Does the video makes you want to go to Rome? Make sure you also watch the Best Carbonara in Rome video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1H1YZbDMG7E.html
Sorry Vincenzo, students in every country all over the world when they are out of money at the end of the month, cooks noodles with cheese and pepper in the dormitory. Each of them would say how beautiful the noodles are and how delicious they are... Being out of money... Just don't make videos with a disgustingly guzzling people... Vincenzo, Italy and Rome really can't offer more than the stupid noodles and cheese on a plastic plate with a plastic fork?
yeah a bit. plus i studied 5 years of Latin for whatever that is worth. my folks just bought spaghetti and i got sick of it. there are so many other pasta shapes and types. i want to try them all.
Hey Vincenzo! I live near Sydney, where is your FAVOURITE place in or around Sydney to get the best Carbonara? I want to experience something really special that’ll change my life. Thank you sir! 😀
Watching your videos brings out the food snob/purist in me. It also causes me to want to make pasta from scratch for all of my Italian cooking endeavors. I love watching your videos. I want to visit Italy even more now! Thank you, Vincenzo. ;-)
Stanley Tucci? 🤣🤣🤣🤣🤣 Come on now... Vincenzo is 100% italian, born and raised. Tucci has italian ancestry, but he's american. Vincenzo sì che sa' cucinare all'italiana...🤤🤤🤤🤤
Yes. This type of tip is very useful for those who are following the instructions to get the Cacio e Pepe right at home. Too salty to use pecorino cheese alone can be mixed with Parmigiano. Water with salt will also change the saltiness of the pecorino and lastly, the region where pecorino is made will also depend on the saltiness of the cheese. Good tips from this video when a non-native like me trying to emulate this dish. Thank you for this type of video.Kudos.
Thank you for sharing your tips! 🙌 It's great to hear that non-native speakers find my videos helpful. Hope you continue to enjoy my channel and recipes! 🍝🇮🇹
@@vincenzosplate I was only summarizing the tips what you and the chef in Rome mention about the pecorino cheese and how to make it taste better without being to salty. I appreciate this type of little details that many other channel does not mention. I am a perfectionist at heart and this type of tips only chef will know. Kudos on your effort.
The episode was fantastic to watch! One day for sure I will travel to Italy :). Anyways Vincenzo, because of your videos, I felt like tryin Italian cuisine and I am amazed how delicious food are! Recent visit at authentic italian restaurant in my city, I was offered Agolio e Olio and Bruschetta. Super delicious, yum! Now I love Italian food the most :). Sending greetings from Poland!
Those who love good food, those who love to eat, cannot fail to taste Italian cuisine, one of the most famous cuisines in the world (I would say the most famous !). Ciao here from Italy ! 🇮🇹👋😊
Woah that's amazing, be sure to plan our your trip and make an itinerary on where to go and where to eat. I have a few videos in my channel on where to eat the best carbonara and cacio e pepe. I also recently uploaded my street food crawl in Rome, I hope you guys will enjoy your trip!
Another excellant informative video .At 64 yrs of age I finally created this dish last week. I will not say mastered but hey I was chuffed . Thank you for sharing your passion and skills
Hey there! I'm so happy to hear you finally gave the dish a go and it turned out well! Keep up the good work and let me know how it goes next time. 😉👨🍳
@@vincenzosplate yes, absolutely looking forward to carbonara too. When l get back, l will try to make carbonara and cacio e pepe at home and see how close l can get to the real thing
Love the video vincenzo love your content your a amazing RU-vidr I love watching your videos they are the greatest and the best and the coolest the cacio e pepe looks very yummy and the view looks beautiful
Grande Vincenzo! Your authentic passion for traditional Italian food is a real inspiration and pleasure. E ora si mangia! ♥ Cordiali saluti dalla Svizzera
Vincenzo, how can I loose some kilos if you are showing making-me-hungry-again videos? Thank you very much, Vincenzo, for sharing your making me hungry video.
