Stop Overthinking CACIO E PEPE | A Foolproof and Totally Traditional Recipe
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- Опубликовано: 1 июн 2024
- Cacio e pepe (literally "cheese and pepper") is one of the simplest pasta dishes out there, yet one of the trickiest to master. Many cooks struggle to create a creamy sauce without thick clumps of stringy cheese, and much of the culinary internet space has devoted itself to finding "foolproof" methods for preparing it.
Many of these methods technically work, but they also tend to radically change the nature of the dish and/or overcomplicate this humble pasta. In this video, we hope to clear up some confusion and present a technique that is both foolproof, traditional and incredibly yummy at the same time.
It's time to end the Cacio e Pepe madness!
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FOOLPROOF & TRADITIONAL CACIO E PEPE RECIPE - www.pastagrammar.com/post/how...
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00:00 - What is Cacio e Pepe?
01:09 - The "Problem" with Cacio e Pepe
01:57 - What Makes Italian Cacio e Pepe Different?
04:22 - The Right Pasta for Cacio e Pepe
05:37 - What Everyone Gets Wrong About Cacio e Pepe
09:12 - Eva's Foolproof Cacio e Pepe Method
09:54 - The Best Cheese for Cacio e Pepe
10:55 - How to Grate Cheese for Cacio e Pepe
11:48 - Toasting Pepper for Cacio e Pepe
13:07 - Which Pasta to Use for Cacio e Pepe
13:36 - How to Cook the Pepper Sauce for Cacio e Pepe
15:16 - Cacio e Pepe Trick: Let the Pasta Cool Down!
16:02 - How to Add Cheese Without Clumping
18:46 - Harper Makes Cacio e Pepe
21:56 - Eva Tries Harper's First Cacio e Pepe
23:27 - Let's Put the Cacio e Pepe Obsession to Bed
24:03 - Pasta Grammarian in Action!
#cacioepepe #recipe #foolproof
Have you ever tried to make Cacio e Pepe? How did it go?
I didn't have a problem making it but I didn't think it was a life changing as everyone said it was going to be. I'll try again with a better cheese on Eva's advice.
it sometimes comes out a bit runny/watery and I’m trying to drain off extra liquid instead of it all absorbing
È uno dei piatti più semplice al mondo, ma è anche uno dei piatti che difficilmente riesce come deve. Nella maggior parte dei casi il formaggio diventa grumi e non fa la classica cremina. Per quanto riguarda la scelta del Pecorino, questo si può fare in Italia, ma all’estero come nel mio caso (io vivo qui in Germania) è già una grande cosa se io trovo UN tipo di pecorino, non ho scelta tra vari tipi di pecorino.
I've made it several time but I have to say I am not a big fan. Its simple and quick but not my first choice for a pasta dish. I will have to try it again while I am in Italy to see if the better cheese makes a difference.
@@LarryStrawson If you eat a "Cacio e Pepe" (one of the four most famous Roman dishes) in Rome done right, you will see that it can become one of your favorite Italian dishes. It is one of the most delicious Italian dishes! Unfortunately, the problem (and I say this as an Italian) is that this dish is sometimes "hated" because it doesn't come out the way it's supposed to come out. And so when a dish doesn't come out as it should, people try to "hate" it. When the dish is ruined, it's not that you really "fall in love" with that dish. It is one of the simplest dishes in the world, but as usual, simple dishes are often the most difficult to make well.
Its crazy how a pasta dish with 3 ingredients could be the most difficult italian recipe ever
I imported my Pecorino Romano straight from Italy, it was shipped ‘Overnight’ in a refrigerated package, and the pasta I used was spaghetti from la Molisana, and it still made a ball, Vincenzo! lol
! (:
Well, by following your method, it's not difficult at all Vincenzo. The key is follow those who know what they are doing.
I use your recipe Enzo. I actually live on many of your recipes! Respect from Western Australia. Grazie
It isn't.
Another “secret” tip I discovered (and that I’ve never seen mentioned anywhere online) is that the foamy part of the pasta water contains the most flour/starch. Always when you boil anything, the “impurities” (in this case, just the starch) rises to the top and gets collected in the bubbles. So if you grab pasta water with as much foam as you can, the starch in it will help with the emulsification.
I’ve even added a little corn starch to the pasta water if I’m making a small batch and not enough starch in the water. Worked great.
true!
Yeah, I always try to get the really starchy part of the pasta water too! Lol.
