Dear Chef, I have tears in my eyes. That is almost exactly the way my italian Grandmother showed me how to do this dish - she took a pan as well, she also told me to NOT do this as a main course. "Ascoltami, piccolino, questo è un primo piatto !" She called me piccolino - I am 6"3, she was 5"1 but she had the personality of a giant and she always had a lot fun in her kitchen teaching me (the stupid german child) how to cook the proper way. First good and fresh ingredients, then you prepare everything, then a glas of wine, then you start cooking. Just like you always teach us - oh you would have loved my Grandma - I really miss her dearly.
Out of love for my wife, we run a small but beautiful Bistro in Switzerland and my wife does the serving and I stay in the kitchen, where I make lunches for 5 or 6 people who stop for lunch. I'm Portuguese, I'm 56 years old and I cook averagely, and I can tell you that the main reason why I accepted this challenge of cooking for more than 2 people was that I discovered your RUclips channel, which gave me the confidence to move forward with this adventure. ! So, Chef and dear friend Jean Pierre, I think I can say that you are my "cup of butter in the kitchen, for emotional support" ☺️ Thank you very much for sharing your beautiful work and knowledge with us.
@@ChefJeanPierre Thank you for your response. I have recommended your channel to everyone I know, including our 29 year old son who suffers from panic attacks! You have been a blessing to our son, my sister-in-law, etc. Believe that, for us, you are more than a chef... You are a therapist, where making mistakes is normal and is part of the entire process of growth and acceptance!! For all this and everything else, chef and dear friend Jean Pierre, my sincere thanks, from the bottom of my heart!!! Sincerely, Antonio Tavares
very inspirational! Hope someday I can open up a small place too- to share my knowledge of cooking (albeit very small compared to many-but I like to cook)❤
I've learned that the best pasta dishes are really "Here is the simplest thing with good ingredients" not complicated, not messy, no 10,000 ingredients, just pasta, water, cheese, salt, pepper. my fave lately is al assassina. just easy to make and so different
I must say you are a good teacher. I’ve learned a lot in my old age from you. It’s just soo sad I didn’t have a computer 50 years ago and you were sharing your cooking techniques with the world. Thank you.
Is it true Italian chefs are trying to change the grocery store pasta industry by moving to low heat 😮 slow drying pasta? Is the taste that much different.
Me too. I had spaghetti with anchovies and garlic at a ritzy restaurant and was amazed at it's deliciousness. I make it at home now. It's easy, quick and outrageously good eats. Learned to undercook the pasta and use tongs to take it out the water straight to the anchovy pan to finish up the cooking. The pasta water assists in bringing the dish together.
This is the easiest version of cacio e Pepe that I have seen. Definitely have to try it as to me seems that is not an easy recipe to master. Great video by the way,
My Cacio e Pepe always came out dry, and now I know why. I never knew about tempering the cheese and I'm excited to try this technique soon. Thank you Chef JP and Jack for making a lot of awesome content!
Always a pleasure to see your videos Jean-Pierre! I am Italian and love Cacio e Pepe - one small suggestion: after you toast the pepper, put some cooking water with it while the pasta cooks and make a little "pepper soup", this extracts more flavour from the pepper ;-)
@@cougarcandy921 it gets wet anyway when you add the pasta and cooking water. Pepper should be crushed and not ground and giving a couple of minutes in water after toasting it will enhance the flavour a lot. Give it a whirl
This community is the best! Thanks to everyone who share suggestions from their own cooking experience. I am very eager to try Chef Jean Pierre’s Cacio e Pepè, His recipes are always fabulous and he is so charmingly funny and encouraging.
When I watch Chef Jean Pierre and Jacques Pepin, I always feel I am in the culinary school. I really love how they teach. Straight to the point. They always explain the techniques explicitly. It really makes you more interested to do that dish.
Hi Chef, I just got back from traveling all over Sicily for 31 days! OMG! The Fresh Pasta was amazing! I ate it most every day! Never felt bloated. My tummy loves their homemade pasta and BREADS!!! I didn’t gain an ounce, and I ATE WELL! I love it there so much, I want to move there !!! Thanks for sharing Chef! ❤️😘
@@alimantado373Most of Europe has banned a lot of the additives, and overprocessed or modified foods we in America are basically forced to eat. Unless you're one of the lucky few making the big bucks and can afford the expensive natural foods you're basically stuck with that crap.
