CACIO e PEPE FOR A CROWD (Italians Will Hate Me For This)
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- Опубликовано: 4 май 2024
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subscription ➡ Here: go.babbel.com/12m65-youtube-b... Cacio e Pepe is delicious, but can be fussy and difficult to make, especially for more than one person. I’ll show you a simple trick that I picked up from working in restaurants that makes easy work of cooking cacio e pepe for a crowd.
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RECIPE
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ONE PAN, ONE PORTION:
▪Salt
▪115g or 4oz dried spaghetti
▪30g or 1/8c extra virgin olive oil
▪2-3g or 1-1.5tsp coarsely ground black pepper
▪30g or 2 1/4Tbsp chilled, cubed unsalted butter
▪30g or 1/4c pecorino romano cheese, finely grated
▪Aged parmesan, grated (garnish)
▪Freshly cracked black pepper (garnish)
Fill large/wide shallow pan with water and bring to a boil. You can use a standard saucepan if you don’t have a shallow pan big enough to fit spaghetti, but don’t use too much water here - we want the water to get starchy. Once boiling add 2 large pinches of salt and spaghetti.
Heat medium saute pan (i’m using a 10”) over medium high heat. Add oil and black pepper. Shake to combine and fry pepper in oil for about 30 seconds. When beginning to take on color, remove heat from pan.
When pasta is cooked to al dente, use tongs to transfer spaghetti into pan with pepper/oil along with about 60g/2oz pasta water - again, we’re still off heat. Add in 15g (or half) of the cold butter and swirl and toss in while butter melts. Once the butter is emulsified, add the remaining 15g butter. Swirl and toss until emulsified. Sauce should be opaque and unbroken. If sauce looks tight, add more pasta water (I added 30g/1oz) and toss to combine, switching to tongs to finish tossing and incorporating when sauce begins to thicken. Add another splash of pasta water if needed (30g/1oz or so). If cheese isn’t completely melted, place pan over lowest heat for only about 15 seconds or until cheese is just melted, continuing to stir/toss. Plate up and top with grated parm and cracked black pepper.
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CACIO FOR A CROWD/FAMILY STYLE:
▪100g or just under 1/2c water
▪Tiny pinch of xanthan gum - see video @4:53 for amount
▪3-4 very large pinches salt
▪450g/1lb pepe rigate pasta
▪120g or 1/2c + 1Tbsp extra virgin olive oil
▪8-10g or 1 1/4Tbsp coarsely ground black pepper
▪120g or 8 1/2Tbsp unsalted butter, cold, cubed
▪150g/6oz pasta water (reserved)
▪120g or 1 1/5c pecorino romano cheese, finely grated
▪60g or 3/5c aged parmesan, finely grated + extra for garnish
▪Fresh cracked black pepper (for garnish)
Add water to a high sided container. With immersion blender spinning, add xanthan gum to water.
Fill large deep pot with water (i’m using my 6.75qt dutch oven) and bring to boil. Once boiling, add 3 large pinches of salt - water should be very salty. Add in pasta and stir.
When pasta is about halfway cooked, preheat a saute pan over med-high. Add olive oil and black pepper. Shake to combine and allow to fry and bloom for about 30 seconds. Once pepper is beginning to take on some color, add xanthan gum slurry and whisk to combine. Reduce heat to medium low. Add 60g or ½ of the cold butter. Whisk to combine, stirring constantly. Add remaining 60g butter and continue whisking constantly until fully emulsified. Reduce heat to low while pasta finishes cooking.
When pasta is cooked to al dente, reserve at least 150g/6oz pasta water. Drain off pasta then return noodles to cooking vessel. Off heat, add the pepper/butter/oil sauce and 150g reserved pasta water to the noodles. Stir to combine. Add pecorino. Stir to combine and melt into sauce. Very briefly add low heat if needed, to finish melting the cheese. Off heat, add parmesan and stir until creamy. Taste for seasoning. Add pinch of salt and additional cheese if needed/desired. Garnish with fresh cracked black pepper and additional parm.
