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4 Levels of Cacio e Pepe: Amateur to Food Scientist | Epicurious

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We challenged chefs of three different skill levels - amateur Stephen, home cook Joseph, and professional chef Saúl Montiel from Cantina Rooftop- to make us a warm and cheesy cacio e pepe. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which cacio e pepe makes you say “molto bene?”
Director: Debra Remstein
Director of Photography: Jeremy Harris
Editors: Manolo Moreno
Talent:
Level 1- Stephen Hamilton
Level 2- Joseph Ciaravalli
Level 3 - Chef Saul Montiel
Food Scientist: Rosemary Trout
Sr. Culinary Director: Kelly Janke
Producer: Tyre Nobles
Culinary Producer: Mallary Santucci
Associate Culinary Producer - Katrina Zito
Culinary Assistant - Stevie Stewart
Director of Talent: Cynthia Simpson
Line Producer: Jennifer McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Operator: Lucas Young
Audio: Austin Rumsey
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Video Copy ad Recipe Editor: Vivian Jao
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Опубликовано:

5 сен 2024

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Комментарии : 1,2 тыс.

@TheKesavan08 Год назад

A level 1 chef with better technique than the level 2. Then there’s Saul. The man, the myth, the legend.

@ryanallen2647 Год назад

Level 2 had me shook 😭 im not italian but I wanted to help him

@ronaldtaylor8326 Год назад

Better Call Saul😉...

@Constantina.Valenti Год назад

Level 2 was cringe worthy, leaving his cooked pasta sitting there for several minutes before he even starts the sauce.

@xanderscookingschool1497 Год назад

So many things wrong with level 2. Bucatini is not really good for anything except Amatriciana, in other words not this. Cacio e Pepe's better with Spaghettoni. Pan's too small for pasta. Pasta needs a giant pot to move around. He left it in the pan for several minutes after it was cooked. At least strain it into bowl or something if you want the pasta water. He used Parmigiano-Reggiano in a 100% Pecorino dish. If you're going to call it authentic, please don't use Parmigiano. He should of toasted the pepper before smashing it with Mortar and pestle. Added cheese to a hot pan which will break the cheese. Looks a bit grainy. Pasta water probably isn't hot anymore by the time he made the sauce. And just the usage of olive oil, arugula, and red pepper flakes.

@naxotogo Год назад

@@xanderscookingschool1497 on point on everything but, bucatini is also good for arrabiata, puttanesca and honestly any not so creamy tomato sauce.

@krauloa98 Год назад

The level 2 guy talked like he was level 3, but for some reason his cooking looked and felt like level 1 xD

@wikotikabesa Год назад

He is a level 1 cook for sure😅

@bigboygaming5529 Год назад

😂 stole the words out of my mouth

@alexk3352 Год назад

Even worse than level 1. Just a complete mess.

@kmash6523 Год назад

Dude cooked the pasta for 20mins lol

@johnseppethe2nd2 Год назад

He used the worst technique for making the sauce out of all of them. Even the level one cook had the right idea to mix the starch water and cheese seperately.

@FutureCommentary1 Год назад

I like Saul acknowledges that he's "messing up" with someone else's food while at the same time smirking as in "yeah we do that but come on it's not that serious. It's food. Enjoy!"

@jesusgamboa9899 Год назад

I would love to see his reaction to Rachael Ray's pozole.

@alicetwain Год назад

He messes in the right direction. I am not so sure about the pecorino toscano, but it's cetranly much better than sticking freaking salad on a primo.

@jesusgamboa9899 Год назад

@@alicetwain it's my personal opinion that a cook should at least try to cook with the original recipe before "messing" with a recipe. Saul clearly shows that he knows what he was doing and made his own modifications without significantly deviating from the original recipe.

@alicetwain Год назад

@@jesusgamboa9899 most importantly he used the right techniques. You can do a lot of things with a recipe,as long as you use the right techniques.

@ace1262 Год назад

true; thing is he knows the rules enough to tell you that he's gonna bend & break which ones. that's how everyone knows he knows his stuff, IMHO

@erika326 Год назад

I'm not even Italian and I KNOW that the way the level 2 guy made it is 1000% not the traditional way

@TechnoGuys99 Год назад

level 1 guy did a better job and didn't brag about being “”””””Italian””””””

@kruger4444 Год назад

Yes, because he added too much cheese and did not emulsify it enough, you can see the cheese chunks. In a good Cacio e Pepe, it has to be smooth and not chunky.

@Ann-yo6sv Год назад

dude added pasta to water that wasn't even boiling yet. it seems he had only looked at his mother's cooking before and thought that he could do the same.

