I Tried Making the FoolProof Cacio e Pepe from Babish (No More Failing)

Рет қаралды 31,130

Күн бұрын

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!).
💯 Follow this link to read and print the written recipe: www.vincenzosplate.com/no-fai...
#cacioepepe #pasta #vincenzosplate
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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 KZfaq 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!).

Пікірлер: 306

@mikeoxmaul837 29 күн бұрын

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!

@slickricky769 26 күн бұрын

I agree! please do this Vincenzo

@matityahubermanfalk3127 25 күн бұрын

Maybe one more. Pasta Grammar also made a recipe.

@springbloom7582 28 күн бұрын

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

@vincenzosplate 28 күн бұрын

Thank you! You too!😁👨‍🍳

@skibidi.G 28 күн бұрын

Incredible recipy to try, thank you Vince 👌❤

@vincenzosplate 28 күн бұрын

Hope you enjoy! 😁👨‍🍳

@bobbicatton 29 күн бұрын

I will definitely give this a try. The addition of butter sounds delicious.👍😊

@vincenzosplate 28 күн бұрын

Hope you enjoy! Let me know how it will turn out for you 👨‍🍳

@matthewwalsh974 28 күн бұрын

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

@vincenzosplate 28 күн бұрын

Thank you so much 😊 I'm happy that you love this recipe!

@Meddred 28 күн бұрын

bellissimo Vincenzo thank you so much !

@vincenzosplate 28 күн бұрын

My pleasure! I hope you enjoy 😊

@johankaewberg8162 25 күн бұрын

I can taste it in my head. I love this dish, thank you Chef!

@vincenzosplate 18 күн бұрын

I'm glad you like it! If you give this a try, do let me know how it turns out.

@scotthahn6666 28 күн бұрын

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!

@vincenzosplate 28 күн бұрын

I'm so happy to hear that you enjoyed this video my friend! Stay tuned for more 😊

@CarolynParsons-mv1ji 28 күн бұрын

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!

@vincenzosplate 28 күн бұрын

Yay! Thank you!😁

@daviewarnock718 20 күн бұрын

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

@vincenzosplate 18 күн бұрын

Go for it! Let me know how it goes, happy cooking my friend!

@nextlvlroy 28 күн бұрын

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

@vincenzosplate 28 күн бұрын

This message makes me very happy! ❤ Stay tuned for more delicious recipes my friend 😊

@nextlvlroy 27 күн бұрын

@@vincenzosplate Thank you! Also, which pan is that at 1:27?

@Superpsychandie 28 күн бұрын

I want to try this cheat method sometime. I have made your traditional cacio pepe recipe and my whole family loved it, but I also want to try this version!

@vincenzosplate 28 күн бұрын

If you give it a try let me know what you'll think of the result 😊

@Superpsychandie 27 күн бұрын

@@vincenzosplate I definitely will! We have also made your gnocchi cacio e pepe and that is actually our all-time favourite!

@mariaboletsis3188 28 күн бұрын

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!

@vincenzosplate 28 күн бұрын

It's so good! I highly recommend you try this technique! 😁

@missssssssssssme 27 күн бұрын

In another of his videos this is 'Alfredo " lol

@hillsidewoods 26 күн бұрын

Alfredo

@paulthescandinavian4992 28 күн бұрын

Thanks for the reminder, I'm to make this come next week, Greetings

@vincenzosplate 28 күн бұрын

Let me know how this recipe will turn out for you! 😊

@keithnewton5508 28 күн бұрын

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.

@sigmablock 28 күн бұрын

The point of doing Chef Luciano's method is when you are making pasta in bulk, having a DIY ready Cream Sauce is a time saver you can grab a portion, slap it to the cooked pasta, mix it with pasta water, and voila. Plus better heat tolerance preventing protein clumping in the cheese. Ethan Chlebowski further explains Chef Luciano's method in a scientific context. I actually did this for a party I was in, earlier in the day made 2 pounds of Fettucine Alfredo sauce with melted butter, cornstarch gel, some olive oil, and grated Grana Padano, blended it until emulsified ala cream paste, placed it in the fridge, then on party day there was a kitchen, all I had to do was cook the pasta, and slap the sauce and pasta water till proper consistency. 1 pound of pasta 1 pound of sauce. When finished and people ask for more, repeat the process with the balance. It's a winner for the folks who tried it and surprised I never put cream but looks very creamy. Traditional is good if you are cooking for yourself or as a couple with your partner, but for bulk cooking, the cheat method works.

