Wow, I didn’t think I’d ever say that, but this time, this cacio e pepe video recipe really left me speechless.
I feel like I have to compliment Babish, because he showed an alternative (and super simple) technique to create this Roman dish in no time! Well done my friend, I definitely prefer the traditional Roman technique, but I will try this method, no doubts!
💯 Follow this link to read and print My Cacio e Pepe written recipe: https://www.vincenzosplate.com/cacio-e-pepe-pasta/
#cacioepepe #bingingwithbabish #reaction
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22 Comments
Are you going to use Babish technique next time you make Cacio e Pepe?
Its a different way of doing the same thing. Coking should be a blend of tradition and innovation. If your great, great, great grandma had a blender I am sure she would have used it.
I've watched enough Vincenzo videos that when I see something wrong (like adding butter) I yell "Noooo!!" at the videos. 😂
As a kid I watched Ciao Italia with Mary Ann Esposito. She was one of the first cooking shows I watched especially since my mom wasn't a good cook. But she had a lot of cookbooks, so that inspired me to cook. Italian food was my gateway you can say. It's not very hard.
Whoa, two worlds collide! Did not expect an appearance from Alyssa Edwards! LOL!
I love when people surprise Vincenzo lol. His reactions are great.
Vincenzo. I made this after watching your video and it was super easy. Barely an inconvenience. And I’m not much of a cook.
"Unbeatable Cacio e Pepe" says Babish … while doing it wrong. 🤣
You should see the time this guy bought a several thousand dollar entire Parmiggiano wheel, cracked it open, and then left it out to grow mold. I still haven't forgiven this guy.
I have had a few failed attempts from making cacio e pepe until I followed your video from a few months ago and it was the very first time I was able to make it without it being stringy. No blender needed, the pan on top of the pot of steaming pasta water is what did it for me! It was so delicious and I am so thankful for you and your Youtube channel, Vincenzo!
I love your Cacio e Pepe Gnocchi recipe… but you'll have to try this one….
Bel video come sempre
Italia Squisita and Babish made a response video to this if you'd like to react to those!
I mean if it works it works. But i agree, Just no butter though
Interesting. Luciano didn’t taught him to use butter, just the blender and slurry. I wonder how Andrew come up to this conclusion.
Disgratziato,parmigiano in a blender?
He ruined it with the butter 😂why why why 😢 lol love the video thank you vince
One of my favourite Italian thing if dried fave beans cooked make into puree and served with toasted brean pushed in the fave , are you familiar if so what is it called
Luciano Monosilio's "foolproof" restaurant recipe actually makes the sauce mix with corn starch slurry and extra virgin olive oil. Andrew Rea actually also made the exact same recipe in his own channel, but I guess he adjusted it to butter, probably because it's weird for Americans to make cheese sauce with olive oil, instead of butter (think Mac and Cheese), and he doesn't want to make corn starch slurry.
It is creamy over the fact it is full of air! Blending it adds air to it so it looks creamier. Also, and thats whats concearns me, it must vê very salty. There is a lot of salt on the pasta water, especially because he cooked it on shallow pot and with this method he uses more water and therefore more salt. The end product is a salt bomb, it can not be good
American and French fail to speak italian pasta jedi arts…
The first use butter for cacio e pepe/ the second replace eggs by cream in carbonara ?!!
I saw another italian famous chef using a hot water corn starch solution mixed with the pecorino paste can be kept a few days in the fridge and prevents fat and cheese separation