Wow! You really are a genius, I love this dish but I gave up making it years ago because I had just as many failures as I had successes, plus I never liked that weird blender method that's been going around. THIS is cooking at its simplest, and finest 🧀
Thank you Chef Jean-Pierre for teaching me to be excited about cooking. I am a 40 year guy who has never been excited before but you have shown me the light and I cant stop watching your videos. You explain things well and you make me laugh. God bless you Chef Jean-Pierre. Its true anyone can cook.
First learned how to make this from another youtuber, Vincenzo's Plate, but I have to admit that seeing you bring everything together in the pot makes it look way easier for people who suck at tossing together foods in a pan.
Hi Chef Jean-Pierre, I think I am one of the largest pasta eaters this side of Italy, and I just tried this FABULOUS pasta and WOW what a HIT! the family loves it. Thank you so much for the teaching and great food.
I always ponder why your channel is widely different from other contents- The rest SHOW us how to cook but you TEACH You impart your knowledge You share your experience And you keep it light and enjoyable Thank you for the ever amazing contents Chef!❤❤❤
What a fantastic, detailed recipe! I love all the details: Toasting the black pepper, reduced salt in the pasta water, the high quality pasta itself, then mixing it over. No heat. So many great details in this video. Thank you so much!
In "comparation" to whose(just teasing about CJP's new word for comparison😇). Gotta love when He speaks 3 tongues; maybe a 4th iteration somewhere.@@alimantado373
Such a great technique to make Cacio e Pepe, and Carbonara, a lot of people have these technical videos trying to make this into a science experiment, when in fact it’s so simple to make if you just remember the few key things that Chef has pointed out in this video, temperature being the most important, then the motion of how you toss the pasta. Awesome video Chef. 🇮🇹😎🇮🇹 Dio benedica il mio amico
Absolutely fantastic method. In the past I have used low heat a lot of the time to keep the cheese right in different recipes, but I never thought of just using the heat from the water ! Perfect
I made this recipe tonight! OMG, how easy and tasty to make. I thank Sheridans Cheesemonger in Dublin for having the pasta you recommended and the cheese! I am not a big pasta person. However, Chef you picked a great recipe for anyone to make. It really was easy, and requires paying attention, but it is so flavourful and filling. Thank you Chef JP!!!
originally watched this recipe in vincenzo's plate, and this video is spot on! I love how you explain about how the cheese turns into cream and how to avoid turning the cheese into a melted stretchy mess! You are very descriptive about how to buy a good quality pasta and what's a great black pepper to use.
There are so many celebrity chefs on YT who ruin classic recipes by putting their own "touches" on them and ruin them , so it is great to see you honour the true cacio e pepe Chef. I have found that with most Italian food the secret to success is in the use of high quality ingredients, such as bronze die pasta and top shelf DOC cheeses. It may cost more but the difference is unbelievable. If the pasta is yellow, smooth and less than 12.5% protein, my advice to your viewers would be to stay well clear of it. My "go to" pasta for this and other simikar recipes is bucatini. I love it. I thoroughly enjoyed this video, though it went too quickly, and thank you for your great work.
I tried making cacio e pepe three times after watching Alex (@frenchguycooking) very entertaining videos about this dish. However I ended up with pasta soup next to a cheese blob. Now I actually understand what went wrong there! Chef Jean Pierre’s version saved the day on the first try. Thank you chef!
Again a wonderful recipe cooked to perfection by Chef Jean-Pierre! It ist phantastic not only to learn how to cook it, but also learning all the tricks and basics of products and processing! THANK YOU SO MUCH! I am really looking forward to more Pasta recipes and especially also to Pasta Ripiena!!!! PLEASE!!!!
Amazing Chef Jean-Pierre and thank you for talking about the importance of quality pasta and the rest of the ingredients. Your technique is easy to follow!
Thank you Chef Jean Pierre….😊I am so excited to make this recipe. I have been unsuccessfully trying to make this dish for a couple of years now. Will keep you posted!!
