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Cacio e pepe is the simplest pasta imaginable yet possible, the most confusing, frustrating and the hardest for many people to get right. In this taste of my Patreon membership, I’m going to show you how to finally perfect creamy cacio e Pepe and what you can expect from joining my patreon.
28 Comments
Most important part of making this recipe for others is warming up the plates and making sure you move the pan to a not hot location while mixing
Still to watery after you used all of the cheese, so not really fixing anything lol
Would bucatini be ok to use in this dish?
I would see that's the cheesiest I've ever seen this dish made.
Maaan the recipe of this mess of a dish came straight from the Devil, annoying af to make. And I'm saying this as an Italian. You nailed it very well though, keep up the good work!
Ps. love the way you pronounce "aglio e olio" hahahah
Love it! Wish I was home more than once a month, would love feedback on the cooking I do. Great work, Stephen!
bro just used a kilo of cheese for 50g of Pasta 😀
Tried this a number of times and it just ends up a claggy and bitter mess – easier to just make a carbonara and get more flavour with less chance of it going wrong.
Thank you so much for all those fine recipes ! It is a delight to watch you cook, Sir !
“Noodle” are coated??? What noodles? You making Chinese food? All I see is pasta
There's like $50 worth of cheese in that dish.
That looks luxurious and rich! All that cheese. Not to be eaten everyday but for occasions yes please! Adult Mac and Cheese right there.
Can you toast the peppercorns in advance, and if so how long do they last before you need to grind them?
Man you haven’t been well for weeks now. Get that shit checked out by a medical professional.
Parmesan and Ramano cheeses are ludicrous expensive anymore
I know its from a different video, but I made spaghetti and meat balls after a previous video of yours and man it was so good!
Love that brand of pasta too, found it on Amazon a few years ago, and been bying it since.
soooo….extra cheese
I watch a lot of cooking content on YouTube, from a lot of different creators, but Steve is on a short list of people whose recipes and advice I trust to work. Smart guy.
I just bought the Padella cookbook and cooked their pici cacio e pepe. His method is foolproof. Beautiful creamy sauce, and pretty easy if you follow the instructions. By the way I don’t work for Padella! It’s just a really superb book.
First time I ever successfully made cacio e Pepe with this technique 👌🏼
I challenge you to try making Heinz Beck's Fagotelli Carbonara.
Good Luck!
Your commitment to mastering this pasta and various methods to success is excellent.
in europe grated hard cheeses dont have anything else added. at least whenever ive checked the ingredients the only ingedient is parmeggiano reggiano
way too much cheese for that amount of pasta…
“Ah-yo-yo-yo”
Remember to feed yourself! ❤
Great instructions!