I just ate leftovers of a similar dish, with bacon ends and it was kind of a cacio e pepe dish, but with an egg and 2T of the bacon fat put back into the pan. The egg kinda scrambled, but the end dish with parm (not the real deal, sadly) was still delish. Made it yesterday (Monday) and outside of not quite being what it should be, still quite tasty. Oh well. 😋
The gasp after you said Manchego was chef's kiss editing. Excited to try this, my pecorino always gets stuck to my wooden spoon in big melty clumps when I make cacio
I am from Reggio Emilia (place where parm is made❤️🇮🇹) and even if I am a cacio e Pepe purist, I’d give this a try because it looks delicious -but I am gonna use pecorino, sorry Carla 🙈🙈🙈❤️
I picked up your book last week and, no lie, I was planning on making this tonight for dinner! This looks absolutely scrumptious. And the chili avocado caprese is a game changer; never thought of combining those flavors!
I have elderly friend (90years old) who cannot chew hard objects like walnuts.... But I knew she would love this.... so I put the walnuts in my food processor and ground the walnuts ..... kept the recipe the same otherwise.... SHE LOVED IT!
Carla your videos just make me happy and allow me to decompress after a long day. Also, I'm Italian and love this take on the Cacio e Pepe recipe! Love how so many recipes in the book are traditional but "spinned"!
Pasta is the best dish for the evening! And have always struggled with clumps. Will try out the lower heat technique. Thank you, Carla! You are my favorite!
Question: How do you feel about adding bacon? I have 1/2 pound of bacon I need to use tonight. Thinking I’d give it a little dicey, crisp it up, pull the bacon then toast the garlic and walnuts in the bacon fat and proceed as directed.
Make it how YOU like and enjoy! Bacon and pepper is a good marriage though the bacon fat may cause the cheese to separate. (I cook up quantities of bacon and save it to use later.)
Your channel has very quickly become my favorite!! Everything you make looks amazing and I get so many ideas from you to incorporate into my vegan meals.
I use a Microplane too, but I've found that if you sprinkle the cheese in while mixing, it's less likely to be all clumpy. It's when you dump it in all at once it will. Did that mistake last night when I made a similar dish, the other mistake was using an egg (it scrambled) but in the end, it was still tasty. When I did carbirnara, I did it as Kenji Lpvez Alt suggest, and it came out fine, using a Microplane. The difference is sprinkling it in, rather than dumping I think.
Please don’t put glass in your boiling pasta. I know people are going to say “I do it all the time”….. until the measuring cup shatters, burns and cuts your hand.
I always have trouble making cheese-based sauced that break! I'll make a beautiful sauce, and before I know it, it's a clumpy mess with an oil sheen separating. I hope I can use some principles from this video in the future.
One thing to note, aged cheeses will more likely give you issues, Cheeses like Cheddar will break and go oily. I have found for mac and cheese, use a bachemel sauce and add grated cheddar works, just stir on low to no heat till creamy and smooth or use sodium citrite to assist with melting. It's what's in American Cheese and yes, it's a natural cheese, but the FDA regulates it to not be a cheese, but a cheese like product, but it's every bit real cheese in any other aspect.
I’m soooooooo looking forward to this recipe. I’m making green curry tonight… cravings 🤷♂️ But, all of your recipes!!! I have to make within a day or two. I instantly get so hungry and inspired. I can’t wait to buy your new book!!! I’m sorry about the non appetite mess! I can’t bring myself to watch Andy or Chris or brad anymore 😢😢😢. I did make your pasta fagiole recipe last week. You should put it on your channel. It’s soooooooooo good! I’m seriously making this pasta this weekend! Thank you for putting these on here even with your book out! I’m a fan!
I love this book! I've made several recipes from That Sounds So Good!, and they've all been delicious. My most used cookbook; thanks for creating it. 👍🏻
Made this tonight! Thank you Carla, I will need to remember to add lots and lots of pepper for next time. I didn't add enough this go, but will make again! Even went and picked up some manchego from our local cheese shop.
Omg this is SO so good. I used Gouda with the Parm (because that’s what I had) and it was so rich and delicious. I was a little freaked at how much liquid there was at first but it all came together after much stirring and was so saucy and delicious. I’m adding this to my favorite foods. Thank you!!
I’m Italian, but the name (Borgia) is originally from Spain (as Borja). And Italy has *tons* of Spanish influence. So I approve of the Manchego. But yeah, technically speaking this is just its own dish, and not a “version” of Cacio e Pepe, since those Romans don’t tolerate any variations of their sacred dishes.
