Cacio E Pepe / Taste Of Italy - Bruno Albouze
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- čas přidán 12. 06. 2024
- Cacio E Pepe recipe has only 3 ingredients. Though, da must be prime. Making your own spaghetti will seal the deal. Any tricky part? Sì, that Pecorino Romano sauce!. Good news, I found a great tip to make it easier and silkier than ever. check this out! Buon appetito!😋
To get the full recipe go to brunoalbouze.com
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If Oscars were given out to the best cooking videos, Bruno's channel would definitely win the category. This channel's wonderful combination of great cinematography, Bruno's theatrical mannerisms, along with a healthy dose of humor makes this one of the most entertaining cooking channels to watch on CZcams. This man, and whoever else is filming and editing these videos, can make even the simplest dishes look like a high art.
he is filming them himself, and might even be editing them himself
I agree with everything you mentioned, but for me, it wouldn´t be enough without his truly profound and far-reaching cooking skills. The quality of his recipes and techniques are among the best on youtube. For me, there are just too many home/hobby cooks, who show basic or even bad recipes but with enough fluff and entertainment, so that they are reaching millions. Thank god, we have the real deal ;)
@@mindvoll6995 I agree. On top of all the aesthetic and dramatic flourishes that distinguishes this channel, Bruno's emphasis on technique and quality ingredients also puts him heads and shoulders above the competition. What surprises me is that a major television producer has not reached out to him to do a network TV show. I am sure he would be a hit on the Food Network or PBS.
And his french pronunciations
Yeah, all his recipe videos are quality content with amazing professionalism and tips and tricks here and there. All his final product looks like something you pay for $30~40 per plate in a very upscale restaurant.
Nowadays as long as you're entertaining, you'll gain a lot of followers despite your contents being shit garbage, a reflection of the brainless masses in online media nowadays. Even Gordon Ramsay has sunk so low... have you seen his recent videos lately? It's not something a Michelin-starred chef would put out in his/her restaurant. He's just raking in his fame at this point.
Brunos guide to subtle humour:
1. Smile
2. Abruptly stop smiling and look seriously into the camera
This is true humour!
So so true lol!!😂😂
Bruno, how do you not have 10 million subscribers? Humor, food perfection, amazing filming... Thank you for everything you do!
It's better gaining real quality subscribers, which takes more time, even if it's not in millions he has a real fan base which is us, and that's great for the brand
@@brethren111 completely agree with you!
And sexy....
Because he does real food not stunt food, also his recipes require some skill which most people who watch youtube cooking videos do not have, is very sad because he deserves a lot more recognition
I think his followers are mostly profi cooks who understand the technique
Anyone else narrate their own cooking with Bruno’s voice in their head?
I have been watching your videos for over a year now and I'd like to express my gratitude for how frequently you have been uploading new recipes during these times! Chef you are at the forefront of high quality and informative cooking content. You are clearly very skilled and passionate about food. I love the way you describe the ingredients and techniques behind a dish - I learn so much while watching! It would be a treat to one day visit your restaurant and possibly meet you and experience your beautiful creations first-hand.
-Katherine
well that pecorino technique just blew my mind. Thank you sir.
"When technique meets satisfaction" => the most eloquent way of saying "When I give a f***" rofl
Still the best chef on CZcams. No gimmicks, no ads, no bs. Period.
And never mind anyone cooking so perfectly, all the dishes, salty and sweet, the paste is perfect, the cakes are exceptional, everything is art
This is one of my favorite dishes! Melting the cheese with pasta water is genius! 🥰
I very rarely write comments on CZcams. But I really want to say that you are the most skilled and insightful chef I have ever seen online or real-life.
I'm Italian and I'm not even mad
I want to add a tip to be sure you make it perefect. Add the pecorino in the pan after at least 30 seconds after you switched the fire off. Whisk thoroughly and it will melt and become a cream with the starch released by pasta. If you put it in a pan that's too hot it will separate into stringy cheese and water.
I just love this man. I am so lucky to have rediscovered him and smashed that bell. That is all.
I agree! Every single recipe I’ve made from Bruno has worked out 100% THANK YOU THANK YOU! You’re a star!
This is a fascinating technique! I'll have to try it out.
Cacio e pepe this way it's fantastic! Much easier for dummies like me
Bruno the reason why you are the best cooking channel on CZcams is because of the versatility. The range of food you offer allows people of all ages to be interested in cooking is incredible. You also offer dishes for the experienced people and not experienced in cooking. We always look forward to your videos and have tried replicating many of them with success.
