How to Make BEST CACIO E PEPE PASTA
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- čas přidán 2. 11. 2019
- CACIO E PEPE PASTA
Cacio e pepe pasta is the original mac and cheese. This simple recipe, originating in Rome uses four main ingredients but there are a few techniques to make it simply spectacular.
The cacio e pepe pasta should be completely smothered in cheese and given an extra kick with pepper, so watch my video to make cacio e pepe just perfect every single time.
#cacioepepe #cacioepeperecipe #pasta
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🔄Kg to cups converter: www.convertunits.com/from/kilo...[US]
How to Make BEST CACIO E PEPE PASTA
INGREDIENTS:
300gr - 10.5oz Spaghettoni (thick spaghetti)
200g - 1cup Pecorino Romano (grated)
Pepper
Rock Salt
3L water (12.8cups)
UTENSILS:
1 medium sized deep bowl
Fork
Spatula
Mixing bowl
Large pot for boiling pasta
Medium size fry pan
METHOD:
1. This cacio e pepe pasta recipe starts with boiling the water on the stove in a large pot.
2. When the water comes to boil, add rock salt and let it dissolve.
3. Add the pasta to the boiling water, keeping an eye on the time and cooking the pasta 2-3 minutes less than the desired cooking time.
4. Next, is the secret to taking your cacio e pepe pasta recipe from good to GREAT! Put the fry pan on your stove at a medium heat and sprinkle a generous amount of freshly cracked pepper in it.
5. Leave the pepper to lightly toast for a few minutes and grate at least 300g of pecorino cheese into a bowl.
6. Once the pepper has been toasting for a few minutes, use a ladle and scoop out some pasta water, pouring it into the pan where it should bubble up!
VINCENZO’S PLATE TIP: The water should become a little bit white, which is a perfect sign! This is the starch and will help the pepper (and cheese) to stick to your pasta!
7. Now, add half a ladle of water to your bowl and mix it together using a fork or a spatula to create a thick paste. Don’t add too much or it will become runny (If it does, add extra grated pecorino cheese to thicken it up again).
8. Once the pasta has approx. 3 minutes left to cook, using a set of long tongs, get the pasta out and add it to your fry pan. Mix this together really well and add a cup full of pasta water too.
9. If you notice the water drying up, add some more along with more pepper and keep mixing.
10. After mixing this through for 2 minutes, turn the heat off, and add the cheesy paste for the cacio e pepe recipe to the pan.
11. Now it’s very important to help the cheese melt and dissolve into the water. For the perfect cacio e pepe, there shouldn’t be any stringy or thick pieces of cheese in your pasta.
12. Combine all of this for at least another minute or until all of your cheese is dissolved and then toss your pan up even gently if you find it hard because it will help to stop the cheese from over cooking and also lather all the strands of pasta even more.
HOW TO SERVE:
1. Immediately! This dish must be eaten as quickly as possible with a final sprinkle of cracked pepper and of course pecorino cheese.
E ora si mangia, Vincenzo’s Plate…Enjoy!
🎬 #VincenzosPlate is a CZcams channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
Re-watch the Cacio e Pepe Video Recipe • How to Make BEST CACIO... - Jak na to + styl
Ok.. if you made homemade egg pasta and mix in toasted black pepper into your dough... Possibly make ravioli with a pecorino, ricotta and black pepper filling? Interesting twist? Lol
you are making me hungry. Great idea my freind. Ravioli cacio e pepe yayyyyyy I am going to make it. you have possibly created the RECIPE OF THE YEAR
@@vincenzosplate Awesome!! Thank you for responding!
Love it!
@@vincenzosplate hi Vincenzo, what would you say, what's better dry pasta or fresh egg pasta we can make at home? Thanks
Some italian starred chef must have done that already.
They've done a similar thing with carbonara as well
Vin: How much cheese do we measure?
Suzanne: Lots.
This is the right way to measure cheese
Ahahahaa exactly!! Suzanne really loves cheese 😍
If i were to guess how much he used, looked like 1.5-2 cups.
