just left Rome last week and if I watched this video before I left, I woould have made reservations to your restaurant. Next visit.
@@pifflepockle Obviously too much heat is a disaster. Sometimes it also depends on the type of Pecorino, but unfortunately even I, living as an Italian abroad, I'm already happy if I find Pecorino in a supermarket, regardless of the type. In Italy instead, you can ask for more seasoned, less seasoned, etc. You have a whole other choice.
I think I'm in love. She cooks, earns money cooking. Is a great cook and speaks English with an Italian accent. Is beautiful and charming. I'm in love.
Sehr einfach und gut erklärt. Viele rösten den Pfeffer vorher an, andere geben ein Stück Butter dazu. Wie man sieht, muss alles nicht sein. Danke für dieses Rezept. Liebe Grüße aus Wien 🥰
I'm so glad you're trying new restaurants in Rome, some of these I've never been to myself, thank you for that. If you want to try a hidden gem that could be deserving of a Michelin star but hasn't gotten one yet might I suggest Taverna Angelica in Piazza Amerigo Capponi? Chef Luca Maiolo is getting better and better at giving Italian traditional meals a fine-dining spin. The wine selection is also very compelling. I always go there when I visit Rome and it was my favorite place when I was doing business trips there (for 4 years before the pandemic). I think it would be to your taste
A beauty! I watched this, and it made me brave enough to try to make Cacio e Pepe. Maybe not as good as yours, but my wife said it was delicious! Thank You, Thank You! ❤
Try it, this is exactly how we make it (I am not Italian) technically, it works. But I mix Pecorino and Grana Padano because the Pecorino Romano that I get here, is a little bit on the saltier side, I hope Allessandra will forgive me.
You are not the only one! I, as an Italian, have watched hundreds of videos of this dish and it almost never comes out the way I want. The so-called "simple dishes" are often the most difficult ones.
Stupendo. In maniera semplicissima ha spiegato questo incanto per il palato. In assoluto la migliore. Il pecorino la fa da padrone e deve essere quello giusto. Vivendo a Verona non è facilmente reperibile come il guanciale😊pazienza. La gustero` a Roma ed andrò a trovare questa trattoria. Ps: cara Alessandra da poco ho rifatto anch'io la zuppa inglese che mangiavo 40anni fa😁😁😁 Un saluto a tutti❤
Yes, she reminds me of the vintage Food Network channel, back when they had good "instructive" cooking shows worth watching, instead of shows, now, like that little spiky-haired guy feeding his fat face all of the country!! LOL
Thank you!! The last video from a restaurant in Rome showed someone adding cornstarch to make this. You've got to be kidding!! If I wanted cornstarch in my pasta sauce I'd check at Aldi's.
I've made this several times but not quite like this. Roasted peppercorns and then mortar pestle. Pecorino and parmigiano. Not sure if I've ever see Tonnarello here in the PNW of USA, but I've used bucatini and regular spaghetti. Anyways, good to the last drop! Grazie mille!
I’m laughing at that the chef teasing the customers comment too spicy with… yes it’s called Cacio e Pepe! 😂😂😂 then her camera man saying it’s too spicy😂😂😂😂. Anyways so I finally see the authentic way of cooking cacio e Pepe!! I always thought there was olive oil, cheese and blk pepper 🤷🏻♀️!!
7:58 Non sopporto proprio quel grattare con un forchettone di metallo dentro una padella. Non so….i cuochi evidentemente preferiscono aggiungere un certo “aroma” di metallo, una “grattugiatina di metallo” alla pasta.
Nel 90 per cento dei ristoranti in Italia si usano quelle padelle di alluminio per spadellare la pasta…e i clienti un po’ di quell’alluminio se lo mangiano. Perlomeno non è Tefal che è cancerogeno
sono semplicemente vostre impressioni. prova tu a staccare il metallo passando il cucchiaio, vediamo cosa ti rimane nel cucchiaio. zero. le padelle antiaderenti col teflon che si stacca, quello sì che è pericoloso. l'alluminio è uno dei materiali migliori per certe cotture e certi tipi di piatti
She has a wonderful sense of humor - If it's too spicy for you, you didn't get the idea of the dish. 😂 On the other hand she's not too 🐕 matic with the recipe with or without cream is Ok. Today I made it with Grana Padano, butter and just a scent of Marrocanian salt cured lemon.
