This Italian Pasta Dish Had A Tremendous Impact On Me... (Cacio e Peppe)

Classic pasta for this Roman Cacio e Pepe dish include : Tonnarelli or Pici. Parmesan cheese can be use but at your own (diplomatic) risks. Black pepper is not only a seasoning, it's a main actor.

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Salut,

Alex

[MicheleToscan]

Italian guy cooking here. Some thoughts:

1) The recipe and execution is perfect, hat tip to you!
2) As a suggestion, you can use multiple cheese and multiple peppers, I have tried with mixed results;
3) Not related to the recipe itself but a different pan would really help you with mixing the ingredients, we use a so called "saltapasta" or "pasta stir fry pan" or something like that, alluminum would be better for even heat propagation;
4) You probably should mention that only quality pasta has that quantity of starch, commercial brands are no good;
5) If I had to experiment I'd try by preheating the cheese mix in a sous vide bag, but it's just an idea;

Can't wait for the follow up!

[jameseglavin]

I don’t care if you cook or not: this video is an amazing example of how sound design and not visuals make good filmmaking. This is as rad in 480 as it is in 4K, because the sound is on point.

[Trueshogunate]

"I am French after all, so I gotta bitch about something." Made me laugh so hard

[sbaluba]

As an Italian I have to say that this is one of most correct, deepen and respectfull of Italian culinary culture tribute to an iconic Italian recipe.
I loved the succinctness and the acuuracy of the genesi scheme.
Very good job sir.
Chapeau

[bodelin]

Ah, the 3important ingredients:
-pasta
-cocaine
-chocolate chips

[toploz_jr]

i'm italian and honestly this is perfect.
it's a dish that really a few people are capable of making, it took me three years of frustrating practice and a salary spent on pecorino romano to pull it off.

[gerardotelese]

To be honest as an Italian i love this video!! Anything that helps fight the savage use of cream in pasta (especially carbonara) is very welcome!.

[Ruby]

“I need to go back to making recipes more often”
Please do Alex. Please do. It’s why I subscribed!! I love your recipe videos.

[haydenjc]

At 2:32 Alex went full British with “water”

[dankoverloadtv]

Alex, staring at an image of pasta:

[Lovingdrums]

I'm so grateful for what you're doing for Italian cuisine. Here's something Europe could learn from right now, a Frenchman (!!!) defending Italian cuisine from being messed up worldwide <3

[gioruffa]

From an Italian: tip of the hat!
Just a little bit too wet but that might boil down to personal preference.
I support your quest for innovation and experimentation, as you shown great respect for the tradition.
Man, Europe is changing... An Italian saying to a French he made a good cacio e pepe... What next, are you going to compliment my soufflé au fromage?

Hi Alex, if you're interested in a similar dish but in Chinese version. You can try to make 麻醬麵 which is sesame sauce noodle. And it's basically the same idea of mixing oil and water and delicious noodle. I would love to see if you're interested in making a video about this. :)

[mariahmoneda]

I love how he plays Vivaldi's Winter. it makes it all the more intense.

[lorro]

Italian cook here!
Love your videos, but this one got me on the verge of crying! (tears of joy, of course)
You get the point: mantecatura (or creating the emulsion) is life! Thanks for spreading the word!
Keep up the good work!
A Fan

[carloci]

i'm italian, this is one of the best video of cacio e pepe i've watched (It's my favourite dish!). Light years in front of so many chefs, love ya alex!

[davidfoxrn]

"I'm French, so I have to complain about something...." Soooo true!

[phaton]

Grew up in an Italian neighbourhood with Italian best friends whose grandparents made Cacio e Pepe every week, and I’m going to get death threats for this but.... You did good, Alex.
I’d use a little less water next time for your sauce, it looked a little loose. You could try adding the cheese to the pasta water mixture before adding the pasta itself to allow it to reduce down a little more. It seemed a little runny for classical Cacio e Pepe. Also, freshly grated pecorino over the top at the end. It plays on the textures beautifully.

[ryanspencerlauderdale]

Fun fact: If you add butter and take away the pepper, you get pasta al burro, which is an ancestor of fettuccine alfredo.

[nonenone-pkgi]

Man, Alex. I am not a foodie but your passion and excitement sure is contagious! Stay awesome.