I thought it was pretty cool that you answered the phone during recording. Most would have not done so. My first time finding one of your videos, but I'm definitely going to check out more! This dish and your take on it are totally mouthwatering. I LOVE pasta. I LOVE cheese! Gonna make it soon!
Yum! I made this tonight-- using manchego was as great as promised in the video. My sauce came together without any clumps, and it was so much fun to see it get shinier and glossier. I usually don't like Cacio e Pepe, but the inclusion of garlic and walnuts was great. I am going to experiment some more with this recipe!
I've never had this much trouble getting a sauce like this to emulsify. No matter what I did the cheese remained clumped to the walnuts. No amount of stirring, swirling the pan, adding pasta water, etc was able to coax that cheese into the rest of the sauce (I even broke out a whisk). Eventually I gave up. It still tastes good but I feel a bit defeated. Maybe I should have just added more cheese.
Very yummy Carla! I love both Cacio e Pepe and Pasta with walnut sauce so this will be for next Meatless Monday once I shop for the cheese. Very much looking forward to it! Lots of excellent recipes in your book. Thanks!
The text box comments are killing me!🤣 Oh, and the recipe looks delicious!!😋 I love listening to you teach, Carla! It's time fur me to go get your cookbook!
Made this recipe twice! So delicious, creamy and rich The first time i followed the recipe but i had a hard time getting the pasta water and oil to emulsify The second time, i tweaked the recipe a bit added half of the 1/3 cup of oil (sorry Carla!) used pecans instead of walnuts bc i ran out of walnuts, add red chili flakes and more garlic! I had better results and great tasting pasta
Hey guys, need some tips for pasta making: i always wanna cook recipes that require pasta water to emulsify the sauce, but since you have to season it with a good amount of salt, Im always afraid that Im gonna make the whole dish too salty when I inevitably have to use it to make the sauce itself, how do I keep that from happening? Thanks in advance, help a brother out because this recipe looks BOMB and I need it right nowwww
@@hausofjulian i know that sounds like the obvious route, but I'm also scared of making the pasta too bland :P I liked the ratio you recommended tho, definetly gonna try it out, thanks!
Can I use all Manchego cheese and I'm allergic to walnuts what other nuts do you recommend I'm feeling maybe a cashew or a pumpkin seed but I'm not sure
This looks great! Can't wait to try it out :D Also, I *love* garlic. My whole family does. My dad walks around with a whole head of it (or at least a few cloves) in his pockets to snack on 😂
I was seriously speechless when I saw this episode and knew my hubby would go nuts over it; (no pun intended). My mouth was literally watering watching you put this deliciousness together!! This will be Sunday din for us and it’s going to be torture waiting that long! I just recently discovered your channel and am loving it. Amazon will be delivering your cookbook tomorrow!!!! Oh and thank you for all of your great stories; I particularly loved the college “cool girl” one! Btw, that soup really did look good!!
This made me hungry for pasta! I made Chef Billy Parisi’s Bolognese sauce a couple days ago. It’s the best bolognese recipe I’ve ever used! Highly recommend. Now, I have something to do with my Walnuts 😊
I love this! I learned how to fix my cacio e pepe bc i always get clumps. Also, as someone always looking for a veg protein in my pasta, I always add beans. Walnuts is a REVELATION.
The amount of garlic Americans use is absolutely horrifying. Even 15 year old girls on TikTok are making awful recipes with 8 cloves of garlic. Also isn’t anyone horrified by the way she grabs the garlic with her fingers, they must stink. And she grabbed her phone right after without washing her hands. I was under the impression even half a clove is frowned upon in most places. Oh well.. I’m done .
This was amazing. We used parm and a small brick of cow's milk feta because that's all we had on hand and it worked beautifully. This will become a staple.
Sadly, despite following instructions in the recipe and the video, my cheese clumped and never incorporated, no matter how much additional pasta water I added. Sad face.
hi carla! was planning to make this recipe as a gift to my special someone. however, it won’t be consumed fresh as i will be sending it to his home. will the pasta dry up? do you have any special instructions for this kind of case? 😊
Help! I’ve been stirring and adding water in the lowest heat setting for 40minutes and I just have a ton of cheese putty in a moat of water. What am I doing wrong? Is there anything I can do to save this?
The pasta queen and Carla are making me appreciate the beauty and variety pasta can provide more and more always thought italian food was basic and boring but all their recipes really opened my eyes
I stopped using my microplane and went back to my box grater because, while the box grater is sharp enough to grate cheese, it seldom removes flesh from my fingers. I kinda felt like my microplane was something I bought to keep up with all the other cooks...