@yoshudriver6831 Год назад

@@Ann-yo6sv Then he tastes pasta that clearly isn't cooked yet while telling us how he recognizes perfectly cooked pasta by looking at it. That really got me. 💀 Then after the pasta is cooked he leaves it in the water for like 10-15 min? is he crazy? that's mooshy pasta witch chunky "sauce".

@sillymcbillie Год назад

bro took a 23andMe and made it his whole personslity

@hannalofgren7982 Год назад

”My mother would be shocked if someone mixed different colored peppers🤪” 10 min later: “Now I’m adding red pepper flakes”

@AneXineohp Год назад

Different types, not differently colored.

@charlesspencer3447 Год назад

And olive oil

@BlitheDream Год назад

He added red chilli flakes, completely different thing.

@Coniculator Год назад

I also hate how he's so proud of being partially italian and then pronounces it "pey-pey"

@freddievargas9315 7 месяцев назад

@@AneXineohp lvl 2 was a disaster, that's the point

@rodrigul3 Год назад

“Once in a while you have to take a break, you can’t make everything from scratch all the time” - Chef Saul, 🙏🏼❤️👏🏼👏🏼

@TheFierywaters Год назад

Proceeds to make pasta from scratch..

@gerardoneri5115 Год назад

@@TheFierywaters hahaha ha right lmao.

@tatg69 Год назад

Cuz he is all about the shortcuts. LOL

@emmet-jamesblondel1708 Год назад

Don't let Chef Frank know!! XD

@bernarrcoletta7419 Год назад

I think Saul is right when he’s comparing Italian and Mexican cooking. I don’t have an Italian market very close, but I can walk into a Mexican market and feel like I’m in an Italian market. There’s definitely a common ground when it comes to the quality of the ingredients.

@jesusgamboa9899 Год назад

I think that the common theme for BOTH Mexican and Italian cuisines is that anything that grows naturally from the good earth is what makes both cuisines great (I'm sure that it also applies to other cuisines, but Italians and Mexicans capitalize on that concept).

@eyespliced Год назад

I mean, it's no coincidence many people of hispanic origin are called "latino/a/x," the operative part of the word is "latin." Spain was a Roman colony (two colonies actually, hispania citerior and hispania ulterior), and the spanish and italian language, culture, and cuisine are all directly descended from Romes.

@jesusgamboa9899 Год назад

@@eyespliced mainly language.

@eyespliced Год назад

@@jesusgamboa9899 I mean, yes and no. Certainly they didn't bring pasta and pizza, but have you ever heard of cilantro? Yeah. The romans introduced it to spain. Along with, well. . . a lot of other commonly used ingredients in spanish cuisine.

@lilivonshtup3808 Год назад

It really shows in the major ingredients the two cultures use. Tomatoes, oregano, garlic, cheese, beans, olives and peppers are staples in both. Corn is not served whole, but processed into tortillas/tamales/polenta. Tostadas resemble pizza and enchiladas and burritos are like stuffed pasta.

@lxkatelynne Год назад

Take a shot every time Joseph says "Traditional"

@bloodyfitnerd1947 Год назад

Ah thsuuj 1¹ shoot ereny tyne sh u ik

@tibbus Год назад

I don't think my alcohol tolerance is that strong....

@Hunterx787x Год назад

Lmao the way it wasn’t even traditional, he just acted like he knew what he was talking about when he didn’t

@emmilia963 6 месяцев назад

How about when he says “looking to”

@dogoku Год назад

Why is no one talking about how Joseph left his "al-dente" pasta in the water for that long, while prepping the sauce? By the time his was done I bet those noodles was soggy af...

@ameliamignonettethermopoli7858 Год назад

I was gonna say, and when he tested to see if it's al dente, you could tell that it's not

@sya286 Год назад

I’ll sound snobby, but I bought fancy pasta like that once from NYC by accident. They’re VERY hardy, and take forever to cook (if you saw him say 5 more minutes.)

@beasy8991 Год назад

I cook pasta all the time, and watching that made me cringe so hard my skin was about to turn inside out.

@Indigo_1001 Год назад

They didn’t look soggy when he was eating it

@LisasLittleWorld Год назад

Never call pasta noodles or noodles pasta pls…. We know that u r American but pls…..

@laurabrandt48 Год назад

YAAAY STEPHEN IS BACK! One of the absolute most relatable Level 1 chefs.

@ze_ep Год назад

and he killed this one. Right pasta, good sauce.