@charlesdimaapas8688 27 күн бұрын

Vincenzo Hopefully One day I can get a taste of your cooking 😊 You are my standard when it comes to Italian Cuisine

@vincenzosplate 24 күн бұрын

You can do it! Give my recipes a try, I'm sure you're going to love how it will taste.

@alexbennettbenefit366 29 күн бұрын

Love the video vincenzo love your content your a amazing KZfaqr I love watching your videos they are the greatest and the best and the coolest the cacio e pepe looks so yummy and delicious im So going to make it 🤤 😋 I love pasta

@vincenzosplate 28 күн бұрын

Glad you like them! Stay tuned for more 😁👨‍🍳

@sirithcam 26 күн бұрын

I believe that cheating here is good, I never failed to cook your Cacio e Pepe but I know that lot's of ppl may have problems with that. I really love your recipes, after my last visit in Italy I fell in love in home-made pasta so right now I'm making my own pasta each time I want to make your recipe and thats amazing 😁 Also because of you I started to learn Italian. Mi piace mangiare pasta con la mia fidanzata e adoro il tuo lavoro su KZfaq😁

@vincenzosplate 18 күн бұрын

Making your own pasta at home is such a wonderful skill to have, and I'm delighted to have played a part in inspiring you to learn Italian and explore homemade pasta. Mangiare pasta con la tua fidanzata sounds like a perfect way to enjoy delicious meals together. Grazie mille for your support and for being part of the cooking journey!

@auntgeriskitchen8238 Ай бұрын

This looks delicious, ill have to try it! Always a pleasure to watch your videos and I'm waiting to hear about going on one of your tours next year, im on the waitlist. Praying you have room 💕🙏🙏🙏

@vincenzosplate Ай бұрын

Excited for you to try it! Fingers crossed for the tour! Your support means everything! Grazie mille! 🇮🇹🍝🙏

@alexbennettbenefit366 29 күн бұрын

Love the video

@vincenzosplate 28 күн бұрын

Thanks mate! Stay tuned for more😊

@Ramyapad19 29 күн бұрын

Cant wait to make this soon for me i love pasta sooooooooo much i never had no fail cacio e pepe before perfect for my after office meals

@vincenzosplate 28 күн бұрын

Happy cooking mate! 👨‍🍳

@raining1975 28 күн бұрын

If you want a flavor closer to the real thing you can use a corn starch slurry instead of butter. I have done it a few times and it came out perfect each time. 5g corn starch + 50g water in microwave, mix frequently till it becomes a goop, now you have a flavorless emulsifier. It doesn't hurt to have a good blender like a vitamix. You basically make it the same as Vincenzo makes the original but instead of using a cup to mix the cheese and water to add back to the pan, you instead mix the cheese, water, corn starch slurry in a blender before adding it back to the pan.

@JohnPorter4096 28 күн бұрын

Vincenzo, this looks awesome. I'll be making cacio e pepe this week. I was wondering though - what blender do you use? mine takes 10 hours to setup, 20 more hours to clean and is just not fun. I'm looking for something simple but efficient...

@GuppyCzar 28 күн бұрын

I really want to try Caccio e Pepe, and its not served anywhere in my small town. This could be the answer, thanks chef!

@vincenzosplate 19 күн бұрын

This is an amazing start to your cooking journey. Quick and simple, you'll enjoy making this and enjoy more once you try it out. Your taste buds will thank you.

@gregbartos1018 27 күн бұрын

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

@vincenzosplate 19 күн бұрын

That could work too! Great technique, quicker way to do this.

@fjrevoredo 25 күн бұрын

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.

@sixgunsymphony7408 26 күн бұрын

Vincenzo, do you use the vintage solid copper cookware with tin lining?

@evilman667 29 күн бұрын

I’m making it this week. I haven’t had caccio e pepe in a long time!!