Omg Chef JP Thank you!!! I've tried to make this simple recipe repeatedly for years but I've always messed it up and I never understood how, until now. I can't believe it was always because I left the burner on a low to medium Heat when melting the cheese. And as you pointed out that does not work well at all. 🤣 Maybe now my dish will turn out right😂 thanks again!
I worked at an Italian place and this was my favorite dish I’ve ever had to make cooking, ever. So simple and delicious. I’m excited to see how accurate what I was making is, compared to this
A great chef and an even greater teacher. I just made this following all of Chef Jean’s instructions. It came out creamy and delicious. My family went in! Simple but impressive dish.
Prob the best video I’ve seen on cacio e pepe… the cheese always breaks down, the few times I’ve tried to make this dish… the techniques he uses makes so much sense, the explanation of everything, helped me understand what I’ve been doing wrong… much appreciated
Thank you for demystifying intimidating dishes! We can all be great home chefs by learning some relatively simple proper techniques, and you make that easy and very possible for all of us.
Love that chef did this recipe! Been making this dish for the last six months or so once I found out about it. Really is such a quick easy meal to make for two and is a nice change from tomato sauce! Pop in some garlic bread and you've got yourself a very nice meal during the week that takes less than 20 minutes.
Thank you for showing the differences of pasta - smooth or roughed surface for picking up sauces. Always wondered if all pasta should really be roughed surface - no matter whether in a soup or sauce !
The thick hollowed spaghetti is what I bought by accident once and I really like it. Toasting the pepper also helps to grind easier too. This is one of the few meatless pasta dishes I like. I do add mushrooms from time to time. Thanks for another wonderful recipe.
Chef! This looks great! I'm so glad you explain the tiny, yet very important details(tempering the cheese)that can make or break a wonderful dish. Thanks Chef!
This looks amazing! Thank you, Chef, for sharing your love of food, life and cooking with us! Your recipes, tips and techniques are very helpful and greatly appreciated! God bless you! ❤🙏
BY FAR the best version I have seen on this recipe! Sure it's only 3 ingredients BUT the paste move is utter Genius, and no one has ever done it like this. I have several recipes of this, never made them, but will now. You have made it look so easy compared to others on RUclips. Thanks for being an amazing inspiration to us "Home - Now Cheffy (Is that a word? It is now)" cooks! 😊
Love the lessons in the video, and what an amazing looking dish too. Will have to try this. I love when you teach technique Chef JP. More more more. Thanks. Cheers!!
Hi Chef Jean-Pierre! I love pasta with a cream sauce and this looks delicious! Definitely adding to my folder. Really appreciate the tip on adding the cheese. Jack, that was so nice of you to get the timer. Thank you so much for sharing!
Oh boy my favorite pasta brand Gentile - no doubt chef knows whats good ☺ If you have never had good artisan pasta you just have to try them. Incredible flavor, texture and they release so much starch I couldn't believe it. The pasta water will get so thick you will have no problem combining everything into a super creamy sauce. Amazing video as usual chef! As a tip: You can also sieve the cheese after grating it to get it even finer so it melts faster an more evenly. Love to do it, works perfect every time.
Hi Chef. Love your channel and I'm always excited to try new recipes. I'm from Canada and have a French Canadian heritage. I was wondering if you could do an elevated gourmet version of poutine. It's a French Canadian classic and I'd love to see your take this comfort dish along with your version of a perfect gravy.
Grâce au maître, non seulement j'ai bien ri, 😮 mais compris mes erreurs malgré les conseils de Vincenzo, qui n'étaient pas parfaits, néanmoins excellents. Moins d'eau, moins de chaleur et plus sûr avec une cuisson à la poêle... Thanks again Chef Jean-Pierre...🍻 Ze Best in ze West and East
I made this once before and it was a fail. Chef Jean-Pierre’s instructions are spot on and very easy to follow. I made it today following his directions and it was AMAZING!
Excellent! I really appreciate all the details for making this dish perfectly. The quality of the ingredients and perfect technique is critical as there's only three ingredients and there's no place to hide. I will use a mortal and pestle the next time I make this dish. Leaving the pan off heat was something I didn't know. This dish can be sublime. Thank you!
