I watched a lot of cooking channels, and I must say you’re the easiest to follow. Such clear instructions, explained in a way anyone can understand. I appreciate what you do 👌
Thank you, Chef, you explain very well the options in the ingredients to use such as the cheeses, pasta fresh or dry. How to balance the dish with (hot) not boiling water and so on. You are a very good teacher and I noticed in every video you make, you stop cooking and explaine the why and don'ts. Love to learn from you. Best Regards. .👍❤
Ehilà! Sono un grande amante della pasta e adoro questi tre modi di prepararla, grazie per aver condiviso la tua fantastica ricetta - una pasta incredibilmente deliziosa, immagino, farebbe impazzire le nostre papille gustative! E la parte migliore è che con il Metodo FESPA non devo sentirmi in colpa perché mi godo il mio cibo preferito. È rivoluzionario e mi permette di mantenere uno stile di vita sano pur assecondando il mio amore per la pasta. Quindi dai, facciamo roteare insieme quei noodles e assaporiamo ogni delizioso boccone!
Love the aglio oloio e pepperoncino. We just tried it for the first time while in Roma. Have yet to try making it at home. All the pasta was very firm in Italy. Thanks!
You can use a LARGE LADLE and use that big fork to spin the pasta in the ladle. Then plate it. It makes an amazing pasta nest. Easy, simple, and makes it look like you actually know what your doing! Lol That’s last statement is pertaining to my meagre kitchen skills. But I try! I would love to have what I make look like it’s actually supposed to. Kinda like the picture they show at MacDonalds or hungry jacks, but what you get usually isn’t the same. Most times you’re lucky if the cheese is put on them straight and not only half on your burger.
Tried your last recipe. I didn't expect much because of the few ingredients but wow it Turned out amazing. Oh and I also added a bit of Italian seasoning. Elevated the flavor.
Love your videos. You make everything look so easy and the dishes you prepare look delicious. Love the tips they are so helpful. Do you have a video on how to make Chicken and Shrimp Carbonara.
Gonna teach myself how to make the best Italian pastas I can I love pasta & gonna learn to make the same quality I go to restaurants for thanks for the vid 💯
Congratulations, finally someone who doesn't kill Italian cuisine by adding cream and other ingredients that destroy the original taste. Honestly, the technique for making cream with cheese needs to be improved but I imagine the result is excellent. Bravo
You can use a LARGE LADLE and use that big fork to spin the pasta in the ladle. Then plate it. It makes an amazing pasta nest. Easy, simple, and makes it look like you actually know what your doing! Lol😂 That’s last statement is pertaining to my meagre kitchen skills. 😢 But I try! I would love to have what I make look like it’s actually supposed to. Kinda like the picture they show at MacDonalds or hungry jacks, but what you get usually isn’t the same. Most times you’re lucky if the cheese is put on them straight and not only half on your burger.
@@ChefBillyParisi sadly not close... Are there any legit places to buy online or larger retailers that carry it? Amazon guanciale looks kinda sketchy. Love your videos btw.
You missed out on the third quintessential Roman pasta: Carbonara, which is “a la Gricia”, but with egg yolks added. The trick to the cheese combo is to use about 1/2 Pecorino Romano and 1/2 Parmigiano Reggiano. You get an even deeper flavor and more creaminess. Pecorino is very salty, so be careful with the added salt!
Billy I've got a question! Would the original recipe for Alfredo be done the same way considering the original recipe for Alfredo sauce didn't include cream or milk?
Tried the Cacio e Pepe with homemade black pepper pasta. I couldn't get the sauce to emulsify. It was edible but.... Maybe the ratio of cheese to pasta water or the temperature? It was edible still......I wanted to like to better. Made it with Romano cheese (not many varieties available where I live). I did open a 10 month old parmesan style homemade cheese and will try with that next.
Pecorino Romano means Roman Sheep cheese. Parmigiano Reggiano means Regional of Parma. That’s a cow’s milk cheese. The two are quite different, though both are dry/hard.
Pro Tip: If the pasta water was too hot when you poured it on the cheese in the pan (cacio e pepe), throw away the whole mess, it will save you a lot of grief.
Biggest mistake home cooks make is not salting pasta water enough. Remember if your water doesn’t taste like the ocean it’s not salty enough. Then and only then your pasta dishes will be restaurant quality.
