Love it! Will be making this to the letter. Jordan continually delivering on the simple yet quality ingredients heavy recipes! Cacio e Pepe is a classic now made easy, keep up the amazing content Mob - loving the longer video’s and side series’ here on YT! Can’t wait to see what the rest of the team contributes 🥲
Beautiful technique. The best I’ve come across to avoid all the usual problems that you nailed in explaining what happens to cheese when you heat it beyond 70C This video is a real public service. What I love is how much love you show for the dish. Great stuff.
Whenever I add the pecorino emulsion to the pasta it doesn’t combine like yours and I end up with clumps of cheese. Is there a trick with the heat or something that I’m missing?
I tried this twice already, the second time it didn't work at all. On the first try the Pecorino clumped up pretty fast with the pasta water, I thought I put too much and too hot at once, but after adding it to the pasta it was quite creamy - I also added a bit of butter to the pan, maybe that helped. On the second try I tried adding just a little water which I let cool for a few seconds, it still clumped just the same. However after adding it to the pasta it clumped completely and didn't melt and mix at all, so no creaminess for me. :( This time I didn't add any butter and the pasta wasn't still on the stove. I wish I knew what the problem is with the cheese, but I'll keep trying!
Soo.... They can be two possibility. One is that the water was still too hot and another one is that your cheese was shit. Try it again with cooler water, if it dosn't help get better cheese :)
@@TimonPOL91 It said it was original from Italy at least, but probably not the best. It might have been because the cheese was a bit older and drier too. I'll look for a higher quality one soon.
Hey guys - I’ve made this twice now using the cheese trick. The first time came out perfectly. The second time, when I added the cheese into the pasta, it suddenly became really watery and there was a load of liquid at the bottom of the pan. I’ve no idea what happened- any ideas? I’m wondering if I used too much water when I made the sauce? I did use a different brand cheese… but not sure if that could have caused it
Sorry to be forced to correct this guy, he seems legit. BUT, you can’t make amatriciana with guanciale. With guanciale you can make gricia, for the amatriciana you need pancetta. Cheers from Roma.
Love that "cheat" with the bowl. I can usually pull off a great CP, but that is a pro-level tip. Tks...
Great video Jordan, you have a really nice laid back manner in it too.
Great video! Love it and I am going to try it… keep up the good works, thanks for sharing again!! 💪🧑🍳🤩
Those are going to be useful tips. I'm going to make this
Fantastic recipe!! Where an I found the rest of this series !! I Jenn lookin everywhere in RUclips
Love it! Will be making this to the letter. Jordan continually delivering on the simple yet quality ingredients heavy recipes! Cacio e Pepe is a classic now made easy, keep up the amazing content Mob - loving the longer video’s and side series’ here on YT! Can’t wait to see what the rest of the team contributes 🥲
Beautiful technique. The best I’ve come across to avoid all the usual problems that you nailed in explaining what happens to cheese when you heat it beyond 70C This video is a real public service. What I love is how much love you show for the dish. Great stuff.
Very good watch
I've made the dish a lot and saw a lot of videos about making it, I still picked up two new tricks!
Love it! Thanks Jordan and Mob
nicely done, it was a pleasure to watch
Inspired me to make this tonight!
Well done mate! Bravissimo! You can start your application for Italian citizenship now.
Dulux finish 🔥
great video 🔥
Classic
Ive already done the carbonara and pasta all gricia now onto this beauty for this evening.
Delicious
Just made this delicious pasta. It was stunning. Perhaps not as glossy as I would have liked to, but elated with the first attempt :)
Whenever I add the pecorino emulsion to the pasta it doesn’t combine like yours and I end up with clumps of cheese. Is there a trick with the heat or something that I’m missing?
Something I might be able to make. This looks delicious, and you can't beat two ingredients! Thank you, Jordan
Harder than it looks! I think my pasta water was too hot for my cheese. I’ll keep going..
Yay Jordan!!
I tried this twice already, the second time it didn't work at all.
On the first try the Pecorino clumped up pretty fast with the pasta water, I thought I put too much and too hot at once, but after adding it to the pasta it was quite creamy - I also added a bit of butter to the pan, maybe that helped.
On the second try I tried adding just a little water which I let cool for a few seconds, it still clumped just the same. However after adding it to the pasta it clumped completely and didn't melt and mix at all, so no creaminess for me. :( This time I didn't add any butter and the pasta wasn't still on the stove.
I wish I knew what the problem is with the cheese, but I'll keep trying!
Soo.... They can be two possibility. One is that the water was still too hot and another one is that your cheese was shit. Try it again with cooler water, if it dosn't help get better cheese :)
@@TimonPOL91 It said it was original from Italy at least, but probably not the best. It might have been because the cheese was a bit older and drier too. I'll look for a higher quality one soon.
@@Ironfoot42 You will get there in the end. For me it took 4/5 trials to make good Cacio e pepe :)
Shitty cheese ? Lol pecorino is pecorino
Ive tried to make this a few times and not got it right - I'll give it a go - ironically Im filming someone making it next Friday
Jordan this is so good! Don’t suppose you can let us know where the pans are from? Also look brilliant
I'd like to know as well. The smaller one would be great for risotto as well...
Lucky day guys, it’s the Vogue M923 Vogue Stainless Steel Sauté Pan
Didn't know there could be al dente fresh pasta.
Hey guys - I’ve made this twice now using the cheese trick. The first time came out perfectly. The second time, when I added the cheese into the pasta, it suddenly became really watery and there was a load of liquid at the bottom of the pan. I’ve no idea what happened- any ideas? I’m wondering if I used too much water when I made the sauce? I did use a different brand cheese… but not sure if that could have caused it
same thing happened to me lol
It's a great recipe. Watch from minute 9. That might help you out with your problem.
Can Ben please let us know where he had the amazing Cacio e Pepe in Rome? I’m going end of October!
go daddy go
Did not work for me. cheese got all clumped up
Sorry to be forced to correct this guy, he seems legit. BUT, you can’t make amatriciana with guanciale. With guanciale you can make gricia, for the amatriciana you need pancetta. Cheers from Roma.
I think mob can be a bit shit (no offence) but I rate this video, nice work.