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.
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.
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.
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,
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.
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!❤❤❤
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 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!
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.
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.
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
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
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!
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.
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.
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!!!
OMG this looks delicious. Next level mac& cheese. I'm a caregiver, cooking 4 days a week for a person who no longer enjoys food. I look forward to the days I cook for myself. This dish is on my list for ME, with a nice wine. Oh yeah.
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.
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
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….😊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!!
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!
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
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 discovered cacio e pepe recently. Never had any despite my countless travels to Italy. Made them once: was so so. Made them a second time: they were OK. By third time I got the "tour de main" and since then it's been a classic at home. Even my daughter who hates pepper (she hates almost everything) begs for cacio e pepe. I make very few pasta dishes: ragu, carbonara, cacio e pepe, gricia, pomodoro, amatriciana and that's about it. But thanks to inspiring chefs like JP and others, the eye for technical detail, the understanding of emulsion and the quest for the perfect ingredients, I have come to a level where my family refuses to go to Italian restaurants anymore, because they always tell me they didn't enjoy their plates as much as those I make at home. I know part of it is flattery ;-) but it's a testimony of how learning from the great translates into making something good. After all, it's not rocket science, it's just cooking...
I am so glad I'm not the only one who can't use their phone. I really appreciate your entertaining and genuine personality. Thanks for sharing your recipes With the world 😅
CJP, true words you spoke : it's gonna be as good as the ingredients you use! Many people expect delicious dishes made with crappy ingredients! Thank you for the education and entertainment!
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.
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
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.
Hi !! Chef Jean Happy Thursday 😊 watching replay that is an elegant plate of pasta that looks so tasty. It's is perfection 🥰.. All of your recipes are fantastic.. Thank you for sharing you are such a wonderful Chef 👨🍳 God bless 🙌 🙏 😊 ❤️ I like that timer Jack bought you that is more helpful.
You've done it again Chef...it would have never occurred to me to lightly toast a dried herb or spice if I have nothing fresh to work with. Another thing is using a bit of the "Pasta Water." You are 100% correct. Years and years ago, with no fresh or imported dried Pasta available, all that was available in New York was Ronzoni or Buitoni and you used to practically wring the pasta out before you ate it. You didn't dare not do that! We couldn't get the tomatoes that are available today and back then virtually all peeled tomatoes were too watery, and many used leftover tomato junk for puree! That's why every Italian woman I knew used to cook the sauce for hours on end...to get rid of the water! If you didn't have your own garden so you could harvest and jar your own 'sauce' (like my Aunt Concetta & Uncle Carme) you were just about sunk! Today, I use DeCecco or Rummo (No Gentile here) dry pasta (if you can get them) and Rana for fresh pasta! Everything has changed of course but the starch from the pasta water is so important to the 'creaminess' of any 'quick' pasta you're preparing. You don't even know it's in there! The first time I did it, I was truly amazed...but you never fail to amaze me Ch. J-P! (PS: It was I who asked you for a Braciole recipe via your site.)
Thank you so much in showing us just how much we can do with pasta (and everything else) I must be your number 1 South African fan. I would love you to show us how you make hasselback potatoes - I just know there will be lots of butter and garlic involved.! How about trying a South African favourite - Babotie - a light curry mince meat dish, will go well with your coleslaw salad. Keep cooking so we can keep learning. You manage to make it fun and easy - with no drama!. Thank You for making us laugh too.
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.
Dear Chef, Just cooked this for my kids. they just loved it, thank you, Chef ! For the Aussies, may i suggest for a fourth flavour to this a teaspoon/tablespoon of VEGEMITE m8 Wack a parmesan chip on top !! Will colour up a bit like adding squid ink-garnish parsley. Cheers Kenny G.
Holy Smokes Chef Jean-Pierre, I eat like 4-5 lbs of pasta a week and this pasta I have never had nor have I heard of this, NOW I HAVE TO MAKE IT ! Thank you for teaching me this and I let you know how I do, Thank you
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!