@vaclavvrana5200 Год назад

I can’t fully agree on him being relatable. Remember the time when he put a cheesecake in his pancake batter? 💀🤣 like wtf, that was sooo random🤣

@paulatjandraputri7865 Год назад

@@vaclavvrana5200 that's the best episode 🤣

@vaclavvrana5200 Год назад

@@paulatjandraputri7865 That is for sure! 🤣

@pookeywan Год назад

@@vaclavvrana5200 every time he shows up, I say "here comes a *whole* cheesecake!" 🤣

@toneddef Год назад

"I like this dish because you don't have to add cream or butter to make it creamy." Proceeds to add a bunch of olive oil instead.

@mandyg5444 Год назад

Which I’ve always been told is a no no by my Italian aunts. Keeps the sauce from sticking to the pasta. Eh, everyone has their own way I suppose

@englishatheart Год назад

@@mandyg5444 I mean, the dude said he added oil to keep the pasta from sticking to each other and to help the sauce stick to the pasta. Someone needs to tell him that's not how it works. If it keeps the pasta from sticking to each other, it will keep the sauce from sticking to the pasta. Dude isn't very bright.

@CMullly Год назад

Proceeds to plate chunky cheesy pasta that doesn't look creamy at all

@DonPatrono Год назад

@@mandyg5444 precisely, you can add a bit of unsalted butter when you're mixing the pasta, the cheese and a bit of the cooking water to help with the creaminess, but if you use oil of any kind you'll get the cheese sauce clumping up and the pasta being basically "in bianco" (meaning with no sauce sticking to it)

@nozzwald Год назад

He gives off the vibe of someone who watches way too much cooking youtube and doesn’t spend much time actually cooking, and buckled under the pressure of remembering everything Bon appetit told him so he started mixing up his rules

@dr.braxygilkeycruises1460 Год назад

I genuinely adore Stephen!!! He always cracks me up and he's not one of the people who know everything yet are labeled as Level 1. I feel like we could all actually make his dishes and I love the way he explains his choices. 🤗😁

@515aleon Год назад

You gotta love him. He knows his lane in terms of food. Knows what is over his head and what isn't. Not a bad skill for life in general.

@dsparr1010 11 месяцев назад

The way he said “soup” made me lol too hard. Such a charming fellow 😂

@chilibreath Год назад

Joseph: is worried that if his pasta water is too salty, he did it wrong. Frank: *ADDS A LARGE BLOCK OF SALT TO A POT OF WATER*

@davidlambert3132 Год назад

When You cook pasta/rice it's meant to be salty like the sea

@saninorochimaru2 Год назад

Frank: It's treason then

@nodeio Год назад

Nope. when making cacio et pepe or carbonara, you don't actually want your pasta water to be too salty. Both the cheese and the guanciale add a lot of salt already, and you can always add salt at the end, but you can't remove salt when it becomes too salty. So there are definitely pasta recipes where you want to go a little easy on the salt in the pasta water. It's not a one type fits all kinda thing.

@yachishairclips2250 Год назад

Italian grandmas will support Joseph... They also ain't putting a lot of salt to boiling water in their pasta dishes, just from observing them.. My source: Pasta Grannies

@ace1262 Год назад

@@davidlambert3132 too salty usually, it's just a saying. Sea is approx 4% salinity, but most ppl prefer 1-2% salinity. Anymore and it tends to be too much, from experience

@jinyang1116 Год назад

is it just me, or did the level 1 guy do a much better job than the level 2 guy?

@alicetwain Год назад

He didn't exactly make a better job, but he was at least honest and didn't have an attitude of "I am Italian and I know how to make such dishes" and then make basically every mistake in the book.

@kosipisakii Год назад

@@alicetwain he even got the pronunciation wrong

@jesusgamboa9899 Год назад

@@alicetwain True, but he also used the wrong type of pasta (although I give him thumbs up for not using Barilla pasta).

@alicetwain Год назад

@@jesusgamboa9899 rome has some tradition of using fresh egg dough pasta (fettuccine anyone?), And many of the classic Roman pastas are actually from Abruzzo, the same region chitarrine are from. His iluse of chitarrine for cacio e pepe isn't that odd at all.

@jesusgamboa9899 Год назад

@@alicetwain I was mainly referring to Steven. Saul technically used the "wrong" type of pasta, but his "mistake" worked out in his favor. And you are right about Chitarrine being one of the correct types of pasta to use on Cacio e Pepe.

@ChristineMcAvoy Год назад

THE FACES I made during Joseph's dish....... I'd send that back. 100%.

