This Italian Pasta Dish Had A Tremendous Impact On Me... (Cacio e Peppe)
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- čas přidán 26. 10. 2018
- No butter - No cream. True "Cacio E Pepe" only requires Pasta, Pecorino cheese and Black Pepper. Still the creamiest Pasta dish ever. My cookbook : smarturl.it/FrenchGuyCooking
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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.
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Salut,
Alex - Jak na to + styl
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!
Commercial brands are just fine if you use less water to concentrate the starch. It's not as good, but it works.
Aluminum is not recommended for cooking, it's not a particular healthy cookware choice
it's a myth.. never proven
This "saltapasta" looks just like a flat bottom wok. Is this a traditional Italian piece of cookware or is it a more recent invention. I'm having some difficulty finding more info on them. As far as commercial brands don't have the quantity of starch, Kenji Lopez Alt has been endorsing cooking pasta in a sautoir rather than a pot to get more starchy water. The techinique works with dried pastas (I know from experience), but doesn't work with fresh pasta.
Article: www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html
Video:czcams.com/video/wxIfa4Qc2Rw/video.html
Its a coincidence he's making the same dish (except with unnecessary olive oil + butter)
These are some really good tips, than you!
"I am French after all, so I gotta bitch about something." Made me laugh so hard
i thought it was only me lol
Trueshogunate
This guy is the exception that proves the rule (few on youtube, french or not, are so funny).
But there is one thing I have to say about french people (which I learned visiting France), obvious is a cliché but in my experience it's true; are not french people the "problem"... are the parisians! 😛😉
Ha ha! I also laughed out loud when he said that. Alex is the best!
@@lazios Parisians are only rude until you get to know them! Try to greet them in French for starters, and then they'll be more enclined to help (even if they're secretly scared of speaking another language. Not all of course, but due to the way we learn foreign languages in France, with a stronger focus on writing than speaking, many people are quite shy or insecure about speaking English, Spanish or anything else).
Well... I give to you that people in the shops or certain administrative services aren't particularly agreeable. But as someone who came from the countryside and settled in Paris, I think it takes more than a few days/weeks to uncover the true face of parisians :)
@@SadicMoutExt12 If I was only rude until you really got to know me I would understand if people disliked me.
I don’t care if you cook or not: this video is an amazing example of how sound design and not visuals make good filmmaking. This is as rad in 480 as it is in 4K, because the sound is on point.
jameseglavin4 my thoughts exactly while I was watching this! The video itself makes the content spring to life.
you know the "climax" song is from Chef Table right?
Maxi Vento I did not! It’s a good choice
lol Australian internet can't stream 4K :( 720p is pushing it
@@maxivento1226 You know the "climax" song is Vivaldi's "Le Quattro Stagioni - L'Inverno" (Winter from The Four Seasons), right? I'm usually not being a smartass around the comments, but yeah just copying your choice of words cause you obviously wanted to do that and failed greatly... Chef's Table might have used it (like countless other shows and movies did before), but it's not "from Chef's Table"...
Ah, the 3important ingredients:
-pasta
-cocaine
-chocolate chips
Like DOC italians do
-Yellow worms
-crack
-round rocks
Lmfaoooo saw this comment as soon as he had all 3 on the table
That's how mafia work
r/cursedcomments
At 2:32 Alex went full British with “water”
HaydenJC7 lmao 😂😂 I fully realised until u said. But he acc went british 2:27-2:37, like a full 10 seconds of British accent 😂😂
Woah that’s so jarring to hear I didn’t even realise until u pointed it out!
Jia Guo no
I'm convinced he can pull off a near flawless PR, but he sticks with a lovely, thick French accent coz French things
I've noticed a lot of words he says sound VERY British, I can't think of a specific video, I think one of the ramen ones, but when he says "Parsley" it's 100% British
To be honest as an Italian i love this video!! Anything that helps fight the savage use of cream in pasta (especially carbonara) is very welcome!.
Growing up in an Italian (American) household, I never knew that carbonara didn't have cream in it. That's just the way I've always seen it made. The cream is one of the reasons I never really enjoyed the dish -- sure it's rich and tasty, but it's too much so. There's no subtlety...because it's wrong.
I am a canadian with scottish / english backgrounds. I have a love afair for italian foods and pastas. I began a journey about 10 years ago to start learning traditional ways of making these dishes, and I was constantly surprised. Now I am making these creamy sauces from my bench-made noodle starches by hand. Cream would be a crime, it's totally unnecessary and would only hurt the flavour. What i love about Italian cooking is how much of it is precise technique, and less about lots of ingredients.