Grazie per il tutorial, la cacio e pepe è davvero complicata da farsi e poi e buonissima. Io la migliore che ho mangiato è stata al Cardarelli di Napoli, si l'ospedale, sono stato ricoverato per 2 giorni per alcuni esami e li la pasta con il formaggio la fanno tutti i giorni. Mi ha ricordato di quando ero piccolo e la facevano all'asilo le suore a pranzo. Il prossimo tutorial lo potresti fare sulla pasta con il formaggino? Grz anticipatamente. Ps quando si fa la fresella spugnata è bene bagnarla da tutti e 2 i lati o è preferibile solo da un lato?
She has an air of genuine kindness about her. I love the story she shares.
There I was, on my day off, 7am, watching this in bed. Of course I went to the store and bought the pecorino romano cheese, the peppercorns and some good pasta. Just ate about a pound of that shit. Celebrating the victory by going back to bed😂
Not sure to find a better comment anywhere on UA-cam today 😂😂👌🏼
Hahaa, very good
What wine did you have with it?
@@johnkasianowicz6536 😂😂😂
WITHOUT ?Drugs
Chef was fun to listen to. Friendly, educational, and lowkey funny. Auntie vibes.
I love this wonderful woman! Best instructions for c&p I’ve ever seen. Mille grazie.
Chef Ruggeri is amazing. Love her natural character, warm and funny.
OMG! Chef Ruggeri is the most amazing, friendly, just a lovely way about her. I want to eat at her restaurant and have her show me more cooking on UA-cam!!
Very lovely ☺️
Beautiful chef with a beautiful presentation. I felt like I was in Italy.
more than her recipees i love her cute italian accent. so lovely!❤ and it proves her being highly educated. i give her a big hand! 👏👏👏
Complimenti alla chef
per la ricetta e anche
per l inglese e...........
per l accoglienza .Molto
simpatica.
She's awesome! I want to see more of her recipes!
that would be good, many of the other chefs too on this channel.
Italian chefs know that perfect pasta dishes require less than more or unnecessary ingredients. ❤
I love these films you do, so much to learn from them about cooking, particularly the Italian ones, whose recipes I've tried. Being a home cook for a long time I can see/understand what they are doing, even if they are speaking just Italian; and as a bonus I learn a little of their language in the bargain. Good job you do, thanks! "Caio"! LOL ;D
You make it look so easy. I just left Rome last week and if I watched this video before I left, I woould have made reservations to your restaurant. Next visit.
Yummy! This is my favorite. I like biggish chunks of pepper so I crack it rather than grind it. Delicious!
Cacio e Pepe is really the classic & delicious, 100% recommend for all who still didn't experienced this pasta, I swear you will be enjoy!
This is the beauty of Italian cuisine…. just two ingredients are enough to make a super delicious dish!
@@aris1956 yes, might even make you believe the "peasants" did not have it so bad after all, at least at dinner time! LOL
My cheese keeps congealing when I make it. Too much heat probably
@@pifflepockle Obviously too much heat is a disaster. Sometimes it also depends on the type of Pecorino, but unfortunately even I, living as an Italian abroad, I'm already happy if I find Pecorino in a supermarket, regardless of the type. In Italy instead, you can ask for more seasoned, less seasoned, etc. You have a whole other choice.
My aunt made this once a week.
Favorite pasta dish .
My kind of restaurant. When looking at the menu at 10:08, I would go for the carbonara and then the tripe. And that chef was very charming to.
What a gorgeous Chef is Alessandra x Thank you
What a wonderful person!
I think I'm in love.
She cooks, earns money cooking. Is a great cook and speaks English with an Italian accent. Is beautiful and charming.
I'm in love.
Complimenti chef…. mi viene l’acquolina in bocca. Tantissimi saluti da Ottawa Canada 🇨🇦
Thank you….”Yes, Casio e Pepe”….”Yes, spicy”….loved it…
That looks phenomenal, the pasta and the cake thing too
The amount of aluminum shavings in that dish is incredible
ppppfffffff
Lovely, almost time to go back to italy.
Wow! Enjoyed listening and watching this lovely lady. I bet it tasted soooo good.
