Home Pasta This Italian Pasta Dish Had A Tremendous Impact On Me…

This Italian Pasta Dish Had A Tremendous Impact On Me…

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No butter – No cream. True “Cacio E Pepe” solely requires Pasta, Pecorino cheese and Black Pepper, and but it is without doubt one of the creamiest Pasta dish ever. This is the way you make it…

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Classic pasta for this Roman Cacio e Pepe dish embody : Tonnarelli or Pici. Parmesan cheese could be use however at your individual (diplomatic) dangers. Black pepper will not be solely a seasoning, it is a fundamental actor.

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43 Comments

  1. Michele Toscan

    November 21, 2018 at 10:38 am

    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!

    Reply

  2. TheRockerxx69

    November 21, 2018 at 10:38 am

    Shut up. Don t dare to touch our cuisine

    Reply

  3. Antoine Paul

    November 21, 2018 at 10:38 am

    It took me ten tries to make the sauce

    Reply

  4. Nathan Brunner

    November 21, 2018 at 10:38 am

    Alex, perhaps you should investigate the Roman pasta triumvirate

    Cacio e Pepe

    All’amatriciana

    Carbonara

    Reply

  5. Jonas Lamping

    November 21, 2018 at 10:38 am

    I just made one with the ingridients i found in my fridge and it turned out to be an easy 15 min evening meal for me. And just to mention it " Iam not a cooking guy" thx Alex

    Reply

  6. superjaykramer

    November 21, 2018 at 10:38 am

    No Big Deal…Simple..Simple Dish..That pasta is not cooked enough.

    Reply

  7. dahrrg

    November 21, 2018 at 10:38 am

    If only we italians would bother to learn some english, then we wouldn't need les francais to teach the world about our cusine essentials. Well done though 😉
    Good to see that you actually broke it down for beginners. Once understood the principle of cooking with the cooking water and finishing the pasta in the pan, most pasta dishes are easy to do and are so much better.

    Reply

  8. FangCooks

    November 21, 2018 at 10:38 am

    the "creeeaam" at 02:55 cracked me up!

    Reply

  9. Edwin B.

    November 21, 2018 at 10:38 am

    Squid ink pasta and some extra pecorino shaved on top, the contrast makes me happy

    Reply

  10. Lemon Zest

    November 21, 2018 at 10:38 am

    t h i c c s p a g h e t
    Has a more beautiful term ever been said?

    Reply

  11. edster612

    November 21, 2018 at 10:38 am

    Alex, you inspired me to make cacio e pepe myself. I thoroughly enjoyed the process, and though I did make a few mistakes on the first attempt (too much pepper, the cheese clumped up) my second attempt was so much better. Thank you for sharing this recipe and dish, it truly opened my eyes! Merci!

    Reply

  12. curlyfm

    November 21, 2018 at 10:38 am

    Just made this with a little bit of thinly sliced black truffle. So simplistic, yet elegant.

    Reply

  13. Keisuke Takatou

    November 21, 2018 at 10:38 am

    2:33 that accent

    Reply

  14. Keisuke Takatou

    November 21, 2018 at 10:38 am

    What is your watch? It looks super slick.

    Reply

  15. n blagojevic

    November 21, 2018 at 10:38 am

    Not olive oil to fry the black pepper on it? What the hell is wrong with you?

    Reply

  16. Odin Ponzi

    November 21, 2018 at 10:38 am

    Boiled eggs smells like pretty girl farts

    Reply

  17. Fisher Bredrup

    November 21, 2018 at 10:38 am

    6:16 when you watch chefs table

    Reply

  18. lalelu1342

    November 21, 2018 at 10:38 am

    Marry me.

    Reply

  19. Cat Mmm

    November 21, 2018 at 10:38 am

    You are a genius Alex

    Reply

  20. François Ozenne

    November 21, 2018 at 10:38 am

    Ok so I thought I was pretty decent at making pasta and cooking in general.
    How hard can this recipe be ? Surely Alex is overdramatizing it for clickbait.

    After a cooking spree I am contemplating a plate a third full of pasta and pepper, a third of cloudy water, and a third of precipitated cheese sticking to the bottom.