If you think you put enough, put more. That's how I do it. I don't have those chef tastebuds to taste the perfect saltiness, so "more than I think" works well.
You should not add that much salt in the water when you have to add pepper and Pecorino after (it's already a salty cheese). Cioè dico il colesterolo a mille proprio.
Never use fresh pasta for aglio olio e pepperoncino because it lacks the Al dente factor that is the star of this particular recipe. Only dry thick pasta like spaghettoni
I watched a lot of cooking channels, and I must say you’re the easiest to follow. Such clear instructions, explained in a way anyone can understand. I appreciate what you do 👌
Chef Billy prisi you are great i tried at home the last one very delicious thanks for sharing
I don’t understand why it took me so long to find your content Chef Billy 🙌🏼👌🏼 I love your videos.
Thank you, Chef, you explain very well the options in the ingredients to use such as the cheeses, pasta fresh or dry. How to balance the dish with (hot) not boiling water and so on. You are a very good teacher and I noticed in every video you make, you stop cooking and explaine the why and don'ts. Love to learn from you. Best Regards. .👍❤
Thanks Billy, lots of love from another Billy ❤
You always have great videos. Thank you Chef
I never ever thought I'd be salivating over pasta with cheese and pepper... I mean, like wow!
Wow! Absolutely delicious! Just made the first two. I highly recommend trying. Thank you Chef Billy!!
everything looks so delicious!!!!!!!!!!!!! Thank you truly War Lord!!!!!!!!
Love all these pastas! Thanks for sharing Billy
Very much like your style and instruction.
Amazing content. Seriously so helpful I love your videos man. You're elevating my cooking for sure
Great 3 Italian pasta recipes! It's so easy that I can easily follow your way then it turns to great pasta 👍 Thanks for the tips 💜
Thanks for sharing brother
Ehilà! Sono un grande amante della pasta e adoro questi tre modi di prepararla, grazie per aver condiviso la tua fantastica ricetta - una pasta incredibilmente deliziosa, immagino, farebbe impazzire le nostre papille gustative! E la parte migliore è che con il Metodo FESPA non devo sentirmi in colpa perché mi godo il mio cibo preferito. È rivoluzionario e mi permette di mantenere uno stile di vita sano pur assecondando il mio amore per la pasta. Quindi dai, facciamo roteare insieme quei noodles e assaporiamo ogni delizioso boccone!
Have made the first two before, but not the third. Will be making it soon. Thanks for sharing.
Definitely simple and elegant. can’t wait to try one this week. Thank you Chef Billy!
All these pastas look so damn good I need to start making these
Love the aglio oloio e pepperoncino. We just tried it for the first time while in Roma. Have yet to try making it at home. All the pasta was very firm in Italy. Thanks!
Olio* Peperoncino*
These are awesome recipes.
You can use a LARGE LADLE and use that big fork to spin the pasta in the ladle. Then plate it. It makes an amazing pasta nest. Easy, simple, and makes it look like you actually know what your doing! Lol That’s last statement is pertaining to my meagre kitchen skills. But I try! I would love to have what I make look like it’s actually supposed to. Kinda like the picture they show at MacDonalds or hungry jacks, but what you get usually isn’t the same. Most times you’re lucky if the cheese is put on them straight and not only half on your burger.
they look good, all of them.
Tried your last recipe. I didn't expect much because of the few ingredients but wow it Turned out amazing. Oh and I also added a bit of Italian seasoning. Elevated the flavor.
"If you only have Parmesan, fine." You could hear tremendous amount of dissappointment from his sound in this statement.
Nice idea, mouthwatering 😋
Love your videos. You make everything look so easy and the dishes you prepare look delicious. Love the tips they are so helpful. Do you have a video on how to make Chicken and Shrimp Carbonara.
Gonna teach myself how to make the best Italian pastas I can I love pasta & gonna learn to make the same quality I go to restaurants for thanks for the vid 💯
Thank you chef !!
Great recipes chef. I needed to switch up from red sauce or lemon cream sauce.
Congratulations, finally someone who doesn't kill Italian cuisine by adding cream and other ingredients that destroy the original taste.
Honestly, the technique for making cream with cheese needs to be improved but I imagine the result is excellent.
Bravo
Thank you chef
Easy and delicious
Multa Bona, Domine!!!!!!