When you cook-a always be happy! Exactamente.
I love this dish and now i understand how to cook without heating the pan!
She is cool and original. Loved her
Sehr einfach und gut erklärt. Viele rösten den Pfeffer vorher an, andere geben ein Stück Butter dazu. Wie man sieht, muss alles nicht sein. Danke für dieses Rezept. Liebe Grüße aus Wien 🥰
What a tiny kitchen - Thanks for the back stage view! ❤
She is the BEST!!!
I never thought about using the bagnomaria-great idea!! Grazie!
I'm so glad you're trying new restaurants in Rome, some of these I've never been to myself, thank you for that. If you want to try a hidden gem that could be deserving of a Michelin star but hasn't gotten one yet might I suggest Taverna Angelica in Piazza Amerigo Capponi? Chef Luca Maiolo is getting better and better at giving Italian traditional meals a fine-dining spin. The wine selection is also very compelling. I always go there when I visit Rome and it was my favorite place when I was doing business trips there (for 4 years before the pandemic). I think it would be to your taste
Good Lord that looks great! Awesome chef!
A beauty! I watched this, and it made me brave enough to try to make Cacio e Pepe. Maybe not as good as yours, but my wife said it was delicious! Thank You, Thank You! ❤
thank you so much for speaking in English and its very easy to understand
Mannaggia, thank you for this wonderful video. I love Cacio e Pepe.
Looked delicious!
Loved her technique.
Really great work. Nicely done
If only I knew where she was located and knew about Cacio Pepe when I visited Rome last year! I’d love to try anything she prepares
I would visit Italy and just sit there and eat !
I’ve tried a few different ways without success to make this “simple” dish, have never pulled it off
Trying tonight!
ua-cam.com/video/zClE_uduMHA/v-deo.html
The best!!!
Try it, this is exactly how we make it (I am not Italian) technically, it works. But I mix Pecorino and Grana Padano because the Pecorino Romano that I get here, is a little bit on the saltier side, I hope Allessandra will forgive me.
You are not the only one! I, as an Italian, have watched hundreds of videos of this dish and it almost never comes out the way I want. The so-called "simple dishes" are often the most difficult ones.
@@karloarsch1579 Have you tried with Parmigiano Reggiano cheese?
@@aris1956 I agree, one has to practice, the only real simple part are the 3 ingredients.
Stupendo.
In maniera semplicissima ha spiegato questo incanto per il palato.
In assoluto la migliore.
Il pecorino la fa da padrone e deve essere quello giusto.
Vivendo a Verona non è facilmente reperibile come il guanciale😊pazienza. La gustero` a Roma ed andrò a trovare questa trattoria.
Ps: cara Alessandra da poco ho rifatto anch'io la zuppa inglese che mangiavo 40anni fa😁😁😁
Un saluto a tutti❤
Great video. I've added this restaurant to my list of places to try in Rome!
My favorite story about Abruzzi is that they got running water in the 1950s. Rome, a short drive away had it 2000 years ago.
Thank you chef, your pasta caccio pépé dough is as good as your smile, delicious!👌❤️
Back to the basics. I guess it all depends on the quality of the ingredients. Looks delicious and I can almost smell it right now. 🤤
Kind,pretty and can cook! Looks delicious!
I’m gonna give this a try this week! Thank you.
This lady is awesome. She should have her own channel.
Absolutely
Yes, she reminds me of the vintage Food Network channel, back when they had good "instructive" cooking shows worth watching, instead of shows, now, like that little spiky-haired guy feeding his fat face all of the country!! LOL
Love her!
Brava!! Have never seen the cheese put in first, but hey, it works….I like it!! Will be in Rome in a few weeks, will have to stop in..
Thank you!! The last video from a restaurant in Rome showed someone adding cornstarch to make this. You've got to be kidding!! If I wanted cornstarch in my pasta sauce I'd check at Aldi's.
I love how she keeps the pot of pasta water and warms the pasta + cheese over it. It's much more gentle than using a burner.
I've made this several times but not quite like this. Roasted peppercorns and then mortar pestle. Pecorino and parmigiano. Not sure if I've ever see Tonnarello here in the PNW of USA, but I've used bucatini and regular spaghetti.
Anyways, good to the last drop! Grazie mille!
