Spaghetti Cacio e Pepe - Chef in Rome shares easy Pasta Recipe
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- Опубликовано: 13 сен 2024
- A visit to L'Osteria della Trippa where owner/chef Alessandra Ruggeri shares one of the most famous dishes of Rome: Cacio e Pepe -
Michelin: Bib Gourmand
Instagram: @losteriadellatrippa
She has an air of genuine kindness about her. I love the story she shares.
Chef was fun to listen to. Friendly, educational, and lowkey funny. Auntie vibes.
OMG! Chef Ruggeri is the most amazing, friendly, just a lovely way about her. I want to eat at her restaurant and have her show me more cooking on RUclips!!
Very lovely ☺️
Italian chefs know that perfect pasta dishes require less than more or unnecessary ingredients. ❤
She's awesome! I want to see more of her recipes!
that would be good, many of the other chefs too on this channel.
I love this wonderful woman! Best instructions for c&p I’ve ever seen. Mille grazie.
Cacio e Pepe is really the classic & delicious, 100% recommend for all who still didn't experienced this pasta, I swear you will be enjoy!
This is the beauty of Italian cuisine…. just two ingredients are enough to make a super delicious dish!
@@aris1956 yes, might even make you believe the "peasants" did not have it so bad after all, at least at dinner time! LOL
My cheese keeps congealing when I make it. Too much heat probably
@@pifflepockle Obviously too much heat is a disaster. Sometimes it also depends on the type of Pecorino, but unfortunately even I, living as an Italian abroad, I'm already happy if I find Pecorino in a supermarket, regardless of the type. In Italy instead, you can ask for more seasoned, less seasoned, etc. You have a whole other choice.
I love these films you do, so much to learn from them about cooking, particularly the Italian ones, whose recipes I've tried. Being a home cook for a long time I can see/understand what they are doing, even if they are speaking just Italian; and as a bonus I learn a little of their language in the bargain. Good job you do, thanks! "Caio"! LOL ;D
My kind of restaurant. When looking at the menu at 10:08, I would go for the carbonara and then the tripe. And that chef was very charming to.
I love how she keeps the pot of pasta water and warms the pasta + cheese over it. It's much more gentle than using a burner.
What a gorgeous Chef is Alessandra x Thank you
I think I'm in love.
She cooks, earns money cooking. Is a great cook and speaks English with an Italian accent. Is beautiful and charming.
I'm in love.
This lady is awesome. She should have her own channel.
Absolutely
Yes, she reminds me of the vintage Food Network channel, back when they had good "instructive" cooking shows worth watching, instead of shows, now, like that little spiky-haired guy feeding his fat face all of the country!! LOL
Love her!
Looked delicious!
What a tiny kitchen - Thanks for the back stage view! ❤
I'm so glad you're trying new restaurants in Rome, some of these I've never been to myself, thank you for that. If you want to try a hidden gem that could be deserving of a Michelin star but hasn't gotten one yet might I suggest Taverna Angelica in Piazza Amerigo Capponi? Chef Luca Maiolo is getting better and better at giving Italian traditional meals a fine-dining spin. The wine selection is also very compelling. I always go there when I visit Rome and it was my favorite place when I was doing business trips there (for 4 years before the pandemic). I think it would be to your taste
Beautiful chef with a beautiful presentation. I felt like I was in Italy.
I’ve tried a few different ways without success to make this “simple” dish, have never pulled it off
Trying tonight!
ruclips.net/video/zClE_uduMHA/видео.html
The best!!!
Try it, this is exactly how we make it (I am not Italian) technically, it works. But I mix Pecorino and Grana Padano because the Pecorino Romano that I get here, is a little bit on the saltier side, I hope Allessandra will forgive me.
You are not the only one! I, as an Italian, have watched hundreds of videos of this dish and it almost never comes out the way I want. The so-called "simple dishes" are often the most difficult ones.
@@karloarsch1579 Have you tried with Parmigiano Reggiano cheese?
@@aris1956 I agree, one has to practice, the only real simple part are the 3 ingredients.
She is cool and original. Loved her
I love this dish and now i understand how to cook without heating the pan!
Really great work. Nicely done
My favorite story about Abruzzi is that they got running water in the 1950s. Rome, a short drive away had it 2000 years ago.