I tried grinding up broken pieces of pasta with a coffee grinder (the cheap blade kind) to a powder, then adding them to the water before I put the pasta in. I don't know if it did anything, though.
@@nhf7170you could just achieve the same with a spoon full of flour and save yourself a lot of effort
People don't realize that the starch from the pasta is the binder and that is why you don't need xanthem gum or cornstarch.
Yes they realize, but many nowadays pasta is too "good" and do not give the starch out enough. Thats one reason people are now after the "trafilata al bronzo" pasta, as it has the "whiteish skin" which gives easily the starch out. And thats the reason in this video was talked about fresh pasta.
@@OKuusava Jepp fresh pasta releases a lot of starch...
But cornstarch is super easy to use. Why not use cornstarch?
@@ThirdLawPair Because it's bland and tasteless and doesn't add anything to a dish except for chalkiness.
@@ThirdLawPair you need a liquifier, this can be hot fat or hot water... and the cheapest option simply is to use the pasta water which has both, starch and hot liquid...
This young woman is so full of ancient Italian wisdom. I love this channel.
Yesss, Harper is the best ❤
@@michaelwu7678🤣
I would also mention to use freshly grated cheese. Using cheese that's been shredded and refrigerated will also create clumping problems.
Came to comments to say this. Vote up! Pre-shredded cheese tends to be unrecognizable and contains anti-clumpsing agents.
Pre shredded cheese is often coated in potato starch to keep the shreds separated
I also think that pre-hredded cheese isn't usually as finely grated for what you need. Eva mentions this in the video. Use a microplane to get the right fineness.
@@MyFocusVariesand/or cellulose.
As a general rule, I always say read the labels, and if there’s something on there that wasn’t in a jar in your grandmother’s kitchen (xanthan gum? cellulose? come on), you don’t want it on your plate.
Because everyone here mentions the store bought pre shredded cheese: This also goes for the good quality cheese that you buy and then shred to keep in a jar in the fridge for the next few pasta dishes (consider that most Italians will eat on avarage almost every day a pasta dish so the pre shredded cheese is going to be used up in a few days). I wouldn't use it for caccio e peppe because without the additives used in the store boughts ones it will clump a bit in cold and slightly humid 'climate' of the fridge. So it looses the cloud like consistency that you want for it to easily melt.
I know it's not the point of the video, but I have to say it: Eva's hair is divine!
Note she used a (comparatively) small amount of water. The reason is that you want the starch from the pasta water as the emulsifying agent. So if you cook the pasta it in less water, you get more starch in each ladle.
I was also going to make a comment about less water = more starch. It is how I "foolproof" these kinds of sauces. You beat me to it. 😊
There is a reason that they reuse the pasta water at Alfredo alla Scrofa. They get a lot of starch in the pasta water!
@@astridrg Learned this from Alex, ruclips.net/video/q8kTWNwUD88/видео.html&ab_channel=Alex
People use more water than that..? That seems so unnecessarily wasteful (water and heating) 😅
@MaztheMeh16 So in my case I was taught how to make pasta by an Italian who told me to use lots of water, this gives the pasta room to boil and be stirred without sticking together. But over time I began overcompensating and trying to hard to use lots of water. So even though I was taught by an Italian I eventually needed a second course correction.
Just for giggles made this today (first time having Cacio e Pepe), following the instruction exactly and was extremely amazed just how transformed by how simple this disj really is and how elevated the taste was. For anyone that would think that "wow, that's a lot of pepper", by heating the pepper and infusing the sauce this way, just give the entire bite a unique flavor. For those that worry that the pasta will cool too much, the pepper takes care of that. The cheese melted perfectly and made such a creamy sauce. Aglio e Olio used to be my quick go-to, but changed with this dish. Thanks.
Brava!!! I have been making Cadio e Pepe for years. The grandkids know it as Italian Mac & Cheese. I am happy to say I make it exactly the same way as Eva. My wife loves it. NO olive oil, Xantham gum, corn starch - OY. And yes using the proper grater and cheese is very important. Well done guys.
I tried to make cacio e Pepe just once. I used a cast iron skillet that stayed hot. Let’s just say I ate something else that night.
Lol..
I've also had the clumping issue and, surprise surprise, I was adding all the cheese to the super hot pasta, thinking it needed to be super hot to melt the cheese... 🤦 I will be giving this method a try. Thanks so much Eva and Harper!
Me: hmmm...maybe it's not hot enough...