Hey there! I totally understand the struggle of trying to maintain a healthy lifestyle while watching delicious food videos 😅 Maybe try out my healthier Italian recipes or make smaller portions to satisfy those cravings. Let me know how it goes! 🍝🥗
I believe you that dish tasted good, but the „culture“ of plastic plates and forks is something I cannot get in line of good food. That has a certain fast food vibe.
Vincenzo, honest opinion I wanna ask, since u have tried Ragù, Carbonara, and Cacio e pepe during ur visits to Italy, which is your most favorite if you must choose? Your answer really help me in case I go there
Hey there! 👋 If you're planning a trip to Italy, you should definitely try all three of them! But if I had to choose, I would say that Carbonara is my personal favorite. Let me know what you think when you try them all! 🍝
What a great video chef, I like the second restaurants approach to making this, it’s how I’ve always done it and it always works, I feel that the first restaurant uses a lot of cheese, maybe on the line of a little too much, but it did look so good, but it didn’t seem to have the balance that the second version had, am I right about that? Thank you for the great video. 🇮🇹😎🇮🇹
@@vincenzosplate Absolutely, and in Carbonara I would only use Pecorino Romano, I’ve seen others use Parmigiano Reggiano, or a blend, I’ve tried this and for my taste it just doesn’t seem correct. 🤷🏽♂️ Thanks Chef.
The first way is how I like to do it when in a hurry (also the easiest and fastest way), the second and third way when I really want to enjoy the process
Either way Cacio e Pepe is a simple dish and quick to cook as well. As long as you enjoy the process and get satisfied with how it taste then you're doing a really good job!
@Vincenzo’s Plate Vincenzo I’m going to Rome, Florence, Naples, and Sorrento in about a week. Do you have any other great restaurants I should try out? Any tips you have when exploring Italy for great restaurants?
So the procedure is done with cheese, hot boiling pasta water, warm pasta (not too hot cause we wait 10 seconds before we put them in the pan) in a COLD pan? Please, Vincenzo reply me, all I want to know is if we ever put the pan on the stove, in the first way
How Italians observe Lent? Only fish and no other animal product? Or only on Fridays? Or does it vary from region to region, family to family? Please do Lent in restaurants. What can you order and what not?
my kind of pasta, just cheese and pasta... yum.. Gona try and buy some Pecorino and attempt this, tho it $20 170g in NZ, but hey it'll be fun and I hope delish..
Ugh it's torture for me (on a diet) to watch this! I tried this dish once in my life a year ago in my country Lebanon, it was so delicious and can't wait to try it in Italy someday!
Hey there! I feel you 😅 This dish is definitely not diet-friendly, but it's worth trying once in a while. I hope you can come to Italy soon and try the authentic version.🇮🇹 Cheers!
Sounds so simple and delicious. I'm from Pennsylvania in the US and some of our local butcher shops carry some cheeses that actually have a lot of ground pepper inside them. They are good but the cheese seems to mellow the pepper out a lot so I still recommend some fresh ground pepper. I wonder how a little lemon zest added and maybe some chicken would be. Kind of a lemon pepper chicken goes pasta dish.
Hey there, fellow Roman! I'm glad you're inspired to try the authentic way. Trust the process and enjoy your favorite dish, even if you're in the USA! 🇮🇹🇺🇸
Interesting video but wierdest thing is that they served everything on plastic plates. We use plastic plates for BBQs not in restaurants or cafes. Just seems to cheapen the experience.
Thanks for the tip! I actually love using Pecorino Toscano in some of my recipes, it adds a unique flavor. 😋 Do you have any other ingredient suggestions?
Vincenzo, you have to go and eat cacio e pepe at Roma Sparita in Trastevere. It is where the locals go, not the touristy restaurants in Rome. And It has to be one of the best in Rome.
@Vincenzo's Plate Yes, i have followed your channel for quite some time now, and i make some of your recipes like tomato and ricotta pasta, tuna pasta, and carbonara but with pecorino sardo
*I really enjoy your channel and videos. I love how you show that good pasta doesn't have to be complicated to be good and full of love. I want to add some pasta dishes to what I can cook, and your channel will be where I will get inspiration for good traditional dishes for me and my family. Cheers and good health!*
Thank you so much for your support! I'm glad to hear that you find my recipes inspiring for you and your family to enjoy traditional Italian dishes. Let me know which pasta dish you end up making 🍝👨👩👧👦🇮🇹
If it took more time for me to eat the pasta, it would have absorbed of all wonderful sauces. But it was meant to be eaten once it is being served that is why I wasn't too worried.
