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

By: Belco

Belco — Wed, 21 Dec 2022 02:09:19 +0000

starch

By: Michael Procario

Michael Procario — Wed, 21 Dec 2022 02:09:19 +0000

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.

By: ThrobbinHood

ThrobbinHood — Wed, 21 Dec 2022 02:09:19 +0000

Ramen?

By: Jan Kopřanský

Jan Kopřanský — Wed, 21 Dec 2022 02:09:19 +0000

Damm you! Thanks to you, my gf has to eat fucked up cacio e pepe again. First, I fucked up the pepper and pasta, second time the cheese. Damm you again!

By: MusicHyde

MusicHyde — Wed, 21 Dec 2022 02:09:19 +0000

J'ai suivi cette recette, merci beaucoup c'était une tuerie ! J'ai mis un chouilla trop de poivre, mais pour une première c'était excellent !!

By: Phantom Zone

Phantom Zone — Wed, 21 Dec 2022 02:09:19 +0000

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.

By: Willem De Boer

Willem De Boer — Wed, 21 Dec 2022 02:09:19 +0000

Like what you are doing copain! Merci keep it up.

By: André Krzymuski

André Krzymuski — Wed, 21 Dec 2022 02:09:19 +0000

La maîtrise de cette vidéo est impressionnante.

By: Marvin M.

Marvin M. — Wed, 21 Dec 2022 02:09:19 +0000

the actual start of if shoud be aglio olio since its basically cacio e peppe without cheese

By: ChrisTopher

ChrisTopher — Wed, 21 Dec 2022 02:09:19 +0000

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