This Italian Pasta Dish Had A Tremendous Impact On Me...

  • Yayınlanma Tarihi:  1 ay önce
  • No butter - No cream. True "Cacio E Pepe" only requires Pasta, Pecorino cheese and Black Pepper. Still the creamiest Pasta dish ever. My cookbook : Support my work on : Get my posters and t-shirts : 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. Become a member now ! Submit subtitles here : Music by ........... and by Epidemic sound : My other social accounts : Planning a foodie trip to Paris ? Here are my favorite spots : Salut, Alex
  • Video Süresi: 00:09:56
  • cacio e pepe pasta italian food 

Yorum Sayısı: 1349

  • Michele Toscan
    Michele Toscan 1 ay önce

    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!

  • dimml0r
    dimml0r 1 gün önce

    Alex, since you are playing around so much with italien food influencing french and the other way around. have you ever considered making pissaladière ? Isn't that the perfect example of french and italien cuisine holding hands? :)

  • Capu
    Capu 1 gün önce

    perfect gift for christmas!

  • Steven West
    Steven West 2 gün önce

    You should do all the blue fridge theory for a series! love to see you master all these pastas!

  • marceronni
    marceronni 3 gün önce

    The thumbnail has me shook

  • Sasja W.
    Sasja W. 4 gün önce

    Never before have I been so sad that I don't like old Italian cheeses:( IT LOOKS SO GOOD

  • joe
    joe 5 gün önce

    I’m an Italian American, I’ve never had this. I really want to try it now.

  • tomatojuice12
    tomatojuice12 1 hafta önce

    Alex, who is the violinist playing Winter from Vivaldi Four Seasons?

  • Evelyne b
    Evelyne b 1 hafta önce

    Could you make a video where you make spaghetti carbonara using cacio e pepe as a base? Do you use the same amount of pepper? When do you add in the eggs and when do you add in the pancetta?

  • Z-Man
    Z-Man 1 hafta önce

    Your show is like a modern version of Good Eats by Alton Brown. Great content.

  • Axel Lisenstain
    Axel Lisenstain 1 hafta önce

    What's with the clickbaity names in the latest vids? The content is good enough to need them

  • TomatheGreek
    TomatheGreek 1 hafta önce

    Needs truffles on top

  • imagoodguy65
    imagoodguy65 2 hafta önce

    Hi Alex!

    I made cacio e pepe last night for my Jeni. Was a little less creamy than Alex’s due to what I imagine is a common error in adding too much cheese. Don’t get me wrong it was substantially better than anything I’ve done before and was gone in quick time. The method for concentrating “super starchy water” is genius! Thanks from Vancouver!!

  • x9x9x9x9x9
    x9x9x9x9x9 2 hafta önce

    So I pretty much only eat meat, bread, and cheese. Textures are a problem for me so fruits and vegetables don't work well for me. I love seeing dishes like this that I would actually eat.

  • Pavel Valencia Acuña
    Pavel Valencia Acuña 2 hafta önce

    Quality content as always!

  • Garth
    Garth 2 hafta önce

    Not enough pepper and yes it is a little difficult but there are more difficult

  • René LaRue
    René LaRue 3 hafta önce

    P... de M... Simple, facile et délicieux. J'adore. Merci Alex.

  • pifflepockle
    pifflepockle 3 hafta önce

    I’ve got this tasting good but the cheese keeps congealing. Any tips anyone? I’m not great at tossing the pan so I’m wondering if that’s part of it

  • MopsyDaisy
    MopsyDaisy 3 hafta önce

    Cheese and Peppör

  • jhunkubabu
    jhunkubabu 3 hafta önce

    I just made this recipe. I finally understand by people like pasta and Italian food. Thank you!

  • Inglorious Bastard
    Inglorious Bastard 3 hafta önce

    I messed this up so bad. Wasted 20€ of pecorino cheese xD I didnt add much of my pasta water, but it still was waaaaay to salty

  • paolo berardi
    paolo berardi 3 hafta önce

    I don't see the next vide yet, but as italian i can tell you, fuck you nail it.
    Is not easy make a good risottatura (the procedure for finish the cooking in a pan with less water) especially for cacio e pepe., good job!

  • Alexis Misselyn
    Alexis Misselyn 3 hafta önce

    Tu doses rien niveau zoom mdrr

  • Norm Teskey
    Norm Teskey 3 hafta önce

    Tried to make it today. Killed it except I put to much salt in the boiling water. Creamy and nice but salty af. Next time it will be a gem.

  • Vandit Sharma
    Vandit Sharma 3 hafta önce

    I heard Bastard all the time.

  • TheRockerxx69
    TheRockerxx69 3 hafta önce

    Shut up. Don t dare to touch our cuisine

  • Antoine Paul
    Antoine Paul 3 hafta önce

    It took me ten tries to make the sauce

  • Nathan Brunner
    Nathan Brunner 3 hafta önce

    Alex, perhaps you should investigate the Roman pasta triumvirate

    Cacio e Pepe



  • Jonas Lamping
    Jonas Lamping 3 hafta önce

    I just made one with the ingridients i found in my fridge and it turned out to be an easy 15 min evening meal for me. And just to mention it " Iam not a cooking guy" thx Alex

  • superjaykramer
    superjaykramer 3 hafta önce

    No Big Deal...Simple..Simple Dish..That pasta is not cooked enough.

  • dahrrg
    dahrrg 3 hafta önce

    If only we italians would bother to learn some english, then we wouldn't need les francais to teach the world about our cusine essentials. Well done though ;)
    Good to see that you actually broke it down for beginners. Once understood the principle of cooking with the cooking water and finishing the pasta in the pan, most pasta dishes are easy to do and are so much better.

  • Fang Cooks
    Fang Cooks 3 hafta önce

    the "creeeaam" at 02:55 cracked me up!

  • Edwin B.
    Edwin B. 3 hafta önce

    Squid ink pasta and some extra pecorino shaved on top, the contrast makes me happy

  • Lemon Zest
    Lemon Zest 3 hafta önce

    t h i c c s p a g h e t
    Has a more beautiful term ever been said?

  • edster612
    edster612 3 hafta önce

    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!

  • curlyfm
    curlyfm 3 hafta önce

    Just made this with a little bit of thinly sliced black truffle. So simplistic, yet elegant.

  • Keisuke Takatou
    Keisuke Takatou 3 hafta önce

    2:33 that accent

  • Keisuke Takatou
    Keisuke Takatou 3 hafta önce

    What is your watch? It looks super slick.

  • n blagojevic
    n blagojevic 3 hafta önce

    Not olive oil to fry the black pepper on it? What the hell is wrong with you?

  • Odin Ponzi
    Odin Ponzi 3 hafta önce

    Boiled eggs smells like pretty girl farts