#cacioepepe #macandcheese #cheeseandpepper
CHAPTERS:
0:00 Intro
0:20 One pan, one portion (traditional cacio)
4:22 Cacio for more than 1 person
6:00 Ad
7:08 Finishing Cacio for a crowd
10:28 Let's eat this thing!
|| MUSIC ||
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Хобби
Thank you for showing what bad looks like wrt the emulsion, in addition to what it should look like. As a visual learner who's trying to improve my cooking skills this is perfect!
Thanks for watching Justin
Agreed this was super helpful in getting the point across.
@@BrianLagerstrom Slightly (cough) off topic, but I'd very much appreciate a video covering making panini, the bread!, the coverings, the use of the contact grill.
Love the channel, baked several types of bread, tried some recipes and techniques, thanks a LOT!
There's no such thing as a visual learner
yeah man cacio e pepe is a tricky dish despite its simplicity
Loved the single portion cook and breakdown, nobody does this ever on cooking shows. I would suggest more single serving breakdowns whenever possible.
As a guy who lives alone, I second!
@@SimuLord leftovers
I greatly, greatly appreciate the "here's what it looks like when you do it wrong" examples. It might seem like "here's what it should look like" is enough, but that extra little bit of information really is helpful the first time you try a technique.
My 6 yr old daughter LOVES to hear you say “let’s eat this thing” we watch till the end just for that.
Thanks for watching!
I like it when you do your 'happy dance' after tasting the food. 🙂
That's very sweet!
Hey B!
Just wanted to give my two cents on cacio e pepe. At first glance this is more like a traditional Alfredo. In cacio e pepe there's traditionally no fat other than the cheese. I'm not necessarily against it though. Creating a perfect emulsion without butter is very difficult for a lot of people and I can see why some home cooks would prefer to play it safe and aid the emulsion with some butter.
Regarding the recipe for a crowd that is actually a very nifty solution. In Rome restaurants would use something like that to prepare a "pre-emulsified" sauce as to worry less during service. There's a very good video by Luciano Monosilio on Italia Squisita about that.
Lastly, I wanted to fact-check the Pecorino Romano thing. Pecorino Romano is well, from Rome. In Italy a lot of regions make their Pecorino (which is just sheep milk cheese). Sardinia is famous for theirs, and so are Tuscany and Calabria. Pecorino Romano, however, is a lot saltier than its peers.
Hope this doesn't come across as rude in any way. Love your content B boy!
For what it's worth, that did not seem insulting nor snobbish. I appreciate you taking the time to help out the rest of us here.
I must agree.. This first version is alfredo e pepe with pecorino romano.
Deep dive into the pasta world, thanks for that info...Just hope its not gonna be on the final test :P
Agreed, though I will note that one of the best renditions that I've also had in Rome the chef uses a little bit of butter. No olive oil though. This is Ristorante Roma Sparita and it was Anthony Bourdain's favourite which is how I learned of it and then partook when visiting my parents (who live in Naples where I was born). They were in Rome when we flew in (for their anniversary).
Anyway, the Chef let Bourdain into the kitchen where he filmed the secret (though derided) use of butter. He is not alone.
I have made with and without butter and even my Roman and Neapolitan friends prefer the butter though I never tell them until later. Then the foodies are mortified. It truly helps incorporate the cheese. The starch in the water is the greatest help so super starch is important, but the butter fat keeps the Pecorino from clumping and imparts a hint of richness. To be absolutely clear I use a very small amount for a pot of pasta. Maybe 1-2 Tbs for 12 ounces of uncooked pasta which is how much I make for my family.
What I find far more of a sin is to say that Pecorino Romano is from Sardinia. PRODUCTION has moved to Sardinia, but it is Roman (hence Romano) cheese from Lazio.
