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This Italian Pasta Dish Had A Tremendous Impact On Me… (Cacio e Peppe)

Byamazingfoodstv


No butter – No cream. True “Cacio E Pepe” only requires Pasta, Pecorino cheese and Black Pepper. Still the creamiest Pasta dish ever. My cookbook :

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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

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42 Comments

  1. 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!

  7. The simplest dishes are often times the hardest to get right because there's no hiding the ingredients. It's why whenever I try a new pizza place I always go for a Margherita pizza. Firstly because it's my favorite and secondly because you can't mess with it. If just one of your ingredients is off, the entire thing is off. All it is is a thin dough, good tomatoes, fresh basil and good cheese. Find a place that makes a good pizza with just those ingredients and you have a place that makes a good pizza.

  14. Hi. Brit guy here who just recently learned how cook "proper" carbonara. Still perfecting.
    Found your channel and have started my pasta journey.
    This is great , like carbonara without the egg.

  16. Salut Alex, I really enjoy watching your videos and deep analysis of some of the worlds most famous recipies. Meatballs or turkish falafels, even making your own frying pan. Simply great. Now, I am about to buy new glasses, and I would very much like to know what brand you are wearing. They look great, especially with the carbon surface on the sides. Salut, Gunnar

  18. Not bad, not bad at all… just one critic: it's not made with sheep milk cheese, MUST be made with "Pecorino romano", not too old, not too young.
    … and remember, the more the recipe seems simple, more the dish is difficult to realize!
    Next attempt should be with "spaghetti aglio, olio e peperoncino", a deadly trap of Italian cousin:
    spaghetti, garlic, hot chili pepper, water from pasta, parsley… good luck!

  24. You literally had everything perfect until you added water to your cheese. There’s no need to do that at all! You finish your pasta with water from the pasta boil, reduce then add more if necessary in a risotto fashion. That is where your emotion comes into play with or without fats. Then you pull the mix from the heat once the pasta is done and the water is close to a nape, then add fresh grated cheese. NO NEED TO MIX CHEESE WITH WATER BEFORE HAND LOL. I have done this 1 million times as a professional chef and an Italian chef at that. It is full proof 100% of the time. Other than that, I love your videos. Very good job

  29. I am an Italian American and I never had cacio e pepe until my daughter visited Italy. I have been practicing making it, and I even made tonight before I watched this video. Tonight it came out better than last time I made it. I still need to practice.

  32. Sorry, I think there are some mistakes: 1) the black pepper is added as the last ingredient; 2) the pepper is milled by "macinapepe" obtaining fine powder (you haven't to fill its pieces); 3) you must not toast it or it losts its smell and taste and became bitter for transformation of capsaicinodes in ossimes, cancer genetic compounds ; 4) the water isn't added to black pepper for cooking; 5) pasta is boiled in many water because it adsorbes water and it increases its size, so it doesn't glue; 6) your pasta is not enough boiled when you added black pepper to; 7) pecorino cheese and other medium, long old cheeses coagulate by warming expecially in water (except for gorgonzola cheese, fontina valdostana cheese, taleggio cheese), so I think your cheese isn't pecorino cheese but industrial cheese in which calcium dicloride is added to low the fusion temperature; for example if you warm other fresh, soft, young cheese like stracchino cheese, crescenza cheese, gorgonzola cheese, stracciatella cheese, you get a cream. The chef adds a bit water of cooking because it has amides, so he can create a creamy colloidal dispersion of protein, fat, and amides.

  35. Thank you for this video! When I cook cacio e pepe or carbonara, I get strings or blobs of cheese when I put cheese into the pan filled with pasta+pepper+starchy water. Is there a way to fix this problem?

  37. Un solo segreto (anzi, due): temperatura e stagionatura del Pecorino Romano.
    Lo so che sembra semplice (in effetti lo è!) e in pratica non lo è (in effetti non lo è!) ma basta procurarsi del Pecorino Romano sufficientemente stagionato (minimo 9/10 mesi) e la Cacio & Pepe viene benissimo anche in risottatura, cioé con acqua di cottura direttamente su fiamma (In questo caso occorre usare una pasta molto proteica, ricca di amidi, che daranno ulteriore cremosità al piatto) senza che il pecorino cagli.

    Sì, tutto questo funziona per un 'uso domestico' della Cacio & Pepe, per prepararla per una, due, quattro o sei persone.
    Se bisogna servirla al ristorante i tempi diventano un problema e le cose si complicano. Per questo i ristoratori italiani (romani, nello specifico) si sono attrezzati con una pasta che dimezza i tempi di cottura, i famigerati Tonnarelli, e con una crema di pecorino precedentemente preparata (più o meno quella che hai mostrato tu nel video ma prodotta in grande quantità, generalmente fatta con aggiunta di un filo d'olio d'oliva, amido di mais e altre accortezze per garantirne la conservazione)

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