@@vincenzosplate Me, too! :D
A liddel bid moah cheese 🧀🧀🧀
#therightwaytohaveaheattattack
This video was posted over a year ago, and yet, Vincenzo still responds to comments! Great guy! Bravo!
thank you very much, it is a pleasure for me to be in contact with my followers!!
the way he scratches the pan with the metal fork wears me out - in every video. :-D
I’m sorry 🙁
@@vincenzosplate you really should research this...you are scraping off the Teflon coating of your pan when you use metal utensils. We really like your recipes and would like to have you around for a while, so please stop poisoning yourself and adding that extra “ingredient” to all your delicious food!
You should see the metal shavings that leaves in the food on a molecular level!
@@JuliusCaesar19 no Teflon on his pan. He is using a special pan that you can scratch. It is made for that. But I hate the noise ;)
@@chefhomeboyardee8 it depends, for example if you cook in a iron cast pan its a way to get iron for you body
Just made it... man its freaking good. Screw those bottled sauces!
Yeeess 🤩 this is what I like to hear
@@vincenzosplate I made your aglio e olio tonight - it was sooo good. This one (or maybe your bolognese) will be next.
By default.. never never ever go to jar/bottle sauces!
@@john_Doe6578 You mean store bought jars, right? Because I made a giant batch of Vicenzo's bolognese the other day and put most of it into jars in my freezer.
No bottled sauces... 😝 Never
Thank you!! I toast the whole peppercorns, then use a mortar and pestle to grind the toasted peppercorns.
Good job! 😋
That's the best way
My father is Sicilian we’ve been trying out the recipes and they are fantastic thank you for sharing.
Thank you Marco
My wife and I make this recipe all the time now. This is one of our favorite dishes (and channels)! We're novice chefs, but we're getting better at timing each step. Thank you for sharing your knowledge, Vincenzo!
That is awesome! I love to hear that my friend 😍 thank you sooooo much!
Don Vincenzo sends his regards...
@@vincenzosplate any update? (sei un grande)
What's a novice chef?
@@Balllsy It means we're inexperienced with cooking.
I made this last night and my family LOVED IT!! Thanks for the recipe! love the channel
wow, I'm so glad you loved this recipe! 😍
I made this yesterday and it was fantastic! Couldn't believe that only pasta water made it so creamy. Thank you, Vincenzo!
My pleasure! I’m SUPER glad you loved this recipe 😍 great job 👏🏻
No cream, no oil.. still looks creamy and shiny … perfect 👌🏻
I’ll try this ❤😍
Thank you Vincenzo! Thanks to you my family and friends are calling me a professional italian dish cook 👍
Wow 🤩 now you’re an Italian chef 👨🏻🍳 😍
I thought I had enjoyed good pasta until I discovered Vincenzo. Now I only make pasta the way he instructs.
Thanks for your support, it means a lot! I'm so happy to have inspired your pasta-making skills 😊🍝 Keep cooking!
I had this in Rome back in 2016, a wonderful dish. definately going to try this one.
Yayy, try it, it will bring back good memories 😋
Was in Italy back in March 2024 and I literally had this as an appetizer with every meal. It's so silky and smooth and is the ultimate comfort food.
I also see Cacio e Pepe as a comfort food, whenever I'm stressed from work, I always try to make a quick serving of this dish. I love it because it's quick and easy to make plus it taste so good!
Hey Vincenzo,
I have made your recipe today for lunch. Had used a bit too much pepper, but the world has gained a new fan of Pecorino. The cheese cream was fantastic and so simple to make. Thank you very much! I love to watch your videos.
Next try will be your lemon pasta. Can't wait to make it.
Much love from Germany!
Wooow welcome to the pecorino lover’s club!! 🤩 hahahaha
Thank you so much my friend, I’m happy you liked the cacio e Pepe recipe.. I’m sure you will also love lemon pasta 😋
Thank you so much for sharing🙏🏻 I prepared this dish for the 1st time yesterday and it’s already one of my favourites😊 amazing how much taste you get from only pepper and pecorino 🧀
There’s just one thing I regret.... I should have made more of it🥰🔥👌🏻
oh, this is faaantastic! I'm glad you enjoyed this recipe my friend! 😋
Vincenzo, thank you! I love your recipes! Being an American everybody thinks they know what you should do but to get to dish from someone in the old country is everything I wished it would be! Thanks man!