Ill try your recipes
Love from India 😍😋😋
You can use a LARGE LADLE and use that big fork to spin the pasta in the ladle. Then plate it. It makes an amazing pasta nest. Easy, simple, and makes it look like you actually know what your doing! Lol😂 That’s last statement is pertaining to my meagre kitchen skills. 😢 But I try! I would love to have what I make look like it’s actually supposed to. Kinda like the picture they show at MacDonalds or hungry jacks, but what you get usually isn’t the same. Most times you’re lucky if the cheese is put on them straight and not only half on your burger.
What if we only have regular pepper from the store? Do the same thing?
Where do you find guanciale in the southern US?
Have an Italian market nearby?
@@ChefBillyParisi sadly not close... Are there any legit places to buy online or larger retailers that carry it? Amazon guanciale looks kinda sketchy. Love your videos btw.
If the local guys out I get it here: laquerciashop.com/collections/guanciale/products/guanciale?variant=31880148877359
@@ChefBillyParisi Bro you're the true MVP. Your videos made me love cooking and made the wife very happy. Thank you so much for all you do.
Appreciate the kind words, thank you.
Where can I get that pot with a built in strainer
You missed out on the third quintessential Roman pasta: Carbonara, which is “a la Gricia”, but with egg yolks added.
The trick to the cheese combo is to use about 1/2 Pecorino Romano and 1/2 Parmigiano Reggiano. You get an even deeper flavor and more creaminess. Pecorino is very salty, so be careful with the added salt!
Already have that video :-)
On that first one I would add some Rotel tomatoes
What meat would pair well with this?
Billy I've got a question! Would the original recipe for Alfredo be done the same way considering the original recipe for Alfredo sauce didn't include cream or milk?
Great recepies but I only had one issue watching the video. The subtitles covered the cooking part of the dishes.
Tried the Cacio e Pepe with homemade black pepper pasta. I couldn't get the sauce to emulsify. It was edible but.... Maybe the ratio of cheese to pasta water or the temperature? It was edible still......I wanted to like to better. Made it with Romano cheese (not many varieties available where I live). I did open a 10 month old parmesan style homemade cheese and will try with that next.
What brand of Romono Parmesan cheese are you using
It’s pecorino Romano
Pecorino Romano means Roman Sheep cheese.
Parmigiano Reggiano means Regional of Parma. That’s a cow’s milk cheese. The two are quite different, though both are dry/hard.
@@afcgeo882 thank you for that very important information on the cheeses, off to the grocery store tomorrow,!
@@helenmandeville7820 Try these recipes with half of each of the above!
What kind pasta please?
Pro Tip: If the pasta water was too hot when you poured it on the cheese in the pan (cacio e pepe), throw away the whole mess, it will save you a lot of grief.
love the recipes! i have a question though, how salty is the pasta water you're using in the pasta sauces? ☺️
Like sea water, ideally.
Biggest mistake home cooks make is not salting pasta water enough. Remember if your water doesn’t taste like the ocean it’s not salty enough. Then and only then your pasta dishes will be restaurant quality.
@@franksantos3418 Of course lots of people don’t know what ocean water tastes like.
@@afcgeo882 it tastes like salt
If you think you put enough, put more. That's how I do it. I don't have those chef tastebuds to taste the perfect saltiness, so "more than I think" works well.
No eggs in the carbonara ????
I didn’t make carbonara
@@ChefBillyParisi Ah Ok ! Allegria.
Please put measurements in metric for the rest of us in the world.
Please do crabmeat and linguiniiiiiiii
It’s a pale looking better put banana catsup and tomato sauce it we’ll blend it’s color and sweetness of its taste🤔
You should not add that much salt in the water when you have to add pepper and Pecorino after (it's already a salty cheese).
Cioè dico il colesterolo a mille proprio.
Never use fresh pasta for aglio olio e pepperoncino because it lacks the Al dente factor that is the star of this particular recipe. Only dry thick pasta like spaghettoni
Vedo che sei una persona saggia 😂
"Easy to make recipes"
Starts by roasting peppercorns and grinding with a mortar and pestle 🤣
What about any of that is hard though? I also provide options and putting in a pepper grinder or a spice grinder.
Traditional Italian food is offensively bland. I said what I said.