Cacio e pepe: originale vs. infallibile vs. gourmet con Luciano Monosilio | Babish Action Review

E' una ricetta veloce, composta da soli tre ingredienti eppure la cacio e pepe può mettere in crisi anche il professionista più esperto. In questo episodio speciale Luciano Monosilio cerca di fare chiarezza e risolvere il "pasticcio" fatto dallo youtuber americano Andrew Rea di @babishculinaryuniverse (sotto il link). Si parte dall'originale, il più difficile, per scoprire poi il metodo "infallibile" elaborato da Monosilio per gestire i grandi numeri del suo ristorante, si chiude infine con un piatto gourmet, ricetta firma dello chef Riccardo Camanini, una cacio e pepe frutto di lunga ricerca gastronomica, dal forte impatto non solo al palato.

INGREDIENTI/INGREDIENTS

Cacio e pepe orignaole/original
Spaghetti 240 g
Pecorino romano/Pecorino cheese 300 g
Acqua/Water 30 ml
Pepe nero/Black pepper 2 g

Cacio e pepe infallibile/follproof
Spaghetti 240 g
Grana padano cheese 150g g
Pecorino romano/Pecorino cheese 120g
Olio EVO/EVO oil 20 g
Maizena/Corn Starch 5g
Pepe nero/Black pepper 2g
Acqua 50ml

Cacio e pepe gourmet
Vescica di maiale/Pig bladder 1 pz
Pasta rigatoni 300 g
Acqua bollente 210 g
Pecorino buccia nera grattato 135 g
Olio Evo 90 g
Pepe nero mignonet/Mignonet black pepper 2 g
Sale di Guerande/Guerande salt 7 pz

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[echokilo]

This is a phenomenal channel, I’ve been watching for years. It has the absolute authority on Italian cuisine on YouTube. Please never stop making videos!

[Maiasatara]

I just wanted you at IS to know that many of us outside Italy have been appreciating your videos for years. I have enjoyed both your instructional videos - showing both the respected, original recipe along with multiple chefs’ interpretations of the sane dish - AND the opinion videos in which chefs watch ridiculous versions from around the world and critique them accordingly. Never did I consider them mean spirited or something you needed to “move away from.” It was refreshing to see people passionate about respecting the traditions of their cuisine. It’s important for non-Italian audiences to know where others around the world were appropriating Italian culture and changing recipes with no accountability. Frankly some videos were absurd! It was nice that you included Andrew’s response in your new format but at least his original attempt was sincere despite not working. As for Cacio e Pepe, it’s deceptively difficult! I’ve watched a several videos made by professional chefs from Italy, in Italian, and even there I found disagreement. Some start the emulsification by adding pasta cooking water to a pan containing only the roasted pepper and blending for several minutes THEN adding pasta, THEN adding cheese, often repeating steps as necessary. While I can admit I won’t be seeking out a dried pig’s bladder, it made me wonder if the result is edging toward the flavors of Alla Gricia and I WILL try both other versions you presented. So thank you for your dedication to sharing original and traditional Italian recipes with the world; I look forward to many more!

[matthitt]

The foolproof recipe is incredible. I've been trying to master this dish for 7 years, and this is the only technique I'll use from now on. Huge thanks to Chef Monosilio for sharing his expertise with the world!

[AronBagel]

I loved this. Loved that there was some subtle poking fun at Andrew / YouTube cooks in general, but then following it up with such precise instructions and defining how seemingly small adjustments can make or break a dish.

[cancel]

Who knew with just three ingredients Cacio e Pepe would be so complicated?! This dish is all about technique in processing. Wow!

[KahlevN]

I'm SOOO happy you are doing this route. I told some of my family members about this, as we all watched the channel, to find out that they too had scaled back how much the watched the channel just because of the negativity of those types of videos.

It's terrific that not only are you deciding to change course and move to a more positive teaching format, but actually addressing the mistakes of going too far down that negative clickbait route. I'm really excited for what the future holds, and will definitely be watching more of this channel again!

[ranydtimrek]

I love the exchange of cooking methods and ideas between cooks such as this video shows. I love both channels and the video conversation going on and it is a perfect example of the best the internet can be.

[ezosresyek]

Andrew: Cacio e Pepe Class 101
Luciano: Cacio e Pepe PhD

[blancobianco]

I recently got the opportunity to eat at riccardo camaninis restaurant lido 84 in gardone! Must be the nicest chef I‘ve ever met, food is absolutely outstanding and the cacio e pepe was an experience I‘ll never forget. He even showed me and the family the kitchen and the whole restaurant. Definatly worth a visit!

[geralt_witcher]

Just made this and it finally came out perfect, I screwed up many times before since recipes didn't warn about letting the pasta water to cool off. Thanks!

[mthomas]

I have screwed this dish up about 99 times of 100 times. Yet I keep trying. It is the classic Italian dish that is all about execution; just a simple combination of few beautiful ingredients in a way that is shockingly difficult to execute.

[baraayasin]

That was an excellent explanation on what and what not to do

[Ceruleannn]

The first two recipes are just fantastic, thank you so much! This is a few levels up from what I'm used to when watching Vincenzo's Plate. As soon as you mentioned the bladder, I was pretty sure you were trolling us big time though, lol.

[asmodeos]

A good trick I got from the NotAnotherCookingShow channel when you make Carbonara but also works for Cacio e Pepe is to make your emulsion (mantecatura) in a double boiler or "bain-marie". That way you can gently heat the dish up and control the temperature and if you just don't let it sit without stirring it won't become stringy and your dish will be warm.

[jonathonwoodbridge]

I've lived in Italy and this one of the best things i've ever seen. Finally the definitive master class the internet deserves. Luciano is the man and Italia Squisita is the home of Italian food as its meant to be.

[Cooperbsound]

My jaw has been on the floor through this whole video. This man is a culinary genius and I have learned so much in this 17 minutes and 18 seconds.

[steeleronfire]

Bravo Luciano! You are my favourite Italian chef.. And I am happy you with Italia Squisita have decided to put an end to this silly trend of Itlaian Chef reactions, and be more positive and teaching..!!

[hoilst]

Oh, boy. I love it when you guys tackle the simple classics - and do the RIGHT, especially calling out gimmicky YouTubers who are more about the reactions and clicks than the food. :)

[solidfronk]

The last part with cooking with the bladder was splendid. I think that methode is a high level of cuisine.

[BuzzLiteBeer]

This kind of video is important, because Italian channels like this one and Vicenzo's Plate definitely do give the impression that Italians are closed-minded and stubbornly rigid about how to make food inspired by Italian cuisine, which creates lack of rapport with non-Italian cooks who do engage in Italian cooking and also discourages new cooks from ever getting into Italian food at all.