@vincenzosplate 28 күн бұрын

Let me know how it will turn out for you my friend 😊

@60frederick 28 күн бұрын

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.

@vincenzosplate 19 күн бұрын

I hope you could give this a try soon, my friend. I'm sure it will be worth it once you give this a bite.

@AndrewTan-random 28 күн бұрын

Very nice, I also think you should review Luciano Monosilio’s version on ItaliaSquisita since he was the one who worked with Babish to make the no-fail Cacio e Pepe

@vincenzosplate 19 күн бұрын

Do you have a link that I could check? This would mean a lot to me! Thank you for suggesting.

@xiaotuzi.fnb1 18 күн бұрын

😍😍😍 You are Pasta Master no doubt 👍🌶

@vincenzosplate 18 күн бұрын

Wow, thanks! I appreciate it so much.

@regdrums1 28 күн бұрын

Looks good. I think your recipe is better. Once in a while, it’s good to experiment. Sometimes I put fennel seeds in my sugo

@vincenzosplate 19 күн бұрын

You really have to try both and see which one fits to what you're looking for. Glad my recipe tasted great!

@yhuna3365 26 күн бұрын

Hello Vincenzo! I'm a big fan of yours, and for years I've been wondering wich type of pan you use! I don't know if you mentioned it before, but could you tell me if it's an stainless steel frying pan (I know you mention in the first part of the video you use a stainless steel pan) or maybe aluminum? and could you perhaps recommend me some pan like yours for making best pasta and mantecatura? (the ones very round on the corners) (maybe telling us wich type of pans or model are the ones that appear on the video you say trying to find the best cacio e pepe). Thank youuu!!

@vincenzosplate 19 күн бұрын

I typically use a stainless steel frying pan for making cacio e pepe. Look for one with rounded corners to make stirring easier. Brands like All-Clad, Cuisinart, and Calphalon are good options. Buon appetito and happy cooking! Grazie!

@yhuna3365 10 күн бұрын

@@vincenzosplate Thank you!! :)

@yhuna3365 8 күн бұрын

@@vincenzosplate Sorry Vincenzo! last question please :) Do i need to cure somehow my padela when I buy it? I bought first an aluminum pan from Agenlli and then I will buy an inox! I've seen people curing it before cooking for the first time with vinagre and water boiling for some minutes. Thanks!!

@jm9371 20 күн бұрын

Fun video. Mac and cheese done right.

@vincenzosplate 18 күн бұрын

Mac and Cheese? Hmm I think not. haha

@WastrelWay 23 күн бұрын

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.

@vincenzosplate 19 күн бұрын

The combination of melted butter and pasta water indeed creates a beurre monté, enhancing the creaminess of the dish. Pecorino or Parmesan cheese also contribute to this emulsion, but the additional fat from the butter intensifies the creaminess even more. It's all about the balance of flavors and textures in the dish. Grazie for adding to the discussion!

@MrT-ty4ku 28 күн бұрын

Hi Vincenzo - I want to try this recipe, but need a larger amount of spaghetti (like 2-3 times the amount as shown in the video). Do you think it is possible to make this dish like shown in this video with this amount of spaghetti? Do you have suggestions how it could be done otherwise? Thanks for the advice. Cheers from the Netherlands.

@vincenzosplate 28 күн бұрын

Yes, you can! But cooking this recipe for larger portions can be tricky

@quexalcoatl 28 күн бұрын

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!

@phil4208 29 күн бұрын

Some different steps but stiil quick and delicious, rome new york

@vincenzosplate 28 күн бұрын

Hope you enjoy! 😁👨‍🍳

@bensgalley1368 26 күн бұрын

Hey I knew it would work. I live in Paula Dean country where all who cook in it know. But makes almost everything better

@vincenzosplate 18 күн бұрын

Did you give this a try? How was it?

@bensgalley1368 18 күн бұрын

@@vincenzosplate I made it sadly I didn't get to eat it as I was called into work. But my wife loved it so I'll take her word that it works.

@jbbeaudry 23 күн бұрын

That's the thing with 'no fail' or 'easy' or 'fool proof': you never get the real deal. Visually, this one looks like it's made by a beginner. I learned C&P from you, and there's no comparison between your way and this one here. You are the best

@shmosel_ 27 күн бұрын

I would love to see the old Vincenzo react to this video

@vincenzosplate 19 күн бұрын

I'm sure he'd be clapping and be proud of how much I improved.

