I love that you use quality pasta from Gragnano! Many others make pasta dishes that start out looking great and then the box of awful pasta appears . Excellent video, thank you
your arrogance is as awful as that pasta box you feel so superior for not using. I assure you, you're not. People use what they can. Wake up and get off your high horse.
I think you have my dream kitchen! It’s so gorgeous. I absolutely love the vintage look of the oven. Or is it actually vintage? I also love that it’s blue. Black and stainless steal are fine but I love the pops of color that these vintage ovens come in.
I found my dream, MY DREAM! RU-vid CHANNEL! 😭 why am I just finding your channel…I have been wanting and needing a traditional, authentic Italian recipes and have been wanting to find a good channel to follow, yes there Pinterest but there nothing like seeing and watching and learning like you can from an authentic Italiano channel 🤌🏼🍝 we are Mexican American, but in my house I swear we are Italianos 💚🤍❤️ we LOVE Italian food!! we LOVE pastas!!! 😘🤌🏼 I can’t wait to recreate and try your recipes, thank you for sharing your Gorgeous, beautiful Italian traditions and recipes!! 💚🤍❤️
This is the best "how to" video I've ever seen fr Spaghetti Cacio & Pepe. I'm going to follow your instructions to a T. Thank you so much, it looks delicious!!!
Ciao Nadia! I love your videos and your whole presentation of the right "Italian" way of cooking. I'm looking forward to your new website and Che Dio ti benedica.
The reason your cheese clumps to the pasta is high heat. Allow the pasta to cool down a little once you add it to the pan before adding the pecorino and pasta water mixture. Then nicely stir it in. You can turn the heat back on on low, to make the sauce thicker. My tip is also to not add boiling pasta water to the cheese. Allow the pasta water to cool down a little in a bowl before adding to the pecorino. In this case, she added way too much water in my opinion. A bit too diluted.
@@callycharles2515 Wasn't rude or disrespectful at all. Very helpful in fact. I have tried adding hot pasta water straight to the pecorino and it instantly curdled into a big lump. It was too hot. I don't know how it works for her?, maybe the type/brand of cheese? Dunno, anyway, if that happens you need to cool it down first.
I love you guys. So happy to have found you on RU-vid, then Instagram! (I don’t use Tiktok) A perfect combination of culinary education, humor and Italian culture. Just, GoRgEoUs😉😉🇮🇹
huge fan!!! Congratulations on all your success!!! One thing that I see you do that no one else does is to mix the cheese and pasta water in separate bowl. I was always told to remove the pan with black pepper off the heat and wait 1-2 minutes for pasta water to cool down before adding. Out of 10x the cheese clumps 9 for me 😞because I only make it every 2-3 months, more and I become a buffalo. Beautiful video. Grazie mille 🤌
OMG. What a beautiful, talented and charming woman! You bring honor to your heritage and beautiful backround. I love Italia, italians and i love you cara mia
My grandfather Tony Varze and I would make fresh pasta every Saturday in my younger years - we hung it up to dry, the old way - Ciao bella 👌 Grazie ! Chef Bari
If you still get clumps, it might help to put pasta water first into the bowl, get a whisk, whisk vigorously whilst adding grated cheese gradually. The cheeseis going to melt in the hot water, if you do it the other way around, the water shocks your cheese into a ball, cooked on the outside, but "raw" on the inside.
La tua cucina è molto bella! I've made this several times, so simple and so delicious! For the pepper, I roast whole tellicheries and then grind using a small mortar and pestle. The flavor is 10x! Also I've only used a mix of pecorino and parmigiano; I'll have to try with pecorino only. Looks like final mix was done wo flame?
Just sweet... both of them... sweeeet... funny and food artists , i hate food channels , but you are a different story... you are incredibly intertaining your viewers and you deserve all the likes in the world... keep it forward...
🤩🌟💯 MERAVIGLIOSO🌟😋🍽 Sono grato e ammirato per la chiarezza dell'informazione della tua cucina magistrale e per la tua buona energia🍝💚💪🏾🌟 UN ABRAZO DESDE SANTIAGO DE CHILE 🇮🇹🇨🇱
Pasta Queen I love you! How can I grate pecorino so that it is ultrafine, like powder and gorgeous just like you are? I tried to do Cacio e Pepe 4 times already and I think my cheese is not ultrafine enough... and it's always clumping! Which tool do you use to grate your gorgeous pecorino?
@@michaels5883 Hi! Thanks for reply. It's only first time that I took pecorino natural, the other 3 times I was going to Italian shops and picking pecorino romano... I grated it last time with blender and got this extra fine powder and yet... it didn't work! I'm desperate :( Let me know if you manage to cook your cacio e pepe!