Finally found a Chef with real experience. Thank you
The art of preparing beautiful food in entertaining, informative, and SHORT videos. Thank you!!
Le fromage fondu dans l'eau des pâtes : du génie. J'essaie ça dès demain merci pour toutes ces incroyables recettes pleines de techniques et conseils pro à la portée de l'amateur que je suis.
Je suis en admiration devant votre savoir-faire, toujours un plaisir de vous regarder cuisiner.
Please keep the dishes like these coming. Incredible.
i love it when Bruno looks straight into my soul
You are a master! Everything in this video is perfect.
As always, You're The Real Deal Bruno!
Perfect, precise quantities, just made this for lunch, thanks!
Je suis proprietaire d’un petit restaurant traditionel à Rome. Avec une telle maitrise de la Cacio e Pepe vous venez de faire votre entrée glorieuse dans le senat de la cuisine Populaire Romaine !
Comment s'appelle votre restaurant? Et son adresse?
centrino538 La locanda del Pellegrino, via del Pellegrino 107, Rome
The French guy has the best recipe for cacio e pepe on CZcams. Not really surprised.
I tried this today! Amazing! Really Top. This will be a Summer suggetion in my Restaurant. Perfect pasta dough
Hope the algorithm puts him into the spotlight he deserves. Best CZcams cooking channel by far. Bruno, you rock!!
Que hermoso plato,por dios!!!
Felicitaciones.
OMG! I was watching the video and thinking - that is really really really my Cacio & Pepe recipe 😋 This guy knows how to make Italian food!
The main difference with the way we make it here in Italy is a little less emphasys on creaminess... personally I enjoy creamy sauces on pasta, but for my Italian guests I often limit that part to just a touch, as not everybody here like the super cream. Anyways, me and my partner like this type of sauce, I'll definitely try this modification!
I must admit that this version of cacio & pepe looks a really good deal!!! (I m italian)
Imagine being in quarantine with Bruno ! 🤤🤤🤤😋😋😋
Hahah window to paradise not quarantine
C est la meilleure recette de caccio e peppe que j'ai vu sur CZcams et pourtant j' adore les recettes d'Alex . Merci chef keep going !!
I never got Cacio e Pepe right until I tried this recipe. Merci Bruno - et salutations de la Norvège!
Sono italiano e seguo Bruno da tanti anni, so che non mi deluderebbe mai e con questa carbonara ha confermato di essere il migliore!
Ohhhh yeah. This is my go to pasta. Simple, technique and quality all important, resulting in something far better than its elements would belie. Thanks for making me hungry at almost midnight!
I'm Italian and Bruno veraion of this Cacio e pepe is great
My friend... Finally I have found a good execution of this traditional recipe. Congratulations. All things done perfectly.
Bruno tu es un BOSS!! j'ai maintenant converti ma femme et mes enfants ils te kiffent!! superbe recette allez je m'abonne !! bisous du Sénégal et continue à nous régaler
walid chahine Bisous à vous 🥰🧸👨🍳🐣👩🍳
This man is endlessly versatile 🙌
There are very very few people I trust to try their recipes. Bruno is one of them.
Genius in simplicity. Less is definitely more... on my plate.
It looks so good!! I wish I had an immersion blender as you use it do many recipes (desserts and savory ones!)
No one works dough better than Bruno.
PARABÉNS ,TUDO O QUE VOCÊ FAZ É MARAVILHOSO,DOCES E SALGADOS HUMMMMMMMMMMM
Long time subscriber. Your food always looks amazing and delicious but I remember it was your voice and accent that made me a fan lol. Thanks so much and stay safe 🙏🏽
One of my favorite pasta recipes! I will try this method.
Its 3am and this made me hungry 😋
Bruno! i'm watching your videos for years, lately I introduced your channel to my girlfriend and re watched many of your videos with her while making your recipes, it's amazing how every recipes of yours we've tried, it tastes and looks amazing, I wanna thank you so much for your work and time you put in this, I learned so much out of you, looking forward to dine at your bistro one day with my girlfriend and eat everything at once :D
You introduced your girlfriend to this channel? Well, don't be mad if one night she cries out "OH! Bruno!"
jesus christ, the best chef on youtube
Oh my goodness! I’m so sad I’ve just barely found your channel! I could watch you make anything!! Lol thank goodness for being curious the difference between croque monsieur and croque madame! Can’t wait to try this recipe and look for others on your website!