@thunderbeatz514 26 күн бұрын

good recipe for a fail proof Cacio e pepe, but I prefer the classic method, to get a full creamy sause. I failed before but I kept practising and get good results.

@vincenzosplate 19 күн бұрын

Yes, you can never beat the classic experience of this dish. If I were to choose, I'd pick the classic method too.

@nandkuj 28 күн бұрын

This actually does look like a failed Cacio e Pepe as there's alot of unmelted cheese there, I prefer your method which is actually simpler and foolproof. The beauty of Cacio e Pepe is the simplicity and the fact that so few ingredients can be so simply turned into something amazing. Having to clean a blender for no reason takes away the simplicity.

@vincenzosplate 28 күн бұрын

Thank you for choosing my recipe! Stay tuned for more delicious dishes 😊

@zigweegwee 28 күн бұрын

Pasta Grammer also has a fool-proof cacio e pepe method successfully performed by a self-professed "fool" and approved by the original demonstrator.

@vincenzosplate 19 күн бұрын

Interesting. I should check their version of this dish too. Thank you for the suggestion

@aris1956 28 күн бұрын

Comunque il “trucchetto” di frullare il pecorino con un po’ d’acqua di cottura, io l’ho visto anche su qualche canale italiano dall’Italia. Qualcuno che faceva vedere dei metodi alternativi per quelle persone a cui spesso la cacio e pepe non riesce come dovrebbe. Anche se c’è da dire che nel tuo caso qui, come avrai notato anche tu, c’erano diversi grumi di formaggio dentro.

@doctorteethomega 28 күн бұрын

That looks delicious. Yes maybe the cheese came out a little bit gritty but I think the flavor is amazing.

@vincenzosplate 28 күн бұрын

It was very tasty! I hope you give this recipe a try ❤

@civicinfluencers8117 Ай бұрын

Trying this tonight!

@vincenzosplate 28 күн бұрын

I hope you enjoy! 😊

@chillaah2000 28 күн бұрын

Is there actually a good pasta recipe that you can also eat cold? Because I recently ate some pasta salad, which Im a big fan of, and then I thought, isnt there some other pasta recipe that I could make one day and take the rest to work the next day

@vincenzosplate 19 күн бұрын

Pasta dishes like alfredo or cacio e pepe are great dishes eaten cold. Although sometimes, pastas tend to dry up overnight, just be sure to prepare an extra cup of sauce to mix into into the dish.

@chillaah2000 18 күн бұрын

@@vincenzosplate Thank you; I tried with alfredo pasta which went kinda well, but cacio e pepe usually dries out for me really fast. maybe I need to just make more sauce with more pasta water

@arienkoppes1578 28 күн бұрын

It was awesome 😊

@vincenzosplate 19 күн бұрын

Glad you like it. Do you plan on recreating this dish soon?

@arienkoppes1578 18 күн бұрын

I will👍 but first I want to try to make your arancini receipt 🥰

@diddledeedoo2214 28 күн бұрын

I would be curious to see your reaction to 4 levels of cacio e pepe from Epicurious. You have done videos on this series before, and I would especially like to know what you think of the professional chef's take on the cacio e pepe.

@Mycroft2311 28 күн бұрын

I have made Cacio e Pepe according to Your authentic recipe several times and after some fails with big lumps I got a very fine grater ("star-blade"). Since then it has always looked like the dish in this video: With tiny pieces of cheese on the pasta. Nevertheless I am curious about the result using this new variant and will try it soon. Btw, 150g of pasta/2 persons is much too less for a main dish. I always calculate this amount of pasta for ONE person.

@vincenzosplate 28 күн бұрын

Makes me happy to hear that you have perfected the Cacio e pepe recipe! Enjoy 😊

@secretnobody6460 25 күн бұрын

Roman pasta dishes are really best for broke students like me Cheap Easy to make Fast to make Less than 5 ingredients And tastes Amazing!!!

@vincenzosplate 18 күн бұрын

I agree, it's a quick, easy and delicious meal fit for students who are always on the go.

