How to Make Cacio e Pepe | Authentic Italian Recipe

#cacioepepe #pasta #recipe

How to Make Cacio e Pepe | Authentic Italian Recipe

"Cacio e Pepe" is one of the simplest pasta dishes out there, yet one of the trickiest to master. Many cooks struggle to create a creamy sauce without thick clumps of stringy cheese. Luckily, Eva has a trick for making perfect cacio e pepe every time!

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[Carol-Bell]

Eva is such a good teacher! I love how clearly and completely she explains everything, including the logic for doing things a certain way. And yet she is never “talking down to you.” The filming perfectly illustrates her instructions. Such a sweet surprise to see Pasta Grammar on a Wednesday😊

[cbcruz]

I could listen to Eva talk about cooking ALL DAY 👏🏻👏🏻👏🏻

[lambrospappas]

Cacio E Pepe has a special place in our hearts. The simplicity of it and yet the flavour is so deep, it's also the first ever pasta style dish we gave to our baby when we were training him to eat solid food and something he still enjoys!

[Patriot-uptd]

You should definitely do more of these midweek “just cooking” style videos when you can Eva. This was a great idea, and I always learn so much from you!

[irakopilow]

Nothing against Harper, but YOU are the reason I watch these videos! Thanks for another enjoyable video.

[cristinaguray]

Literally pasta water is magical!! it's life changing ☺ it totally changes the dish to gourmet 💖

[SK]

I want to thank you so much for making this video. I know it's different from your style. But making a detailed tutorial of the most important pasta recipe will definitely help us learn the fundamentals of any pasta dish.
Also, I feel like I was there making the pasta and someone was next to me at every step answering my every question.
Thanks again! ❤

[SilverStarEyes]

"Mappazzone" is a word I will remember and use when the time is right hehe

[DonyaKarya]

for every Italian dish I try to make, Eva is my main reference.

[lavenderbee]

Eva, I have never in my life seen a hard cheese made into a silky sauce like this. I can't wait to try this technique. Thank you.

[chickenjail]

This looks wonderful! Much better than Chef Alfredo's version I'm sure.

[borishillmer]

Tried it 3 times, taste was "somehow good" but not the way I wanted it, the Pecorino ended up mappazzone-style. It IS all about getting the details right. Temperature-reduction before putting in the Pecorino, adding water to the pasta in the pan, etc. Can't wait to give it another try...Thank you, Eva! 🙏

[bc]

I love the really simple format of Eva just showing us how to cook a dish. You guys should do this more often.

[christopherhatefi]

Thank you for making this. I've tried making cacio e pepe before, but it just didn't turn out right. Now I can see where I went wrong and how to properly make it.

[joycepray]

Such a lovely lady is Eva. Love to listen to her speak!

[andromeda]

Anytime Eva releases a recipe book I'll buy it in a heartbeat ❤️🇮🇹🍝

[CreatorInTrng]

Eva, this was great. Thanks for the step by step process. I love that you give exact measurements but allow for real life adjustments that we all see while cooking. The measurements are good starting places and then one adapts to the stove, the pan, the pasta, the cheese, etc. I feel comfortable to try this.
I must say, I used to think making 'real' pasta dishes were so complex. But since watching you make them (of course, in many we see the condensed version), I see it is as easy as making a good sandwich and much tastier.
I even tried your super easy and tasty olive oil, a little garlic (I left mine in since I love garlic), salt, pepper and cherry tomatoes with a little of the pasta water, then added the 90% cooked spaghetti into the pan to finish it off. Oh, man, that was so easy and so tasty!
It is now one of my 'go-to' home-office (work from home) lunches. Tasty. I don't feel stuffed that I ate too much, and it keeps me going for the rest of the day.
The only thing I missed from this video was Harper melting to the taste of your pasta!

[HittokiriBatosai]

I made this mistake once and now I love it this way. Cook the pasta all the way with the cheese and the pasta water. THEN mix in the toasted dry ground black pepper off the heat. SO different, now my favourite way (pls don't hurt me).

[jjflash]

I just made Cacio e Pepe last weekend and the cheese became an "unappetizing slop pile". Will try again using your technique. Thanks for this. Ciao!!

[malissavanscoy]

I’m such a picky eater but I would definitely eat anything Eva