Hi Joe, many thanks to you 😘
Thank you for giving us the secrets of italian pasta! Your recipes are simple and delicious!!!
You are so kind. Thanks again Vincenzo. Greetings from Greece.
I have watched a load of videos on this subject and this one is very clear. Thank you!
Oh thank you John, hope you’ll enjoy it
This is my favorite pasta dish hands down. When it's done right, there is no better pasta.
Oh wow 🤩
Wow! Excellent! The explanation on how to use the risotto technique for a thicker sauce for the pasta is invaluable.
Glad you enjoyed it!
So grateful I found your channel. I made this twice and it turned out very good. I never tried pecorino cheese until your channel now I love it.
Wonderful!❤
I made this for dinner last night and it was delicious. Thanks for the recipe!
wow, I love to hear that 😍 I'm super glad you loved this recipe!
You're a great Italian cook Vincenzo! Thank you for doing what you're doing and letting me enjoy genuine Italian cuisine
Thank you sooo much 🙏🏻
I agree. Vincenzo you're awesome
My husband and I just made it. Amazing!!! Directions spot on!! Thank you
Wonderful! I'm super glad you loved this recipe 😍 grazie
파스타 맛있겠어요 소중한 레시피 공유 감사드립니다. 🎉❤❤❤
Vincenzo, I have to tell you something.
I am a longtime subscriber of your channel as you know - Since the first video I have watched until now I as a kitchen dummy can feel the passion and the love when you are cooking. REALLY! This video is full of love for cooking so delicious spaghetti.
Thank you, Suzanne and Vincenzo, for sharing your making-me-hungry-again video with us.
Hi Frederick, you are so sweet. thank you my friend for sharing these beautiful words. You are making me cry. I wish I could give you a massive a hug. it is one of my favorite pasta so I did put extra love in it heheh on behalf of the family we send you the biggest hugs in the world
Make sure you serve your cacio e pepe with Spaghettoni (thick spaghetti) or fresh tagliolini pasta (fresh thick spaghetti made with eggs).
How about bucatini?
@@em1860 bucatini is a great pasta too but I usually prefer to use bucatini with tomato sauce based pasta so the sauce goes inside the holes. In my opinion bucatini really needs the sauce to perform well.
my old italian neighbor love your video because you use pecorino. she said parmesan and pecorino is very different taste , swap or mix them is stupid because it is like swap duck breast with chicken breast , she also proudly said that pecorino from her place of origin (sicily) is the best pecorino for cacio e pepe.
but she hate you when you said use fresh handmade pasta even better. she said most common people can't make better pasta than good quality dried pasta and will ruin the dish.
This man knows how to cook authentic dishes. Spot on. Great job Vincent
Thank you for an amazing and easy recipe. We loved it. We'll be making it many times from now on!
amazing 😍 Please make it and let me know!!
@@vincenzosplate Thank you Vincenzo. By the way, I used to live in Italy (Milan) for a few years and it was then that my palette became much more refined and my interest in food grew. Love your country and your culture. Your Egyptian globe-trotting fan :) ❤
Thanks for sharing this recipe and keeping it authentic. I made it today for the first time, delicious!
My pleasure 😊 wow I'm glad you liked this recipe!!
I'm so glad I found this channel. And discovered peccorino cheese. I've made a few meals now and this is my favorite so far.
Omg this is great to hear 😍 grazie!!
I love the prescious treatment of the pasta water, like it's the most valuebale fluid of the world
It is!! When you cook pasta the water is really important
@@vincenzosplate Yes, my Italian friend tought me so, i've wasted the water for years..*shaking head
Three ingredients plus the wonder of water would seem to be a simple recipe. In my search for this beauty, you are the only one to teach the magic.
I recently had a perfect plate in an Italian kitchen and a very poor one in a pasta restaurant.
Never trust simple cooking to a simple cook!!
Mille grazie!!
That's fantastic news, George. It gives me great pleasure to assist you in learning new recipes. Indeed, I must agree that simple dishes require precision and a keen eye for detail, as we must concentrate on the overall flavour. I'm glad I could teach you that.