Wow, this amazing receipt, simple in ingredients, but this really expose your skill. When I initially tried cooking Cacio e Pepe it took me 4 servings before I got the 3 elements intersecting. I must say you have the most cream souse I’ve seen on youtube (comparing to Italian chefs). ❤
On every Italian students recipe list, Cheap and cheerful, reminds me of my younger days with no money and an empty food cupboard 😁 This and 'Pasta con Botarga', My friends were from Sardinia and Rome. Thanks chef!
Hi from Scotland hope you're all safe and well my friends 🏴👍😉✌️🏴 as a chef myself I love dishes like this so simple and easy but really tasty Mmmm
OMG! We've made this at home before but found it to be temperamental. Chef just turned that recipe into a color by number. I've always believed that teaching was about finding the right explanation. With the right explanation anyone can learn calculus. Chef seems to find the right explanation all the time. Bravo.
Timely. I made cacio e pepe for the first time a week ago (not using your method) and it came out MOLTO pepato. I must've put in 2 or 3 tbsp of fresh cracked black pepper. My sinuses were open! Tried it again a few days ago (less pepe) and this time much better, but never thought about tempering the cheese. I mean mine was "OK", but you have taught me a lot that will make it better! Grazie!
Dear Chef, I have tears in my eyes. That is almost exactly the way my italian Grandmother showed me how to do this dish - she took a pan as well, she also told me to NOT do this as a main course.
"Ascoltami, piccolino, questo è un primo piatto !" She called me piccolino - I am 6"3, she was 5"1 but she had the personality of a giant and she always had a lot fun in her kitchen teaching me (the stupid german child) how to cook the proper way. First good and fresh ingredients, then you prepare everything, then a glas of wine, then you start cooking. Just like you always teach us - oh you would have loved my Grandma - I really miss her dearly.
Thank you for sharing we can feel your love for her
Out of love for my wife, we run a small but beautiful Bistro in Switzerland and my wife does the serving and I stay in the kitchen, where I make lunches for 5 or 6 people who stop for lunch. I'm Portuguese, I'm 56 years old and I cook averagely, and I can tell you that the main reason why I accepted this challenge of cooking for more than 2 people was that I discovered your RUclips channel, which gave me the confidence to move forward with this adventure. ! So, Chef and dear friend Jean Pierre, I think I can say that you are my "cup of butter in the kitchen, for emotional support" ☺️ Thank you very much for sharing your beautiful work and knowledge with us.
WOW!!! What we do for love!!! Good luck with your adventure! I am glad I can be of some help! Keep on cooking ! 😊
@@ChefJeanPierre Thank you for your response. I have recommended your channel to everyone I know, including our 29 year old son who suffers from panic attacks! You have been a blessing to our son, my sister-in-law, etc. Believe that, for us, you are more than a chef... You are a therapist, where making mistakes is normal and is part of the entire process of growth and acceptance!! For all this and everything else, chef and dear friend Jean Pierre, my sincere thanks, from the bottom of my heart!!!
Sincerely, Antonio Tavares
very inspirational! Hope someday I can open up a small place too- to share my knowledge of cooking (albeit very small compared to many-but I like to cook)❤
Very cute ❤
@@catherinefairley2716 Thank you ;)
All of Chef Jean's recipes are amazing, but there is something about his pasta recipes that are next level.
He makes difficult techniques look simple.
Fully agree.
I've learned that the best pasta dishes are really "Here is the simplest thing with good ingredients" not complicated, not messy, no 10,000 ingredients, just pasta, water, cheese, salt, pepper. my fave lately is al assassina. just easy to make and so different
I must say you are a good teacher. I’ve learned a lot in my old age from you. It’s just soo sad I didn’t have a computer 50 years ago and you were sharing your cooking techniques with the world. Thank you.
Ditto
It’s okay, you know now 😊
It's never too late and now you are enjoying his recepies!!😋❤
The world would be a much nicer place if everyone had chef JP in thier lives
I made this tonight and I can't believe how good this came out! Cacio Pepe is known for being easy to fail. 😋
As an Italian chef myself. I couldn't be happier! Thank you for the delicious video!
Is it true Italian chefs are trying to change the grocery store pasta industry by moving to low heat 😮 slow drying pasta? Is the taste that much different.
