The Perfect Cacio e Pepe (Foolproof Recipe)

Cacio e Pepe is a timeless Italian classic born in Rome, and with this no-fail Cacio e Pepe recipe, celebrating two quintessential Italian ingredients becomes even more joyful. By using just Pecorino Romano and freshly cracked pepper tossed through pasta, you will be surprised how mouth-wateringly luscious this dish is
If you have ever been frustrated when making this dish and ended up with a clumpy stringy mess instead of that dreamy creamy sauce, I now have the solution: a no-fail Cacio e Pepe recipe.
I recently came across a no-fail video recipe by Babish and after putting it to the test, you too can learn the ultimate hacks to create a Cacio e Pepe masterpiece that might just change your life (and if not, it will at least change your Cacio e Pepe making skill level!).

#cacioepepe #pasta #vincenzosplate

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INGREDIENTS:
150 g Spaghettoni pasta 5.2oz Thick spaghetti
90 g Pecorino Romano 3.2oz. finely grated
Pepper Freshly cracked
50 g Butter 1.7oz

METHOD:
To Make The Pasta:
1. Bring a large pot of water to boil, then add a tablespoon of salt, and allow to dissolve.
2. Add the spaghettoni pasta to the water and cook according to the packet instructions - it should also mention the time to achieve an al-dente result.
3. Once the pasta has no more than 2 minutes left, collect some pasta water with a mug and put it to the side.

To Make The Sauce:
1. Put the pecorino cheese (and Parmigiano, if you're using it) in a blender. Add a splash of pasta water and start to blend.
2. Keep adding small amounts of the water until it becomes smooth and creamy. Then, set it aside.
3. Put the pan on medium-low heat, add butter and let it melt.
4. Crack a generous amount of fresh pepper into the pan. (The more, the merrier!)
5. Once the butter has melted, reduce the heat to low to keep the butter nice and warm.
6. Use tongs to collect the pasta - once cooked to al-dente - and add it straight to the pan. Give it a good mix to make sure every strand is smothered in the creamy butter.
7. Toss the pasta by flipping the pasta up while inside the pan, or mix it well using the tongs and a wooden spoon
8. Add a few more splashes of pasta water to ensure the mixture maintains a creamy consistency then turn off the heat completely.
9. Finally, add the pecorino cream that was set aside and toss the pasta until it's completely smothered in cream.
10. Generously season with pepper.

HOW TO SERVE:
Once your Cacio e Pepe is finished, twirl the pasta onto a large flat dinner plate, and give it a loving drizzle of extra cheesy sauce you may have left in the pan. Then garnish by adding some freshly cracked pepper for the final touch.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make No Fail Cacio e Pepe
0:36 Ingredients for No Fail Cacio e Pepe
1:40 How to Cook Pasta
2:25 How to Make the Cacio e Pepe Mix
3:50 How to Make the Sauce
4:55 Combine Pasta with the Sauce
6:10 How to Combine the Cacio e Pepe Mix with the Pasta
7:40 How to Serve No Fail Cacio e Pepe
8:02 How to Eat Pasta, E ora si mangia... Vincenzo's Plate!

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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!).

[mikeoxmaul]

You should review not another cooking show’s second cacio e pepe video. For the longest time I struggled to make perfect cacio e pepe, but after following his fullproof methods, I never messed it up again!

[Gneissgirl]

I think this is the first totally positive review I’ve heard Vincenzo give of another chef’s video! Yay Andy!!!! I LOVE the Babish Culinary Universe videos!

[scotthahn]

What a great vegetarian recipe, Vincenzo! I forwarded this video to a bunch of My Friends and family. Bellisimo! Keep up the great work, Chef!

[fjrevoredo]

My foolproof cacio e pepe is using a bain-marie on top of the pasta pot. You get enough heat to emulsify but never too much so you never break the cheese. If I am feeling extra lazy I add also a minuscule amount of cornstarch. it makes the cacio e pepe impossible to break after it was formed.

[behometexas]

I finally made this. I combined yours and toasted my cracked peppers then added the butter…it browned slightly but was still good… I used my little ninja blender to make the sauce…it was like silk! Delicious!!!!

[springbloom]

Hi Vincenzo - I actually loved the dish! I will definitely try it!!! Hope you and your family are well! God bless!!

[nextlvlroy]

When I first made Cacio e pepe, I made it following your recipe. Comes out perfect.

[mariaboletsis]

See, I like the concept of melting the butter and the blending of the cheese w/ the pasta water. That's definitely something I would do. It looks incredible!

[keithnewton]

I did the same thing the first time I tried this method. So I watched the video again and noted that it says that once you add the cheese cream to the pasta you can heat it a lot and the cheese won't crack because it is an emulsion. So with great trepidation the second time I heated it and surprise the cheese didn't crack while the lumps melted. Luciano Monosilios created a similar method that I haven't tried yet where he adds olive oil to the mix. I think to make a stronger emulsion. Whatever method used the traditional taste is sooo much better than making a cheesy cream sauce and throwing it on top of pasta.

[daviewizzle]

Think I have only made this perfect once, but what a taste when you do!!
Think I prefer your og, but might try this. Thanks

[somedude]

I find it amazing that Italians can eat pasta twice daily, every day and still be healthy.

[gregbartos]

Tried this last night. Using a bullet type blender, the cheese sauce was completely smooth, no lumps at all even before adding to the pasta

[jcheco]

Thank you for sharing the Alfredo recipe. It was literally the best recipe! can’t wait to make it with my family.

[frederick]

Vincenzo, it is now 21:10 and soon I will go sleeping - but I know of what I will be dreaming. I can still hear the pasta in your pan….

Thank you very much, Vincenzo, for sharing your video with us.

[WastrelWay]

The melted butter and pasta water creates a beurre monté. Pecorino or parmesan also have fat that makes a similar emulsion when mixed with the pasta water, but the extra fat from the butter makes even more creaminess.

[skibidi.G]

Incredible recipy to try, thank you Vince 👌❤

[andreastheartist]

First of all- you should really dry roast the black pepper. Makes a huge difference. Then of course, you can add butter to this dish bit then it’s no longer cacio e Pepe. Then it’s some kind of Alfreddo with black pepper. Are you also going to start adding cream to your Carbonara?

[danteecht-hard]

Was the Pecorino Romano freshly grated or was it already grated when you bought it? If it were the latter, that would explain the lumps.

[quexalcoatl]

I struggled with this for ages until I used a laser thermometer on my starchy water. It has to be warm not hot I found out. But it depends on so many variables it's hard to say that would work for everyone. (edit at end) Yeah, that's how mine always ended up, the cheese proteins denatures into lumps. I thought it was poor quality cheese until I made the starch water like tap-water hot you can leave your finger in. Awesome stuff Vincenzo love learning new dishes from you!

[matthewwalsh]

I love it both with or without butter. Depends on the mood!
Fantastic dish.. Super delicious!