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

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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 RU-vid 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!).

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Опубликовано:

15 июн 2024

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Комментарии : 307

@mikeoxmaul837 Месяц назад

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 Месяц назад

I agree! please do this Vincenzo

@matityahubermanfalk3127 Месяц назад

Maybe one more. Pasta Grammar also made a recipe.

@springbloom7582 Месяц назад

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

@vincenzosplate Месяц назад

Thank you! You too!😁👨‍🍳

@skibidi.G Месяц назад

Incredible recipy to try, thank you Vince 👌❤

@vincenzosplate Месяц назад

Hope you enjoy! 😁👨‍🍳

@CarolynParsons-mv1ji Месяц назад

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 Месяц назад

Yay! Thank you!😁

@bobbicatton Месяц назад

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

@vincenzosplate Месяц назад

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

@johankaewberg8162 Месяц назад

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

@vincenzosplate Месяц назад

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

@scotthahn6666 Месяц назад

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 Месяц назад

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

@mariaboletsis3188 Месяц назад

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 Месяц назад

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

@missssssssssssme Месяц назад

In another of his videos this is 'Alfredo " lol

@hillsidewoods Месяц назад

Alfredo

@matthewwalsh974 Месяц назад

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

@vincenzosplate Месяц назад

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

@nextlvlroy Месяц назад

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

@vincenzosplate Месяц назад

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

@nextlvlroy Месяц назад

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

@Meddred Месяц назад

bellissimo Vincenzo thank you so much !

@vincenzosplate Месяц назад

My pleasure! I hope you enjoy 😊

@daviewarnock718 Месяц назад

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 Месяц назад

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

@keithnewton5508 Месяц назад

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 Месяц назад

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.

@Superpsychandie Месяц назад

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 Месяц назад

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

@Superpsychandie Месяц назад

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

@charlesdimaapas8688 Месяц назад

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

@vincenzosplate Месяц назад

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

@alexbennettbenefit366 Месяц назад

Love the video

@vincenzosplate Месяц назад

Thanks mate! Stay tuned for more😊

@auntgeriskitchen8238 Месяц назад

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 Месяц назад

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

@JohnPorter4096 Месяц назад

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...

@paulthescandinavian4992 Месяц назад

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

@vincenzosplate Месяц назад

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

@zigweegwee Месяц назад

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 Месяц назад

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

@alexbennettbenefit366 Месяц назад

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 so yummy and delicious im So going to make it 🤤 😋 I love pasta

@vincenzosplate Месяц назад

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

@Ramyapad19 Месяц назад

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 Месяц назад

Happy cooking mate! 👨‍🍳

@raining1975 Месяц назад

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.

@sixgunsymphony7408 Месяц назад

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

@GuppyCzar Месяц назад

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 Месяц назад

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.

@60frederick Месяц назад

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 Месяц назад

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.

@evilman667 Месяц назад

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

@vincenzosplate Месяц назад

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

@fjrevoredo Месяц назад

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.

@civicinfluencers8117 Месяц назад

Trying this tonight!

@vincenzosplate Месяц назад

I hope you enjoy! 😊

@michaelswain868 17 часов назад

@Vincenzo If you seperate cream in a mixing bowl do you know what you get ? Butter and Buttermilk. The fool proof or trying to get a more consistent tempering particularly in a super hot kitchen can be hard which is why you can add cream... If you add a tonne its no good, it will dilute your cheese and other flavors but if you add 1-2 tablespoons depending on how big your pasta mix is it makes making the sauce bind easier and adding cream to the 'cream' actually makes it creamy. You can get clowns adding so much cream to your cacio e pepe you think "I didn't order an alfredo pasta you nut" but they were gonna make you shit pasta no matter what you ordered in the first place. But if the same cheat "no fail" works with buttermilk too you may as well just add a small quantity of cream.

@sirithcam Месяц назад

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 RU-vid😁

@vincenzosplate Месяц назад

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!

@GcTheHardstyler Месяц назад

Leggo's new ads are calling you out Vincenzo 😂

@WastrelWay Месяц назад

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 Месяц назад

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!

@jm9371 Месяц назад

Fun video. Mac and cheese done right.

@vincenzosplate Месяц назад

Mac and Cheese? Hmm I think not. haha

@yhuna3365 Месяц назад

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 Месяц назад

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 23 дня назад

@@vincenzosplate Thank you!! :)

@yhuna3365 21 день назад

@@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!!

@xiaotuzi.fnb1 Месяц назад

😍😍😍 You are Pasta Master no doubt 👍🌶

@vincenzosplate Месяц назад

Wow, thanks! I appreciate it so much.

@shmosel_ Месяц назад

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

@vincenzosplate Месяц назад

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

@gregbartos1018 Месяц назад

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 Месяц назад

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

@phil4208 Месяц назад

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

@vincenzosplate Месяц назад

Hope you enjoy! 😁👨‍🍳

@regdrums1 Месяц назад

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 Месяц назад

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

@AndrewTan-random Месяц назад

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 Месяц назад

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

@aris1956 Месяц назад

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.

@quexalcoatl Месяц назад

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!

@diddledeedoo2214 Месяц назад

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.