@@ElGrecoDaGeek I agree.. the foodie’s get crazy, not realizing the origins of the dish are very rustic countryside use of limited ingredients. They likely took pasta straight from pot or pan onto their plate with some grated pecorino and pepper and mixed with their fork.
Hi, italian here:
First of all, i appreciate your videos and i'm sure this tastes good, however i just wanted to point out (if someone wants the "traditional" one) that cacio e pepe is done with cacio e pepe, so no oil and no butter :) u just toast the pepper in the pan, than the sauce is just pecorino+pasta water
Again, no italian nazi, would 100% eat that
Obv srry for my english
I was thinking the same thing, called it the 'traditional version' then added lots of butter lol. It looks tasty regardless, but you know its an american recipe when there is troppo burro :)
It was only a matter of time. The Italian intelligentsia is here to decry the sinners of proper Italian cookery.
@@drewkg14 What country are you from?
@@drewkg14 Would you go to a Chinese-run Italian restaurant or Italian-run? Would you go to an Italian-run Chinese restaurant or Chinese-run?
My dads side of the family is Italian and Mexican. When cooking they love sticking to traditional ways of cooking only. I love adding my own American twist to recipes! Traditional such a weird concept of cooking. It leaves zero room of creativity an imagination to make a meal fuller, greater with new passions. It’s always nice to follow a recipe especially when cooking something with deep roots, but never be afraid to improve and or experiment with recipes! 😇💚🔥
When cooking with Romano or Parmesano, or any hard cheese you want to grate, make sure to pull it from the fridge first thing before the rest of your prep. Just ten minutes on the counter makes a huge difference when you grate it. If it's too cold, you will get little dusty crumbs, rather than the soft, curly shavings Brian gets here. The latter melts into your sauce WAY easier that hard crumbles.
i hard cheeses in the microwave for5-10 seconds. works pretty well, i imagine just letting it sit is better though
@@stephqnos With what they charge for Parmigiano Reggiano around here? I'd be afraid to microwave it. Also, my neighbor is from Italy and he might come crashing through the wall.
As someone who usually only cooks for one other person, I appreciate the single serving recipe. And I can't believe I haven't seen this in the comments but, as someone who was very broke a lot in my 20's, I ate A LOT of butter noodles and I'm pretty stoked to have a sort of grown-up, culinarily savvy version! Great vid as always!
I still love late night butter garlic noodles. It hits the spot after work
Fresh Vegetables are the cheapest thing you can buy in the grocery store stop feeding yourself worthless carbs and get you some cabbage.
I'm also very poor but I eat so well.
Ketogenic is great. Ditch the pasta it'll only give you diabetes.
i think the italians would be more angry that you used EVOO and butter in the “traditional” version lol
Yeah not sure why americans always cook pasta in a saute pan also
@@jensclarberg6419 it’s not very common, most cook in a large pot. The technique of using a fry pan to cook pasta comes from J Kenji Lopez Alt, whos a former chef and an author, also has a youtube channel. Tons of American cooking youtubers are influenced by him. He found that using a smaller amount of water to cook pasta gives a higher starch to water ratio in pasta water, which means you need less paster water to effectively stabilize the sauce. He normally used a 12 in fry pan bc it’s wide enough to fit dry spaghetti.
@@bsol510 Yeah I know but it gets criticised by all Italians
@@jensclarberg6419 well, there’s a reason italians have a reputation for taking their cuisine way too seriously lol. sometimes, you have to take a step and realize it’s not the end of the world someone boiled water in a fry pan
I ha e never seen anyone cook spaghetti in a frying pan.
Hey Bri... I'm italian and loved the video (as I love all of your other videos). Just a sidenote: "pecorino romano" is pecorino (the gveneric name of that cheese) made in Rome (I'd say in Lazio, the region Rome is in), while "pecorino sardo" is the same kind of cheese made in Sardinia. And we also have "pecorino toscano", made in Tuscany. Ciao!
