The best Cacio e Pepe recipe by Michelin starred chef Simone Zanoni | Vogue Kitchen | Vogue Paris

Michelin starred chef behind the Le George restaurant at the Four Seasons Hotel Geroge V in Paris, Simone Zanoni cooks his recipe for the very best cacio e pepe spaghetti, exclusively for Vogue Paris. Follow this Italian classic at home, step by step.

Editor - Laurane Jolly

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[mattwhitetiger]

English title, Italian guy speaking french, me half thai, hotel trivago

[christinecreek]

Have attempted to make this dish, several times using different recipes and techniques, all have resulted in a clumpy, lumpy, though tasty dish. My daughter recommended this version, what a revelation. I'm still on a high from creating a perfect cacio e pepe. I've already forwarded this version to my friends. It was perfect

[Voetballenb]

Here is the written step-by-step recipe that I've made for myself. Maybe it will help others as well.

100g spaghetti, 70g pecorino, 30g Parmezan, 8g Pepper, Salt
Throw a pan on the fire to cook the pasta in
Throw a good pinch of salt in the water
Throw the pasta in hot seasoned water
Throw pepper in pestle and mortar grinding to a variable grind (Bigger and smaller pieces of pepper)
Throw 3/4 pepper in a pan with high sides (to be able to toss the pasta later on)
Heat the paper without burning it
Add 2 ladles of cooking liquid
(optional add the rind of the cheese to the pan)
Low heat for 3 minutes
Finely grind the cheese
6 minutes after the pasta has cooked at it to the pan
Treat the pasta like a risotto
Add a ladle of starchy water and keep shaking the pasta
Cook for 4 minutes more all while shaking from time to time
Remove the rinds
Toss the spaghetti, you should hear a slapping sound (if too liquidy cook down a bit more)
(we are 1 minute away from the pasta being done)
add 3/4th of the cheese bit by bit all while tossing constantly
add again just a little starchy water
Add 1/2 of the remaining cheese
Take the spaghetti and plate it in a nest
toss the rest of the cheese on top, *give it a taste and see if you add the last of the pepper

He said to use 3/4th of the pepper, but he never says in the video when to use the other 1/4. I would think he adds it at the end:
see * in my final step, but he never actually says anything about this.

[garg]

Netflix: Are you still watching?
Me and somebody's daughter: 2:37

[GiuseppeGagliano]

Sono romano. Finalmente una cacio e pepe fatta come Dio comanda. Bravo

[thomasash]

Finally found a use for my French degree.

[fabiendyleinski]

se chef est un phénomène 🙏🏻!! merci de l amour et votre gentillesse que vous partager dans vos recettes !!

[patrick]

Just made the best Cacio e Pepe I have ever eaten. Thank you very much Chef Zanoni.

[LucaK]

I like the way he talks. Even though I'm not fluent in french I can basically understand what he's saying.

[loicbarbier]

Simone Zanoni, un maestro della pasta e della cucina. Un ottimo insegnante con molta pedagogia e gentilezza.

[wtsang]

Awesome to see what this chef has become coming from a pizzeria, in London to working with Gordon Ramsey in 1998 getting shouted at, and screamed and today he has his very own Michelin star

[giovannispinotti]

Most Michelin Starred Chefs overblow simple traditional Italian recipes with pretentious, pompous, bloated amounts of expensive ingredients and plush mise-en-place that need 5 sous-chef to finish properly.
Chef Simone here demonstrate what a classic Italian dish is, very few basic ingredients cooked with razor sharp no-nonsense technique to bring out all the best flavors of already fantastic ingredients. Simple but not simple, to cook an "easy" pasta to perfection needs executing the details to a very high level.
With no frills whatsoever, straight to the point, and a tasty scarpetta in it. But most of all, fully respecting the tradition, as a traditional dish owes to the culture of its taste in a way that is ancestral and cannot be rewritten. Kudos to the chef.

[boris.dupont]

Sublime! Bravissimo e grazie mille! On pourrait croire que tout ça est facile mais pour réussir cette recette délicieuse aussi bien que ça il faut du talent et beaucoup de savoir faire. Tu es un vrai Maestro!

[pianogus]

Hats off to you Sir. This is the best recipe for this dish, a very simple one. Yet, the level of execution here is something else! Mercy!

[geesecougar]

Homeboy wearing an Aquanaut, must be a good chef

[andreaisonline]

This is by far the best version I've seen! Another level...

[Aacre]

I remember when he was on Gordon Ramsey’s boiling point. That was filmed in 1998. Funny to see him 22 years later.

[bengt_axle]

Italian at its best. Simple ingredients, exquisite technique.

[Marco]

Perfetta esecuzione e lo dico da romano 👏👏👏

[Doeff]

Very nice to see the real French touch to Italian cooking.