It's in the COOKBOOK! 📖 Find this recipe and 49 more in our new cookbook “PASTA AFFAIR: 50 Authentic Italian Recipes from Italy”! Available on Amazon🍝👉 amzn.to/3BkWFXJ
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I only heard of Cacio e Pepe a few years ago, from videos on RUclips, and only you and Stephen Cusato used the Pecorino Romano paste method. Only you showed finishing the pasta in pepper-infused water. My experiments have not been very successful, but I think this method is the one! Thank you!
I hope I'm not out of place by making a small suggestion. I'd toast whole peppercorns and _then_ grind them. There are two reasons for this. First, it'll help keep some of the flavor that might otherwise be lost during toasting. Second, if you get a strong whiff of toasting pepper you may cough your head off like I do.
Hi David, You make good points. We like to coarsely grind the pepper first to make sure as much surface area as possible is exposed for toasting to bring out the flavor. Coarsely ground pepper is a bit easier to control, and helps to avoid unexpectedly creating pepper gas.
Thanks for watching and taking the time to comment, jordy! We hope you’ll consider subscribing (it’s free) and clicking the bell for future video notifications :)
Grazie :) If you haven't already, we hope you'll consider subscribing to our channel! Click the bell if you want new video notifications. Coming soon... Spaghetti with Clams :)
Only concern is that it’s probably not hot anymore with all of that waiting to cool down and then mixing and then plating. That’s really the biggest problem with this dish. There’s a trick to get around that though.
Ive made it twice first time came out very salty DONT SALT THE WATER the cheese is salty enough second time I added hot water to to the paste so third time I will perfect it
It's in the COOKBOOK! 📖 Find this recipe and 49 more in our new cookbook “PASTA AFFAIR: 50 Authentic Italian Recipes from Italy”! Available on Amazon🍝👉 amzn.to/3BkWFXJ
from all the CeP videos I have seen this one might be the best
Thank you for this great explanation of a classic!
This method is the first one that worked for me! Thank you so much
So glad to hear it!
We hope you'll subscribe to our channel and click the bell for new video notifications. :)
If you haven't already seen them, you may enjoy some of our other classic Italian pasta recipes like Spaghetti with Clams: ruclips.net/video/Iws3ZHvbc98/видео.html or Spaghetti Carbonara: ruclips.net/video/sjh2CDAcNIY/видео.html
► Watch the AD-FREE version of this video (and more)? Support us on Patreon🥰: www.patreon.com/piatto
► WRITTEN RECIPE? On our website: piattorecipes.com/spaghetti-cacio-e-pepe-recipe/
Great presentation, awesome dish, cant wait to make it again. Thank you
So glad you enjoyed it! Another classic Roman dish coming soon :)
Presentazione ottima, piatto squisito, sottofondo musicale oooookkk
I only heard of Cacio e Pepe a few years ago, from videos on RUclips, and only you and Stephen Cusato used the Pecorino Romano paste method. Only you showed finishing the pasta in pepper-infused water. My experiments have not been very successful, but I think this method is the one! Thank you!
Make the paste right and you’ll nail c&p every time.
Superbe!
Grazie! :)
Love it. Period.
I hope I'm not out of place by making a small suggestion. I'd toast whole peppercorns and _then_ grind them. There are two reasons for this. First, it'll help keep some of the flavor that might otherwise be lost during toasting. Second, if you get a strong whiff of toasting pepper you may cough your head off like I do.
Hi David, You make good points. We like to coarsely grind the pepper first to make sure as much surface area as possible is exposed for toasting to bring out the flavor. Coarsely ground pepper is a bit easier to control, and helps to avoid unexpectedly creating pepper gas.
You're correct, David. Always toast the whole peppercorns before grinding them.
This looks Yum 😋.... I might have to Attempt this :)
Let us know how it goes! More traditional pasta recipes coming up soon :)
Great job! I'm tired of seeing this dish SPOILED by heavy cream and other s***! This is the way to go! BRAVO
i have been trying to perfect cacio e pepe and i fail every time, this recipe worked perfectly for me! thank you so so much!!
Thanks for watching and taking the time to comment, jordy! We hope you’ll consider subscribing (it’s free) and clicking the bell for future video notifications :)
Love it😍🥰😘😘😘😘
Wow! This looks great! New sub!
“Hit the thumbs down button twice”…..LOL!
My Cacio isn’t turning out this good, but I’m still working on it!
I was wondering if I could get the song yall use when you start adding the cheese to the pasta. Please.
‘Cold’ by Anthony Lazaro
@@PiattoRecipes sweet, thank you.
Looks delicious... sadly, I do not own a pair of tongs... so I guess I can't make it...😢
"Serves 4" I would eat the whole lot to myself.
👏👏👏👏👏👏👏👏👏
Grazie :) If you haven't already, we hope you'll consider subscribing to our channel! Click the bell if you want new video notifications. Coming soon... Spaghetti with Clams :)
Two tablespoons of pepper! You mean two tbps measured when still whole, or after grating it?
😋👏
interesting to put pasta on a mouse pad though
Only concern is that it’s probably not hot anymore with all of that waiting to cool down and then mixing and then plating. That’s really the biggest problem with this dish. There’s a trick to get around that though.
do tell
To use corn starch in the mix of cheese and water…
Ive made it twice first time came out very salty DONT SALT THE WATER the cheese is salty enough second time I added hot water to to the paste so third time I will perfect it
Looks like too much pepper
I can never have too much pepper 😊
There's such a thing?