    Thanks for sharing this amazing recipe! Now time to master it (or at least make a decent one)

    Reply

  21. lesslighter

    November 21, 2018 at 10:38 am

    halp I need to know how to prevent the cheese from "caking" together and making a silky sauce I tried to used all of the startchy water some where about 200-300 mils to 100g pasta and I still cant get it right do I mix the cheese with the water first just like the first video or I can just pour the cheese straight to the pan with the al dente pasta and then add the water?

    should I let the water boil a little or just pour it in slowly but not adding too much heat?

    Reply

  22. FuutennoSenshi

    November 21, 2018 at 10:38 am

    I made this dish today! Will try carbonara next!

    Reply

  23. Pause Reset Play

    November 21, 2018 at 10:38 am

    First time here.  Instant sub.  Tremendous entertainment and production value, loved this video!!

    Reply

  24. Arkonite Babe

    November 21, 2018 at 10:38 am

    @alexfrenchguycooking i just became a patreon! Looking forward to supporting you and seeing more content! Much love from Northern Ireland 💖💖💖

    Reply

  25. M vP

    November 21, 2018 at 10:38 am

    Tried it out Today.
    It came out really smooth and silky, a dream <3
    But i used way Too much pepper XD
    And my pecorino was a little bit disappionting.
    Next time i will improve, i hope :p

    Reply

  26. Bit-kingen

    November 21, 2018 at 10:38 am

  27. Badge Badge

    November 21, 2018 at 10:38 am

    Thank you for the lesson sir. Much love from a food lover in Australia,

    Reply

  28. Guitargate

    November 21, 2018 at 10:38 am

    LOVE that he has the kids from the wire on the wall!

    Reply

  29. bahroum69

    November 21, 2018 at 10:38 am

    Real cacio e pepe right here: http://youtube.com/watch?v=s9Kd-0FiICw
    A really good tip is to make a buttery-like paste with cheese and pasta water. Then mix it outside of the fire with your pasta at the very end. Game changer. This way, the cheese is not removed of its water by staying to long at a high temperature.

    Reply

  30. mdjcsmith

    November 21, 2018 at 10:38 am

    You are right, once I learnt how to make this, I did become a better cook. Your "feel" for what's going on in the pan changes and improves

    Reply

  31. urouro niwa

    November 21, 2018 at 10:38 am

    I finally got a chance to try this today. Mind blown. I did not know about this technique before. It's just incredible. Thank you so much for sharing it.

    Reply

  32. Cédric Jonckers

    November 21, 2018 at 10:38 am

    Dear Alex,

    Loved your video once again. I Submitted subtitles for the caption! This way I can do something back for you! Will add subtitles to your other video's as well soon!
    Have a good one!

    Reply

  33. pedro caetano

    November 21, 2018 at 10:38 am

    talk less

    Reply

  34. Der Ed

    November 21, 2018 at 10:38 am

    Soo, I tried and my cheese just clumped the hell up – it was horrible to watch.

    Reply

  35. Bree

    November 21, 2018 at 10:38 am

    “I’m French after all, I got to bitch about something” Hahahah omg 😂😂😂

    Reply

  36. noot noot

    November 21, 2018 at 10:38 am

    I just found this channel and i love it already ❤

    Reply

  37. DLPlanes

    November 21, 2018 at 10:38 am

    Four seasons of course

    Reply

  38. Jan M.

    November 21, 2018 at 10:38 am

    Why not use cornstarch?

    Reply

  39. Trius

    November 21, 2018 at 10:38 am

    I will try this, it looks very interesting.
    I just want the facts, the videography was over the top and gave me a headache and I hate close ups of people putting food in their mouth.

    Reply

  40. Andreea Zamfir

    November 21, 2018 at 10:38 am

    "I'm french after all so I have to bitch about something"

    Reply

  41. Andreea Zamfir

    November 21, 2018 at 10:38 am

    I LOVE EUROPE !!!!!!

    Reply

  42. bjuncek

    November 21, 2018 at 10:38 am

    As for the cheese, have you tried using Cacio de Roma?
    Legends say that is what should be used in cacio e peppe?

    Reply

  43. Elly Nabbefeld

    November 21, 2018 at 10:38 am

    i write in all capitals except the letter "i" as well

    Reply

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