I am behind you in the fight against the savagery that is cream in pasta
I wish I could like this more times!
In my opinion cream makes it better, why is "savage"? Just because its the original recipe doesnt necessarily mean it the best. But as always, this is all about preferance.
@@fbs753 cause cream is the ingredient used by people who can't cook properly pasta. Sure there are some (very few) recipes that need it, but adding it in cacio e pepe is like cheating. And also it covers the flavour of a good pecorino.
As an Italian I have to say that this is one of most correct, deepen and respectfull of Italian culinary culture tribute to an iconic Italian recipe.
I loved the succinctness and the acuuracy of the genesi scheme.
Very good job sir.
Chapeau
What's a genesi scheme?
its just cheese water with pepper
Vivid Bunny no it’s not. If you haven’t tried it before you can’t say this. This dish is one of the base of Italian culture.
@@vividbunny7194 yes sweetheart go eat your crappy spam sammich and leave the adults talk bout good shit
@@sbaluba lol i can probably cook better than you. It is pasta with cheese water. not ruining it with cream doesnt make it a good meal in the first place. its s cheap farmers meal. to begin with using cheese as a main ingredient already shows you cant cant cook. its cheating, using the fat to strengthen the taste because you dont get your pasta to taste good enoug. pretty sad for an italian. its not much better than using cream. also you already have the carbohydrates in the pasta. no need to add cheese like a savage. no creativity, no grace. pasta with cheese is like a burger with pizza on it. nothing wrong with burger, nothing wrong with pizza but you dont throw two main ingredients together so carelessly. if you really have to add cheese make it at least nutty, with macrons or something. also if you use dry pepper dont ruin it with cheese.
Alex, staring at an image of pasta:
Tiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiight
C'est chauuuuuuuuuuuuuuuu...uuuuuu....uuuuud!
Tiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiììiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiìiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiight
“I need to go back to making recipes more often”
Please do Alex. Please do. It’s why I subscribed!! I love your recipe videos.
same here, i got excited when i heard him say that =)
Ouiiiiii!!!!! ☺️
Ruby Polanco l
From an Italian: tip of the hat!
Just a little bit too wet but that might boil down to personal preference.
I support your quest for innovation and experimentation, as you shown great respect for the tradition.
Man, Europe is changing... An Italian saying to a French he made a good cacio e pepe... What next, are you going to compliment my soufflé au fromage?
"Wet" "Boil down" I see what you did here
As a Greek, I approve this comment in its integrity :)
@@Lycofron geia soy re malaka
His wife is Italian
Sembra un po' troppo liquida, ma in effetti raffreddandosi si addensa molto in fretta e la stessa pasta assorbe umidità.
I love how he plays Vivaldi's Winter. it makes it all the more intense.
Thank you! Recognized it, but couldn't remember who it was!
it gives me major chefs table vibes
Fun fact: If you add butter and take away the pepper, you get pasta al burro, which is an ancestor of fettuccine alfredo.
Leave the pepper in
😂😂
You deserve a like
And also change the cheese to Parmigiano-Reggiano
Aka how Americans make spaghetti for children lol
I'm so grateful for what you're doing for Italian cuisine. Here's something Europe could learn from right now, a Frenchman (!!!) defending Italian cuisine from being messed up worldwide
Aaand I'm ok with bitching about tradition, some of us Italians are trying to better it ourselves. Read into Gianfranco Lo Cascio's work, he came up with an improved carbonara method and I think he was working on cacio e pepe as well :)
Francesco I couldn’t agree more !
Francesca Gallo Went to check out Gianfranco Lo Cascio's carbonara video, very interesting and also challenging , my Italian is barely good enoughto understand the video.
You can ask me anything you didn't get, I'd be happy to help :)
O capito le 95%, this guy has very clear diction and is surprisingly easy to follow.
i'm italian and honestly this is perfect.
it's a dish that really a few people are capable of making, it took me three years of frustrating practice and a salary spent on pecorino romano to pull it off.
Italian cook here!
Love your videos, but this one got me on the verge of crying! (tears of joy, of course)
You get the point: mantecatura (or creating the emulsion) is life! Thanks for spreading the word!
Keep up the good work!
A Fan
Da italiano ti posso dire che la tua cacio e pepe supera ampiamente la qualitá di almeno il 90% delle cacio e pepe che si trovano in giro. Veramente bravissimo! Complimenti. Saluti da Roma!