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)❤
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!!😋❤
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.
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. 😋
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.
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.
🙏🙏🙏👍😊
The first video on youtube which addresses every key point and advice of this dish. 10/10.
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.
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,
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.
I like to fall asleep listening to Chef Jean cook. It's super relaxing and sometimes I dream of food!
Chef, you are a treasure of the culinary community. Watching your videos takes me back to my culinary school days, a lifetime ago.
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!❤❤❤
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.
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!
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 can go make my coffee now that Jean Pierre has arrived!
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. 👍
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 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!
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!
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 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
Love this guy!
I just finished chef school, but I learn SO much more by watching Chef Jean-Pierre!
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!
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.
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.
👏👏👏❤️
You are The Master Chef Thank You For Your Lessons !
Chef Jean-Pierre has been a culinary Tutor
For many Decades
Butter may have been involved...
Thank you Chef
Good morning chef! Watching with unbridled enthusiasm. Much love from Gaborone Botswana ❤❤❤
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!!!
OMG this looks delicious. Next level mac& cheese.
I'm a caregiver, cooking 4 days a week for a person who no longer enjoys food. I look forward to the days I cook for myself. This dish is on my list for ME, with a nice wine. Oh yeah.
Jack is such a great guy! He thought of you and bought you that large face timer! He is a special young man.
The paste trick was mind blowing…thank you chef for that idea
Always wondered where I had previously went wrong making this recipe, and now I know. THANK YOU!
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 🙏😊
Simple and delicious looking pasta made with a hint of wonderful personality.
That looks absolutely AMAZING!!! Yummy!
You are such a natural teacher, Chef JP. Thank you for this amazing recipe done easily. You are the best, 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.
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 a proper pasta dish. It seems simple, but you have to get get all the steps just right.
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 🧀
Amazing as always and even the recipe police can calm down! Thank you Chef!
Wonderful. Thanks. That's a classic in all possible ways. Going to make some for my kids tomorrow evening.
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!!
My daughter loves chicken pot pie….I will have to make it for her next visit! Please don’t worry you are taking too long. I don’t mind long videos!
Now that is an awesome pasta recipe. 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!!!!
I love this cat!
He is the coolest one there is!!
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!
I'm all about it! Add a few cubes of pancetta. Oh my!
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
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! 😊
Beautiful chef Jean-Pierre!!! Love your video's!!❤
I discovered cacio e pepe recently. Never had any despite my countless travels to Italy. Made them once: was so so. Made them a second time: they were OK. By third time I got the "tour de main" and since then it's been a classic at home. Even my daughter who hates pepper (she hates almost everything) begs for cacio e pepe.
I make very few pasta dishes: ragu, carbonara, cacio e pepe, gricia, pomodoro, amatriciana and that's about it.
But thanks to inspiring chefs like JP and others, the eye for technical detail, the understanding of emulsion and the quest for the perfect ingredients, I have come to a level where my family refuses to go to Italian restaurants anymore, because they always tell me they didn't enjoy their plates as much as those I make at home. I know part of it is flattery ;-) but it's a testimony of how learning from the great translates into making something good.
After all, it's not rocket science, it's just cooking...
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🎉🎉🎉🎉🎉🎉🎉🎉
I am so glad I'm not the only one who can't use their phone. I really appreciate your entertaining and genuine personality. Thanks for sharing your recipes With the world 😅
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've made this dish before but your video helped me get that cream to the next level. Great video.
Simply Elegant!😎
I love Cheese!
And
I love Pepper!
Gotta try this one out!😝
Wooowww!
CJP, true words you spoke : it's gonna be as good as the ingredients you use! Many people expect delicious dishes made with crappy ingredients! Thank you for the education and entertainment!
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.
Your videos ALWAYS put a big smile on my face Chef! ❤
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 to Jack for the clock. Chef has more important things to talk about than how to operate his phone. Great production.
Thanks Chef, for me as a student this simple but amazing dish can replace many junkies 🙏
😍😍😍🙏@ChefJeanPierre...-....