I was about to post the same but then a quick read on Wikipedia showed that most production of pecorino Romano happens in Sardinia these days. Still worth mentioning though, especially to avoid the confusion with pecorino sardo
Pecorono Romano it’s actually just the name, the cheese can be made both in Lazio and Sardegna
Pecorino Abruzzese too
hai veramente amato un video dove dicono di fare la cacio e pepe tradizionale e poi ci mette 15 litri d'olio? impararateve a magna'.
Usa la gomma di xantano e dici che hai amato il video. Sei veramente fuori
Thanks for your recipes and tips. I too love the showing of what it looks like when things go wrong, and why. Sometimes it just doesn't work out but when it does, its magic.
Just made the "individual" version for two. It turned out so well, it was seriously delicious! And you finally taught me how to emulsify properly. I've tried a different version of cacio e pepe before, and it did turn into an oily mess, as you showed in the video when it's at too high of a heat...thank you for the tips!
Luv how you show the fails alongside the success during the cooking to demonstrate when it is not done correctly. Awesome job with your channel. Cheers!
Brian, duuuuude! At the risk of sounding superficial - "let's eat this thiiiiiiing!" never fails to crack me up even if I'm in a super-dark place. Thank you. And the recipe - goes without saying, YUMM and SIMPLE. Thank you again!!
Your videos are joyful, and I like your cooking, but what keeps me around is mostly your language!
English is not my first language, and I first started learning it by watching cooking videos, I love cooking and it's pretty straightforward and therefore easy to understand.
Soon after though there wasn't much more to be learned from these videos (linguistically speaking) because most cooks and chefs use very simple English, so I love it when I find someone talking food and using more elevated sophisticated language that I can learn from.
Thanks for doubling the joy 👍
This looks so tasty 😋 appreciate the time taken to show the correct way of doing it.
All time favorite pasta dish. Simple food does well is always a win. Thanks for putting out your two takes on it.
Here's a tip, xantham gum dissolves much better in oil, without clumping up at all. Adding it in at the end of frying the pepper might be a better move.
That's interesting useful information. Thanks for the tip.
I had absolutely no idea about this, thanks
How do xantham gum behave when introduced to heat if it’s anything like corn starch might be troublesome
@@MrD10e not in my personal experience
Some people debate if it has a minor effect but I don’t really see it
Also why not use a precession scale?
Loved that I stumbled across this video today. Seeing it made two different ways was quite helpful 🎉
Brian!))Thank you for the wonderful dishes!Thank you for the clear and accessible explanation of how to cook!I cooked a lot of food according to your recipes! Some recipes have already been included in family lunches or dinners!🙂
Looks great👌. I'm a butter fan so I loved seeing that in the recipe
Always love your videos and content dude! But this one in particular I appreciated because you showed the traditional recipe, followed by a recipe for feeding a crowd! Love this idea, would enjoy seeing more :) thanks as always for sharing!
Your videos always makes me smile and I love the pure food enjoyment dance at the end. I tried this and it was delicious. I also GASP added freshly diced tomatoes for an acidic kick and I gotta tell ya. I ain’t mad about that.
I love that I can watch the single portion please do more like this is formatted
The first one-person recipe was really good! It was my first cacio e pepe as well. Thanks for sharing!
I think you nailed it, while recognizing your clear departures from the traditional recipe. If the assignment is a rich, creamy emulsion that is strong with pecorino and pepper, then you definitely understood it. Love your stuff!
This is delicious! just made it and it was AMAZING!! TYSM!
no joke this has been the most helpful video in showing how to get the right emulsion in a one pan pasta dish, and how to troubleshoot it when it's not perfect!
Thanks for showing the cut-away to the overly heated version. Helped reinforce that low heat is key heat.
I cannot say this enough. Thank you so much, for including metric measurements.