"I'm French, so I have to complain about something...." Soooo true!
lol yep i heard that before
I’m French and we complain about a lot😂
Not complain about something, bitch about something :P
i'm french and i have a complaint about this
as a German I have never heard about the French complaining a lot. I thought that was our thing, but I'm very happy to share that cliche :)
Hi Alex, if you're interested in a similar dish but in Chinese version. You can try to make 麻醬麵 which is sesame sauce noodle. And it's basically the same idea of mixing oil and water and delicious noodle. I would love to see if you're interested in making a video about this. :)
Italian guy cooking here, pretty interested :)
Yes.
Yes please!
I had a watch at that 麻醬麵 recipe, but it seems like it's blended... right ?
@@FrenchGuyCooking Yes, I apologize for the confusion, it's not just purely sesame sauce. It's well blended with a good ratio between sesame paste/soy sauce/black vinegar/garlic paste. And normally people will add some chopped veggie with it. However, the end result will look pretty similar to the Cacio E Pepe, which is the silky smooth sauce stick to the noodles :) If you're interested, I can share my recipe too :)
Coming back to this video after a few years because I realized it formed the foundation of my recent trip to Italy. The first dish I HAD to have in Rome was authentic cacio e pepe and from there it was a whirlwind culinary adventure. Thanks, Alex!
There is something DEEPLY comforting about the sound of pasta boiling.
As an Italian from Rome I am proud to have watched this cacio e pepe video! And trust me, it’s difficult for Italians to say good things about the French..
As a Swiss, let me just say you're both right about yourselves. Oh, and also: make it with Emmental! Phhllllbbbbtttt!
@@JeffRAllenCH When a Swiss guy make a cacio e pepe with Emmental an Italian die somewhere!
@@Clockworkmode an sweet Italian grandma dies each time.
@@JeffRAllenCH Emmental? Ok Italian we need to go and educate the swiss, grab the rifles! XD
@@JeffRAllenCH would be like glue pasta
I am not just italian, I am roman! This dish is perfect. Many italians should see it
Concordo in pieno.
Secondo me l’ha fatta un po’ troppo “umida” io avrei messo un po’ meno acqua della pasta e un po’ più di pecorino ,almeno di solito io la faccio così
Wow Italiani che non offrendono Francesi fico fico
leonardo molinari dajee
@@watersheep.7881 noi italiani offendiamo quando gli stranieri stravolgono le ricette italiane ,riempendole generalmente di aglio, panna ecc .ecc.
quando invece vengono eseguite bene, siamo contentissimi, perchè diffondono la nostra cucina nel mondo
😂 u talk with a french accent but u say “water” like an engishman. 🤣 love it 😃
I discovered this dish about 3 years ago and I agree that it's mind-expanding dish to master. I learned so much about cooking and what makes a pasta-dish good from learning how to make cacio e pepe. Love your videos!
The use of Italian baroque - Vivaldi’s “Four Seasons” - for your cooking demonstration of an Italian dish is spot-on!
It is also the signature tune for Chef's Table. Dramatic :)
what about 1950s Guido jazz?
its not vivaldi and I cant figure out what it is.
Ole J. Harstad It’s Vivaldi.
@@damianrhea8875 yeah I missed it for some reason. thank you.
Grew up in an Italian neighbourhood with Italian best friends whose grandparents made Cacio e Pepe every week, and I’m going to get death threats for this but.... You did good, Alex.
I’d use a little less water next time for your sauce, it looked a little loose. You could try adding the cheese to the pasta water mixture before adding the pasta itself to allow it to reduce down a little more. It seemed a little runny for classical Cacio e Pepe. Also, freshly grated pecorino over the top at the end. It plays on the textures beautifully.
It was super runny. All I do is I put a tablespoon of butter in one skillet, 2 teaspoons of pepper in the same skillet, toast that for 6 minutes medium heat, add pasta water, drain the noodles when almost done, put noodles in the other skillet on low heat, add a little cheese and stir, add a little pasta water, add the rest if the cheese and then boom, you're done. I've never used cream or anything aside from the basic ingredients, occasionally substituting the pecorino romano for grana padano or Parmesano-reggiano
@@jaredgreathouse3672
But doesnt cacio e pepe not involve butter? Only water, cheese, and pasta isnt it?
This makes me feel better that mine was thicker. lol.
