Andrew Rea, known to many of us as Babish, demonstrates a modern way to make a deliciously creamy cacio e pepe in no time at all.
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20 Comments
Thick sauce… And it's basically in gaseous form
no butter
Just cheese and pepper
I'm laughing at the angry comments. It's a hack, thus not the authentic way of making something. So, tonight. I made this, but didn't use long pasta. I also used red pepper flakes, but I made it the way authentic cacio e pepe is made. No butter, no blender, just pasta, pepper, and water. Is mine authentic or is "every Italian is dying" because i used pepper flakes too?
vile
He is American, he simply doesn’t know, but he is trying hard
9-11 minutes
i'm no italian but isn't this alfredo, bruh i'm trying to look for pasta recipes don't confuse me
Just add cheese ?! Is that it
No.
Wrong.
Stop.
Never!
ok whats the deal with the cacio e pepe ive seen way to many shorts of it
This is spaghetti Alfredo, dude.
You could have just done that without the blender.
This is just way too complicated. Not one bit foolproof.
No butter fulioooooo
Just a PsA: you don’t need a blender or parm for an authentic cacio e Pepe 💯
No butter
YUM YUM! Thanks for sharing this!!!!
Pls don't call that cacio e pepe
Philistine!
Can you blend the pasta water and grated cheese and prepare ahead of time. Could you then set it aside (at room temperature) and use it later?