Chef Jean Pierre can transform even a piece of wood in a magnificent, succulent meal. He is special.
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
Chef Jean's recipes are amazing
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.
fanastic!! have to try this for sure learned so much from this session. Thank you so much.
Hi !! Chef Jean Happy Thursday 😊 watching replay that is an elegant plate of pasta that looks so tasty. It's is perfection 🥰.. All of your recipes are fantastic.. Thank you for sharing you are such a wonderful Chef 👨🍳 God bless 🙌 🙏 😊 ❤️ I like that timer Jack bought you that is more helpful.
Also did this with the Manicotti filling......Bolognese on top !!! WOW !!
I'm so glad I found this channel. It's like learning how to cook/bake from a friend.
My favorite Chef❤, delivers with such enthusiasm which captures the audience as he teaches us to learn his fine dining recipes with true enjoyment
So Simple😊Yet Elegant, Thanks Chef JP❤
You've done it again Chef...it would have never occurred to me to lightly toast a dried herb or spice if I have nothing fresh to work with. Another thing is using a bit of the "Pasta Water." You are 100% correct. Years and years ago, with no fresh or imported dried Pasta available, all that was available in New York was Ronzoni or Buitoni and you used to practically wring the pasta out before you ate it. You didn't dare not do that! We couldn't get the tomatoes that are available today and back then virtually all peeled tomatoes were too watery, and many used leftover tomato junk for puree! That's why every Italian woman I knew used to cook the sauce for hours on end...to get rid of the water! If you didn't have your own garden so you could harvest and jar your own 'sauce' (like my Aunt Concetta & Uncle Carme) you were just about sunk! Today, I use DeCecco or Rummo (No Gentile here) dry pasta (if you can get them) and Rana for fresh pasta! Everything has changed of course but the starch from the pasta water is so important to the 'creaminess' of any 'quick' pasta you're preparing. You don't even know it's in there! The first time I did it, I was truly amazed...but you never fail to amaze me Ch. J-P! (PS: It was I who asked you for a Braciole recipe via your site.)
Thank you so much in showing us just how much we can do with pasta (and everything else) I must be your number 1 South African fan. I would love you to show us how you make hasselback potatoes - I just know there will be lots of butter and garlic involved.! How about trying a South African favourite - Babotie - a light curry mince meat dish, will go well with your coleslaw salad. Keep cooking so we can keep learning. You manage to make it fun and easy - with no drama!. Thank You for making us laugh too.
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.
The first and only stranger that cooks a gorgeous cacio e pepe 👏👏👏👏👏👏👏👏 cheers from italy
Elegance in eating...Chef, you are the best!!!!
Delicious. I always what to learn how to make it. Thanks 👍🏻👍🏻👍🏻
I made this last night and loved it. It paired great with chicken breast.
Dear Chef,
Just cooked this for my kids. they just loved it, thank you, Chef !
For the Aussies, may i suggest for a fourth flavour to this a teaspoon/tablespoon of VEGEMITE m8
Wack a parmesan chip on top !! Will colour up a bit like adding squid ink-garnish parsley.
Cheers
Kenny G.
Thank you very much! That was a humbling lesson for a humble dish made for kings and queens!
I wish you were my Grandpa, I imagine going to your house on the weekend would've been awesome! Keep doing what you're doing chef :)
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!
I love this dish because it reminds me of a baking axiom: the fewer the ingredients, the more precise we must be
Holy Smokes Chef Jean-Pierre, I eat like 4-5 lbs of pasta a week and this pasta I have never had nor have I heard of this, NOW I HAVE TO MAKE IT ! Thank you for teaching me this and I let you know how I do, Thank you
I love cacio e pepe, thanks for the video my friend!
One of my most favorite pasta dishes, so simple and child could do it🎉
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!
Wow! what a great recipe! three ingredients and that ONE trick to make it all work! Merci, chef!!
Chef, you are a rock star! Liked and subscribed immediately
Bravo, Chef!!! It's nice to see someone finally do it right.