@michaelmcnally1242 Ай бұрын

Perhaps if you start with cheese grated on a "rasp" grater (the kind with little "pips", that make a snowy pile of grated, al;most powdered cheese) you'd get fewer (or no) lumps. I don't usually use graters like that because they're slow and usually I don't care. Also I don't make c&p that often.

@vincenzosplate 28 күн бұрын

Yes! Finely grating the cheese is so important to not get lumps 😊

@paladinbob1236 29 күн бұрын

i tried this from vincenzo's recommendation on his last video...i use vincenzo amounts[on his recipe page] to ratio the pasta to cheese amounts and then use Babish's technics to get a great dish....used it now at least three times...its devine :) [although i might add, i tend to add some lardons that i crisp up just to top the dish :)

@Doctorboster 24 күн бұрын

I love to swap the pasta for gnocchi its so easy and super filling

@vincenzosplate 19 күн бұрын

You can absolutely do that!

@pemborsky 29 күн бұрын

Good news, Vincenzo! Here in the Northeast US, Stop & Shop carries Rao's which is an excellent quality pasta, and they have #4 Spaghettoni. It's sooo good and you can tell by the color and texture that it's perfect for absorbing that delicious gravy.

@vincenzosplate 28 күн бұрын

Oh wow! Thanks for the info!

@Rondi78 27 күн бұрын

This is still very complicated. The French kitchen has the best cooking techniques and the traditional French cheese sauce is called sauce mornay. You start with a bechamel sauce and then melt cheese in it. As there is already plenty of starch in the sauce, the cheese reacts with the starch immediately after melting. There is no danger that the cheese gets too hot before reacting with the starch if you stir enough. You don't even have to grind the cheese this fine. It's 100% fool proof. So, make a sauce mornay with pecorino instead of French cheese and add a lot of pepper and you have the perfect super creamy cascio e pepe.

@GcTheHardstyler 29 күн бұрын

Leggo's new ads are calling you out Vincenzo 😂

@gustavoborgesmichel153 29 күн бұрын

I made it thier way after you reacted to the video. When I blended the cheese and water, it was very smooth and I didn't need to add butter either. I think their trick was only the blending part and the butter was not mandatory. It was OK, but I still prefer the more classic recipe without the blender.

@vincenzosplate 28 күн бұрын

I also am a fan of the classic style!

@serkanipek7483 29 күн бұрын

50g of butter for 150g pasta sounds alot to me. How was it? But your cacio e pepe with cheese lumps did look good great video

@vincenzosplate 28 күн бұрын

The recipe turned out great to be honest! I would recommend you to give it a try 😊

@RobbySuits 25 күн бұрын

Vincenzo, do you think you can just omit the butter in this recipe and just use the cheese mixture in the blender?

@vincenzosplate 19 күн бұрын

While traditional cacio e pepe recipes typically include butter for added creaminess, you can certainly experiment with omitting it and using a cheese mixture from the blender. However, be mindful that the butter adds both flavor and richness to the dish, so without it, the texture and taste may be different.

@RobbySuits 19 күн бұрын

@@vincenzosplate thank you for the response. I always thought traditional Cacio e Pepe has no butter in it. Just starchy water and pecorino romano to make the cream.

@Badg0r 28 күн бұрын

Today I tried to make a one day old carbonara creamy again by adding extra cheese and reheating it with extra water (no pasta water) and it worked out fine. I'd advise you to put it on the stove again to get rid of the lumps.

@vincenzosplate 28 күн бұрын

Thank you for the tip my friend! If I ever have leftover Carbonara I will make sure to try this trick!

@darknesswithin38 27 күн бұрын

I'm definitely gonna make this

@vincenzosplate 26 күн бұрын

Let me know how it goes eheh

@darknesswithin38 24 күн бұрын

@@vincenzosplate It was pretty delicious even though I didn't make it the right way

@raccoons_finest 27 күн бұрын

0:53 for me neither 🤣

@DLJ2890 10 күн бұрын

I am thinking it might need to cool more - the pasta water before and may need wild whipping Mantecare a lot. but this dish always is very difficult to get a cream without strings or lumps. haha

@ricocoman 18 күн бұрын

This is how mine turn out, with lumps in it not truly creaming like I see in other videos.