Yes, you managed to nicely point out exactly where he went wrong. Every word you said is 100% spot on.
@@jaredgreathouse3672 embecille
My friend you moved me !!! You did everything impeccably, but above all you fully understood how important and difficult this recipe is!
Thank you, you have fully grasped our idea of cooking !!
BRAVOOOOO!!!!
I just love watching your videos, they're so inspirational to me. Im from brazil, and i'm starting to cook more and more, and im definitelly going to try out some of your dishes in no time. Thanks for spreading such high quality content Alex.
i'm italian, this is one of the best video of cacio e pepe i've watched (It's my favourite dish!). Light years in front of so many chefs, love ya alex!
Man I just made it using commercial pasta (No fancy pastas where I live) and luckily found some pecorino cheese. It was delicious but now I also have a better understanding how much water should be left in the pan. And how much cheese to pepper ratio is needed.
Wasn't perfect first go around. But now I know. Im thinking second attempt will be even more delicious and for 3 ingredients you can't beat it!
Edit: Second attempt was Phenomenal!
You did perfect mon amie. Just another Roman comment. Just remember when you'll improve it, that too much or too low heat screw up the cheese's protein, ruining the results, it's the same with the eggs in the carbonara, master the tradition and keep an eye on your temperature and you will accomplish everything.
I love everything about your video: the soundtracks, the editing, your personality and of course the blue fridge theory. More people need to see your quality videos!
“The thickening! It’s happening!!!””
Yesss! That had me rolling!
"I'm French, so I have to bitch about something." I subscribed as soon as he said that! Hahaha! Alex, you're the Man!
Man, Alex. I am not a foodie but your passion and excitement sure is contagious! Stay awesome.
Bravo Alex! You're a big step to Italian-French friendship (more than our politicians)
@Quest Tzecai And what does that mean?
As Italian, THIS IS GONNA BE GOOD *grabs popcorn*
Daje.
Andrea Amerigo Petruzzellis name checks out
Shawnee Union yea seriously lol.
@@Qwety popcorn pops with heat, peppercorn pops your mouth with heat :p
Oh Alex! If all the people (Italian included) would approach to Italian cuisine in the way you do, so with humility, no “intelligent” Italian could actually criticize! There are too many food talibans in my country and everyone states to know the authentic recipe of our traditions: I’d say IMPOSSIBLE, considering that food tradition is culture, something not static, which changes according to the region, to the province, if it’s from the mountain area or the valley, and at the end according to the family. 😊
GREAT CACIO E PEPE! Looking forward for the next 😉
Allso there are probably as many only-way-traditional-original-recpies as there are grandmothers in Italy.
You got it! ;) @@matekochkoch
yes yes yes! all of this!
Food talibans 😂😂😂
I wish more people held this view... the constant whining of "you're doing it wrong" and slinging of insults on every Italian cooking vid on YT is really starting to piss me off :(
The sous chef at the restaurant I work at made me Cacio E Pepe, and I fell in love with the dish; Absolutely my favorite pasta dish of all time. I knew it was Cacio E Pepe as soon as I saw the thumbnail.
m jagusch what cheese do you use?
@@falcon81701 I was taught with Pecorino. I think I'm gonna definitely give Alex's recipe a try.
I have watched this many many times and today I am watching it again Alex, but the difference is that today I am eating this absolutely stunning and simple dish and watching your video. Thanks for the inspiration and thanks for teaching me how to make this amazing dish.
Alex, Italian guy here... great execution of the dish and I’m waiting to see more about your own version of the cacio e pepe😏😏. Keep up the great work🤟🏻❤️
I think his cacthprases are "layers" ,"fluffy, "light", "buttery", and most importantly croissant.
I didn't baguette at all
Don't forget "silky smooth"
The winter movement, one of my favorite pieces. Ahh the pleasure to the ears and heart rate
Thank you, thank you, thank you for this!! I think far too few people appreciate that cooking is chemistry - and that they don’t understand the most basic science. You have to know a little science for dishes to turn out, and it doesn’t have to be onerous. You can have fun with it and create something completely new once you know the ground rules. Much respect, you make it fun to experiment in the kitchen.
LOVE your videos man! Keen to get my hands on your cookbook. I am new to the cooking game and your video's are great inspiration.
"I need to go back to making recipies more often" - Yes please, it's why I watch your shows!
Just ordered your book, thanks for the ad! I'm a wonderful and celebrated cook. You sir, are a better version of me. I learn so much from every video you publish, thank you.