@@shekharmoona544slow dried pasta is healthier, the slower dried the better, probably.
Looks amazing. Took me a long time to realize not every recipe needs a million ingredients sometimes fewer is better.
Me too. I had spaghetti with anchovies and garlic at a ritzy restaurant and was amazed at it's deliciousness. I make it at home now. It's easy, quick and outrageously good eats. Learned to undercook the pasta and use tongs to take it out the water straight to the anchovy pan to finish up the cooking. The pasta water assists in bringing the dish together.
This is the easiest version of cacio e Pepe that I have seen. Definitely have to try it as to me seems that is not an easy recipe to master. Great video by the way,
My Cacio e Pepe always came out dry, and now I know why. I never knew about tempering the cheese and I'm excited to try this technique soon. Thank you Chef JP and Jack for making a lot of awesome content!
I never used that side of my grater! I see the use of it now.
Always a pleasure to see your videos Jean-Pierre! I am Italian and love Cacio e Pepe - one small suggestion: after you toast the pepper, put some cooking water with it while the pasta cooks and make a little "pepper soup", this extracts more flavour from the pepper ;-)
Wet pepper? How does it mesh?
Interesting...
@@cougarcandy921 it gets wet anyway when you add the pasta and cooking water. Pepper should be crushed and not ground and giving a couple of minutes in water after toasting it will enhance the flavour a lot. Give it a whirl
BTW, the water and pepper should boil lightly for those couple of minutes
This community is the best! Thanks to everyone who share suggestions from their own cooking experience. I am very eager to try Chef Jean Pierre’s Cacio e Pepè, His recipes are always fabulous and he is so charmingly funny and encouraging.
When I watch Chef Jean Pierre and Jacques Pepin, I always feel I am in the culinary school.
I really love how they teach. Straight to the point. They always explain the techniques explicitly. It really makes you more interested to do that dish.
Hi Chef, I just got back from traveling all over Sicily for 31 days!
OMG! The Fresh Pasta was amazing! I ate it most every day! Never felt bloated. My tummy loves their homemade pasta and BREADS!!! I didn’t gain an ounce, and I ATE WELL!
I love it there so much, I want to move there !!!
Thanks for sharing Chef! ❤️😘
European food is better than American, less additives!
@@alimantado373Most of Europe has banned a lot of the additives, and overprocessed or modified foods we in America are basically forced to eat. Unless you're one of the lucky few making the big bucks and can afford the expensive natural foods you're basically stuck with that crap.
The first video on youtube which addresses every key point and advice of this dish. 10/10.
Wow! You really are a genius, I love this dish but I gave up making it years ago because I had just as many failures as I had successes, plus I never liked that weird blender method that's been going around. THIS is cooking at its simplest, and finest 🧀
Thank you Chef Jean-Pierre for teaching me to be excited about cooking. I am a 40 year guy who has never been excited before but you have shown me the light and I cant stop watching your videos. You explain things well and you make me laugh. God bless you Chef Jean-Pierre. Its true anyone can cook.
🙏🙏🙏👍😊
Chef, you are a treasure of the culinary community. Watching your videos takes me back to my culinary school days, a lifetime ago.
First learned how to make this from another youtuber, Vincenzo's Plate, but I have to admit that seeing you bring everything together in the pot makes it look way easier for people who suck at tossing together foods in a pan.
I like to fall asleep listening to Chef Jean cook. It's super relaxing and sometimes I dream of food!
Hi Chef Jean-Pierre, I think I am one of the largest pasta eaters this side of Italy, and I just tried this FABULOUS pasta and WOW what a HIT! the family loves it. Thank you so much for the teaching and great food.
I always ponder why your channel is widely different from other contents- The rest SHOW us how to cook but you TEACH
You impart your knowledge
You share your experience
And you keep it light and enjoyable
Thank you for the ever amazing contents Chef!❤❤❤
What a fantastic, detailed recipe! I love all the details: Toasting the black pepper, reduced salt in the pasta water, the high quality pasta itself, then mixing it over. No heat. So many great details in this video. Thank you so much!