@vincenzosplate 18 күн бұрын

try cooking the sauce in low heat and gradually adding in the parmigiano waiting for it to fully emulsify with the sauce, if it's too thick try adding in pasta water to loosen it too.

@ricocoman 18 күн бұрын

@@vincenzosplate Thank you for replying!

@grzegorzsuchy7792 28 күн бұрын

I have tried the original receipe few times. To not fail - the best way is to use thermometer. add water to cheese when it is 70degrees and the same when adding melted cheese to pasta - let the pasta cool to 70degrees. (Celsius, we are in Europe) Then it is perfect. Almost like Signore Vincenzo’s original. Almost :)

@vincenzosplate 28 күн бұрын

Thanks for sharing! You sound like a peofessional chef 😁

@_Xeto 28 күн бұрын

Vincenzo this seems very nice! Luciano Monosilio also did a video on cacio e pepe and 3 ways to make it. He gives specific tricks on how not to fail even by doing the original recipe. He is not using butter if I remember well. He is using some tricks with cornflour but he also mentions a way to do it without additional ingredients. Go check the video out I think you will like it!

@vincenzosplate 28 күн бұрын

I will make sure to check his video! Thanks for beinging it to my attention 😊

@andreastheartist9567 26 күн бұрын

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?

@Joe_Murphy-REV_Realty 28 күн бұрын

I still prefer yours, Vincenzo! For the one you made here, I would continue to mix it on a very low heat. I think it would melt those bits of Romano. But, I fully understand that doing that is NOT the authentic technique.

@vincenzosplate 19 күн бұрын

Thanks for your support! Mixing on low heat could help melt any remaining bits of Romano cheese for a smoother texture, but it might not follow the traditional method exactly. It's great to find what works best for you. Grazie!

@fransbuijs808 29 күн бұрын

Yeah, I failed making cacio e pepe as well, so I'll give this a try. As my other favourite KZfaq chef Jean Pierre says: everything is better with butter!

@vincenzosplate 28 күн бұрын

It's actually a good technique to make cacio e pepe! I hope you enjoy 😊

@MasterPeibol 28 күн бұрын

Not a bad idea, but still to much heat made the cheese clump. The cheat I prefer with cacio e pepe is to saturate the pecorino sauce with cornstarch beforehand to make a ultradense sauce, and then dilute it with pasta water. It has a higher heat tolerance. Regardless it still fails time to time. For such a simple dish, it is really hard to master.

@gamerandy8863 28 күн бұрын

Honestly if you was served that in authentic Italian restaurant you would sent it back, I would ask the manager if they had employed kaysgoodcooking imagine Gordon Ramsey made cacio e peep with them lumps it would be another video idea for you or imagine he put basil in arrabiata

@vincenzosplate 28 күн бұрын

Haha I see that you're not a fan of cheese lumps in your pasta! Which is your trick to melt the cheese perfectly?

@gamerandy8863 27 күн бұрын

My trick would be to get a great recipe from kaysgoodcooking her food looks delicious especially her Carbonara lol

@user-kx6qw2nd8v 28 күн бұрын

Hope this works! 🤞 Did Babish use butter? The replication has to be exactly as he did it (ingredients, amounts, time etc)

@lmpeters 28 күн бұрын

I wonder if an even better cheat might be to dissolve a bit of sodium citrate in the pasta water just before mixing it with the cheese? Sodium citrate is what gives Velveeta its unnaturally smooth texture, and you can absolutely buy it online and use it with higher-quality cheese.

@pyrielrising4338 28 күн бұрын

Vincenzo discover butter! Every sauce is better with butter😊 Bravissimo

@vincenzosplate 19 күн бұрын

I agree, I love adding in butter in some of my dishes too.

@XanderKage9999 27 күн бұрын

🙌🏽👍🏽🙌🏽🤟🏽🙌🏽🙏🏼🙌🏽👏🏼🙌🏽🌟🙌🏽🎊🙌🏽♾️THANK YOU FOR THIS GREAT RECIPE REVIEW CHEF 👨‍🍳

@vincenzosplate 19 күн бұрын

You are welcome, my friend! Please try out my recipes too. Happy cooking!