Made this lsat week. SUPER tasty! Rich AF, I definitely ate too much-but would absolutely be a party-pleaser. Gonna bring this into my "Dad Meal" rotation 100%
OUTSTANDING! I have got to make this immediately and get this in my face! Headed to my grocery store right now!
Your home kitchen wisdom is exceptional! It’s fun to be at the stove with you there!
This man dances every time I see him eat... probably how he keeps himself fit. Thanks Bri.
Hey, Bry! Just thought I’d let you know as a long time viewer of most of the regular chef/ food content creators,( babish, Josh, Ragusa Etc) I really find to enjoy how light and wholesome you are? I guess that sounds weird now that I typed it out but I think you found a cool take on cooking and I appreciate it. Thank you!
Well thank you for that and thanks for the comment. I'll have to tell my mom...she'll be excited that someone thinks so 😂
It definitely sets you apart and I totally appreciate it. And genuine would have made more sense 😅
And curious if you have any Thai recipes coming?
Thank you for showing this paste.
Simple and yet mouthwatering!!
This was great man, thank you.
Man, dinners for a crowd/individual meal vids are a win to me. Cause I miss the hell out of entertaining friends. Also. What I wouldn’t give for just a whole lesson on how to toss like that.
I've been eating/making a version of this all my life. Mom would use less pepper and add minced garlic in the oil. I've made it with all sorts of herbs over the years, usually whatever I have left from another dish.
Thank you for actually explaining & showing WHY we should not add melted butter, overuse xantham gum, & how emulsification looks!!! My pasta sauce always breaks, into a greasy mess, now I know why!!!
Looks so YUMMY!!! I don't know what I enjoy more your recipes or your dancing! :)
THANK YOU FOR HELPIBB MY UNDERSTAND WHY MINE KEPT FAILING. IT WAS OVERHEATED CHESSE AND SEIZING UP. BLESS YOU!
Hello my friend,...wow thats interesting & awesome recipe too, thank you for sharing, cheers😋 gracias!!🤙👍👍👍
always look forward to your videos! when the notif popped up today, i got pumpedddd--making this tonight!
Love that! Hope you enjoy it!
Hey I made your thai basil chicken for the fam today, they loved it. Thanks for the great videos Brian.
im loving this one, super simple but looks yummy....and man, i just love the dancing at the end....once i hear "lets eat this thing" i wanna do a food dance too, but im normally sitting here working with something MUCH less appetizing haha. Once you get something yummy like this, homemade, you kinda HAVE to do a food dance, im right there with ya haha.
Bri, in my 60 years of cooking I never came across C&P, but then my emphasis was never Italian food. When trying to learn a new recipe I try to follow the instuctions but then decide what I want to do with the technique. I have a Julia Child mindset about reccipes, there's la Methode but then the application to your life and available ingredients. I like the fact that you did both here so folks can decide for themselves what to do. All the best Jim
You remind me so much of the chef who taught me basically all my fundamental cooking skills in a restaurant not only in appearance but in humor and style. Thank you for doing what you do!
Thank you for also sharing what happens when you do it wrong (pan too hot) as that explains what I keep donking up!
I always stick around for the dance moves at the end. Gold! Jerry! GOLD!
made it man . . . outstanding!!! made the first batch for the wife and I, plan on making the big batch Saturday for the family. Thanks Brian, from Brian!
The pasta Master! Thank you so much, now I'm subscribed 🍻🍻
Another gem Brian. Thanks for this.
I know traditionalist Italians are freaking out but your version of cacio e pepe is still legit !
Cheers from Montreal 🇨🇦
I appreciate the options for both small and large servings. To echo some other comments, a separately made sauce (with just pecorino and pasta water) can be added to a Dutch oven pot and mixed well with some extra water and it comes together very well. I agree adding cheese directly to a large serving of pasta is hard to emulsify, but a well done pre-mixed mixture melts well. Alton Brown’s cold water cacio e pepe recipe works well for me even without the oil.