I have been living in Cambodia for the last six years. Kampot pepper is the best in the world. Chef Jean-Pierre knows top quality ingredients! Cheers!
I love the fact that I make his recipes at home and they turn out delicious. Thank you!
You obviously have a great kitchen, I'm envious!😃
In "comparation" to whose(just teasing about CJP's new word for comparison😇). Gotta love when He speaks 3 tongues; maybe a 4th iteration somewhere.@@alimantado373
Such a great technique to make Cacio e Pepe, and Carbonara, a lot of people have these technical videos trying to make this into a science experiment, when in fact it’s so simple to make if you just remember the few key things that Chef has pointed out in this video, temperature being the most important, then the motion of how you toss the pasta. Awesome video Chef.
🇮🇹😎🇮🇹 Dio benedica il mio amico
Love this guy!
I just finished chef school, but I learn SO much more by watching Chef Jean-Pierre!
Love a proper pasta dish. It seems simple, but you have to get get all the steps just right.
Absolutely fantastic method. In the past I have used low heat a lot of the time to keep the cheese right in different recipes, but I never thought of just using the heat from the water ! Perfect
I'm glad you showed the pan boil technique! When i was in NATO an Italian from Rome show me that and i never looked back. 👍
Thank you! I've always messed up this recipe (cheese clumping up). This makes it far clearer--I'll be sure to try it!
I made this recipe tonight! OMG, how easy and tasty to make. I thank Sheridans Cheesemonger in Dublin for having the pasta you recommended and the cheese! I am not a big pasta person. However, Chef you picked a great recipe for anyone to make. It really was easy, and requires paying attention, but it is so flavourful and filling. Thank you Chef JP!!!
originally watched this recipe in vincenzo's plate, and this video is spot on! I love how you explain about how the cheese turns into cream and how to avoid turning the cheese into a melted stretchy mess! You are very descriptive about how to buy a good quality pasta and what's a great black pepper to use.
Ya, same here.
I am going to the store Now to buy the ingredients Cheff!!!!... i love It already just looking at you making it!!! Thanks so Muuuuch🎉🎉🎉🎉🎉🎉🎉🎉
There are so many celebrity chefs on YT who ruin classic recipes by putting their own "touches" on them and ruin them , so it is great to see you honour the true cacio e pepe Chef. I have found that with most Italian food the secret to success is in the use of high quality ingredients, such as bronze die pasta and top shelf DOC cheeses. It may cost more but the difference is unbelievable. If the pasta is yellow, smooth and less than 12.5% protein, my advice to your viewers would be to stay well clear of it. My "go to" pasta for this and other simikar recipes is bucatini. I love it. I thoroughly enjoyed this video, though it went too quickly, and thank you for your great work.
I tried making cacio e pepe three times after watching Alex (@frenchguycooking) very entertaining videos about this dish. However I ended up with pasta soup next to a cheese blob. Now I actually understand what went wrong there! Chef Jean Pierre’s version saved the day on the first try. Thank you chef!
Again a wonderful recipe cooked to perfection by Chef Jean-Pierre! It ist phantastic not only to learn how to cook it, but also learning all the tricks and basics of products and processing! THANK YOU SO MUCH! I am really looking forward to more Pasta recipes and especially also to Pasta Ripiena!!!! PLEASE!!!!
Simple and delicious looking pasta made with a hint of wonderful personality.
Amazing Chef Jean-Pierre and thank you for talking about the importance of quality pasta and the rest of the ingredients. Your technique is easy to follow!
The paste trick was mind blowing…thank you chef for that idea
This has to be the best explained video out there on this recipe. Such a simple recipe, but I've learned so many useful things I didn't know.
Thank you Chef Jean Pierre….😊I am so excited to make this recipe. I have been unsuccessfully trying to make this dish for a couple of years now. Will keep you posted!!
Omg Chef JP Thank you!!! I've tried to make this simple recipe repeatedly for years but I've always messed it up and I never understood how, until now. I can't believe it was always because I left the burner on a low to medium Heat when melting the cheese. And as you pointed out that does not work well at all. 🤣 Maybe now my dish will turn out right😂 thanks again!