Mon dieu, le Cacio E Pepe, je me suis rappelé que j'ai dégusté ce plat divin à Rome. C'est tellement délicieux! Merci Bruno pour cette recette 😋🍝
I love your twists 👍
Its incredible the change a bazooka makes to cooking prep. I don't know how I managed before.
I gotta try this method with the cheese. Looks great!
It's awesome BUT if you make it "one pot" , the same one where you toast the pepper (obviously after toasting it) all the starch of the pasta will remain inside the dish and make more cream. So you will have the same creamy pasta but less fat and salty, so you won't just taste the pepper and the cheese, but pepper, cheese and the wheat...and that's magic.
And B.t.w I've just made my first Demi Glace and used it in a Bordelaise sauce I've been inspired to make by you. IT WAS AMAZING. I mean I AM NEVER GOING BACK TO EATING STAKE ALONE!!!!
Excellent thanks Bruno. Can you please do a series of simple but really tasty recipes like this one? Sometimes I get home after a hard day's work and all I want to make something super simple with few ingredients but still taste amazing. Thanks again
that cheese cream trick was incredible. good job chef!
Can’t wait to try this since I every single recipe of yours I have tried has turned out amazing and I have tried so many I’ve lost count. Still learning so much. Love the pecorino romano trick. My husband will love you for it since I usually have him helping me grate the cheese when I’m cooking 😊. I noticed your pasta was pretty thick when cutting into pasta strips. If using a manual machine to what number should you get sheet to before cutting. My pasta machine has a spaghetti cutting attachment but pasta needs to be at desired thickness already.
Merci Chef pour toutes vos merveilleuses recettes !
Broyer et toaster les grains de poivre = super ! - et la sauce au pecerino, Mama mia ! - ça doit être Yummy !
Wow !!! I cannot wait to try this dish !!!
Ben fatta..bella ricetta e semplice da fare!
You are the best Bruno! love the technique, thanks!
Very nice bruno! Your channel is truly one of the ultimate youtube cooking channels!
This is the best one I've ever seen. I can make that.
Bruno you are literally the best
Complimenti dall' Italia. BRAVISSIMO
Good job from Italy!!!👍🇮🇹
Silky smooth pecorino. I want some. Yum!
Complimenti ha rispettato la ricetta originale nessuno più usa tostare il pepe così.....goooood😋😋
Yummo!! Anything homemade pasta! 👍🏻👍🏻🙌🏻🙌🏻😍😍
de verdad es demasiado rico este plato
While staying traditional, the cheese mixing technique is pure genius!
Respect fort your cacio e pepe from Rome
How are you doing my favorite Chef. I have decided to glue my skin to your skin so you don't ever leave my side. Elegance at it best. Am glad to be of French blood.
Me having now, eating. Cornbread half-half baked, in dish friend fine backon in the mixture, then greek feta cheese, finished other half of mixture on top. :)
Chef Bruno, I’d love to see your take on colored, fresh pasta with your own unique twist.
I luv ur cooking videos ❣️... Can you make Gaufres❓
Exactly he truly is a master.
i'm yet to try a recipe bruno albouze gave that sucks this is the REAL DEAL for sure , love you chef keep it up
His cake recipes are unbeatable. Seriously. Fairly easy to follow and the results are amazing.
Bruno buonasera
Io lo confesso sono innamorata di te
Come cucini, come timuovi, la tua voce, il tuo sorriso.
Ma non capisco la tua lingua e mi piacerebbe sapere almeno la
Ricetta in italiano scritta.
Once again, thank you for your passion you put in your videos. You are so the best..
I have to say your cook Ware is amazing but why did you left All Clad in favor of Dalstrong?
If you write a cooking book, it would go right next to Robuchon and Bocuse's in my library! Would buy 100%.
Love it. Love it. Love it
Yummy pasta, that homemade pasta is everything
Bruno, you are the best, sir!
i would want this pasta right away in my mouth. thank you.
Your cooking magic 😋💯✔️😋😍 thanks dear for sharing
Bruno I just love your Chanel snd your Pans omg is crazy well love them too!!
Wow that percorino cheese with hot water is a great idea! I'm from Roma and I think yoir way to cooked was perfect
Ma se tu sei romano (scrivi che sei di Roma) non credo che ti abbia sorpreso tanto il fatto che questo qui abbia messo un po’ d’acqua di cottura nel pecorino.
My favorite pasta!
Wow so delisous
If this was a Master Class, I would pay for this
I’m so sad I’m moving away!! I wanted to taste all your creations so bad!
Instead of using plastic, you can get chemistry glass beaker set to do your blending. They come in differant sizes.
looks marvelous as usual, Bruno