This looks absolutely amazing. Would love to see your take on pierogi as well one day! Love pierogi.
wow! Looks amazing 😻
Delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Just made it using the traditional method. Came out great, thank you! Next I'm gonna do a twist on it: in another pan I'll sauté some chicken breast with garlic and red pepper flakes then transfer that to the pasta/sauce in the other pan. Plate with some parsley and parm.
I am loving how you said Piquant. Keep going my friend!
Omg I'm a huge fan of your cooking. Uffff everything is super 👌 delicious 😋 😍
If you have a fancy micro scale, you can do the Xanthan gum to a percentage of weight of liquid -- 0.3% for very thin thickening to (max) 1.0% for very thick thickening -- so if you had an 100g liquid you wanted to thicken, you would use 0.3g-1.0g of Xanthan gum -- it truly is magical stuff, i use it to make low carb benchamel instead of rue, it works everytime!
I've been leveling up my pasta game lately so I'm pumped to add this to my arsenal. Thanks B!
Be careful. He does not make a real cacio e pepe. There should be no oil or butter.
Another great video!! Brian, I need a white pizza sauce recipe, if you have one of those in your back pocket that would be awesome. Keep up the good work. You are now in my go to trinity of babish, guga, and now The B dawg.
You can also reach the same results with roux or a starch slurry, if you can't find xantham gum.
@Brian Lagerstrom , I have been watching your videos for a while now. I have only tried your basic bread recipe until last night. This recipe is an AMAZING key for a perfect meal for such a low cost. I am Italian from right outside the Bronx NY and this is such an amazing tasting pasta dish. Thank you for all you do!!!! Let's Eat this THING!!!
such a great party idea man! thanks!!
cacio e pepe only needs pecorino romano, pepper and pasta water if you do it right (patiently)...no butter or oil required. The secret is to create a thick cacio "paste" on the side using grated pecorino and starchy pasta water before adding it to the hot pasta, adding more pasta water gradually as the sauce comes together (off the heat).
love your channel btw!
Consider using sodium citrate (citrus salt) instead of regular table salt in this recipe (traditional method or crowd method). It tastes exactly the same as regular salt but it's an emulsifier so it should help to get the cheese smooth. I don't know if it also helps the butter to emulsify. You can get "food grade" citrus salt for cheap from online retailers.
Mate, sodium citrate does not taste the same as regular salt. I tried that trick once in my mac n cheese for a smooth sauce and it was inedible. Citric salt is really strong-tasting. Definitely don't sub it 1:1 for regular salt.
@@lyram6463 Were you using "sodium citrate" from the grocery section of an online retailer? Or something else? I've only seen it marketed as "citrus salt" not "citric salt."
Or if you did use the right stuff, you probably just used too much of it. I never picked up on a different flavor when I substituted citrus salt for table salt in dishes like mac & cheese, nachos, enchilada sauce.
The only time I got a bad result was when I put too much in. It tasted overly-salty. I didn't pick up on any other flavors like sourness/tartness.
You can't really talk about salt as 1:1 because some kinds of salt are "saltier" for the same amount. For example, a pinch of kosher salt is a lot less salty than a same-size pinch of fine-ground salt. Just be careful with how much you add, taste as you go the first time you're using it in a recipe. I use around 1 tsp for every pound of cheese I'm going to use.
@@armacham I am not from the US. We have citric acid, more popularly known as "lemon salt". Mightve spoonerised it into citric salt.
I see now that it is not the same as sodium citrate (obviously), which is a salt of citric acid. Im honestly not going to try it because I cannot find it outside of specialty online retailers, but I can admit that I am wrong. Keep an eye out, foreign peeps.
