The ONLY WAY You Should Make Cacio e Pepe!!!

[DomenicsKitchen]

Eating Pasta EVERY DAY For A Whole Month: Day 11

[cajgavidg]

Some restaurants in Italy use a blended cornstarch gel, pecorino, pepper, and olive oil mixture to make cacio e pepe more consistent and convenient for restaurant service. It has a higher concentration of starches which keeps the cheese emulsified and protects the cheese proteins from clumping, even when heated to higher temperatures.This gets past the biggest issue people encounter when making cacio e pepe, which is clumpy cheese if you don't keep the temperature in a specific range (which is very difficult! the range is quite small). Ethan Chlebowski made a great video explaining how the science works and it's by far the easiest and best in my book. You can even prepare the mixture beforehand and keep it in the fridge until you use it.

If you've been having issues getting cacio e pepe or alfredo right, I highly recommend trying this method! The cornstarch doesn't affect the flavor and keeps the sauce nice and creamy once you begin emulsifying it with pasta water.

[lbell]

Pan doesn’t have to be cold. Finish cooking pasta in peppered pasta water, once pasta is cooked turn off heat, add pecorino paste, stir, toss. You’re welcome.

[sorrentinisonia]

Made it but added the cheese directly and it got clumpy thanks for the tip ! Sauce first and make sure all is cool off 😀

[knighthawk]

Close enough. The pasta water was little hot. You can see the clumps of cheese.

[lorenzonuzzaci]

Well done!! Easy and no BS. That Is the originale, enjoy It. Cheers from Italy. There are Better pasta recipe imo but i love that he kept It originali

[DB]

This recipe will work, but you'll eat cold pasta. Having a smooth cream while keeping the temperature warm is incredibly difficult and it will vastly depend on the quality and aging of your pecorino.

According to the original recipe, you will need to add starchy water to the pasta and cheese a little bit at a time, while continuously mixing. When I lived in Italy I could make this technique work, but with the kind of pecorino I typically find in the US, I never had success when I tried.

One thing that worked for me was to follow the recipe explained in this video, and then slowly warm up the metal bowl by boiling the pot of water again and let the vapor heat the bottom of the bowl very slowly. This way you can pretty much dissociate the making of the cream from the heating of the pasta. Be careful though to reheat the bowl very slowly, otherwise you can still cook the cheese and form those cheese curds which will ruin the whole dish.

Alternatively, add butter... it's not going to be a real cacio e pepe (it's called "alla carrettiera" in that case) but it will allow you more leniency with the cream formation under heat

[pagela]

Because of your recipe, the cheese does nog become hard and remains a sause, thank you:).

[ioannispaxinos]

It took me a week practicing this recipe to get it perfect. Turns out the secret was the same as with carbonara, let the pan with the pasta cool down for a couple of minutes. In the end though, it was just cheese and pepper. It's yummy but there are so many better pasta dishes.

[erinmarie]

Cold pan? That’s interesting. I’ve used Vincenzo’s Plate method of using the sauté pan over the boiling water as a double boiler…the rest of the steps the same (aside from adding water to the pepper).

[andromedaunsure]

Omg I am loving The Bee Gees songs (and the pasta too lol)

[TheMultisportGeek]

Good tip on the cool pan. So I guess you have to put the pan aside for a while to cool down?

[OscarUlloa-rl]

I cook cacio a pepe five days at week boiling water super hot pan and always came perfect
You just need black pepper water pecorino and butter and of course salt to taste

[SuperAzz]

You're right about the cooled pan, I missed it up last week 😂

[maddalenamottura]

🇮🇹Roman's Pecorino+Pepper&hot water..the simple way💙

[enderguy]

bro please do tony ferguson vs anthony pettis PLEASE BRO IM BEGGING

[macfilms]

The absolute best method is the one where you create an emulsion of the cheese (I do 50/50 pecorino & Parmigiano), some pasta water - put in a blender, start blending & drizzle olive oil in until you have a smooth, creamy emulsion. Toast the ground peppercorns in a non-stick pan in some olive oil and after a minute add the cooked pasta & the sauce & toss spaghetti until sauce coats the pasta.
I've made caccio 'e peppe many many times, trying a number of different methods & the above is the ONLY method that prevents 1 or more of the following from happening: the oil in the cheese partially "breaks" & makes an oily sauce, the cheese sticks to the pan more than the pasta, the cheese becomes stringy. The above method was created by an Italian chef with a Michelin starred restaurant, so "authentic" methods can enjoy their stringy oily pasta & cleaning all the cheese from the pan - I'm going to make mine perfectly!

[Tannguardian]

After too many failed attempts, i just added butter and turned up the heat😅 perfect every time

[BrianaWilkins]

"cAcHo eH pEhPeh"

By: Mrs. CAcHo eH pEhPeh

[AIRIKSN]

I couldn’t figure out how to make this properly to save my life so I just blended the pecorino, pepper, hot pasta water all in a blender then just poured it over cooked noodles😭