I'm making for my lunch today here in Australia. I have pecorino romano cheese so no problemo.
Lovely and awesome...thank you for sharing...
She is very pretty and does a fine job explaining her techniques. Italian ladies are strong and hard-working
Transumanza was a very different meaning years ago.Now everyone has lost their mind but this woman has not.Thanks.Very nice.
I learned very little, but that was delightful.
Nice trick with the bain-marie. That's the first time i saw anyone do that 👌
Questa donna è meravigliosa, una cuoca perfetta!
I’m laughing at that the chef teasing the customers comment too spicy with… yes it’s called Cacio e Pepe! 😂😂😂 then her camera man saying it’s too spicy😂😂😂😂. Anyways so I finally see the authentic way of cooking cacio e Pepe!! I always thought there was olive oil, cheese and blk pepper 🤷🏻♀️!!
Looks so delicious!!!
我喜欢她不太拘泥细节的风格，还有最重要的是开心，至理名言！
Maravilhosa receita obrigado por compartilhar. Certamente seria seu cliente .
Great dish, Chef.
Fantastic!
Wow ... Molto grazie
Looks amazing
She is awesome...
My mouth is watering.
That dish looks insane, I have to make this. I would put just a sprinkle of parsley on top.
7:58 Non sopporto proprio quel grattare con un forchettone di metallo dentro una padella. Non so….i cuochi evidentemente preferiscono aggiungere un certo “aroma” di metallo, una “grattugiatina di metallo” alla pasta.
Nel 90 per cento dei ristoranti in Italia si usano quelle padelle di alluminio per spadellare la pasta…e i clienti un po’ di quell’alluminio se lo mangiano. Perlomeno non è Tefal che è cancerogeno
E come chef, indossa anelli e tocca le tagliatelle con la mano toccata dagli occhiali mentre cucina...
Il also think that using aluminium pans leaves an unpleasant taste to the dishes
@@raatroc u r totally wrong ! aluminium pans are among the best , the taste of the food cooked in aluminium is much better in many cases
sono semplicemente vostre impressioni. prova tu a staccare il metallo passando il cucchiaio, vediamo cosa ti rimane nel cucchiaio. zero. le padelle antiaderenti col teflon che si stacca, quello sì che è pericoloso. l'alluminio è uno dei materiali migliori per certe cotture e certi tipi di piatti
Love your videos, but would love a description of the food when you're doing the eating!
Maravillosa. También la pasta.
YUM!
She has a wonderful sense of humor - If it's too spicy for you, you didn't get the idea of the dish. 😂 On the other hand she's not too 🐕 matic with the recipe with or without cream is Ok. Today I made it with Grana Padano, butter and just a scent of Marrocanian salt cured lemon.
I will come to your place
I was struggling to figure out the name of the cake. Looked absolutely delicious!
Amazing
Perfecto
Delightful!
Delicious 😋 Thank you 😊
She should have her own show,
Thank you for the video.
Looks Delicious. What kind of wine pairs with Cacio e Pepe?
Grazie per il tutorial, la cacio e pepe è davvero complicata da farsi e poi e buonissima. Io la migliore che ho mangiato è stata al Cardarelli di Napoli, si l'ospedale, sono stato ricoverato per 2 giorni per alcuni esami e li la pasta con il formaggio la fanno tutti i giorni. Mi ha ricordato di quando ero piccolo e la facevano all'asilo le suore a pranzo. Il prossimo tutorial lo potresti fare sulla pasta con il formaggino? Grz anticipatamente. Ps quando si fa la fresella spugnata è bene bagnarla da tutti e 2 i lati o è preferibile solo da un lato?
Ha raddrizzato il dolce con il dito. Grande.
"This is the right alcohol for the baby" sent me 😂😂😂😂😂
I suppose it depends on the baby! ;D LOL
Uhhhh, I think I’m in love.
Grande Aleeeeee
I’m drooling 😳🤣
😂😂😂awesome ❤❤
Bravo!
Will come for a visit when in Rome in October, well done Forza Roma, e se sei Laziale, mi dispiace per te, lol
The chef is tastier than the noodles. Hooray. Can we have some more of her magic please. Thanks
I absolutely agree with that, for sure! : )
Thank you!!!
intonation is everything of speaking language. 😊