Brava!! Have never seen the cheese put in first, but hey, it works….I like it!! Will be in Rome in a few weeks, will have to stop in..
7:58 Non sopporto proprio quel grattare con un forchettone di metallo dentro una padella. Non so….i cuochi evidentemente preferiscono aggiungere un certo “aroma” di metallo, una “grattugiatina di metallo” alla pasta.
Nel 90 per cento dei ristoranti in Italia si usano quelle padelle di alluminio per spadellare la pasta…e i clienti un po’ di quell’alluminio se lo mangiano. Perlomeno non è Tefal che è cancerogeno
E come chef, indossa anelli e tocca le tagliatelle con la mano toccata dagli occhiali mentre cucina...
Il also think that using aluminium pans leaves an unpleasant taste to the dishes
我喜欢她不太拘泥细节的风格，还有最重要的是开心，至理名言！
Mannaggia, thank you for this wonderful video. I love Cacio e Pepe.
A beauty! I watched this, and it made me brave enough to try to make Cacio e Pepe. Maybe not as good as yours, but my wife said it was delicious! Thank You, Thank You! ❤
"This is the right alcohol for the baby" sent me 😂😂😂😂😂
I suppose it depends on the baby! ;D LOL
Great video. I've added this restaurant to my list of places to try in Rome!
I would visit Italy and just sit there and eat !
Thank you for the video.
She is awesome...
Thank you!!!
Delightful!
Maravilhosa receita obrigado por compartilhar. Certamente seria seu cliente .
The chef is tastier than the noodles. Hooray. Can we have some more of her magic please. Thanks
I absolutely agree with that, for sure! : )
I love her ❤❤
Much less salt in the pasta water than I would expect.
The chef explained very clearly that , being the pecorino cheese rather salty, you have to add less salt to the water than usual to have the right ratio of salt
@@businessasusual9077 Guess I missed that. Abject apologies. Shall I commit Seppuku?
@@businessasusual9077. In fact, she specifies it in the video.
yes, that "ocean water" for pasta thing has been de-bunked often if you use a salty cheese with your pasta, not to mention the prodigious amounts found in a lot of store-bought sauces!! LOL
When my fellow countrymen (or women) speak English, I understand almost everything. On the other hand, if an American speaks (especially certain Americans), I understand almost nothing!
Bellissimo 👍
It‘s just a matter of practice. The more you listen to native speakers, the better you start understanding them
yup, especially in Maine!! Went to Bar Harbor once and all the naive speakers there sounded like "sheep bleating" when they said the name of their town!! LOL ;D
LOL I don't think they were naive, but they were "native speakers"!!
@@ronschlorff7089 thats what i said, isnt it?
Wow
❤
I'm in love with her. :)
I think there is a line up for that!! ;D
Will come for a visit when in Rome in October, well done Forza Roma, e se sei Laziale, mi dispiace per te, lol
Delicious 😋 Thank you 😊
Una ricetta favolosa fatta bene. Ps: la zuppa inglese non è di Roma ma della Romagna.
intonation is everything of speaking language. 😊
pure character.
She is great! Now I know how to make cacio e pepe the right way!
Bravo!
Grazie per il tutorial, la cacio e pepe è davvero complicata da farsi e poi e buonissima. Io la migliore che ho mangiato è stata al Cardarelli di Napoli, si l'ospedale, sono stato ricoverato per 2 giorni per alcuni esami e li la pasta con il formaggio la fanno tutti i giorni. Mi ha ricordato di quando ero piccolo e la facevano all'asilo le suore a pranzo. Il prossimo tutorial lo potresti fare sulla pasta con il formaggino? Grz anticipatamente. Ps quando si fa la fresella spugnata è bene bagnarla da tutti e 2 i lati o è preferibile solo da un lato?
This is spaghetti cacio e pepe e metallo
Beautiful dish, and very hot and entertaining chef, if I may say. I've been making a very poor copy for years, with more steps. Thanks!
Incredibile è facile 😮
niente tostatura del pepe?? 😕
😋😋😋😋👍👍
Shes the same chef you had a video about a triple recipe, right?
👍👏👏👏👏
C’è anche chi fa tostare un po’ il pepe in padella.