Just made this. It took 15 minutes and was perfect and amazing! Bravo!
“I mean: I’m French after all; I got to bitch about SOMEthing...” 🤣🤣🤣🤣🤣🤣
Its the first time i see someone not from italy adding pasta after water boiled. Nice one, you have my respect Alex.
I always do this and I'm American. I didn't know people didn't... weird
Loved it. Thanks for showing the importance of one dish and how it grows into the other dishes, way cool
Love this recipe. Thank you so much for your gift to me sharing this.
I'm in love with the sound :D
Really love, what you are doing here!!!
This was one of the first things I ordered, when I went to Italy. We found a local spot, far away from tourists, and It Was Awesome! 🦩🥳💃🦄
ive seen a few cacio e pepe vids here on youtube and yours looks by far the best
As someone of Italian decent, I love your material and I greatly look forward to your improvements upon a tradition from my grandfathers country. Thank you for "Manning up" to the task.i love your videos and binge watch them while I eat my favorite foods, please keep up the good work.
Ha, I appreciated the blink-and-you’ll-miss-it Master of None reference in there! Great video as always, big fan of cacio e pepe here!
as an italian, you nailed it! Show some love for the ingredients and know the traditional recipe, and you can experiment as much as you want. We italians are only horrified by people presenting a wrong/modified recipe as a traditional one (cream, really?), we won't be mad at you experimenting if you know your stuff!
Unless it's pineapple on pizza.
Then you'll be horrified regardless - and justifiably so.
@@baldieman64 its really not that bad
@@eltiolavara9 On a cold pizza, for inclusion in a packed lunch, it's acceptable.
As a hot fresh pizza, 'tis an abomination.
@@baldieman64 fair enough
You did the recipe in a very respectful way, my appreciations and respect to you.
Your recepies always put me in a good mood :)!
Just made this for the first time recently, I feel like my life has been changed forever
Can you make a video on risotto?
Sergio very similar concept: turning the starch into a base for the sauce
Buy a book
Sergio Are you seriously?
Seriously want a risotto one!
Thank you for the recepie, just made it today, it was honestly one of the best meals of my life.
Very well breaked down Alex. Everything in this video. Cool you catched the link between this 4 romas pasta sauces
Carbonnara for me was the one. The the egg just made every single pasta recipe better, like a kitchen easter-egg.
Made some for the family today, come out great. We recently moved to Italy
Your culinary priorities are flawless👌
Had my first Cacio e pepe yesterday because of this video... I was not disappointed... I thank you sir!
I love how aggressively he enjoys his dishes at the end
We had to wait till we were eating some cheesy pasta to watch this episode 😋 because we knew we would need to eat some right after otherwise. Definitely inspired to try cooking some cacio pepe ourselves soon!! ❤️
You guys should make a collab!! This would be beyond epic!
fancy seeing you here
fancy seeing you here
you mispelled it. its cacio e pepe
Made a version of this and it has changed the way I cook pasta thank you so much truly inspiring
Alex, you inspired me to make cacio e pepe myself. I thoroughly enjoyed the process, and though I did make a few mistakes on the first attempt (too much pepper, the cheese clumped up) my second attempt was so much better. Thank you for sharing this recipe and dish, it truly opened my eyes! Merci!
"It's trying to square the circle" I appreciate this
I love when you do the pro scenes with classical music. The one in the perfect french omelette was a moment of ecstasy, climatic, joyful...
#spreaditlikeWaterStarchAndCheeseEmulsion
This video was very useful. I had always wondered about this.
Quel respect pour les produits et la technique... tu es juste génial alex!!! Lots of love!!!
The technique of using the pasta water is very important. I always reserve some to use as needed. But usually I drain out most of the water and leave enough in the pot to create the creaminess and the add pepper and cheese...btw...I have to read the comments. Wonder how he is going to improve it. This can be used to make lemon pepper pasta as well...lovely with seafood
As an Italian, I’m proud of you Alex! Appreciate the constructive critique about our cacio e Pepe. Your version of it is surely delicious!
Hi Alex
Looovvveee the way you edit your videos.....
I watch them every evening as a stress buster! 😁
I love your recipe videos I can't wait to see what you come up with next!
Alex, mate, you should do whatever you think is right for the channel. But I thought I would just weigh in and add my 2 cents on this whole premiere thing.