@Andinus3000 28 күн бұрын

After trying Eva from Pasta Grammars method, I have to say I prefer hers, less dishes to wash and it's just as effective for a "no fail".

@vincenzosplate 28 күн бұрын

Thanks for sharing!😁

@Sluchayniy 29 күн бұрын

Vincenzo, did you actually eat that anti-aging cake at 2:34? 🤣🤣🤣

@vincenzosplate 28 күн бұрын

😂😂😂😂

@offroadskater 28 күн бұрын

Pasta water went into the cheese too hot. Therefore lumps. It's the same reason you need to take the pan off the heat before you mix in the cheese in the regular version.

@vincenzosplate 28 күн бұрын

Thank you for the tip 😊

@weerobot 27 күн бұрын

Nice..

@vincenzosplate 18 күн бұрын

Thank you! Cheers!

@joshlowell3075 28 күн бұрын

What's the difference between cacio and pepe and alfredo sauce?

@vincenzosplate 28 күн бұрын

In the alfredo sauce we use butter, in the authentic cacio e pepe we don't

@Grigsy 25 күн бұрын

I just made this recipe and it turned out better than Vincenzo's version. Pictures on my Instagram page. The key is when making the cheese sauce use the blend function and use just a bit more water than what Vincenzo did. If you want to add a unique flavor, add red pepper flakes, garlic, and lemon zest.

@eldoradocanyonro 26 күн бұрын

That's some lovely Cacio! Where's the pepe?

@vincenzosplate 19 күн бұрын

There's pepper there, although it might not be as much for you. If you plan on recreating this, you can always add more.

@josiaharaki7310 28 күн бұрын

You should try the trader Joe's FROZEN pastas. Binging with Babish reviewed them and gave the cacio e pepe a 10/10, saying it was virtually indistinguishable from the home cooked or restaurant version. This version reminds me of the version "cooking Italian with Joe" makes, except he does a 50/50 mix of butter and olive oil

@vincenzosplate 28 күн бұрын

Hmm I'm not sure I would ever give a 10/10 to a frozen pasta dish 😅

@rickbooher8224 28 күн бұрын

Vincenzo check out Pasta Grammar on Eva's no fail cacio e pepe. it is all down without a blender add a little pasta water to pasta and the pecorino and Parmigiano-Reggiano at a time stirring and add until a smooth sauce appears it is the easiest recipe I have seen true to the original cacio e pepe recipe of pasta,fresh ground pepper, and pecorino and or Parmigiano-Reggiano cheese and no butter.

@vincenzosplate 28 күн бұрын

Thanks for the tip my friend, I will make sure to check their video out 😊

@justinbukoski1 28 күн бұрын

It's lumpy because you used a food processor attachment for a stick blender. If you use a Vitamix or other powerful blender you won't have lumps. You also won't need the butter (but I like the butter).

@vincenzosplate 28 күн бұрын

Maybe you're right! Thanks for sharing your opinion 😊

@ioannistsaganakis2861 28 күн бұрын

Hey, cugino, what happened to your voice at the blender phase of the video, for a minute or so I thought it was somebody else talking 🤣🤣🤣🤣

@KeithWong1972 27 күн бұрын

Come on Vincenzo, have you ever seen a lumpy Cacio e Pepe like this in Rome? If you want a true no-fail Cacio e Pepe dish, look up Luciano Monosilio's recipe. I have tried it, and it works. This "no fail" is a fail for me.

@italianskygod111 28 күн бұрын

I'd like to see your perfect sauce for lobster raviolis. Please!

@vincenzosplate 28 күн бұрын

Stay tuned 👨‍🍳😁

@fishstix4209 28 күн бұрын

I feel like Vincenzo sees nofail as a challenge to make it fail....

@vincenzosplate 19 күн бұрын

Hahahaha hmmmm

@adammarik4609 28 күн бұрын

I think that the clumbs of cheese are there because of the mixing in the machine. If u would mix the pecorino and water by hand it would be creamier.

