Did I Just Make Cacio E Pepe Better ? (Italians don't watch)

  • Yayınlanma Tarihi:  2 hafta önce
  • Cacio e Pepe is one of the most iconic pasta dish of all Italian cuisine. Touching it is considered a sacrilege… Oops. In my defence, I really tried to improved that dish. If you missed the traditional method : https://www.youtube.com/watch?v=Ng7GWl57nQM Support my work on : https://www.patreon.com/frenchguycooking My cookbook is coming : http://smarturl.it/FrenchGuyCooking Get my posters and t-shirts : http://www.dftba.com/frenchguycooking Become a member now ! https://www.youtube.com/channel/UCPzFLpOblZEaIx2lpym1l1A/join Submit subtitles here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A Music by ........... and by Epidemic sound : https://goo.gl/NzwgrZ My other social accounts : http://www.facebook.com/frenchguycooking http://instagram.com/frenchguycooking http://www.twitter.com/frenchguycookin Planning a foodie trip to Paris ? Here are my favorite spots : https://www.frenchguycooking.com/wtf/220/what-to-doseeeat-in-paris-france Salut, Alex
  • Video Süresi: 00:12:04
  • cacio e pepe pasta italian food 

Yorum Sayısı: 1709

  • Sky Rock
    Sky Rock 7 saat önce

    I tried this myself and it came out amazing.

  • Nikolaus Schultz
    Nikolaus Schultz 19 saat önce

    What type of bowl is he eating his pasta with?

  • VideoHawkeye
    VideoHawkeye 19 saat önce

    Wasn’t that big of a divergence

  • ThePetitMr
    ThePetitMr 19 saat önce

    Ptain!!!! Les pâtes... les pauvres pâtes :'(

  • Petite Coco
    Petite Coco 19 saat önce

    Try some of julia child recipe pleaseeeeeee

  • Watermelone98
    Watermelone98 21 saat önce

    What protein do you eat with this dish

  • s sw
    s sw 21 saat önce

    Great improvement! Why didn't Italians think of that - lazy bastards.

  • Marek Bąk
    Marek Bąk 1 gün önce

    I managed to make proper and creamy cacio e pepe thanks to your starch tip. It was delicious, thanks :)

  • jorge mansilla
    jorge mansilla 1 gün önce

    Hey Alex, is there any EVO in your recipe? Merci!

  • Rodolfo Leonardelli
    Rodolfo Leonardelli 1 gün önce

    I've been experimenting with starch from pasta for a few weeks and I then saw this video, don't you think at some point you just have to much starch? yeah it looks creamy and amazing, but at taste I find it covers the other flavours if it's too much (I've noticed this cooking pici a pasta that releases a lot of starch) it almost covered the other flavours. and that wasn't even close to 5x..

  • Stefan Majonez
    Stefan Majonez 1 gün önce

    2:15 What's that music, it's amazing

  • William Smith
    William Smith 1 gün önce

    Italian are racist scum

  • Nick Belanger
    Nick Belanger 2 gün önce

    My man made god damn pasta demiglaze. Dude, if you wanted a creamier, richer dish that was easier to keep from splitting... egg yolk!

  • Steffen pepunkt
    Steffen pepunkt 2 gün önce

    Hey Alex,
    Love your video style and all the recipes. I was wondering if you could make a video (or just give ideas) on how you got where you are and how you learn(ed) cooking. I am a huge fan of cooking myself and am wondering e.g. how to get in touch with cooks and learn while travelling and that stuff. Do you have any ideas you could give out or know any bloggers with that kind of interest?
    Greetings

  • Cristina Betancourt
    Cristina Betancourt 2 gün önce

    Omg I just cannot stop crushing so hard on this handsome French guy 😍😍😍

  • clam85
    clam85 2 gün önce

    As an Italian from Rome I think I might have actually felt physical pain at times but I must say I am so incredibly impressed with the final result that I cannot wait to try it and yell for myself “screw the traditions!!!”

  • smartdave599
    smartdave599 2 gün önce

    Nice job. But does the pepper need to infuse the sauce longer?

  • ZMF2017
    ZMF2017 2 gün önce

    Your recipe is fantastic, don't forget that Cacio and Pepe were different when this beautiful pasta dish was created. I'm joining for more French Guy Cooking!

  • renu verma
    renu verma 2 gün önce

    Please, cook an Indian dish with a twist of your own!