@tammys5774 Год назад

Wait the Level 2 chef criticised Saul for using different kinds of pepper but then added red pepper flakes to his pasta at the end? That ain’t it! He’s definitely not a level 2 chef.

@OneCarlos97 Год назад

Shotout to Steven for using De Cecco pasta. It is a famous pasta company in Italy and, unlike others like Barilla, they don't change the recipe in US💪🏻

@toddkonrad2407 Год назад

Exactly. As soon as I saw him bust that out, I thought “he’s already on the right track.”

@kebabpizza9838 Год назад

It must be a paid add, product placement, they show it too many times, while they don't show the other brand used, Afeltra

@heidiallen824 Год назад

Steven's "believe in yourself Steven" I related so much. I like Chef Saul's attitude too. He makes pasta making so easy I might have to try and then ruin it somehow lol.

@jesusgamboa9899 Год назад

Steven sort of made Pasta al Burro without knowing he did (interestingly, he made an American-style Fettuccine Alfredo a while back while Julie and Frank actually made Pasta al Burro).

@skyskynomnom4674 Год назад

The level 2 just doesn’t look… good. It’s grey. And dry. And tacky. Also, LOVE level 1 chef. So funny, so relatable

@Furetchen Год назад

Agreed on the level 2, and his pasta doesn't look great either

@justintaylor7788 Год назад

He cooks like a level 1, maybe level 1.3

@nozzwald Год назад

The presentation was very cringy

@emilyyen8167 Год назад

it's kinda green ..... from all that olive oil

@jmorales9780 Год назад

The level 2 Cook on this episode can easily be a level 1.

@jmorales9780 Год назад

He overcooked the pasta, plus left it in the water.

@magicalmilimi894 Год назад

Agreed. His technique and skill is level one. Just because he used fancier ingredients shouldn't mean he's lvl 2

@ErebosGR Год назад

More like Level 0.

@ErebosGR Год назад

@@jmorales9780 He didn't even have to taste his pasta the first time. You could easily see it was still uncooked. Dude is clueless.

@BronzedBeast Год назад

@@ErebosGR I think he got put as a level 2 by the producers but he definitely doesn't seem accustomed to cooking often.

@kitkat7615 Год назад

The level 2 guy not liking how Saul used multiple types of peppercorn and then topping his with red pepper 🙄 I stg

@rasputinaxp Год назад

I'm just 🤌🤌🤌🤌 right now

@maromania7 Год назад

When someone insists they're doing it the "right" or "traditional" way that often, they either know they're doing it wrong or think they can do no wrong. From his lack of knowledge on WHY things are done the way they are, to his lumpy results, I'm gong to say that holds true. The real tradition he's following is the American one- confidently claiming to understand a country's culture because your grandmother was from there. I'm not calling him a liar, I'm sure she did do things that way. I'm also sure that a few kilometers in any direction, there's another grandmother willing to fight her in the street over it.

@whitneyannie Год назад

Hahaha 😂

@thealrightchef2800 Год назад

Hes just got to put more pasta water.

@cinirice6606 Год назад

@@thealrightchef2800 yeah it looked like he put two small scoops of water and called it a day

@nozzwald Год назад

Came here to say this!!! I feel like he saw molly baz or carla formerly from Bon appetit (love them) do it this way and he made it his whole personality because that’s what the lady on RU-vid said to do. Fixation on “traditional” really shows that someone knows very little about a dish

@chudez Год назад

the traditionalist italian cook often forgets that their great-great-grandparents saw a weird foreign fruit and adopted it into a myriad of tomato sauce based dishes.

@tardis24K Год назад

"Add olive oil in pasta so it won't stick to each other but sauce will stick to the pasta" Is he really level 2? 🤣

@zacharymacdonald1756 Год назад

That was the shittiest Level 2 chef I’ve ever seen on this series.

@courtneypearce7840 Год назад

When I saw that cheese wheel I immediately assumed it was Frank. Saul was an amazing surprise!! 😄

@tabijozwick Год назад

Frank is out milking the cows to make the cheese wheel

@chaoswitch1974 Год назад

Imagine the cost of that cheese bowl.

@JNMFNFnMNH Год назад

As an Italian, I do squirm a little when i see someone make non-traditional changes to Italian recipes, but I really like Saul addressing it and acknowledging that it's not traditional. It's when people try to pass off those changes as unimportant or don't understand the value of tradition when it comes to culture and food that there's an issue. Saul's not doing that, he's having fun with it and trying to improve upon things with how fortunate we are in today's world to have access to different ingredients that weren't around when the recipes were created, which at it's base is what cooking is about

@ml.9417 Год назад

Italian culture….lol please get over yourself

@JNMFNFnMNH Год назад

@@ml.9417 Hey buddy! Hope you had a nice Thanksgiving!