Not sure why you decided to explain salt to me, but I'll take it. Have a good day stranger.
i have sodium citrate but frankly am unsure about how much to put in
@@edwardlow6117 Only enough to season it. Putting in too much will hurt you because it tastes too salty, that's the only downside. So put in less than that amount. You can add a little, take a taste, add some more, until it's properly seasoned.
wow, that "for a crowd" version looks incredible, def adding Xanthan Gum to my pantry and making this next time I have friends over!
Dude you’re awesome. I’m so glad I found your channel
Great video Brian!
just ordered some xatham gum because of this recipe, excited to try it out
Love your videos. Just a picky point - pecorino that is specifically from Sardinia is labeled Pecorino Sardo while Pecorino Romano could be from Sardo or other areas like Tuscany. Romano is softer and more pungent. Sardo has a milder and a somewhat nutty flavor. I use Romano for grating and Sardo for cheese plates.
More videos on how to make traditionally single serve meals for crowds please. A great idea
This looks like an amazing recipe, good job! 😁- Diego
I liked this technique.
aah i love how you taste test everything and get your reaction. frigin hilarious. thanks for the cooking lesson and the laughs,
I love pasta, cheese and pepper so this will definitely make it on to the menu
Cool vid, I'll have to try this. I use Xanthan gum in my tomatillo salsa; it makes a huge difference.
Bri, please tell me the 49,455 mails and 60 calls aren't from your phone but ad footage sent to you...
Either way, lovely recipe. I've been messing up Cacio e Pepe's for a good few years now, and this is some great insight. I'll make the big dog tomorrow! Thanks a bunch!
Ooh, I see a critique video from Vincenzo's Plate on the horizon...lol.
Looks delicious. I will definitely give your recipe a try.
Using the no-oil method, I've noticed the cheese emulsifies better if its added gradually at first with a lot of stirring, like with making mayo, that and adding a pinch of flour and only the bare minimum water for pasta.
Love both versions! Have you tried the fat slurry method for xanthan gum? Alex French Guy Cooking found this method where you mix the xanthan gum into your fat (olive oil) and it makes it super easy to mix into water without creating clumps and removes the need for the immersion blender. I've used it a couple times and it works really really well.
Would love to hear this, I have no blender and I want to try making it.
@@rickyboi8248 it's literally as simple as two steps, you sprinkle some xanthan gum in your fat and whisk it in. I will say that the gating factor is the "sliminess" effect. Xanthan gum is well known for the slimy effect it causes if you use too much (snot texture). So basically just ease into it is all I'm saying.
Really loved listening your spanish
hahah i'm working on it!
Easily one the simplest and best recipes on the planet. I remember when Bourdain (RIP) was in Italy and was served this or something similar, in a bowl which was made from cheese.
Binging with Babish needed to see this video about six months ago. Awesome!
You sir are a Genius. 😀
WOW looks great!!! Again !!!...just one question what can I do about all that movement on my inductuion stove?
Looks delicious, Bri!!!!👍🏻🇺🇸
it looks like fancy mac&cheese. definitely going to be a crowd pleaser.
DOPE! BRILLIANT!
thanks for this
GOOOOOODAMN!!!!!!! That's a cool technique! Another killer video, brother.
My first attempt (before I saw this video) resulted in a huge bummer. I can't wait to try again.
Thought I was looking at shell pasta, which will have to suffice until I find this shape! Yum.
You’re a legend. I messed it up so bad the first time (another recipe) I thought I didn’t like the dish or peccerino romano. I just didn’t do it right. Emulsify my friends! Thanks Chef
You had me at CACIO e PEPE. One of my favorite dishes. So good. But I make mine with Capellini. Never cared for spaghetti. Too toothy for me. Yeah, Capellini is a little harder to cook it so it doesn't clump but I just like the texture so much better.
Circling back on this one. I made the single serve portion today (only had linguine, but it was still pretty good) and the method to make the sauce is great! Best sauce I've made yet with Cacio E Pepe. Thank you! Although, 1/4 cup of grated cheese didn't provide enough. Had to use a half cup. :)