You are such a natural teacher, Chef JP. Thank you for this amazing recipe done easily. You are the best, Chef JP
The wife came back from Italy a few weeks ago and talked about all the pastas she tried. Tonight . . . she will get this surprise. Thanks Chef!
My favorite Chef❤, delivers with such enthusiasm which captures the audience as he teaches us to learn his fine dining recipes with true enjoyment
I worked at an Italian place and this was my favorite dish I’ve ever had to make cooking, ever. So simple and delicious. I’m excited to see how accurate what I was making is, compared to this
Always wondered where I had previously went wrong making this recipe, and now I know. THANK YOU!
You are The Master Chef Thank You For Your Lessons !
I've made this dish before but your video helped me get that cream to the next level. Great video.
Wonderful. Thanks. That's a classic in all possible ways. Going to make some for my kids tomorrow evening.
A great chef and an even greater teacher. I just made this following all of Chef Jean’s instructions. It came out creamy and delicious. My family went in! Simple but impressive dish.
👏👏👏❤️
Good morning chef! Watching with unbridled enthusiasm. Much love from Gaborone Botswana ❤❤❤
I can go make my coffee now that Jean Pierre has arrived!
Prob the best video I’ve seen on cacio e pepe… the cheese always breaks down, the few times I’ve tried to make this dish… the techniques he uses makes so much sense, the explanation of everything, helped me understand what I’ve been doing wrong… much appreciated
Amazing as always and even the recipe police can calm down! Thank you Chef!
Thank you for demystifying intimidating dishes! We can all be great home chefs by learning some relatively simple proper techniques, and you make that easy and very possible for all of us.
Thank you for this recipe, Chef! Best example of how to cook this that I have seen. I'll be cooking this for dinner tonight!
Love that chef did this recipe! Been making this dish for the last six months or so once I found out about it. Really is such a quick easy meal to make for two and is a nice change from tomato sauce! Pop in some garlic bread and you've got yourself a very nice meal during the week that takes less than 20 minutes.
👍👍👍😋
Thank you for showing the differences of pasta - smooth or roughed surface for picking up sauces. Always wondered if all pasta should really be roughed surface - no matter whether in a soup or sauce !
Chef please make a video about how to press panni without the filling goes out after pressing. I couldn't find any video. ❤
Wow, chef, I absolutely look forward to making this dish. I am constantly learning new techniques from your channel. Thank you.
Thanks Chef, for me as a student this simple but amazing dish can replace many junkies 🙏
😍😍😍🙏@ChefJeanPierre...-....
The thick hollowed spaghetti is what I bought by accident once and I really like it. Toasting the pepper also helps to grind easier too. This is one of the few meatless pasta dishes I like. I do add mushrooms from time to time. Thanks for another wonderful recipe.
I used to go to your cooking school in Fort Lauderdale! I was so happy to find you on RUclips and to find this recipe. Happy new year.
Happy new year! 🙏❤️
I made this last night. This will be a go to dish for sure! Thank you Chef!
Your videos ALWAYS put a big smile on my face Chef! ❤
Chef! This looks great! I'm so glad you explain the tiny, yet very important details(tempering the cheese)that can make or break a wonderful dish. Thanks Chef!
fanastic!! have to try this for sure learned so much from this session. Thank you so much.
This looks amazing! Thank you, Chef, for sharing your love of food, life and cooking with us! Your recipes, tips and techniques are very helpful and greatly appreciated! God bless you! ❤🙏
BY FAR the best version I have seen on this recipe! Sure it's only 3 ingredients BUT the paste move is utter Genius, and no one has ever done it like this. I have several recipes of this, never made them, but will now. You have made it look so easy compared to others on RUclips. Thanks for being an amazing inspiration to us "Home - Now Cheffy (Is that a word? It is now)" cooks! 😊
I'm so glad I found this channel. It's like learning how to cook/bake from a friend.
One of my most favorite pasta dishes, so simple and child could do it🎉
I can't thank you enough for your teachings chef!!! I will always be forever grateful long after you are gone my friend
You are very welcome 🙏😊
Jack is such a great guy! He thought of you and bought you that large face timer! He is a special young man.
It’s always entertaining watching you Chef JP. You crack me up, love all your recipes. I really like your new Timer 😊
Wow! what a great recipe! three ingredients and that ONE trick to make it all work! Merci, chef!!