@Flubbedweavlee Год назад

concordo con te

@BlvckMamba Год назад

It’s not that deep.

@avi_s0ncin0 Год назад

Saul preaching that Italian-Mexican unity 🇮🇹❤🇲🇽

@aris1956 Год назад

And as an Italian I say…. not only do the two cuisine have something in common, but also the colors of our national flags are the same. 😊

@nozzwald Год назад

Whenever I need to watch a trainwreck, I come back to watch this video for the “level 2” chef. Calling Joseph a level 2 and Stephen a level 1 here is just a downright insult to Saul and Stephen and unfair to Rose to have to try and justify his choices 😂

@SterlingIngleMead Год назад

I'm floored that level 2 would use pre ground cheese (which has anti clumping agents) and would add olive oil to the pasta. I'd expect a level 2 to be more informed than that.

@englishatheart Год назад

I never have any issues with packaged cheese. It always works fine for me.

@alixtheprofessionalcatherd6850 Год назад

@@englishatheart packaged cheese and pre-ground cheese are different things. What are you trying to talk about? Pre grated cheese is never the best option as it contains anti caking agents and coats with a sort of flour that isn't easy to blend with other items

@tomasroma2333 Год назад

I know hes too busy trying to import it from Italy to really check if the quality is better.

@MxS1996 Год назад

You should be more floored that he takes a lot of short cut cause he doesn't have time, yet chooses a morder and pestle for his pepper.

@briansimon2891 Год назад

I love how Joseph doesn't have time to make pasta from scratch, but uses a mortar and pestle for the peppercorns LOL

@ErebosGR Год назад

He doesn't even know how to use it properly. 🤣

@briansimon2891 Год назад

@@ErebosGR I know! 😂 Uncle Roger would say his pounding is not good!

@thealrightchef2800 Год назад

I mean, for this kind of dish, it makes more sense to use dry, semolina pasta. Its the perfect bite and richness for the rich sauce of the Cacio e Pepe. Hes gotta improve his mortar and pestle technique and add more pasta water though.

@maimee1 Год назад

You can use a mortar and pestle a number of ways, depending on the result you want. If you pound peppercorns, you'll get powder. They don't want powder.

@MayorOfEarth79 Год назад

Smashing peppercorns is easier than making pasta.

@emmmnahh Год назад

1 looks creamy and delish, but man, 3 is what I'd like to try

@jesusgamboa9899 Год назад

Steven cheated by using butter.

@The_White Год назад

@@jesusgamboa9899 He didn't use butter tho

@jesusgamboa9899 Год назад

@@The_White are you blind? He did use butter on the sauce.

@dorkhydrogen Год назад

@@jesusgamboa9899 How is adding butter cheating?

@jesusgamboa9899 Год назад

@@dorkhydrogen Cacio and Pepe is only made with Pasta, Pecorino (or a blend of Pecorino/parm if you are not used to Pec), and crushed black peppercorns. You achieve the creaminess if you use the proper techniques of adding the freshly boiled pasta along with its water to the cheese/pepper mixture and mixing it with a fork or spoon until the cheese melts and becomes creamy, not stringy.

@19LALI87 Год назад

Can we get Emily with Steven as lvl 1, Lorenzo with Gabrielle as lvl 2 and Frank with Saul as lvl 3 duos? And of course Rose as lvl 4. That would be awesome !!!

@morbidrob Год назад

Love this!!

@funnypantshd150 Год назад

rather penny and frank

@rodrigul3 Год назад

Yes I 100% Agree! 🎉 they should do a DUO episode!!!

@jacksonbianco2934 Год назад

Hold Lorenzo and it’s perfect 👌🏼

@DS-lp1te Год назад

Let's replace Gabrielle with Beth. What do you think??

@gerardsearancke6357 Год назад

Stephen: I'll be making a Cacio e pepe Epicurious: sweating because there could be a chance that Stephen puts cheesecake in his sauce 👀

@jesusgamboa9899 Год назад

To be fair, what Steven made was something closer to Pasta al Burro due to the addition of butter. We need to think of Cacio e Pepe as the original and master recipe (like in Julia's Child's Mastering the Art of French Cooking book) in which the name of the dish changes if you add another ingredient to the original recipe.

@mindstalk 9 месяцев назад

@@jesusgamboa9899 Is there black pepper in pasta al burro? Pecorino romano?

@CalvinLimuel Год назад

10:19 "you don't need any cream or butter" but you just added a lot of oil to help it emulsify...... and still somehow the level 1 result is better than level 2.

