Purist, creamy, full of flavor: Cacio e Pepe is Rome’s signature pasta dish. Less is more here—and that’s exactly what makes it tricky. We show you how to master this classic dish, why its simplicity makes it an art form, and how to really drive Italian chefs crazy.
CHAPTERS
00:00 Intro
00:21 The chef
00:44 The recipe
03:45 The origins of Cacio e Pepe
04:32 The taste
05:14 Outro
CREDITS
Report: Shaheen Welling
Camera: Neven Hillebrands
Video editor: Neven Hillebrands
Supervising editor: Jana Oertel
THUMBNAIL
© Natalia Gdovskaia/Zoonar/picture alliance
#dweuromaxx #italy #pasta
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16 Comments
Isn't it wonderful what a tasteful dish we can make with so little ingredients?!
Can you share cinque e cinque from livorno?
Gracie Amodio!
Oil?
Stone him for using oil! Cacio e pepe needs only cheese and pepper!
I wish lionfield approve this and they should join Dw channel
I eat cacio e pepe almost weekly. But, most Italians would faint if they heard, it’s frozen and I heat it up in the microwave
I see why adding butter would be overkill. There's plenty of fat already from the cheese.
There's no need for oil in cacio e pepe.
Caccio peppe over carbonara anyday ❤❤❤❤
He does look like a pepe.
I think this Italian chef knows more about Cacio e Pepe than randoms in YouTube comments 😂
Why does he specify the material of the pan he is using? Which influence has this on the overall dish?
Thank You. and i just bought a McDonald Poutine.
…so doc brown in the end became a chef in rome…good to know.
As an Asian, this dish is a 1000% NO