This Italian Pasta Dish Had A Tremendous Impact On Me… (VIDEO)
No butter – No cream. True “Cacio E Pepe” only requires Pasta, Pecorino cheese and Black Pepper. Still the creamiest Pasta dish ever.
Classic pasta for this Roman Cacio e Pepe dish include : Tonnarelli or Pici. Parmesan cheese can be use but at your own (diplomatic) risks. Black pepper is not only a seasoning, it’s a main actor.
Salut,
Alex
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Italian guy cooking here. Some thoughts:
1) The recipe and execution is perfect, hat tip to you!
2) As a suggestion, you can use multiple cheese and multiple peppers, I have tried with mixed results;
3) Not related to the recipe itself but a different pan would really help you with mixing the ingredients, we use a so called "saltapasta" or "pasta stir fry pan" or something like that, alluminum would be better for even heat propagation;
4) You probably should mention that only quality pasta has that quantity of starch, commercial brands are no good;
5) If I had to experiment I'd try by preheating the cheese mix in a sous vide bag, but it's just an idea;
Can't wait for the follow up!
Ok but how do I keep the cheese from making clumps when I add it? I've tried it five times and can never do it right! This was the best thing I ate whilst in Italy and I need to have it again 😪
les gilets jaunes cherchent un nouveau président
AAAAHHHH! I've tried this twice now and failed. I just get water and a glob of melted cheese. What is going wrong? If I put less water the sauce never gets smooth.
RIP
Hey alex! I saw a comment on an old Brothers Green video saying you wanted to try the $50/week Vegan challenge. I would love to see you try (that or some other week-long budget challenge)!
Gracias 😊
No bötter, no cream, no öööiijl… ohh lala
finally an Italian dish as it should be done !!! good preparation, you have not kept the cheese on direct fire etc. etc. excellent. It is not wrong to mix the pecorino with parmigiano to soften the taste a little. After so many "experts" finally someone who knows what he is talking about …. greetings from Italy.
Tu fais cacio e pepe avec le comté, mec??!!
La prochaine fois je vais faire tartiflette, fondue ou raclette avec pecorino sardo juste pour vengeance!
je rigole jusque tu reconnais les differences et les origines c'est bon 😉
moi aussi ici à Genève j'ai du faire des pizzoccheri avec du comté car on va pas trouver le juste fromage
C’est chauuuud!
I'm always glad to see non Italians catch the drift of what the real deal behind "simple" pasta dishes is; because for one it's the only way to really appreciate Italian cuisine at its fullest and two it's a totally different experience which shows how it's possible to totally blow people away with apparently "easy" food, appreciating and valorizing the extremely high quality of the ingredients of the Italian tradition.
But let me tell you of another pasta dish that is even harder to get right: Aglio olio e peperoncino (garlic oil and red pepper which are literally the only 3 ingredients in the dish)… this is truly one that is amazingly easy to make in a mediocre, passable way but becomes a real nightmare when you are trying to strike the perfect balance (which is the only way which lets you taste the real thing). It's incredibly easy  to mess up and make it too garlicky, too hot or too greasy, while trying to balance the 3 elements and the pasta HAS to be cooked to absolute perfection too or your experience is going to be underwhelming at best.
If you haven't already I suggest you try it 😉
Beautiful video, thank you!
Music?
Vivaldi and Cacio e Pepe. Perfect!
Just a comment: there are a couple of imperfections. But I bet 99% of cooking people worldwide cannot make it like this
Tank you for your service to an often mistreated receipe
Add chopped sage.
Starts at 5:10
When the spanish food?
hahaha great content! I love the….. I do not b@tch for free! you are brilliant! thanks for sharing:)