Hehehe! I know, right??
But I have seen Italian chefs specially in carbonara that like the clump so to each its own
It's the same thing if you're making a cheese sauce with cheddar, you have to turn the heat completely off when you add cheddar to the sauce or else it really will split
I had been trying the cheese paste method from Vincenzo, never worked for me lol. This method looks like it will work perfectly.
Edit: right after I posted this, I saw Harper mention that method 😅
Te meriti la cittadinanza onoraria de Roma co 'sta cacio e pepe! Tanti non sanno che dopo averla "ripassata" in padella con il pepe deve riposare sennò, se ci metti il pecorino quando è troppo calda... fila come 'na sottiletta! Diversamente, si può preparare prima il condimento con il pepe ed il pecorino e l'acqua di cottura, poi si butta la pasta nella padella e si "manteca" a fuoco spento.
I think "clumpsy" is an excellent description of my cacio e pepe!!!!
(:
One of the greatest videos I have seen on Cacio e Pepe is by "Alex". It might be a bit too overcomplicated too, but at least it uses the actual traditional ingredients and Alex has an amazing channel!
Exactly. "Pecorino" in Italy is a tricky word because it covers a broad spectrum of very different sheep cheeses.
This was very important to learn. I had no idea.
Not tricky at all, as we know there is at least 300 diff pecorinos, but the one you are after is simply "pecorino romano"
Exactly. Here in Italy every single region has several types of Pecorino, which for us are often referred to a city. Plus there are different Pecorino cheese based on ageing and or amount of salt.
Pecora=sheep, pecorino=cheese made with sheep milk. => hundreds of not thousands of pecorino cheeses!
I tried Pecorino Toscano. It wasn't the same.
@@thereccher8746 I wouldn't use pecorino toscano (which is a broad term just like "pecorino" as there area tons of pecorino cheese in Tuscany) for cacio e pepe, unless maybe very well aged. Pecorino techno is usually meant to be eaten raw, or with honey / onion jam and such. Long life to pecorino!!
These three different dishes have one thing in common: the right heat to get an emulsion of X and cheesy pasta water to keep the cheese from clumping:
- cacio e pepe (cheese, and pasta water)
- fettuccine al burro (butter, cheese, and pasta water)
- spaghetti alla carbonara (guanciale fat, egg yolk, cheese, and pasta water)
Eva is great with showing the technique and I love that all three just take patience, even if the ingredients (in the US) may not want to cooperate all the time. Thank you both!
Cacio E Pepe has become my daughter favourite dish, she love how simple it is and tasty. The way we have been getting rid of the clumps. has been putting the cheese into a bowl and as the pasta cooks, I add a small amount of pasta water at time and mix it well and at the end slowly adding into the pasta mixing and tossing. Works pretty well
Another trick I learned to get more starch out of dried pasta is to boil the pasta in much less water than you normally would. Although it takes a bit more attention while boiling, using less water concentrates the starch for the sauce.
I do this too! Thought it was my own brilliant invention 😂
This method works! I've made it 3 times now and it was bang on each time after many failures through the years trying other methods. No gimmicks, no oil or extra starchy water, no premade cheesy sauce..... Just follow Eva. Perfect every time. Thank you for this video.
Your wrap-up was spot-on: this IS the only Cacio e Pepe recipe you will need. And for Harper to do so well with his first try just shows that Eva is as good a teacher as she is an Italian cook. You explained everything so well and answered all of the "why's?" in your viewers' minds, that you left us all with the confidence that we could do it, too. And Harper then proved it. Thanks!
after learning about italian food, i realize a lot of pasta dish is basically just left over dishes.... you just go to see what you have in the pantry and the fridge and cook it with pasta...
Finalmente qualcuno che ha capito,! Quando mi faccio la pasta, ne faccio un pò di più e quella che avanza la scaldo la sera
That's more or less the origin of many of the best dishes in worldwide poor cuisine, of which Italy is undoubtedly one. Old time mothers and grandmas had to be creative with the little they had access to.
Exactly. All you need is good, fresh ingredients and a good tecnique.
I have both cheeses from Costco! I make sure it has the red medallion showing it's from Italy. We may do this tonight for dinner! Thank you! Sounds delicious! Harper, you did great! Hopefully I can do the same! 😅
If you end up making it I'd love to know how it goes!
Technique is the hardest ingredient in a recipe like this. Most people don't have the patience for proper techniques.