@vincenzosplate 28 күн бұрын

The only way to know is to try! 😊

@aris1956 29 күн бұрын

1:18. Vedi come si può cambiare a volte il proprio modo di vedere le cose, le proprie idee ? Quante volte tu qui hai gridato quasi allo “scandalo” quando vedevi qualcuno che metteva un po’ di burro in una cacio e pepe o da qualche altra parte ? 😉 Io invece a dir la verità, sono sempre stato del parere che qualche fiocco di burro messo in qualche piatto, arricchisca semplicemente il gusto del piatto. Non me lo ha mai rovinato. Non l’ho mai visto come qualcosa di “scandaloso”.

@stevenstankovich1213 28 күн бұрын

Do you salt the pasta water

@quexalcoatl 28 күн бұрын

No, he left it out because the cheese has salt. I usually add salt, and it does make it a bit extra salty but not bad or anything.

@vincenzosplate 28 күн бұрын

When using pecorino we have to be careful with the salt in the pasta water, so I prefered not to 😊

@SauronEye 29 күн бұрын

You know, I might try that blender hack when I try to make carbonara when mixing the eggs and cheese together.

@vincenzosplate 28 күн бұрын

Interesting! Let me know if it will work for you! 👨‍🍳😊

@SauronEye 28 күн бұрын

@@vincenzosplate Also, I just made the Bolognese sauce (your way), it came out good. I just want to know if I can use crushed tomatoes if I didn't have peeled tomatoes.

@SauronEye 27 күн бұрын

@@vincenzosplate I just made my carbonara with the blender technique, it came out wonderfully.

@TheVillainOfTheYear 27 күн бұрын

You don't need to use a blender or add butter. Just grate the cheese very finely. Then take the pasta out of the pot, put it straight into a pan. Toss it to lose some of the heat, do this over a cold stove with burner off. Here's a trick: Taste it. If it's too hot for your tongue, it's too hot for the cheese. If it's still steaming, it's hot enough to render the fat in the cheese. If it's so hot you can't eat a whole strand of spaghetti, just toss it wet from the pot only in the pan a few times and then try another strand. When it's hot, but not too hot, you're ready to toss all the powdered pecorino in the pan onto the pasta. It will melt when you toss it together at that temperature. If there's not enough moisture in the pasta (most of the time) or if you cooled it too much, add a tablespoon or two of pasta water and keep tossing until creamy. No need to dirty a bowl or blender. Make the sauce in the same pan as the spaghetti at the same time. People mess up when they use too much heat or they shred the cheese instead of finely grating. You need the surface area of each piece of cheese to be high, grate small and it melts readily. Too hot and the proteins unfold and you get strings. You can't fail as long as you take the time to make sure the spaghetti is not too hot (work over a cold stovetop with burner off and cook with residual heat only) and actually finely grate the cheese yourself.

@Thatfunnyguyonyoutube 29 күн бұрын

That looks amazing Vinceno, but I think you could have made it better by adding garlic powder, then topping the noodles off with some ketchup 😌

@vincenzosplate 28 күн бұрын

Is this a joke? 😅😂

@Thatfunnyguyonyoutube 28 күн бұрын

@@vincenzosplate Yes sir 🫡

@mdrakic Ай бұрын

Interesting, will try for sure. But what happened to your voice in the middle of the video? Autotune? 😁

@captain02rex 29 күн бұрын

my guess is either very heavy noise reduction or ai voice replacement, maybe there was something broken with the original audio or background noise?

@vincenzosplate 23 күн бұрын

Haha, no autotune here! Glad you found it interesting! Enjoy trying the recipe. 🍳😄

@annalee7403 27 күн бұрын

🙏💖

@chapman3713 27 күн бұрын

I find Carbonara easier than Cacio e Pepe. The eggs make things more forgiving. So I'll have to try Cacio e Pepe with the butter.

@chapman3713 26 күн бұрын

Messed it up again XD

@shiftstart 28 күн бұрын

This is why I prefer pasta alla gricia over Cacio e Pepe. The fact that butter has to be introduced, it means you are better off with a alla gricia. The melted fat added on top of the cheese followed by pasta water allows for a creamy texture every time.

@vincenzosplate 28 күн бұрын

Is pasta alla Gricia your absolute favorite?

@shiftstart 28 күн бұрын

@@vincenzosplate Not absolute favorite. Just favorite over Cacio e Pepe.