Cacio e Pepe Gennaro Contaldo
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Date: 2020-05-11
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Comments and reviews: 9
Steven
Holy %& #! I have tried to make this over the years and always wound up with clumpy globs of cheese on the pasta and stuck to the pan. Recipes with heated olive oil, butter, a hot pan, a cold pan, you name it. They all turned out the same. Then I tried this version. Simple perfection. One KEY thing is to make sure the cheese is really finely grated. I started with ground Pecorino Romano from Trader Joe s, which comes as very small granules. Even this isn t fine enough. I then ran the pre grated cheese through my spice grinder which gave a perfect fluffy texture. Next time I will try using the smallest holes on my grater with a solid block of cheese. It looked like the cheese was starting to clump when I tossed it with the pasta. However, once I added the pasta water it melted and created the creamy sauce.
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Holy %& #! I have tried to make this over the years and always wound up with clumpy globs of cheese on the pasta and stuck to the pan. Recipes with heated olive oil, butter, a hot pan, a cold pan, you name it. They all turned out the same. Then I tried this version. Simple perfection. One KEY thing is to make sure the cheese is really finely grated. I started with ground Pecorino Romano from Trader Joe s, which comes as very small granules. Even this isn t fine enough. I then ran the pre grated cheese through my spice grinder which gave a perfect fluffy texture. Next time I will try using the smallest holes on my grater with a solid block of cheese. It looked like the cheese was starting to clump when I tossed it with the pasta. However, once I added the pasta water it melted and created the creamy sauce.
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crankylifter
How awesome is the Internet? Years ago, I doubt most people outside of Italy would've heard of cacio e pepe, and now I can't think of a person who hasn't. Ethnic cuisines like Italian and Chinese have always had a cherished place in Americans' hearts, but many dishes were adapted for American tastes; spaghetti and meatballs just one example and don't get me wrong: That's a good thing! But now we're able to access authentic recipes from around the world from maestros like Gennaro, and that's just so cool.
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How awesome is the Internet? Years ago, I doubt most people outside of Italy would've heard of cacio e pepe, and now I can't think of a person who hasn't. Ethnic cuisines like Italian and Chinese have always had a cherished place in Americans' hearts, but many dishes were adapted for American tastes; spaghetti and meatballs just one example and don't get me wrong: That's a good thing! But now we're able to access authentic recipes from around the world from maestros like Gennaro, and that's just so cool.
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Natalie
Gennaro how could you? You should be ashamed of yourself! You know very well this isn't cacio e pepe. For anybody who reads this please be aware that cacio e pepe is actually quite a technical dish. (The pepper is dry fried and the quantity of water you use to boil the pasta and therefore the starchiness is very important to stop the pecorino from separating)This is not cacio e pepe. I'm sure Gennaro knows it. French Guy Alex demonstrates clearly how to make cacio e pepe in his video.
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Gennaro how could you? You should be ashamed of yourself! You know very well this isn't cacio e pepe. For anybody who reads this please be aware that cacio e pepe is actually quite a technical dish. (The pepper is dry fried and the quantity of water you use to boil the pasta and therefore the starchiness is very important to stop the pecorino from separating)This is not cacio e pepe. I'm sure Gennaro knows it. French Guy Alex demonstrates clearly how to make cacio e pepe in his video.
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Dániel
This man is amazing. He is over 70, one of the best italian chef in the world, probably he made more pasta dish, than anyone else, and after all of these, he still in love with the food, and he can joy a simple dish like this. He is the secret ingrident. Big love!
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This man is amazing. He is over 70, one of the best italian chef in the world, probably he made more pasta dish, than anyone else, and after all of these, he still in love with the food, and he can joy a simple dish like this. He is the secret ingrident. Big love!
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Luke
Every time I try to make this my parmigiano reggiano turns into chewed bubblegum. Only way I can make this work is if I boil the pasta water down to next to nothing, put the pasta back in, and add the cheese as I stir it. Any thoughts?
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Every time I try to make this my parmigiano reggiano turns into chewed bubblegum. Only way I can make this work is if I boil the pasta water down to next to nothing, put the pasta back in, and add the cheese as I stir it. Any thoughts?
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Frankie
Am I missing something? When I try this dish at home, the cheese clumps the moment that hot pasta water touches it. Sometimes it begins clumping just by coming into contact with the pasta coming straight out of the pot
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Am I missing something? When I try this dish at home, the cheese clumps the moment that hot pasta water touches it. Sometimes it begins clumping just by coming into contact with the pasta coming straight out of the pot
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TheOrganiclady
I had this recipe in a Restaurant in Rome but they used paccheri shaped pasta. It is a great dish. I think the Restaurant was called Roberto's. You could see the Coliseum down the street when you ate outside.
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I had this recipe in a Restaurant in Rome but they used paccheri shaped pasta. It is a great dish. I think the Restaurant was called Roberto's. You could see the Coliseum down the street when you ate outside.
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fgibin
Gennaro, scusa se ti do del tu, ma mi metti di buonumore. Amo le tue ricette senza fronzoli e seghe mentali. Come italiano all'estero che ama cucinare, sei una fonte d'ispirazione fantastica. Complimenti dal Brasile!
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Gennaro, scusa se ti do del tu, ma mi metti di buonumore. Amo le tue ricette senza fronzoli e seghe mentali. Come italiano all'estero che ama cucinare, sei una fonte d'ispirazione fantastica. Complimenti dal Brasile!
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4akat
it's uh, five ingredients. Flour, egg, pecorino, pepper, water. (salt. I get pedantic because without the great fresh pasta this really isn't a recipe you can eat. Still, its great to eat. Try it yourself!
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it's uh, five ingredients. Flour, egg, pecorino, pepper, water. (salt. I get pedantic because without the great fresh pasta this really isn't a recipe you can eat. Still, its great to eat. Try it yourself!
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