This is my new favourite dish! So quick to make once i got the technique right. Thank you!
wonderful, it's a pleasure for me 😘
This was no less than a Marco Pierre White master class😍trying this today itself
Wow that’s a huge compliment! Thank you so much Shena 😘 Enjoy!
This is a FANTASTIC technique for this dish. Minimum effort, maximum flavor, especially toasting the fresh pepper and semi melting the cheese pre mix.
Wow thank you Ingrid! Are you going to try it? 😍😋
Thank you! So making this. Love this dish
😍😍 Enjoy!!
Thank you Vincenso for sharing this recipe. I will have to make this dish. Love your videos 👏❤
My pleasure Sherry, please make it and let me know how you go. Thank you for your support, sending the love back
Hey Vincenzo (and Suzanne), thank you so much for the wonderful recipe and great video. Just made it for dinner, and it's absolutely delicious! I really enjoy your videos, can't wait to try out some more. Keep up the amazing work :)
Great to hear! 😍 I'm happy you enjoyed it 😋 What will be the next recipe you will try?
Just cooked it , awesome ! Cheap, easy, delicious ! Thanks for this great reciepe Vincenzo.
Glad you liked it!! 😍 Thank you so much 😋
This is extremely delicious recipe! I love it. This dish already got a firm place in my kitchen. Bravo!
Oh wow 😍 I’m super glad you loved this recipe 😍 thank you a lot!
Vincenzo you are a master! Thank you for all of your authentic recipes and entertaining videos!
Wow 😍 thank youuu you’re so kind! Have you ever made Cacio e Pepe?
@@vincenzosplate Yes I just made it tonight! I used the dececco square spaghetti it was perfect. I had to doctor it a little though because I didnt have enough pecorino, so I actually added a little butter and extra pasta water to get enough cream. I was in a pinch! lol Ive used many of your recipes and they are perfect. My grandparents were born in Montenero Valcocchiara, just south of Castel Di Sangro, so I grew up on these foods! Thanks again for all of the delicious recipes:)
Hi Vincenzo! The last two days I've made this recipe. Sadly, my first time I had the pan too hot even after I turned off the heat. Of course, my cheese didn't cream out like it's supposed to. The next batch I was much more careful and I think it turned out very well for my second attempt. Thanks for sharing this recipe. It's great!
Great job Ken! it is normal that the first attempt is not perfect, but you were good at trying again! 💪🏻💪🏻 bravo!
Could you give me some tips cause I did a second attempt tonight and the cheese wouldn’t melt became stringy and I ended up throwing the whole thing away. So frustrated. I turned the pan off and in Vincenzo’s video his pasta is steaming like crazy so I don’t understand what I did wrong.
@@teamflowerninja I had the same problem until I noticed the pecorino needs to be grinded finely like powder and not small strings of cheese. Almost like a powder that melts in the pasta. What also helped is on the step when making the pecorino "paste" is to make it more liquid than he says. It works much better because if it's almost a liquid then it won't become clumps of cheese in your pasta. But for the most part, even if the pan is steaming what helped the most is grinding the cheese finely like sand
@@ht3k cool this helps. I used a box grater and used the really rough holes. I created the paste too but I made it really thick like Vincenzo showed.
@@teamflowerninja Hey. Same thing happened to me, so being the perfectionist that I am, I went to look for answers. Long story short, the cheese must stay under a certain temperature, otherwise a chemical reaction causes it to become stringy. I recommend watching this video, as it explains very well the steps to prevent the temperature to be too high (reserve pasta water and let it cool down before adding it to the cheese, let pasta cool down a little before adding it to the sauce, keep stirring and tossing when doing the mantecatura, ...). czcams.com/video/U4eaNqTbDDA/video.html
This just worked perfectly on the first attempt. So yummy!
great job 😍
Had it for the first time last night after watching this video. Was amazed at how good this simple dish tasted
Absolutely love the way how Vincenzo says "cream" or "creaminess"
Ahahhaha why? 🙈🙈
Often I was too lazy to cook myself. I love Pasta and love the simple recepes (that I can handle) . Thank you so much
This is simplicity at its best!!
@@vincenzosplate Thank you so much for your answer! Have a nice day!