  • MaskedTemplar
    MaskedTemplar 2 gün önce

    I guess my only concern is you used a very special black pepper for its flavor. I guess I could order something online. But I do like the idea of reusing the starchy water.

  • CalculyticCuber
    CalculyticCuber 2 gün önce

    I will actually rage if you don't wear a beret in your next video.

  • The Craft Beer Channel
    The Craft Beer Channel 2 gün önce

    Is there a "You sneezed on it, you bought it" rule in that pepper shop?

  • Fole666
    Fole666 2 gün önce

    Actually it isn't "that" different from the classic recipe, you just made the simplest pasta recipe (not the easiest actually, it's pretty hard to do perfectly) and made it in the most stupidly complicated ass backwards way possible. Better? I'm pretty sure the classic one made the right way would make you cream your pants. Italian out.

  • Abraham Collins
    Abraham Collins 3 gün önce

    I wish I was your friend.

  • Elmo Savola
    Elmo Savola 3 gün önce

    came here from Alec Steele's Channel. keep up the good work!

  • j.c man
    j.c man 3 gün önce

    I'm sorry Alex usually people would say the french accent is sexy but yours in particular is not sexy its adorable for some reason... I'm a guy and I find your french accent adorable no homo.

  • Paulo Brasil
    Paulo Brasil 3 gün önce

    The conclusion of the video gave me a boner. DON'T JUDGE ME OK

  • Derek Kahle
    Derek Kahle 3 gün önce

    Ok, let's really upset the Italians! Almost nothing in my fridge, but I do have linguini and I have some Mexican Cotija cheese, so I figured I'd try it. 😎👍

  • Vincenzo Marchese Ragona

    I'm Italian and I approve it 👌

  • Linda Linda
    Linda Linda 3 gün önce

    Lina, als ich heute nach Hause kam und die Tüte mit den Zutaten für dieses Rezept und den LInk mit Bleistift auf einem Zettel, an meiner Tür hängend gefunden hab, hat mein Herz bis zum Hals geklopft. Ich würde nichts lieber machen, als mit dir zusammen auf dem ungemütlichen Futon, halb auf dem Boden hängend, sitzen (niemals zugebend, dass es sack ungemütlich ist) und die Pasta mit dir essen. Wenn ich die Wahl hätte: Du kannst die Zeit zurück drehen und Dich wieder bei mir haben, wenn Du nie wieder Parmesan essen darfst, ich würde nie auch wieder nur an Parmesan denken. Du fehlst mir mehr, als Wort beschreiben können. Ich liebe Dich und ich bin so traurig.

  • Er Mutanda
    Er Mutanda 3 gün önce

    I'm Italian and I absolutely despise cheese, cam here to tell you I don't give a toss and you may keep eating that disgusting cow piss you call cheese

  • Ryan Gill
    Ryan Gill 3 gün önce

    Could you not just add something like corn starch to the water before you start cooking your pasta? I mean it wouldn't take much to achieve that starch content and it is flavorless and you would only have to make one batch of pasta.

  • Michael Peo
    Michael Peo 3 gün önce

    How much salt in the water?

  • MJorgy5
    MJorgy5 4 gün önce

    Straight in half with the pasta.. for a more even cook time. Splitting (angel) hairs.

  • wax
    wax 4 gün önce

    please invest in a lavalier mic! would love to hear ur voice more clearly

  • Universal Exporters
    Universal Exporters 4 gün önce

    wait.. so did you use salt? your last video on the subject talked about salt but never saw that you used it either.

  • Peter LaFrance
    Peter LaFrance 4 gün önce

    What style of bier would you suggest? One with a bit of a hop bite? Or a rich brown ale?

  • Beta Tkl
    Beta Tkl 4 gün önce

    Hi Alex! I like the improvements you made, but I'd like to know how do you address an issue that has come to mind; how do you take care of the salt in the cooking process? That is, how do achieve the proper saltiness in the initial pasta water (which has to be quite high, afaik) and at the same time keep that saltiness low enough while reducing so that the final cheese-water mix isn't too salty? I'd love to hear your insights about that, and many thanks for the great content overall.

  • Larry Vey
    Larry Vey 4 gün önce

    Italian cuisine > French cuisine

  • Lagoz
    Lagoz 4 gün önce

    Yo Alex, using black pepper reminded me of something. Any thoughts on buying fresh green peppercorn and letting it dry? Have you tried this? i usually do this and personally i think it tastes a lot better.