Love the lessons in the video, and what an amazing looking dish too. Will have to try this. I love when you teach technique Chef JP. More more more. Thanks. Cheers!!
That looks absolutely AMAZING!!! Yummy!
Thank you, chef! I have always enjoyed this dish when I was able to find it at Italian restaurants. Now you made it so easy to eat almost every night!
Now that is an awesome pasta recipe. Thank you Chef.
Chef Jean's recipes are amazing
Hi Chef Jean-Pierre! I love pasta with a cream sauce and this looks delicious! Definitely adding to my folder. Really appreciate the tip on adding the cheese. Jack, that was so nice of you to get the timer. Thank you so much for sharing!
Oh boy my favorite pasta brand Gentile - no doubt chef knows whats good ☺
If you have never had good artisan pasta you just have to try them. Incredible flavor, texture and they release so much starch I couldn't believe it.
The pasta water will get so thick you will have no problem combining everything into a super creamy sauce. Amazing video as usual chef!
As a tip: You can also sieve the cheese after grating it to get it even finer so it melts faster an more evenly. Love to do it, works perfect every time.
Oh yeah ❤ I love it Chef. You always amaze me with simplicity. Thank you! ❤❤❤❤
I love this dish because it reminds me of a baking axiom: the fewer the ingredients, the more precise we must be
Hi Chef. Love your channel and I'm always excited to try new recipes. I'm from Canada and have a French Canadian heritage. I was wondering if you could do an elevated gourmet version of poutine. It's a French Canadian classic and I'd love to see your take this comfort dish along with your version of a perfect gravy.
Beautiful chef Jean-Pierre!!! Love your video's!!❤
Chef Jean Pierre can transform even a piece of wood in a magnificent, succulent meal. He is special.
Thanks Chef
Chef Pierre, do you ever make your own pasta? If so could you do a video on that? Thank you!!! Love your videos. ❤️
Grâce au maître, non seulement j'ai bien ri, 😮 mais compris mes erreurs malgré les conseils de Vincenzo, qui n'étaient pas parfaits, néanmoins excellents. Moins d'eau, moins de chaleur et plus sûr avec une cuisson à la poêle... Thanks again Chef Jean-Pierre...🍻 Ze Best in ze West and East
I made this once before and it was a fail. Chef Jean-Pierre’s instructions are spot on and very easy to follow. I made it today following his directions and it was AMAZING!
Excellent! I really appreciate all the details for making this dish perfectly. The quality of the ingredients and perfect technique is critical as there's only three ingredients and there's no place to hide. I will use a mortal and pestle the next time I make this dish. Leaving the pan off heat was something I didn't know. This dish can be sublime. Thank you!
Wow, this amazing receipt, simple in ingredients, but this really expose your skill. When I initially tried cooking Cacio e Pepe it took me 4 servings before I got the 3 elements intersecting. I must say you have the most cream souse I’ve seen on youtube (comparing to Italian chefs). ❤
On every Italian students recipe list, Cheap and cheerful, reminds me of my younger days with no money and an empty food cupboard 😁
This and 'Pasta con Botarga', My friends were from Sardinia and Rome. Thanks chef!
Hi from Scotland hope you're all safe and well my friends 🏴👍😉✌️🏴 as a chef myself I love dishes like this so simple and easy but really tasty Mmmm
OMG! We've made this at home before but found it to be temperamental. Chef just turned that recipe into a color by number. I've always believed that teaching was about finding the right explanation. With the right explanation anyone can learn calculus. Chef seems to find the right explanation all the time. Bravo.
I agree about the learning. I don't care if you've explained it 20 times, you got to find that 21st way to explain it.
So easy and just amazing. I added fried bacon cubes today. Excellent!
What a fine fine chef, I know he would make a wonderful friend. God bless him and family.
Timely. I made cacio e pepe for the first time a week ago (not using your method) and it came out MOLTO pepato. I must've put in 2 or 3 tbsp of fresh cracked black pepper. My sinuses were open! Tried it again a few days ago (less pepe) and this time much better, but never thought about tempering the cheese. I mean mine was "OK", but you have taught me a lot that will make it better! Grazie!