My Sicilain grandma and my mother made us a variation of this with Broccoli Intresting because my grandfather was from Rome. We grew up eating this quick easy meal. My mom made mine just spaghetti, olive oil, garlic, Broccoli, salt,& pepper...NO CHEESE as I am the only Italian on earth that hates the strong cheeses lol.
That's wonderful to hear about your family's variation of the dish! Italian cuisine is diverse and has regional variations. It's great that you enjoyed it without cheese. Everyone has different preferences. 😊🍝
Boil a sliced leek and add to the garlic pasta. Grate a little parm on top. Great flavor and texture.
My favourite chief and I have tried to make the pasta dishes he makes and they are delicious Thanks to Vincenzo He's the best 👌 👍 😍 🥰
Only looking at your old videos I realize how much your production quality has been increased haha thanks for reminding me how to make cacio e pepe. Legend!
Just made this recipe. It really is amazing. Far greater than the sum of it's parts.
Great to hear! I'm super glad you loved this recipe 😋 Bravo!
I was in Rome in August, I had Cacio pepe pasta and it was made exactly like yours . So delicious! My favorite.
Thank you
If my recipe brought back those delicious memories, then I'm truly honored. If there's anything else you'd like to explore or if you have more culinary adventures to share, feel free to let me know. Buon appetito, and may you have many more delightful pasta experiences! 🍝🧀🇮🇹✨
Just made this for dinner, turned out amazing. Thank you!
Great to hear! 😋
I just came back from Rome, I felt in love with cacio n pepe, I bought all the ingredients, I found this unique traditional recipe ❤❤❤ nothing will stop me 🎉😊 thank you!!!!
That's wonderful! 🇮🇹❤️ Cacio e Pepe is truly a Roman delight. You've got this! Enjoy making and savoring this classic dish. Buon appetito! 🍝👩🍳😊🎉
SISSY YOU ARE SO BEAUTIFUL ADORABLE SEDUCTIVE RAVISHING SEXY CAPTIVATING AND PASSIONATE YOUR BEAUTY IS PHENOMENAL 💗
Awwww his wife sounds so sweeeet !!!
Many thanks ❤️
Aussie accent?
I'd drown a huge bowl of that for sure! Cheers Vincenzo! I have all that in my pantry all the time. Doing this soon!!
Yes my friend. Tell me if you'll enjoy 😍 I'm sure of that
I tried this today and it’s delicious. This is definitely going on the Lent list.
Oh wow this is great 😍 I’m so glad you loved it
Thanks a lot Vincenzo. I made Cacio e Pepe today following your recipe, and was pleasantly surprised how well it turned out.
Amazing 😍 great job my friend 👏🏻 I’m glad you loved it!
I love this dish and I cook it sometimes at home, doing exactly what you've shown here. It means that... At least this time I can say I'm good! :)
Yesss Federico, this is my favorite kind of pasta😍😍😍
thats why i love you uncle Vincenzo ... you make everything so simple :D
Thank you so much 😘
this recipe is really simple, everyone can make it !!
I love your recipes! Thank you!
Thank you James!
What a perfect and original way to make Pasta🙏🏻✅
We made this tonight--it was incredibly easy and everything went together just like the video, so do it exactly like he says. OMG it was so fast, simple, and delicious!
WOW I'm suuuuper glad you tried and loved this recipe!
Great job 👏🏻👏🏻
I'm very proud I managed to cook this right the first try. A friend and I tried it and was delicious!. Only had one issue lol I was trying to do everything on time and maybe that can be stressful in some way but nvm, the result is worth it.
Thank you for sharing all these recipes!
Fantastic! 😍 Pedro you are phenomenal if you got it right the first time! 🤩
I'm glad you guys loved it 🤤
@@vincenzosplate Thank you very much! I'll definitely try more of your recipes 😍
I’ll be trying this this weekend, looking forward to it!
Yayyy! Please make it and let me know 😍
Thank you for this recipe, I made it today with my wife and it was delicious. 👌
Great job Diego 😘
I made this last Friday ! I have meatless Friday’s . This was perfect . And I did it ! It turned out great !
oh wow, great job Anne 😍 super!!
but pecorino romano has animal rennet in it lol
@@JackJack-kw6yb they said meatless not vegan
@@thelocustgrappler513 well rennet is animal stomach stuff which is much closer to meat than milk
Tried it today and it was fantastic ❤️🤤
wow, I'm super glad you enjoyed my recipe! 😋
This was PERFECT thank you.