@mournwood Год назад

It's been a good while since I watched 4 Levels Of... and it's nice to see that Stephen has been learning. He's come a long way from the cheesecake incident.

@Jordi6304 Год назад

if he keeps it up he can be promoted level 2 like Emily was recently

@meghanodonoghue9066 Год назад

Omg cheesecake pancakes

@lildredre89 Год назад

Only Saul can do an Italian dish on the same level as Frank

@R_CA Год назад

Chef Saul did kill it as usual. There are some angry italian grandmas looking for the 2 other guys

@alicevanbiesen3823 Год назад

I don't know man caccio a pepe is never made with fresh pasta, you just need some texture from dried pasta. Why add all these random things? This dish is supossed to be simple, that's the whole point

@R_CA Год назад

@@alicevanbiesen3823 Hey Alice, I understand that, my comment was more like out of the 3 versions, I'll choose Saul's one (and I know the real thing is dry pasta, pepper and pecorino)

@aguynamedryan395 Год назад

How the level one chefs pasta turn out better than the level twos. come on man, get that sauce creamy

@Nuno1137 Год назад

It's very rare here in Italy find someone that pairs cacio e pepe with an egg fresh pasta, I would say it is considered an "error", but Saul did a great job of course and I'm sure it is delicious. I love the pepper profile he selected.

@damaran834 Год назад

Yeah although it’s not 100% traditional, it does look very good and he definitely did a great job at emulsifying the sauce

@cadewalker5364 Год назад

I’ve made this dish a few times, but I got the best results from the fresh pici pasta that I made.

@ohChai Год назад

steven grinding the pepper cracked me up the guy is effortlessly hilarious

@connormoorehead1872 Год назад

Did Mr. Italian American really use pre-grated cheese? 🤨🤨🤨

@deutschebaby89 Год назад

Saul rocks my world 😂 all men need to have his humor 💁🏻‍♀️💁🏻‍♀️

@AneXineohp Год назад

Why? Why specifically _all_ men? Why men at all? Why can’t his humor just be his and his alone and why does it need to apply to other people? Why’d you write your comment the way you did? What’s your point and why is that your point? Just, why?

@deutschebaby89 Год назад

@@AneXineohp I guess some people wanna be mad to be mad. I’m sorry you’re having your time spent on trolling but I hope you the best :)

@nattobaby Год назад

you know its still early when no italians are complaining in the comment section yet

@jergoz Год назад

I would like to see if someone destroys your traditions and your culture. 👍👍 It’s all wrong, this recipe is perfect because it is very simple and fast, please stop watching the videos of Gordon Ramsey and companions and look for Italian chefs to explain these recipes. Yet there is Google Translate. It's easy.

@WickedWitchMidWest Год назад

@heymoona was going to say ohp I found one in the comments but looks like they found you first! 😀

@josealfonso5260 Год назад

and it begins- 😂

@invitapriore Год назад

@@jergoz I used Google Translate on an Italian chef's video and it just said "I cooka da meatball" over and over again

@jergoz Год назад

@@invitapriore I did the same thing and I found on USA info only antidepressants, weapons, obesity, no health, the population that believes more in angels and an average level of funional illiteracy 🤣

@YoungManDub Год назад

Level 2 guy 100% puts on the Santa outfit after cooking Christmas dinner for the fam

@hallie736 Год назад

"You don't need any cream or butter to make a creamy pasta" *literally just added a fat (olive oil) to make it creamier*

@rocknrollmanic Год назад

This video has solidified my theory that there are two kinds of chefs. One who don't heard the melody of food, and those who do. That determines greatness

@Joeyc55 Год назад

I think you don’t heard the melody of grammar

@serrgggeo Год назад

Take a shot every time the middle guy says traditional or authentic lol like we get it

@DrewLevitt Год назад

Finish your drink every time he does something deeply inauthentic (pre-grated cheese, olive oil, bucatini, barely salted water)

@Foo007 Год назад

Saul’s Cacio y Pepe looked UNBELIEVABLE 😍

@ArtyShat Год назад

Level 3 - Chef Saul: "I like making everything from scratch" Level Frank - Chef Frank: "Today we doing our own flour"

@SavidgeKitchen Год назад

Steven and Saul were both so great to watch!! Love seeing the different skill levels both having so much fun and being so relatable. ❤

@michelealbertini9828 Год назад

The level 2 cacio e pepe was terrible and the guy kept saying "traditional way". Mammma miaaaaaa

@Friotx78 Год назад

truly, cringe.