You're so right, at least in my case. I don't enjoy standing in the kitchen stirring something for 3 minutes. Staying and doing nothing is torture.
Always said I'm better at growing the food than cooking the food.
Get a beverage, set the table... 3 minutes filled. 😂❤
Eva, you're so honest and smart. Never change!
Totally makes sense without any gimmicks. Thanks for this.
There’s a restaurant in NYC called Cacio e Pepe and they make the dish table side in a big wheel of pecorino. I visited there many years ago ; it’s still there.
Like the longer hair Harper. But sometimes hard to recognize you. Keep up the good work. I love you and your wife. So creative you two are.
Harper is rocking the long hair!
Harper, "So it's fool proof?" Eva, "Si, for sure is Harper proof." 🤣🤣🤣What a great job Eva, not only did you debunk the network hype, you proved that anyone can make cacio e pepe. Yes, even Harper! 🤣🤣🤣The obsession with cacio e pepe falls into the category of obsession over mac and cheese... simple foods don't need special ingredients or methods. Great video! ❤
Mahalo nui loa! FINALLY, after years of watching videos and thinking, “It can’t possibly be that complicated,” I finally have my “go to” recipe. I do recall two similar video recipes-one by a Japanese cook in his house, and another by an Italian cook in a restaurant kitchen-but I couldn’t find them anymore because they’re now buried under all the BS “cacio e pepe hack” videos you alluded to. Once again, Pasta Grammar comes through. So grateful for your channel. Best to both of you.
I love these 'reaction' type videos... It's good to see a critique of other peoples' styles (which are all valid in their own way)... and it gives a great context for the recipe or technique...
Apart from the likes of James Makinson who just seems to do reaction vlogs... what a load of C***!!!It should be banned
Eva is very candid here...made me chuckle @06:31 explaining it's a common food/poor students makes that they do not use/own a "blender" to make this dish, let alone *NO FAT* is used as well. XANTHAN GUM...oh my lol 😊
For those who are in Toronto, avoid the Tre Stelle brand of pecorino. To quote Eva, it is basically “a block of salt.” A pecorino from Whole Foods 100% worth the investment, given this recipe is only 2 ingredients.
Whole Foods has Pecorino Romano by Fulvi, which one person has recommended, though Whole Foods might have other brands. Are there other brands of Pecorino Romano you prefer?
Cacio e Pepe is my go to. It’s quick, easy and delicious, and the best part is the ingredients are always staples in my house!
So many videos I've seen concerning cacio e pepe and this one is the easiest and the least stressful.
now just make it? ;-)
@@OKuusava I just might.😋
You remain one of my favourite food content providers. Entertaining warm and easy to understand and follow.
Thank you. I like to make a non-Italian dish where I put spaghetti with olive oil and lemon juice and lemon pepper spice in there with cheese and always get the clumping. I add smoked salmon chunks on top. I can use this method for my dish! It should also work to keep the clumping away.
Look up lemon pasta on RUclips, there's a few vincenzos plate recipes for lemon sauces that you might enjoy. In Italy there's several varieties of lemons grown in the summer, and they make amazing lemony sauces around the time fresh artichokes are available. You'll probably love other lemon sauces too if you enjoy the ingredients in them. ❤
“It’s Harper proof!” Lol. Great video!
Bravo, Harper! No surprise that Eva hit it out of the park.
Why?
Because Americans have to over complicate and overthink and over produce everything... Italian food is about high-quality, simple, ultra fresh ingredients put together without extra fanfare ...
And a mortar and pestle?
If it doesn't plug in and light up and have 87 buttons and limited functionality most Americans don't want it😁
Anyway...
Love your channel and videos 🤗💙
😂 my bestie just got me a mortar and pestal for Christmas ! I LOVE it!!!
You can find Spaghetti alla chitarra (which is another name for Tonarelli) at Whole Foods or Eataly (or online). It has a square cross section and kind of a rough surface that releases a ton of starch into the pasta water. It's also very forgiving when it comes to cooking time. Actually, unless you like your pasta crunchy, you have to be patient. It's pricey but worth it.
Dewr editor: Muting "siri" in the finished audio... chef's kiss. So few think about it. Tip of the hat to you
More of Harper cooking in the future episodes! 🙏🙏🙏
I just made my first Cacio e Pepe! The Cheese started clumping and sticking together, added alittle more pasta water seemed to help.
TASTES WONDERFUL!!!