As long as CZcams does not have a feature that allows me to hide premieres in my subbox, they are quite the nuisance. All they do is clutter up our subscription boxes with videos we can't watch yet. It is becoming very apparent that they will have to add that feature, as more and more channels are doing premieres.
As it stands, please take that into consideration when you decide whether to do a premiere or just release.
I agree. Also, when the video is available, I question whether I’ve already watched or not. I found that I once skipped a video that had a premiere but I hadn’t watched for a week. I don’t enjoy this.
I also agree, this Premiere thing is showing up in my sub feed like a swarm of locusts.
Unless its like some huge crazy announcement. But it has to stop
@Rental - Totally agree... The 'Premiere' feature has been available to me for a while; but I've held off on using it for all the reasons listed in this thread. CZcams thinks this idea is the best thing since, well since they invented CZcams, and it's now available to 50% of the channels. Wait until everyone has it, our feeds will be filled with announcements of premieres and no actual videos.
You realise that Alex does this so you can get the ingredients before the stream and cook along with him :)
I would love to see a video on how to make a truly delicious hamburger. Mostly to hear you say "Hamburger" over and over. But also because I would like a high quality recipe on one.
Haamboorgur
Try out Ballistic BBQ channel. He has dozens of great burgers.
’Ambeurgeurre, ’ambeurgeurre, ‘ambeurgeurre.
@@dinkaboutit4228 If you think it's that simple, you may have not heard of a little place called the United States!
@@dinkaboutit4228 Add some seasoning and form into patty and eat raw - tartare
Oh my goodness! You’ve brought a smile to my face and a lump in my throat at the same time! Love your sense of humor and your absolutely French attitude about cooking! You are so excellent! New subscriber!
Italian invent and then french make a theory on that🤣
As an Italian and a learning baker/chef i very much enjoy watching you..
I always wanted to know what I was going to watch tomorrow. I would actually love to watch something now, but the feed is so cluttered with premieres I just can't be bothered.
Love it...but where is the ultimate grocery bag?!!
That´s just awsome massive inspiration and knowlage, Help me and others to make the prefect risotto
Love watching your videos Alex!
Just made this from your book. Freaking delicious. I can see how you would get addicted to this.. black pepper is my favourite seasoning and the Parmesan gives such a good mouth feel and creamy bite. Thanks dude.
Brave wasn't just a movie.... it's also Alex the French Guy cooking.... Bon Chance Alex! 😆
A couple of tips to avoid screwing up the sauce(as an italian guy that cooked this dish many times):
- Give the cheese a fine grating. A coarse grating will result in clumps (This is also why i wouldn't use a fresh pecorino but a well seasoned one. The one from the original recipe is 'pecorino romano')
- Cool the water a little bit before adding it to the cheese. If the water is to hot it will melt the cheese and make a mess. You might be fine by adding very little water and mixing right away, but why risk it? I usually wait for the water to drop to 60-70 degree celsius.
Btw very nice execution.
PS: In future experiments pls don't add cream to the sauce. Here is Rome it is kind of a insult to someone if you say to him that he uses cream in his cacio e pepe XD
I'll confirm this... I've tried three times and it wasn't until I used short strokes with a micro plane that it worked...
Damn i should have not bought the pre grated cheese. =/. I need a cheese grater too
I started making Cacio e Pepe for company and when they ask me for the recipe, I send them this video. This is a great tutorial. Thank you chef Alex.
From Italy: you nailed it. Chapeau!
"I need to go back to making recipes more often". Hah, thanks dude! I knew you were reading the comments..! ;)
You re walking on thin thread 😂
I m watching your every move... Italian here ready to rage ahahah
😙😁
i f'ing love that i've found you! you are a joy to watch and learn from. Simply Amazing! i cant tank you enough
I love the passion you have for food.
Thanks!! My first attempt a c et p turned out awful, the grated cheese turned back into a big lump of cheese. I have no idea what I did wrong. Then after watching your video I made it again and it was fabulous....almost. I added too much salt to the pasta water and the dish ended up too salty and I may have used too much cheese. For two people, I used 135 grams of pecorino and 170 grams of dried spaghetti. I'm cutting down the cheese next time I make it. Nevertheless, the sauce was silky and to die for. It would be helpful if you told us how much cheese and pasta you used.
We all know that Alex do everything in a special way. Thats is why this channel exist isn't it? We like Alex creativity with food.
I just made this recipe. I finally understand by people like pasta and Italian food. Thank you!
Just discovered this channel - funny and entertaining as well as educational- thanks!