Did I Just Make Cacio E Pepe Better ? (Italians don't watch)

  • Yayınlanma Tarihi:  4 ay önce
  • Cacio e Pepe is one of the most iconic pasta dish of all Italian cuisine. Touching it is considered a sacrilege… Oops. In my defence, I really tried to improved that dish. If you missed the traditional method : https://www.youtube.com/watch?v=Ng7GWl57nQM Support my work on : https://www.patreon.com/frenchguycooking My cookbook is coming : http://smarturl.it/FrenchGuyCooking Get my posters and t-shirts : http://www.dftba.com/frenchguycooking Become a member now ! https://www.youtube.com/channel/UCPzFLpOblZEaIx2lpym1l1A/join Submit subtitles here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A Music by ........... and by Epidemic sound : https://goo.gl/NzwgrZ My other social accounts : http://www.facebook.com/frenchguycooking http://instagram.com/frenchguycooking http://www.twitter.com/frenchguycookin Planning a foodie trip to Paris ? Here are my favorite spots : https://www.frenchguycooking.com/wtf/220/what-to-doseeeat-in-paris-france Salut, Alex
  • Video Süresi: 00:12:04
  • cacio e pepe pasta italian food 

Yorum Sayısı: 2296

  • Fabio Walter Florio
    Fabio Walter Florio 2 saat önce

    Cooking means you cook not for the video but for other people. It has nothing to do with science. The only thing I guess you are right about is the pepper phase. I also crush it after. For the rest just go back to your previous video and stick to it. Please don't put cooking water with pepper in the beginning. Pepper must be there, then add the pasta, which should be (for the tonnarelli) just 4 minutes short of "al dente". Cooking water must be added as you go by. Little by little as you toss the pasta. Add some fresh ground pepper to the pecorino creme (be careful water in there is not too hot, you were lucky you did not get mozzarella instead!). Add the creme as you are almost finished with the pasta. 1 minute tossing with the crem but without FIRE!. VERY important. Your pecorino cheese in the end is not pecorino anymore. you need to season the dish generously with more grated pecorino. Anyway you were on the right path. Do not roam to go astray ... Bravo

  • Dale Spotswood
    Dale Spotswood 4 saat önce

    Out of the peppers types there why did you pick those 2. And how come we didn't you speak with some one like you did when you went to the tea shop

  • Ivan
    Ivan 1 gün önce

    Pepe? FeelsDeliciousMan

  • Steve Sidare
    Steve Sidare 1 gün önce

    Your approach is very entertaining! I'm sure you make killer dishes too!

  • Mirko Bianco
    Mirko Bianco 2 gün önce

    I didn't get hurt because you cut the pasta, but really you didn't need to put the small pieces in the pan. That's gross!!!
    Anyway, good job.

  • Rumple
    Rumple 2 gün önce

    7:33 jar of cum

  • Bigtexun Tex
    Bigtexun Tex 2 gün önce

    I like your creativity. Developing your own interpretation of a traditional recipe is more than just "making it better"... It is making it your own!

    On the Internet there are dozens of interpretations for any given dish, some are ok, and some are awful. What I like to do is read 4 or 5 recipes, to get a basic understanding of what the dish is about, then make my own recipe. Sometimes I eliminate shortcuts I see others taking, and sometimes I "improve" things with my own. Typically I will make the dish several times to master it, and make it my own... And only when I am happy with it, do I serve it to guests. Sometimes along the way I do things like you did here where you identify a particular aspect of the dish (starchy water) and amplify it or augment it. My dinner guests usually make a fuss of some sort. I've even made them cry. So yes there is always someone that can tell you why you are "doing it wrong", but don't listen to those people.

    I taught myself how to cook, but I was influenced by my family. My Grandfather had 3 kitchens in his home, one being the standard kitchen, in the garage he had a full commercial kitchen, and in a large room in the house he had a lab kitchen with a barometric oven, and an assortment of food lab gear. He wrote books on professional cooking, with a very large global audience. My father also wanted to write books, and spent time studying baking for the purpose of writing his book, but he dabbled with other subjects as well. I learned scratch cooking when I was 14, because I was hungry and I had a large garden where I grew food for the family, so when I wasn't in my lab trying to build a computer (1970's) I was either outside brewing explosive chemestry, or in the kitchen trying not to burn the house down. Following a recipe is boring. The fun is in developing something new.

    I like your pasta maker... I may try to make one myself... strangely, in my kitchen I have a CNC router I designed to make parts for 3d printers I designed... But it is perfect for cutting the plates like Tony did for your machine. Why is it in my kitchen? I don't know, why do you have power tools in your kitchen?

  • Linda Chaparro
    Linda Chaparro 2 gün önce

    You used black pepper from my country! Have been here for a while and loving your content! Greetings from Colombia 😊

  • Lisa Kozlowski
    Lisa Kozlowski 3 gün önce

    I just break my pasta in half 😜

  • Joshua Rodriguez
    Joshua Rodriguez 4 gün önce

    I'm looking for an equivalent to these nice black peppercorns that can be purchased in the United States. Anyone have any suggestions?

  • silvia costanzo
    silvia costanzo 4 gün önce

    Alex è troppo adorabile che gli vuoi dire di più 😂

  • Ishaz Balao
    Ishaz Balao 5 gün önce

    I just imagine Alex eating pepper like a snack

  • Jamie Coughlin
    Jamie Coughlin 6 gün önce

    When you went to get those clippers!! Is Alex in the French Mafia coming for some fingers? OHH the nightmares! Great stuff as usual !!