Thank you for the wonderful recipe!!
we want you to do "what I eat in a day" video and how you stay so slim with all that pasta around!
its a myth that pasta makes you fat. The key is to eat it always with some vegetable in. You might notice that most pasta dishes are pasta e broccoli, pasta e zucchine ect. thats how we stay slim ;)
@@baldini75Also, unlike in America, we Italians are not addicted to "super-sizing" everything! One "American-size" serving of paste would be enough to feed three Italians!
For the record Babish is NOT my favorite internet chef. No way. I like your channel, and also Brian Lagerstrom's. Straight forward and reliable.
i will check out lagerstrom. and i can't stand babish. eva and harper's recipes are stellar. especially the paste di mandorla. i highly HIGHLY recommend it!
Babish's understudy who does all the pop culture dishes is better... Babish himself tends to butcher things.
Unfortunate to have see trash talking for different content creators under under ppl’s videos. Ppl can’t all succeed, they can only succeed if someone has to “lose” and be insulted
Luckily I’m already subbed here but if I wasn’t it would be such a turn off cuz I had fan bases like this
Chef. John.
At this point the only channels I trust are Eva and Harper, Vincenzo, Helen Rennie, French Cooking Academy and, as always, Chef John.
I am using a lot of your videos to teach my kid basic techniques of pasta. So many amazing dishes are so damn simple! Basics! Quality ingredients. PASTA WATER, grating your own cheese. The little things that are seldom taught anymore. Bravo~! Love yall
It’s lovely, as is yr video guys. Yes most people tend to over complicate things- no problem they are insecure and afraid to fail! Best things in life aren’t complicated- yet shine in perfect simplicity ❤
Bravissima Eva: hai tirato fuori un altro italianissimo "uovo di Colombo".
Literally, the best episode evah! Something that should be simple turns out to be... simple. Good quality ingredients and the knowledge to use them correctly.😉
this is such a good dish to learn creamy pan sauces! make it every day and you'll build the intuition 😻
Congratulations to both of you BUT especially Harper for such a great first effort at Cacio e Pepe. (I used to wonder what cacio meant, as I
thought Formaggio was the italian for cheese, until I asked my friend Michele from Rome. He told me cacio is a local, ancient word for cheese in Rome) I so much prefer proper traditional recipes as opposed to RUclipsrs who put their spin on recipes and adulterate them, often just for YT hits. I am thinking of the likes of Gordon Ramsey and Jamie Olive, who give the impression that they have to re-invent the wheel to keep people giving them "likes".I would prefer they just did the work of producing their own recipes.
But back to you guys, and how great you are at keeping things authentic and do-able. As for the cheese, I know that your former YT collaborator, Vincenzo, puts his grated Pecorini Romano in a blender to get the cheese super-fine but you have proved that you can achieve the same by mixing technique. Great video and again, "Well done" 👏👏
North America messed up ossobuco, too - it used to be the cheapest cut on the shelf.
As for cacio e pepe, my dad (Fiorentino) insists that mixing the pepper with ground cheese ahead of time makes a difference. But as you are probably aware, there are as many variations in Italian recipes as there are streets in Italy.
i'm not italian but i'm a big fun of this dish, because it's simple and spicy. i experienced a lot with it, and found, that a little grana makes the sauce more smooth, and adding different peppers (my favorite additions are rose-pepper, sechuan pepper and green pepper) makes the dish more interesting. the technique i use is the same for any combinations: toast the peppercorns first, after that grind in a mortar. every other day i filter out the larger pieces but i like the bigger pepper parts as well. meanwhile i boil the water, add the salt (up to taste) and the pasta. cook until almost ready, after that boil the pasta with the grinded pepper together (and with some pastta water). if the pasta is ready, i turn off the heat, and wait some (1-2) minutes (if i added grana, i wait more), after that add the grinded cheese to the pasta, and stir like a machine. the sauce will be silky and homogeneous.
The best cacio e pepe I made was when I bought a wheel of pecorino sardo, it was sooo good. I loved it so much and my Egyptian friends went crazy over it, I had to do another round.
I like how Harper said he's bad at knowing when pasta is finished cooking and then immediately uses a timer for the cooling down period xD
The best video on cacio e pepe is from Italia Squisita. Luciano, one of the most famous chefs in Rome, shows 3 different ways to make, including the one he uses in his restaurant (which includes a small amount of corn starch). In my opinion it is the easiest way to do it, and yields the best result (you get hot cacio e pepe, not barely warm). The way you showed in your video is good for two small portions, but try making this way for a big family, it will be way harder.
