Best cacio e pepe pasta #18
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Date: 2020-05-27
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Comments and reviews: 10
Guest
My germaphobia is making my eye twitch. It doesn't hurt to leave the water running slowly in the sink and to wash down your countertops and utensils and rinse them before use and especially your hands when you keep touching your nose and after you sneeze. This is how three people get the flu and then go to the supermarket and now the whole town has the flu. I know I know I know it's just a pepper sneeze but practice makes perfect. Besides we need to be prepared when there's a real serious viral outbreak.
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My germaphobia is making my eye twitch. It doesn't hurt to leave the water running slowly in the sink and to wash down your countertops and utensils and rinse them before use and especially your hands when you keep touching your nose and after you sneeze. This is how three people get the flu and then go to the supermarket and now the whole town has the flu. I know I know I know it's just a pepper sneeze but practice makes perfect. Besides we need to be prepared when there's a real serious viral outbreak.
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sean
the cheese should be dissolved into warm pasta water and blended with the pepper until completely smooth, NOT melted at all, and not mixed on a burner. that is why oil or butter are completely unnecessary, not to mention they dull the taste of this dish. the pepper is easily toasted in a hot dry pan for one minute flat. its sorta like putting scrambled eggs in your carbonara instead of raw egg, its a huge difference
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the cheese should be dissolved into warm pasta water and blended with the pepper until completely smooth, NOT melted at all, and not mixed on a burner. that is why oil or butter are completely unnecessary, not to mention they dull the taste of this dish. the pepper is easily toasted in a hot dry pan for one minute flat. its sorta like putting scrambled eggs in your carbonara instead of raw egg, its a huge difference
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Guest
As an italian I was ready to blast you for making an italian classic like that but you actually came pretty close. You made two big mistakes though, and that's why the end result isn't as creamy as it should be: 1- absolutely no oil in the pan2- you didn't turn off the heat when mixing the cheese with the pastaThat's why in the end you have those little blobs of cheese and not an even and silky cream.
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As an italian I was ready to blast you for making an italian classic like that but you actually came pretty close. You made two big mistakes though, and that's why the end result isn't as creamy as it should be: 1- absolutely no oil in the pan2- you didn't turn off the heat when mixing the cheese with the pastaThat's why in the end you have those little blobs of cheese and not an even and silky cream.
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Bad
Looks good and I'm sure it was fantastic, but the traditional Roman way is the use the soft internal part of the cheese wheel, as it's less salty. In a bowl, they mix cold water with freshly ground black pepper and pecorino cheese. Stir it into a creamy consistency, then add the hot pasta, right out of the water. Stir well to blend together, plate, and top with a bit more freshly grated pecorino.
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Looks good and I'm sure it was fantastic, but the traditional Roman way is the use the soft internal part of the cheese wheel, as it's less salty. In a bowl, they mix cold water with freshly ground black pepper and pecorino cheese. Stir it into a creamy consistency, then add the hot pasta, right out of the water. Stir well to blend together, plate, and top with a bit more freshly grated pecorino.
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Jules
This was the first Sam video I ever watched and to be honest I voted it down because I thought Sam was obnoxious. now I think he's the best damn YouTube chef and deserves the 1 million view milestone that's about to be hit. My apologies as I misinterpreted the friendly banter. Hopefully I redeemed myself as I gave it a thumbs up today! :D
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This was the first Sam video I ever watched and to be honest I voted it down because I thought Sam was obnoxious. now I think he's the best damn YouTube chef and deserves the 1 million view milestone that's about to be hit. My apologies as I misinterpreted the friendly banter. Hopefully I redeemed myself as I gave it a thumbs up today! :D
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Guest
What is with all of the hate? Dear God people. I am Italian and I don't know why there is so much anger in the comment section. Let him do what he wants. if you don't want to use oil then DON'T. Nowhere does this video say authentic traditional. He is eating this food, not you and if he likes the taste of oil in his then so be it
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What is with all of the hate? Dear God people. I am Italian and I don't know why there is so much anger in the comment section. Let him do what he wants. if you don't want to use oil then DON'T. Nowhere does this video say authentic traditional. He is eating this food, not you and if he likes the taste of oil in his then so be it
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Guest
ok, almost everything perfect. the only thing the original recipe does not include the oil in the Cacio e Pepe. No oil. In addition, you have more cream by increasing the pecorino a little and finishing cooking the pasta with the risotto technique. still a great job! very well! . sorry for my bad english. greetings from Rome.
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ok, almost everything perfect. the only thing the original recipe does not include the oil in the Cacio e Pepe. No oil. In addition, you have more cream by increasing the pecorino a little and finishing cooking the pasta with the risotto technique. still a great job! very well! . sorry for my bad english. greetings from Rome.
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Cliff
Do it with out the olive oil. you use the starch water to do the same thing the olive oil is doing for the pepper. Oh I didnt quite read the comments before this one. So as said if you want to use oil use it and if not dont. I say its not the dish he is saying because it is different. Sorry if you get down to it.
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Do it with out the olive oil. you use the starch water to do the same thing the olive oil is doing for the pepper. Oh I didnt quite read the comments before this one. So as said if you want to use oil use it and if not dont. I say its not the dish he is saying because it is different. Sorry if you get down to it.
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Roberto
Hilarious. There are no olive oil in cacio e pepe and don't put the cheese like that on the pasta but at first you have to create a kind of dow with water and cheese. There are so many Italian videos on the net about cacio e pepe, too hard too whach some of them to make a correct dishes?
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Hilarious. There are no olive oil in cacio e pepe and don't put the cheese like that on the pasta but at first you have to create a kind of dow with water and cheese. There are so many Italian videos on the net about cacio e pepe, too hard too whach some of them to make a correct dishes?
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Mr.
Sam. yes, this is a great simple recipe. I have to find out something. Can you please tell me which brand and model your watch is (that you wore in this episode? It looks great! I would really like to get one. That Magnum P. I. type of look 'You Know'?
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Sam. yes, this is a great simple recipe. I have to find out something. Can you please tell me which brand and model your watch is (that you wore in this episode? It looks great! I would really like to get one. That Magnum P. I. type of look 'You Know'?
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