I think between this and Ethan Chlebowski's video, I'm ready to give cacio e pepe another try. First couple times I made it I got the cheese too hot and it turned into these gross chunks like chewed up gum, so I think I'll try the first method where he didn't heat the pan directly at all.
Hey there! 😊 Thanks for your comment! I'm glad you found the video helpful. Hopefully, you'll have better luck making cacio e pepe next time. Don't give up! 👨🍳
Hey! Thanks for the suggestion 😉 I’ve actually heard about Luciano and his carbonara, but I haven’t had the chance to check it out yet. Will definitely make a visit when I can! 🍝👑👨🍳
At the Pasta Imperiale, what’s that pasta/sauce combination at the 3:18 mark? It *almost* looks like a red pesto type of sauce, but I notice their menu doesn’t have anything that looks like that. Specialty item perhaps?
chef, i always wait 5 min off the heat before adding pecorino (in my case, parmesan romano lol).. i add it on the spot just like nonna does it.. but the cream never gets as smooth looking as your cacio e pepe and the ones in the video.. there are always tiny little cheese particles in the cream.. even after mantecatura! is it because it's not real pecorino and/or is it because the mantecatura is not long enough? maybe i should toss for a long time until it's all smooth?
I've heard that cacio is the Italian word for cheese but I've also heard formaggio means cheese. Are they both words for cheese? Is there any difference?
Hey there! Both "cacio" and "formaggio" mean cheese in Italian. However, "cacio" is commonly used to refer to cheese made from sheep's milk, while "formaggio" is a more general term for all types of cheese. Hope this helps! 🧀👍
@@vincenzosplate Yes, sure. But what about roasting the pepper, grinding it, putting it in the pan with a little cooking water, boil it for a few seconds to extract more flavour, then add the noodles and the pecorino paste and then mix it? Only sprinkling the surface of the dish with some pepper seems a little ... unconventional.
@@vincenzosplate I have when I was in Italy! It's harder to find here in England, but I found an Italian market near me so I will have a look this weekend. Also for bucatini.
Ciaoooo Vincé! Great video but you shouldn't go to touristic places to eat; next time go to where Romans eat, away from the center, such as small anonymous osterie and trattorie: you'll enjoy the real people's food. Also you've got to try the Jewish quarters where Roma gets one of her best cuisine 😋😋😋 Saluti Antonella, Roma ❤
OK so Fuoco Lento adds olive oil to reduce with the toasted peppers and some starchy pasta water? But I thought there was no oil or butter in "authentic cacio e pepe"?. When I tried the oil using only 3 tablespoons, it changed the color of the recipe to brown. Tasted fine, but not so appealing vs dry white pasta or the yellow egg noodles?
For Cacio e Pepe, I recommend a light to medium-bodied red wine like Chianti or Pinot Noir. Both complement the cheese and pepper flavors perfectly. Enjoy! 🍷🍝
The nice thing about these Roman cheesy pastas is that they are low in lactose, unlike macaroni chese and stuff like that. My mum has difficulty digesting lactose and has no problems with cacio e pepe.
Fantastico. I will be in Rome for a few days in September staying at a hotel in the Pantheon area. Will definitely go there for dinner. Then heading to spend time in Teramo with my relatives. Thanks for this video. Baci e abbracci 💋 Isabell
Ciao Isabell! How lucky you are to be visiting Rome and Teramo. You will definitely love the food there! Let me know if you need any tips for where to eat. 😊🍝🍷
Am I the only person who finds it ironic that the street with all the cheesy and creamy pasta dishes is called Via Coronari, Coronary Street? Throw in some more Guanciale.
@@vincenzosplate Yes, and it's not the first time I've done 300 grams+ of pasta -- but it's still rare, like only 3-4 times in my entire life. It is a lot, but when I do that -- I don't eat anything else for the entire day.
