The Secret to the Creamiest Cacio e Pepe Ever
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Do you still struggle with clumpy, stringy cacio e pepe? Give me 17 minutes of your time and I will fix your cacio e pepe forever.
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Steven, exceptional video again! I made this dish and it was wonderful. I have to say that I am disappointed that Nathan Copycobowski has totally ripped off your content without giving you credit. Instead he has used science to vary the content which is useful, but come on man, give my Dawg the credit he deserves! Nathan put his video out 4 days after yours which is more than a coincidence in my humble opinion!
Just a quick appreciation post! I only just came across your channel a couple of days ago and I'm basically addicted! You're so easy to listen to, everything makes sense, you're a real inspiration! Is it weird that it feels like I'm just hanging out with you when I'm watching? 🤣 Looking forward to trying a few of your recipes out next week. You're awesome dude, look after yourself ❤️
You're wrong on the pasta – its the drying time that makes the difference. The longer the drying time the better. DeCecco is about 36 hours. Molisana is another great brand that isnt to difficult to find.
I like the 1st two methods the best.
Great video! I'm going to make this soon.
Sorry….does anyone know if he's single? Cuz I'm trying to shoot my shot at this point.
I've been struggling with my cacio e pepe's and so happy to have seen this. can't wait to try it out.
Noted never use the factory produced cheese.
Like a boss.
Man, to me Pasta is Pasta. I know the Italians are gonna be hot but Missouri aint a Pasta Market.
This is the first cacio e pepe Made correctly by an american.
Ohh man. Thank you!!!
I can't smell properly since getting Covid, how will I know my peppers are done 😔
Ethan just recently put out a cacio e pepe video as well and mentioned using corn starch as a thickener to prevent the stringy-ness from high heat cooking. I think that would work better for more health conscious folks who don't want to blend all that olive oil.
Steve, I have to tell you. I've watched your vids for a long time now and enjoy all of them. I don't know what's going on with YouTube though. I've subscribed to your channel four times and after a while start missing your videos because somehow I got unsubscribed. I hope this isn't happening with other people.
In stl I go to the hill for the real deal…grew up in the northeast but in stl now…
I think in the blender version, you're supposed to also add cornstarch to better emulsify the sauce.
Amazing video. I fell in love with Cacio e Pepe in Rome and I tried a few times and turned out clumpy. The only time it worked for me is when I added the cheese "piano, piano". These should work even better.
Thank you
Great presentation!
ngl Ethan Chlebowski kinda ripped you off on this one.
Can you share the link to the pot you used to make the sauce, please 🙏🏼
Also brilliant vid, thanks for sharing!!!
KING THANKS FOR THE INFORMATION
Thank you for making me a better cook, Steven! Luciano’s method actually adds corn starch in sauce base to achieve a more stable sauce on higher temperatures. Take a look here https://youtu.be/U4eaNqTbDDA
one thing to add is, make sure your pecorino cheese ISNT COLD looool
Monosilio also adds cornstarch in his blender sauce, right? How do you feel about that, good/bad idea for the home cook?
It'd be cool to see an Alex French Guy cook off with Not Another Cooking Show 😀
im italian, finally someone who can cook our dishses proprerly. and im pretty surprised about the pasta u choosed. de cecco and barilla (more barilla) are pretty basic here, gentile is a really good pasta. keep it up man good job 🙂
Sometimes I can find freshly grated cheese that has no anti-caking agents and it works grate! (pun intended)
EDIT: He already mentioned that in the video lol
Thx man for the techniques 🙏
De Cecco is where it's at if you don't want to go to a specialty shop for your pasta. I have an Italian specialty shop where I live, but it's a little out of the way, so I find myself buying De Cecco more often than not. It's 100 percent worth the extra dollar or so.
You sir, are my hero. I make this on occasion and every time it’s a little different. When you listed the three issues, I nodded along each time with a “yup, that’s my problem”. No blender in my home so I won’t be using the final method, but you’ve helped me a ton!
so what’s the difference between cacio e Pepe and Alfredo ?
Every home cook should learn to make Cacio e Pepe. If you manage to nail it a few times in a row, you didn't just learn one dish, you learned 1000 dishes. Don't tell any Italians, but it tastes great if you use Comté. Rummo creates a better cream than Di Cecco imo
Carissimo, at 9:30 on a Sunday night you sent me into my kitchen on a cool autumn evening to get a taste of this recipe!! I made a version of this with Rosmarino, black pepper cracked by hand, pecorino romano bought recently in a block and followed your method!! Excellent and quick, accompanied by the closest bottle of robust vino rosso! Grazie!!
😋🤤🤤🤤maaaan…I'm getting really hungry
I prefer the taste with butter added. Butter pasta and parmesan while your at it mine as well add some cream
The dish for Shepards and peasants.. Well prepared my friend.. The better the cheese the better the dish!!
You deserve all the subscribers in the world man! You're doing a fantastic job!
I microplane my cheese when i cook for 2.
Love the video. Love your pots. What's the name brand on those pots?
Shoutout the DeCiccos fr actually
Appreciate ya brother !!
Absolute perfect
Will try your Recipe. How bout using Freshly ground Red Chili flakes? To make a spicy cacio?
I like that they are original recipes without additives, great job, greetings
Horrible thing to say. But get some pancetta in there. I know I know. Sorry but a bit of that would make that top tier.
Way to go brother
Big fan here from day one
This is one of my fav dishes and everyone seems to have an issue with it