@DoctorKnox Год назад

Thank the lord you seen that too. It was HORRIBLE! Cacio e Pepe is NOT a greasy lumpy ball of cheese and noodles.

@ross-carlson Год назад

Glad others noticed how terrible his was - given it's all technique, with how simple the ingredients are, he completely and totally failed. I'm sure it tastes fine but man does it look AWFUL.

@wandasetzer1469 Год назад

He said it was great that it was creamy without using butter? I'm not sure that's what he said, but he used a LOT of olive oil in that one plate.

@brittw9015 Год назад

I would love to see them all try each other’s dishes. It would be interesting to see and I feel like they would be really good at building each other up.

@ZAGOR64 Год назад

Italian pro Chef here, with 40+ years on duty. Without being too tied up on traditions and whatnot, I like to give my opinion on this. Although Saul untraditionally used 3 kinds of peppers, his homemade pasta made him step above anyone else. Furthermore, as expected from a pro, he was the only one blending the pasta with the sauce at the right temperature: right after the cooking time. Lovely the extra effort to use cheese form as a serving plate. Very '80 here... Both the others let the pasta cool down too much. To be honest, I'm impressed by Steven's performance: despite some "amateur" mistakes he came out with an excellent result, in pair visually with Saul's dish, and worthy of an Italian.Excellent job. The bucatini guy...where to start? Next time much, much more water where you cook the pasta; rules dictate 0,26 gl water for every 3,5 oz pasta. Mix with sauce as soon as you drain: use the heat from the pasta to melt the cheese, no need to use extra heat. And the pepper was a little too much; sometimes less is more. NOTE for Saul: Chef, to better gauge the correct thickness of the spaghetti alla chitarra, just measure the space between the strings of the "chitarra"; that's how thick the pasta should be, so once cut, they should have a "square" section.

@sabrinamd96 Год назад

Stephen: I'm gonna do what my wallet tells me Joseph: I'm gonna do what tradition dictates Saul: I'm gonna do.... WHAT I WANT 👑

@alicetwain Год назад

Actually, Saùl was the only one of the three to get close to the Italian tradition (with a few cheffy detours but that's fine). Joseph made true poster glue. An Italian would not be in the same room with that mess.

@sabrinamd96 Год назад

@@alicetwain oh snap, really? Damn. The way he kept saying "tradition" or "traditional" I just assumed he was staying true to form

@alicetwain Год назад

@@sabrinamd96 he may be doung things the way they are done in the US. He couldn't be further form the Italian (Roman in this case) tradition and from basic pasta management and use.

@ErebosGR Год назад

@@sabrinamd96 Joseph is the typical Italian American whose "Italian" food is anything but traditional.

@ArtemisSilverBow Год назад

Saul is terrific. Love his humor and creativity.

@Douchenut Год назад

Chef Saul also mastering in italian cuisines, bravo!

@cooperstephens147 Год назад

“My pasta is cooked perfectly al dente .” Me: “It’s RAW!” -Gordon Ramsay

@Matthew-cw3gn Год назад

The editing in this was a lot fun. Obviously it's such a simple dish that you gotta fill the time somehow, but I like how there was interaction between what the cooks were doing. Especially Stephen's "AH!"

@ebm93nor Год назад

Not often does the lvl 1 look better than the lvl 2 but that is certainly the case this time. I think lvl 2 might have traditional American and traditional Italian mixed up.

@stinooke Год назад

I actually think his looks the best. Saul's is just farrrr too much cheese for the amount of pasta IMO.

@shine_yang Год назад

@@stinooke wait but like Saul literally has less cheese than lvl2 guy

@Dyanosis Год назад

The level 1 seems more like a level 2 here. Most level 1 home cooks don't even use a pepper grinder. They use pre-ground pepper and they sure don't make Cacio e Pepe.

@Dyanosis Год назад

@@stinooke Maybe to you it's "farrrr too much cheese". But that's like saying "the level 1 guy used too much salt and the level 2 used too little". It's all on personal preference. You like one thing, Saul likes another.

@stinooke Год назад

@@shine_yang Saul literally used half a wheel of cheese plus a mountain of parm and pecorino

@TragoudistrosMPH Год назад

I'm glad Rose had all this time to explain. Interesting details!

@ctownsoul Год назад

From a technique stand point, only Saul did a proper mantecatura(to cream the sauce). Level one sort of cheated by using butter, while the cheese on level 2's still looked clumpy.