  • Bobby T
    Bobby T 1 hafta önce

    Can’t you just pre make super starchy water with seperate wheat starch?

  • Carrie M
    Carrie M 1 hafta önce

    You are too cute!😚😚😚

  • le Hoarderz Al-Shekelsteins

    an italian guy is watching a french guy speaks in english, cooks an italian pasta with a chinese chopsticks

  • armaximogen
    armaximogen 1 hafta önce

    Can i use cheddar? I don’t think i ever see any other cheese here except cheddar and maybe grated parmesan (if i’m lucky)...

  • alex hendrix
    alex hendrix 1 hafta önce

    Finally a french and foreigner that he understood how to cook a creamy pasta without cream. You don't need to cook two different spaghetti to obtain a concentrate starch liquid, normal pasta cooking and then you take its water to end the cooking I think shoul be enought but this look a real cacio e pepe. Compliments. (P.S. Pecorino is pecorino can't be substitucted)

  • Nic
    Nic 1 hafta önce

    I love the French - an entire store for pepper!

  • fiveoctaves
    fiveoctaves 1 hafta önce

    Pouring starchy water over dry pasta sounds a lot like pouring soda into glass.

  • Khairy Farhan
    Khairy Farhan 1 hafta önce

    I don't think you'll get 5x starch water. That's based on the assumption that the starch would be released. But if the water is concentrated, wouldn't that mean less starch is released? Also, would it make any difference if you put both batches in water, then reduce the starchy water? Thought?

  • Farinaz MT
    Farinaz MT 1 hafta önce

    Yey! i learned the recipe ! Way to go Miss Farinaz !
    I am buying your book man ! ! !

    hugz !!!!!!!!!!!!!!!!!!!!!!!!!!

  • Jennie Lynn Schmitt
    Jennie Lynn Schmitt 1 hafta önce

    The second black pepper or at least how he described it reminded me of pink peppercorns which aren’t actually peppercorns

  • ummm yeah
    ummm yeah 2 hafta önce

    "putain, c'est bon"

  • Die2Tri
    Die2Tri 2 hafta önce

    OK Alex, I have tried Cacio e Pepe both your ways and a few others I have found recipes for on line. Every time I end up with the cheese clumping like cheese curds capturing all the pepper. Too hot? Too cold?? How screwed up am I??? HELP!!!

  • shr
    shr 2 hafta önce

    >cooking with wallpaper glue

  • SI B
    SI B 2 hafta önce

    "impwovement" he's so adorable!

  • Daniel Curren
    Daniel Curren 2 hafta önce

    Soy lethicin to help hold the emulsion. Like using mustard, as you mentioned in the last video, it's the lethicin in mustard the aids emulsion but Soy lethicin is flavourless.

  • The Winking Pig Bar-B-Q
    The Winking Pig Bar-B-Q 2 hafta önce

    I'm in the process of doing research to make my own Cacio E Pepe video and I have an idea that revolves around tradition but puts a twist on it as you have done here. I loved both of your cacio e pepe videos. Cheers!

  • Valerio Amato
    Valerio Amato 2 hafta önce

    all good, just one question: how was the consistency of the pasta?

  • Ricardo Duarte
    Ricardo Duarte 2 hafta önce

    My question (not a new one): What's the difference if adding a little flour?

  • Nite Owl
    Nite Owl 2 hafta önce

    needs sliced garlic.

  • Cisium
    Cisium 2 hafta önce

    Well, it looks delicious. I think it may be a bit over-engineered for my cooking style. But I will definitely start dry roasting the peppercorns from now on.

  • fuckyeahhh
    fuckyeahhh 2 hafta önce

    Would it be possible to use a bit of wheat or corn starch (mixed with a bit of water before adding) instead of cooking another batch of noodles?

  • LuK uMo
    LuK uMo 2 hafta önce

    how about adding a teaspoon of starch to the water to get rid of the first cooking of pasta?

  • Hank Grant
    Hank Grant 2 hafta önce

    Where’s the recipe?

  • Anaanis -
    Anaanis - 2 hafta önce

    Hi Alex, I love your videos, punaise, ils sont géniaux ! But I have one problem with the ultra reduced stark water: Salt ! Most (at least the salty bit) part of the taste comes from the salt that is absorbed by the pasta during the cooking, it literally fills the noodle up! I'm afraid that the ultra starch paste becomes too salty. What's your take on this?

  • Erwin
    Erwin 2 hafta önce

    There is no point reducing the starchy water if when you cook the pasta for the final dish, you just add water to it ^^
    But it's a good idea to keep that water. We usually throw it away.

  • herbert kauzel
    herbert kauzel 3 hafta önce

    really creative way to make this especially considering many people may not have regular access to higher end pasta which has less starch overall, concentrating and keeping it like that is really practical.
    By any chance though, would you happen to know how long you can keep this starchy water in your fridge or whatsoever and whether or not it would work with fresh homemade pasta just as well?

  • TheJayfa
    TheJayfa 3 hafta önce

    Eating pasta with chopstick to add insult to injury for any Italians watching. The only thing missing is to question their grandmother's parentage.