Babish's Secret to Perfect Cacio e Pepe | Epicurious 101

Today on Epicurious 101 Andrew Rea, creator of Binging With Babish, demonstrates his preferred method for making Cacio e Pepe—the new school, high-tech, unbelievably easy way.


Director: Mel Ibarra
On-Set Director: Cory Cavin
Producer: Jen Osaki
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson
Talent: Andrew Rea
Sr. Culinary Director: Kelly Janke
Culinary Producer: Jeannie Chen
Culinary Associate Producer: Andrea Steinberg
Associate Producer: Oadhan Lynch
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Lucas Young
Audio: Rebecca O'Neil
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell



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[glowingblueberry]

Who else remembers how STRESSFUL it was for him to get the cacio e pepe right in that one botched by Babish episode

[VerhoevenSimon]

Always nice to see Babish on epicurious, and an interesting take on the dish. Bonus points for likely getting us another Vincenzo video as well.

[peabody]

When Babish said "I guarON-TEE"... I just remembered the late great Cajun cook Justin Wilson. Nice to see someone younger than I am (!) know who that is. And this recipe is so good. I feel like I want some now.

[doom]

I just temper and mix the cheese with pasta water in a bowl with a whisk. Less wastage and no cheesy blender to clean

[fdwyersd]

I've tried this from another video - it works! Family has had this many times but agreed this one was the best. Maybe not traditional but impressive.

[morrius]

Restaurants do this all the time, if you have a blender there's no reason to do it the traditional way unless it's to show off or you plan to make it in someone else's house who doesn't own a blender and at that point, why didn't you bring yours? lol

[bethanymcmurtrey]

They brought the guy who destroyed $1000 of parmesan and nearly drove himself into a mental breakdown over pasta water to talk about cacio e pepe?

[NurseJonny]

The blender trick is a game changer. I finally mastered Cacio e pepe with the blender.

[mrnosy]

Tried the recipe, this is amazing! Don't know why anyone would make cacio e pepe any other way. Thank you!!

[RadioSnivins]

I made a cacio e pepe once that not only seperated, but it went green from the ink on the cheese rind

[anitachiquita]

I saw another chef make use of a blender for making another type of sauce. This is so clever. Thanks for sharing.

[nodeio]

Luciano Monosilio is mainly known for his insane Cabonara, which courtesy to Alex French Guy cooking was also demystified... Check it out!

[Kingjay]

The man who is botched has come to teach the dish that nearly ruined him

[jpmasclet]

After many failed (and a few successful) attempts at Cacio e Pepe, THIS is the prefect foolproof method. Thanks!

[Oddzilla]

Yay! I love Cacio e Pepe! It's one of my favorites, but I sometimes break the sauce. Will try this! Thanks!

[drkaplin]

Add a little olive oil in the blender and it will never seize up, even when it cools so service is easy.

[ruscalable]

LOVE THIS! thank you! this recipe has been my arch nemesis for too darn long!

[sciahoo]

Amazing. Tried like 2 hours ago - came perfectly smooth. But didn't add butter. One more time - amazing technique.

[MlleFunambuline]

Yeah... but you need two pans and a blender. I am so lazy for making dishes that I prefer the traditionnal method :-D (But it's great for making this recipe in advance AND for a crowd).

[wmf]

I once had a variation on the Cacio e Pepe, in Florence, Italy, with cracked and toasted juniper added. You have to try this, it is wonderful!