@@aris1956 😂
Non serve a un gazzo. Non é anice stellato o cannella
@@LuckyM83 Il Suo commento è davvero del GAZZO!!!!!!!!!!!!!!
Si ma è pepe... ed è per Sua informazione una spezia che come le altre se riscaldata rilasciata più aroma!!!!
A volte restando in silenzio si riesce anche a dare l'impressione di essere intelligenti....
@@riccardomulazzani7436 ti faccio un piatto uno con pepe riscaldato in padella e uno con pepe normale e tu non ti accorgi affatto della differenza perché fate gli snob di staminkia e pensate di conoscere la materia ma in realtà volete solo pavoneggiarvi .
@@LuckyM83 Perchè sono Chef e lavoro da SOLO 40 anni nella ristorazione!!!
Tu forse NON SAI DI COSA PARLI ED HAI UN PALATO COSì FINE CHE POTrESTI MANGIARE DEL SUGHERO GRATTUGGIATO SCAMBIANDOLO PER PEPE FRESCO!!!!!
Parla di quello che sai... e sii più educato nell'esporre le tue cazzate!!! Altrimenti ti meriti SOLO queste risposte!!!!!
Sei SOLAMENTE un GRANDE "ignorante"... e pensi che tutti debbano esserlo al tuo livello!...
A mai più!!!
♥ :)
Seriously the way she scrapes the bottom of the pans.
Cacio e pepe with a side of aluminum and heavy metals from all the scraping of the aluminum pans.
shhh, that's the "Secret" to the benefits of a Mediterranean diet and their people's renowned longevity!! LOL ;D
Something's going to get you in the end. Aluminum or some other malaise. And little pasta as well, eh not so bad.
@@jeanclaude4 yes, and aluminum is the lightest metal, so I figure it's good for weight loss!! Kidding of course! :D
Aluminium, ffs.
Brilliant 😂
but is it spicy!?? yes, it is cacio e pepe!!
Da me il formaggio diventa pieno di grumi!!
2 microwaves in an italian kitchen? seems crazy
yes, but one is nick-named "chef Michelangelo"!! :D
Pls! Someone know how this pan is calling ? Tks
Bone🎉🔥
It would have been great if she gave us quantities.
Vibes
LOL!!!
That's the great thing about Italian cuisine. Everything is regional, and to taste. Exact amounts really don't matter.
maybe if she was baking, yes!! LOL :D
I can Inhale that !! LOOL
La cuoca piú bella 🥰🤌✌💯 Secondo me
Signora, apprezzabile il suo sforzo della versione in (molto casalingo) inglese, ma perche si complica la vita senza usare la sua spontaneità e dialettica italiana? ci sono i sottotitoli in varie lingue, potrebbe utilizzare quelli . Credo sia soluzione migliore, Signora Alessandra. That's All, Folks
Uen gud gud moar bkek of de midnait nun po' veeni'
Vabè !
А я бы начала с обжарки чеснока...
Pasta precotta?!?!?
What happened to omerta? She just gave away the whole game.
Trance-humance?
“Transumanza” …. is an ancient practice of seasonal migration of livestock, mainly sheep and cattle, between pastures located at different altitudes or latitudes. This movement occurs twice a year: in spring, animals are taken from winter pastures on the plains to summer pastures in the mountains, and in autumn the process is reverse.
@@aris1956 Grazie mille
The metal on metal scraping is like fingernails down a chalkboard grrrrrrrrrr
Williams Sandra White Thomas Moore Brian
Allen Anna Davis Ruth Hall Michael
Meglio sarebbe la versione in romanesco 😂😂😂
Metal on metal 😫 Nails on a chalkboard
Polskie tłumaczenie jest beznadziejne. Peper to pieprz a nie papryka
Muita pimenta ...😦
Tostare il pepe prima!
Per favore!!! Parla in italiano!!! 🤬
10% pasta 10% chees and 80% pepper ) ok
Немного смущает что повар трясет волосами над блюдом.
И скребёт алюминиевую сковороду во время приготовления. Разве приготовление в алюминиевой посуде не признано вредным для здоровья?
Imagine this is your wife,and she is cooking for you in your kitchen.
You wouldnt mind even if she was totaly nude.
Stop moaning,you little snowflake.
Pasta e alluminio
è più semplice se fatta in italiano
evitare di raschiare la padella! please!