@MrT-ty4ku Месяц назад

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 Месяц назад

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

@arienkoppes1578 Месяц назад

It was awesome 😊

@vincenzosplate Месяц назад

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

@arienkoppes1578 Месяц назад

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

@Doctorboster Месяц назад

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

@vincenzosplate Месяц назад

You can absolutely do that!

@darknesswithin38 Месяц назад

I'm definitely gonna make this

@vincenzosplate Месяц назад

Let me know how it goes eheh

@darknesswithin38 Месяц назад

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

@doctorteethomega Месяц назад

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

@vincenzosplate Месяц назад

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

@bensgalley1368 Месяц назад

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 Месяц назад

Did you give this a try? How was it?

@bensgalley1368 Месяц назад

@@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.

@thunderbeatz514 Месяц назад

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 Месяц назад

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

@chillaah2000 Месяц назад

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 Месяц назад

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 Месяц назад

@@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

@pemborsky Месяц назад

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 Месяц назад

Oh wow! Thanks for the info!

@Mycroft2311 Месяц назад

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 Месяц назад

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

@ricocoman Месяц назад

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

@vincenzosplate Месяц назад

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 Месяц назад

@@vincenzosplate Thank you for replying!

@paladinbob1236 Месяц назад

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 :)

@jbbeaudry Месяц назад

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

@serkanipek7483 Месяц назад

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 Месяц назад

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

@michaelmcnally1242 Месяц назад

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 Месяц назад

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

@Rondi78 Месяц назад

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.

@RobbySuits Месяц назад

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

@vincenzosplate Месяц назад

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 Месяц назад

@@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.

@secretnobody6460 Месяц назад

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 Месяц назад

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

@nandkuj Месяц назад

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 Месяц назад

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

@gustavoborgesmichel153 Месяц назад

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 Месяц назад

I also am a fan of the classic style!

@user-kx6qw2nd8v Месяц назад

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

@DLJ2890 24 дня назад

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

@XanderKage9999 Месяц назад

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

@vincenzosplate Месяц назад

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

@Badg0r Месяц назад

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 Месяц назад

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

@Sluchayniy Месяц назад

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

@vincenzosplate Месяц назад

😂😂😂😂

@_Xeto Месяц назад

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 Месяц назад

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

@lmpeters Месяц назад

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 Месяц назад

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

@vincenzosplate Месяц назад

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

@italianskygod111 Месяц назад

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

@vincenzosplate Месяц назад

Stay tuned 👨‍🍳😁

@fransbuijs808 Месяц назад

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

@vincenzosplate Месяц назад

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

@weerobot Месяц назад

Nice..

@vincenzosplate Месяц назад

Thank you! Cheers!

@Andinus3000 Месяц назад

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 Месяц назад

Thanks for sharing!😁

@raccoons_finest Месяц назад

0:53 for me neither 🤣

@offroadskater Месяц назад

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 Месяц назад

Thank you for the tip 😊

@andreastheartist9567 Месяц назад

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?

@grzegorzsuchy7792 Месяц назад

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 Месяц назад

Thanks for sharing! You sound like a peofessional chef 😁

@MasterPeibol Месяц назад

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.

@eldoradocanyonro Месяц назад

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

@vincenzosplate Месяц назад

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

@ioannistsaganakis2861 Месяц назад

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 🤣🤣🤣🤣

@rickbooher8224 Месяц назад

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 Месяц назад

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

@gamerandy8863 Месяц назад

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 Месяц назад

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 Месяц назад

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

@Joe_Murphy-REV_Realty Месяц назад

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 Месяц назад

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!

@josiaharaki7310 Месяц назад

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 Месяц назад

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

@fishstix4209 Месяц назад

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

@vincenzosplate Месяц назад

Hahahaha hmmmm

@KeithWong1972 Месяц назад

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.

@Grigsy Месяц назад

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.

@joshlowell3075 Месяц назад

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

@vincenzosplate Месяц назад

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

@tangoangel2782 Месяц назад

Would be interesting to see this method compared to Pasta Grammar’s one.

@SauronEye Месяц назад

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

@vincenzosplate Месяц назад

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

@SauronEye Месяц назад

@@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 Месяц назад

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

@recurse Месяц назад

What do you think of Pasta Grammar's claim about foolproof cacio e pepe without any additional ingredients or processing steps?

@justinbukoski1 Месяц назад

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 Месяц назад

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

@shiftstart Месяц назад

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 Месяц назад

Is pasta alla Gricia your absolute favorite?

@shiftstart Месяц назад

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

@cartoonsfromthe80ties Месяц назад

can you react to Best Homemade Pizza Dough Recipe | How To Make Pizza Crust

@vincenzosplate Месяц назад

I'll have to check those out. Thank you for the suggestion!

@mdrakic Месяц назад

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

@captain02rex Месяц назад

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 Месяц назад

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

@adammarik4609 Месяц назад

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 Месяц назад

The only way to know is to try! 😊

@LordWolfenstein Месяц назад

Butter in pasta sauce... someone have been watching Jean-Pierre ;-)

@vincenzosplate Месяц назад

It's good to learn even from others! 😊

@aris1956 Месяц назад

If you then think how many times Vincenzo here criticized people who put a little butter in some sauce. He almost cried… "scandal" ! If, on the other hand, he does the same thing, everything is okay ! This is how it works with Vincenzo. If certain things are done by others, it's not good, but if he does them, everything is fine ! These things we have seen on several occasions.