@damaran834 Год назад

Agreed, Saul definitely did an amazing job at emulsifying everything together to create the sauce. Plus, although it’s not traditional,I like the use of the various peppercorns because they add more flavor and color to the dish

@ross-carlson Год назад

Calling it "clumpy" is an insult to the word clumpy! That looked AWFUL, I couldn't tell if the sauce broke or not but it looked like a gloopy, gluey mess - I'm guessing it tastes okay but the texture/mouth-feel has GOT to be awful. Total fail given this dish is all technique and his was terrible.

@gerardoneri5115 Год назад

@@ross-carlson totally and he said he grew up in an Italian American household. They would be ashamed of him for producing that cacio e pepe!

@anasmaaz5731 Год назад

The Italian American guy had his pasta in the cooking water the whole time. Probably overcooked it as well.

@damaran834 Год назад

@@anasmaaz5731 I would assume he had the pasta going while making the sauce and that it was just edited that way to show the different components or something

@king_ltc_ Год назад

When I see Saul, I like and watch.

@515aleon Год назад

Rose really had time in this one and the added details were presented in an interesting way. Really liked this!!

@peterflom6878 Год назад

Saul is my favorite of the level 3s

@SaifUllah-jz7wq Год назад

Thanks, Saul, for trying something that does not involve any meat and stuff!!!! The best way to eat Cacio e Pepe!!!

@MinkytheMinkY Год назад

His quesadilla didn't have meat either.

@Harrier42861 Год назад

I admit, when I saw the wheel of cheese on the thumbnail I expected Frank, but Saul is always a pleasure too

@kbonics25 Год назад

The Italian way to salt the pasta water is "Abbondante acqua salata" or "salato come il mare".... use enough salt to where the water tastes like sea water. Then you don't have to salt at the end especially if you're using the starchy pasta water to thicken your sauce

@Sabrina-sx9fl Год назад

that's actually just a myth, you need to have 1% salt in pasta water; the ocean has 3,5% which would be way too salty

@robblissism Год назад

General ratio is 1000:100:10 (Water:Pasta:Salt, eg 1l water to 100g pasta to 10g salt) but less salt if you have a high quality pasta where you want to keep as much of its original flavour as possible or if you have a saltier ingredient later (e.g. a cheese or cured meat) that would over-salt with the pasta water. Less water and salt when you want a starchier water to use in dishes like CeP or midnight spaghetti. Sea water is way, way saltier than any of the above.

@gregf-stormvejr6892 Год назад

You know it will be a great episode when Saul is the level 3 chef. 🙂

@wasalbi Год назад

I don't understand why Americans always try to do MORE in the kitchen. I am Italian, and cacio e pepe is probably my favourite pasta dish. If I have to choose, I'll pick level 1. If I don't have to choose well, I would cook my own... Fresh pasta has no bite, which is essential here. Level 2 sauce is not even a sauce when he put pasta over it. And pecorino is already fat enough, you don't need extra butter or oil, if it's not creamy enough is a matter of balancing the water.

@robblissism Год назад

Agree! I know this is an American channel with American chefs but it's crying out for actual Italians (home or pro) to be involved here.

@Panwere36 Год назад

Saul is the "kitchen dad" we all want and need.

@alicetwain Год назад

Sorry, Italian-American Joseph, take it from an Italian-Italian: of the three of you the only one that made a dish an Italian would not refuse outright is Saùl's. (disculpe Saùl, solo tengo teclado Italiano sin acentos Espanoles). Both you and Stephen let the pasta sit and get horribly overcooked and mushy. And let me just ignore the salad on a pasta dish and the combination of pepper and peperoncino. Saùl, you are a true adoptive Italian!

@guillerumbos4804 Год назад

When level 1 chef has a more traditional and better product than level 2....

@damaran834 Год назад

Level 1 used butter so it’s not more traditional though level 2’s sauce was pretty clumpy

@jesusgamboa9899 Год назад

@@damaran834 can a clumply Cacio e Pepe be rectified with hot pasta water?

@damaran834 Год назад

@@jesusgamboa9899 perhaps, though normally when it’s that clumpy it’s because the cheese wasn’t tempered properly and has gone stringy. Which has happened to me a few times when I made Caico e Pepe

@ROMANTIKILLER2 Год назад

I wouldn't call Stephen's pasta traditional by any means, but at least he aknowledged his limits and went the easy way to get a creamy texture. Cacio e pepe can be deceiptfully tricky: 3 ingredients and only a couple a passages, but very easy to get it wrong by having the sauce break and be lumpy like Joseph's.

@jesusgamboa9899 Год назад

If you're going to add butter to Cacio e Pepe, please don't even bother doing that recipe. Just make Mac and Cheese.