Wow thank you so much Johnny!! I’m glad you liked it 😋
Wow, that's so great! I will try it very soon... Thanks again for making and sharing this delish dish and your fun video! 😉👍🏼 Greetings from Madrid!!
Hola amigo! Gracias ❤️ try it and let me know 😋
I honestly don't know why I'm watching this at 3 in the morning I'M STARVING! Reminds me of all the amazing Cacio e Pepe that I have had while I was visiting Rome! Definitely would give this a go soon (Good thing I've stocked Pecorino in my fridge lol)! And I love how you threw in an Italian word here and there (like risottare), perfect for Italian learners like myself! Hhaha x Keep up the good work, love your videos x
Hi Lauren, thank you for the comment! I’m glad to bring back such good memories! Try this recipe and you will love it! Trust me 😋
That was a masterclass. Thank you :-)
Thank you too, hope you'll make it 🙈
@@vincenzosplate Grazie mille Vincenzo-sensei
Love the coarse grind of the pepper you’re using. This looks delicious! Molte grazie!
Thank you for your kind words! We're glad you appreciate the coarse grind of the pepper. Enjoy the delicious flavors! 😊🍝
Turned out perfectly! Thanks for sharing.
I'm glad that you like it.
Making this with with parmesan cause it's all I have. It looked so good, I had to make it now!
Next time try it with pecorino 🤤
@@vincenzosplate It tasted great but I have no doubt pecorino is better.
I think this dish is the right of passage to mastering your pasta skills. Cacio e pepe is so simple in terms of ingredients, but that's why so much is left to the cook's skills to make it perfect, otherwise you ruin it. Unfortunately, so far I wasn't able to create the perfect cream and instead ended up with strings and curds of cheese and pepper you mentioned. Thank you so much for these tips, especially pre-mixing the starchy water and cheese and most importantly turning the heat off when adding cheese "paste" to the pan. I can't wait for tomorrow to try and implement these and treat myself with this gorgeous dish. There are so many new skils to learn and one of the great things about it is that this is the basis for my favorite pasta - carbonara. Keep these videos coming, Vincenzo and Susanne! ❤️
Stefan I thank you first of all for the comment, I also confirm that this dish is not very easy to make, it definitely takes practice, and I'm sure that soon you can make a fantastic Cacio e Pepe! Did you do it again today, right? how it was? 😋
@@vincenzosplate Hi, Vincenzo! Sorry, I didn't have the time yesterday, but I made them just a few minutes ago. By far the best ones I've made, but still not perfect. Nevertheless, I think I know where I've made mistakes so I know what to correct. Tossing them is by far the most difficult part, so I'll have fun practicing that technique. It's harder than tossing veggies, onions etc. because the pan is full of spaghetti so it's hard not to let some fall out. Thank you very much for your great videos, keep them coming!
Ciao, Stefan
Use this recipe every time! Always good! Grazie Vincenzo!
wow this is great to hear 😍
Pasta with pepper and pecorino?! Yes please! This looks so amazing! I will try. I didn’t realize there was such a difference in where the cheese comes from. Thanks for the info.
Hey there! So happy to hear you enjoyed the video! 😊 The difference in cheese is definitely important, it can make all the difference in the flavor of the dish. Let me know how it goes when you try making it! 🍝🧀
Vincenzo, this is delicious! I'm sure there was much room for improvement as it was my first time making it. But holy cow the flavor from just two ingredients!!
Many thanks! Of course you can always make better 😉 try again!
It’s fantastic creamy pasta I’ll make it today for my kids and myself good job and thank you for the recipe god bless 🙏
Hiii, have you made it? 😍
Yea I did it thank u so much and it did taste good yummy my kids loved it thanks to u god bless
Vincenzo's Plate I made it yea I had everything so I just did it thx to u
Wow I'm really discovering a new world with your pasta videos, so hungry will try them all out!
oh wow, thank you so much! Please try all my pasta recipes, I'm sure you will love them!! 😍
OMG Vincenzo, I cant thank you enough for teaching med how to make this dish. It is SO good!