When I do it, I use a hand mixer to mix the grated cheese with some corn starch water. I get a "Cacio e Pepe cream" that can make multiple plates without room for error. I don't think it is complicated, it is still a very easy dish to make.
I haven’t seen you guys pop up on my RUclips in maybe a year and I’m happy to be reminded of your channel, and I just wanted to say your hair looks really good at this length Harper
Eva enjoying Harper's pasta brought a smile to my face.
I can vouch for the difficulty of making fileja/maccaruna - during last Fall's pasta grammar tour Eva had a pasta making class and when we were well into attempting to roll the maccaruna and failing, she blithely announced "....oh, this is one of the most difficult pastas to make" and everyone just looked at her...but, we persevered....sort of...
My Italian father in law who lived by himself would often cook himself some home made pasta, add pecorino or parmigiano bought from the best delicatessens (which is to say authentic Italian). He would cook the pasta, add butter, salt and loads of cheese. Done and dusted, easy peasy. Tasty as anything. I make it to this day.
That's pasta burro e parmigiano, aka the original Alfredo, aka the pasta fussy children have at school canteens (and everywhere else)!
When I saw this title, "Stop Overthinking CACIO E PEPE" I was like, what the hell are you talking about? It was hilarious to me because how many people even know what it is, let alone overthink it? It really needs to be on a T shirt. Love you!
Thank you for this video. People overthink it too much!
YES! this is exactly what i needed! Thank you both
Currently eating the plate of cacio e pepe I just made following this and it's the best I've ever made! Thanks so much for this tutorial, great tips ☺️
Thank you both so much!
I love the simplicity. Thank you!
RUclipsrs love Complicating simple dishes. Thank you for simplifying it, without having to make up unnecessary "science " stuff.
That was helpful, thank you!
Love this! thanks!
You both just save my life. I watch more than ten cacio e Pepe video and try too many times. Waste too much picarino Romano.
What a great episode! Thanks for simplifying a simple dish.
I had the clumpsyness problem too but made it like you showed with peccorino and parmigiano and it was VERY delicious!!!! Thank you!
I love that I met you guys on the streets of Rome. You two are wonderful! Thanks for being so sweet!
yum! Thanks for a great recipe.
This video made me happy. Well done.
Love you two ❤ I'm making this during the week
Great work figuring all this out. Bravo!! 👏🏼
That’s brilliant, great job
Thanks for leaving all the science out of the process.
As usual a great tutorial on a simple pasta dish.
This channel was a such a gem thank you! I will try it tonight. 😅
Thank you for this episode. All the 'cooks' are 'experimenting' as you say. Thank Goodness I have my old cookbooks!
Great video!! Can't wait to try this out
I love your passion and your wanting and needing to teach us the absolute correct way to make each dish. Thank you. 😍🥰😘
Very helpful video, thank you guys:))
This is the way!
Quick mention, stir until the cheese has melted before doing another round. Pan flips work even better. That’s what makes the emulsion that makes the sauce ‘creamy’
Ooohh!!!! A MUST make !!! This is The ONE !!!!
That was just wonderful for someone like me. Thanks for the tips.
great episode, Guys! thanks!
I cant wait to make it now~ ty for making it so much simpler than any other video on here.. Love your videos~
Luciano Monosilo on Italia Squisita two years ago did an original v foolproof v gormet video where goes into the science a little deeper. In the original Roman method, he says once the pepper is toasted leave it to rest as it’s important for it to be cold when grinding. Take a cup of starchy water and leave it to cool, add the grounded pepper and cheese as the ideal temperature from the water is the ideal temperature. When the pasta is cooked, transfer to a colander to cool down the pasta before transferring to the pan where you make the sauce. When making the sauce it has to stay below 70 degrees in order for it to be creamy.
brilliant ... well done both of you
Eva is a perfectionist.
I love it! The best episode of the best channel. ❤
You both did a wonderful job! I will try this in the near future.
Awesome!!!! It is easy with your technique and patience, patience, and love! Ciao!
Buennisimo! Job well done. If they only knew about Pasta Alla Zozzona from Rome, all of the Cacio E Pepé obsessed would be converted haha
Spectacular, excellent, brilliant, my standing ovation for both of you...
Thank you for making this simpler than everyone else. Time to try!