Cacio e Pepe Done Right

Join me as I react to a disastrous cacio e pepe pasta attempt, and then guide you step-by-step to the perfect, mouthwatering masterpiece. From kitchen chaos to pasta perfection, let's redeem this classic dish together!

#shorts #cacioepepe #burrata

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[NonAryanDuck]

I've never heard of using xantham gum for pasta 😂

[Ohushi]

"For a crowd" context is everything.

[theallmightyham]

Xanthan gum stabilizes the emulsion for making a large batch. It’s not that crazy of an ingredient, some of the top guys in actual Italian restaurants make the sauce with starch as a stabilizer so they can keep the sauce consistent.

[derfx]

I mean, this is just a variant of how Luciano Monosilio prepares cacio e pepe for a larger crowd according to his Italia Squisita videos. He says it's inconsistent and inefficient to prepare it in larger amounts using the original method.

[MarkMeraji]

He’s making it for “a crowd”. The xantham gum is used to initiate and hold the creaminess…otherwise after twenty minutes this pasta turns to straight ass.

[prvtthd]

You know what would be a cool series? "Pasta for parties", where you teach us how to make pasta for alot of people efficiently.

[ergolineL]

Dont hate on my boy bri bri. This is meant to hold for hours (aka for a party) he is a legit talented chef/baker and was making a version that wouldnt split when held in a steam table.

[bobbicatton]

I made your version last week and loved it! 👍😊

[jamesmaskell]

Brian Ĺagerstrom is great. He does explain himself.

[mikemarkyoda]

The beauty of Italian food is its simplicity. The dish is called Cacio e Pepe because it’s literally just cheese and pepper. I don’t know why people think adding things to a recipe makes it better.

[WhatMinecraftVids]

"He's making croissants!" 😂😂😂

[travismcintyer]

He making it for a crowd !! Its a way to make the starch that pasta water puts out but since there are so many variables u can count on the pasta out 4 a crowd so u need alot!! So he used the xanthan gum to give that thickener guarantee! But what i would use if i was making it for a crowd would be another starch mixture with the pasta water its going to give the big batch the even creamy thickness that wont break for a bigger crowd!! But what you did @Vincezosplate was a normal order recipes!!! It sounds complicated what I'm saying but cooking for a big crowd you know these tricks as a chef that has worked big weddings, and other parties that u need to do stuff like that!

[emmajohnson]

When you bit your hand, I burst out laughing! 😂😂 That's the classic Italian "Che cosa cazzo fai!?!" Love it and I love your videos!! 😘💖

[jamjam]

The cicadas in the background make it so much more relaxing

[ranzschwein]

As many already pointed out, Brian's version is not all about being as authentic and traditional as possible. He even says it clearly, "for a CROWD". The benefits of using Xanthan Gum under these specific circumstances have been explained sufficiently in this comment section. If you wanna criticize people, please consider the full context and do your research on the used methods before hating on and/or making fun of them.

[justgame]

To be fair to him he is making it for a crowd. I’m assuming he’s making a large amount of pasta that could be sat at room temperature for a while. The xantham gum will stabilise the sauce

[dorukdogauysal]

Okay, is it possible to use your recipie for 50+ servings at once?

[KarmasAB]

Saying "Bye, spaghetti" is the most important step. Ask anyone.

[theophania]

Well Brian did say it was for a crowd not for one or two people. The xanthan gum was to keep the sauce emuslsified.

[russian]

the great Vincenzo. you've definitely made my families dinner better.