Grazie! 🙏🥰 So glad you love pistachios too! Enjoy the tasty pesto, and keep cooking with love! 😋🍝
Definitely trying your recipe but I would add more pepper and pecorino cheese. First time I had it was in Rome we ate at Felice Testaccio it blew my mind so good.
Oh yes you can add as much pepper and pecorino as you like 😍
Yum looks delicious i am making this soon love pasta drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya
Ciao bella how are you?You will absolutely love this pasta. Please make it and send me a photo
the only valid resource for authentica cacio e pepe. will be made tomorrow.
Just made cacio e pepe, but had to substitute pecorino with permigiano regiano since it was the most similar one I could get hold of. And man, this turned out excellent! Loved it! Although I might of added a bit too much pepper, still worth it, was delicious! (Obviously used wooden sticks for risottare)
Greaaat job my friend 😍 bravo!!
I’m really happy you liked my recipe 🤩
Sweet that’s what I am going to use because it’s at my grocery store thanks for this comment
Lovely receta!! Muchas gracias desde México!
Thank you!!
Love from Sydney 😘
Love the way you make it !!👍
Many many thanks Mariusz, are you going to make it my way?
Vincenzo! Thanks for showing me how! My favorite cacio e pepe in Rome was at La Scala in Trastevere. To die for.
Wow, there is nothing better than a Cacio e Pepe in Rome 😍🤤
simple pastas are always the best
Oh yes the best
L'unica cosa che mi ha dato diciamo un po' “fastidio” in questo video (ed è un appunto che faccio anche ad altre persone in altri video) è stato il vedere quella specie di pinzetta di metallo(!) “grattare” dentro la padella rivestita (4:29). Per quanto riguarda il piatto...è una meraviglia !....un’ottima “cacio e pepe”. 👍😉Un caro saluto.
Ciao carissimo si fai bene ad appuntare questa cosa. Per questo video ho usato una padella professionale e buonissima e' sinceramente e quasi impossibile grattarla. Se si usa una padella economica allora non si puo' fare e bisogna usare un altro strumento. Per questa ricetta la risottatura e' importantissima per cui la pasta deve muoversi in continuazione. grazie mille per le tue belle parole, e' sempre un piacere parlare con te. spero un giorno di conoscerti di persona
I dont understand italian but i still liked the coment because i can tell this is a nice coment
Just made this - delicious. Thanks Vincenzo!
I'm really happy when you tell me that you have tried and loved some of my recipes !! 😍
Thank you so much James!
Thank you sir. Original and delicious. You heard him, no cream and no butter. Enjoy!
Thank you Timothy!
Of course, if you want the original Cacio e Pepe you have to make THIS recipe!!
Vicenzo, your videos are encouraging me to start cooking, I made a couple of recipes from you now, but something that still scares me is when I have to use a big amount of parmesan, because I'm afraid of making the dish too salty. Do you have any tips for me on how to use the saltiness of the parmesan in my advantage?
Hello! if the dishes are very salty I would advise you to add much less salt to cook the pasta! so you will balance everything 😊
Just used this recipe video for lunch and it worked flawlessly! Thanks a lot, now my hungry teenagers think I am chef.
Wow 🤩 That’s what I like to hear!!
Great job 👏🏻
I really enjoy your videos. You really know what you're doing!
Thank you Thomas, I appreciate it
That technique of putting pasta water into the grated cheese to create a cream is fantastic. Thank you!
You are so welcome! With this method you can have super creamy pastas😍
Finally some youtuber that respects the recipe by executing it correctly ...... ed infatti sei italiano!!! :D :D :D :D :D :D
Ahahah sarebbe grave se un italiano sbagliasse questa ricetta 🙈
@@vincenzosplate :D :D :D :D Non pensare.... tanti sbagliano, anche tra chi fa di professione il cuoco. Mi è stato raccontato che un cuoco di un ristorante della mia zona ha messo l'anice dentro il ragù.. :( :( Il titolare del locale non era molto contento :D :D :D :D :D