Again. I don't get a comment box. I have to piggyback. Pasta always cheap. So is cheese. No sauce? 22.00 dollars, for any pasta dish. Ridiculous. Now lobster would be more plausible. For that price. That dish way overpriced. I would laugh in their face. I know what ingredients cost. Just leave any place that wants 22.00 for that.
Trader Joe's Cacio e Pepe is totally JUSTIFIED! Not quite as cheap as making it yourself, but it still ends up al dente, the pepper flavor is big and the sauce is creamy asf! You should try it!
you didn't include the time to go to the grocery store, buy everything, bring it back. if you're gonna include the time to drive to the restaurant, you should add it for the cooking side too.
okay, sure. The time to get to the grocery store and back is the same as the restaurant. What if I want to eat again? I could drive to the restaurant but I still have ingredients (pasta pepper and cheese) left from last time so I can stay home
Don't forget at the restaurant, you need to add a tip, california service fee, endangered animal fee, governor's fee, oil protest fee, etc. on top of the recent price hike on minimum wage. lol.
And even after *all of that* the workers still can't pay their rents and the entire restaurant closes down because it's not a sustainable business, while not a single thing actually gets better.
I agree that it’s overpriced in some restaurants, but it’s also important to realize that a properly made cacio e pepe is not an easy thing to achieve and is leaps and bounds above what pretty much anyone can achieve at home.
Obviously, most pasta dishes at a restaurant are not justified, but to make good cacio e pepe, you have to use actual pecorino Romano, not the pre grated cheese you used. The cheese is pretty expensive. It costs around $34 per big piece here in socal.
Some restaurant pasta is worth it. Cacio e pepe generally is not. Aglio e olio is not. Simple ass pasta But short rib lasagna? Yeah, I will pay a restaurant.
@@tv-21 no thanks. I can do better at home with an air fryer, a pot, and Rao’s. Let alone if I put the time into making my own sauce or doing alfredo properly (no cream sauce and just butter and parmesan emulsion). Olive Garden is a fucking abomination and offensive to my grandparents. Breadsticks are shit too.
@@shophocho7798adds a lot to the time but it's actually even cheaper if you make the pasta from scratch and of course then the quality improves drastically; basically if you put in the same amount of time it would take you to run out to a restaurant and get it you can still save a ton of money and have an even better dish than the restaurant. In my opinion fresh pasta is the single most important ingredient for the final result in any pasta dish
Real pecorino romano is expensive as hell, it's around $15 for a 8 oz block. I always make it with parmasean, which isn't cheap either but it's about half the price. Olive oil isn't cheap either, but you can definitely use cheaper olive oil. A trick is to barely cover the pasta with water, which increases the thickening properties of the water because the starches are more concentrated the less water you use.
@johnsmithsu310 um, no? like, as someone who makes pasta often from scratch no, salting the water absolutely has an effect. You have to use more salt then you think but like, it does affect it, a lot. you can taste it, you can prove this with your tongue. even if you mean "it doesn't affect the pasta much" you are making water with a higher salinity which is added to your sauce (because you do that with almost all sauces) like, its not some superstition, its basic cooking
I’ve worked in a lot of restaurants the reason why dishes like that are pricey, is cause of the time it takes to bring together not just the cost of the product itself,all pasta is cooked and prepped the morning of,Not order to order it would take wayyyyy to long to get orders out,with pasta being precooked and prepped a pasta dish can still take anywhere from 6 mins to 12 to be made,also depending on the pasta dish certain sauces need to be prepared in the morning as well.just something to think about when you think pasta dishes are expensive
for the next time you make it - rather than dump the pecorino into the pasta as is, use the pasta water to make a paste and turn off the heat of the pan. it will incorporate and emulsify better to make a creamier and richer sauce.
you should try all the roman pastas, namely carbonara! it’s this with guanciale (a bit expensive but you can also use bacon or pancetta) and 1-2 egg yolks. and it’s much better than cacio e pepe !
this is like one application where kraft parmesan just won't work lol. Don't get me wrong I'm a green shaker enjoyer. but it just won't melt the right way to get a sauce going. will be very gloopy/gritty
I’ve been making this dish for about two years now, but could never get the creamy cheese consistency I wanted. After watching two recent Shorts I realized I was supposed to take the pan away from the heat. Now the cheese is creamy like it’s supposed to. 🙂
Cacio e Pepe is the easiest of the Roman pastas. Just good peppercorns, starchy pasta water and pecorino. A good carbonara is way more justified at a restaurant
Honestly, that is pretty much how I feel about eating out at any restaurant nowadays, unjustified. I would rather just cook something at home and save my money.
What about the ingredients ? Do they just spawn at ur house? Why not count the Gas and time to go to the store and buy those ingredients… , the cooking utensils , and the stove too… electricity and also the efforts used to cook as well.
trader Joe's has some pretty good cacio e pepe that's fairly cheap, I would be interested in how it compares to homemade and restaurant in terms of price and quality
bro pasta at restaurants is the biggest scam. just a tip tho, while it's not the ITALIAN way, just put some butter or oil to make an emulsion with the pasta water after you put the pasta in the pan. then put the cheese in, and the residual heat is enough to create a thick sauce. yours (no offense xD) could've been a bit better
