Thanks to Cometeer for sponsoring this video. Click here for $30 off your first order of their precision brewed, flash frozen coffee.
http://www.cometeer.com/triggtube
Master the 4 great Roman pastas and the chef skills behind each of them.
This is not just a recipe video for cacio e pepe, gricia, carbonara, and amatriciana… the internet is already full of those. This video is about the core techniques within each dish that actually make you a better cook… AND also some recipes too. Each dish builds on the last, stacking skills like emulsification, ingredient analysis, temperature control, and timing so you can move beyond recipes and start mastering your pasta sauces with confidence and venture into your next pasta night with a pinch of improvisation.
If this video made you a better cook… please subscribe for more.
And if it made you hungry… go cook some pasta.
MagMitt magnetic oven mitts (I created these myself)
https://www.themagmitt.com
Guanciale Supplier
Guanciale Affumicato – Smoked Pork Jowl
Use code: TRIGGTUBE for a free gift
Why traditional Cacio e Pepe is so hard to perfectly execute (Ethan Chlebowski)
Referenced Material:
Cacio e Pepe emulsification and temperature study
https://arxiv.org/pdf/2501.00536
Cacio e Pepe: Original vs. Foolproof vs. Gourmet (Italia Squisita)
How To Cream Pasta Like a Great Master (Italia Squisita)
Chapters:
00:00 Intro
00:38 Pasta 1: Cacio e Pepe
01:31 Skill 1: La Mantecatura
05:21 Sponsor
06:47 Pasta 2: Gricia
08:01 Skill 2: Substitutions
10:33 Pasta 3: Carbonara
11:02 Skill 3: Temperature Control
13:01 Pasta 4: Amatriciana
13:43 Skiill 4: Timing
17:14 Bonus Pasta 5
18:06 Bonus Skill 5
27 Comments
For me, a home cook, a great cook is the one who creative and can flexible around what you got, not just follow recipes blindly but use your skill and creativity to cook, and most important is use your heart.
Said this before and I'll say it again.. No one puts as much effort into making the best food related content as Trigg does.. Always the best videos!!
Perfezione! As always quality stuff, this video would have been pure gold for me a few years back so I know its helping many. And as always teasing with those magmitts we cant get in the EU, one day I hope ;^)
love your vids trig
also W sponsor
Wow! Such high quality
I don't have anything to say, so here's a comment for the engagement. You deserve it.
The video is nice but it kinda completely skipped the actual first recipe, like it went straight to "when adding the pasta water to the cheese", never said anything about how much cheese or what to do with the pepper. Sure it's a simple recipe you can just google but considering the intro was "we are learning these recipes" It was a little confusing to skip the actual recipe
🍝 🍝 🍝
best cooking chanel
Man I love your content.
16:35 this is really helpful for me because I get flustered when cutting/dicing vegetables so i always find myself ingredient prepping literally every italian dish i cook from my cook book, before I even turn on the stove
There’s always sodium citrate.
Where’s my cream at? 😒
Tried the first one and it came out great. Thanks for the chemical range especially.
I’ve never seen anyone showcase and structure meal petting in a sort of GANTT chart way before.
This is something that I (and I’m sure all other cook enthusiasts) do, and yet it’s often the No. 1 thing that newbies trip over!
Every video you make is like gold to me, hope your products can reach soon to Argentina, keep up the good work!!!
I think I've commented previously about the directorial skill on display in your vids, but I'm still sitting here wondering if you're doing like full storyboards or something for this. The level of polish on every piece of content is next level. There may be some viewers who watch and don't recognize how much work and planning is going into the small details of the production so I'll just have to keep commenting on it.
guy doesnt have nearly enough recognition
Your first video on the four Roman pastas a few years ago inspired me to learn to cook. Today Bucatini al Amatriciana is still one of my staples, and the whole family absolutely loves it thanks to you. I recommend adding a dash of Worcestershire sauce, letting it all reduce down on the back burner for 15 mins while you cook the pasta, and finishing off with a little bit of red wine vinegar and brown sugar
There needs to be a Mount Rushmore of kitchen/science/cooking YouTubers. You, Internet Shaquille, Chris Young, and Alton Brown. Your production quality is through the roof.
Can’t wait for my birthday lunch now, because my mom will cook me amatriciana with your recipe.
Do you know of any spots in Hawai’i that may have guanciale
Well done Trigg. Thank you for your service.Joseph Santilli RPCV Old Road Town, St.. Kitts (West Indies, 1990) living in ROME
I have been waiting. This is amazing!!!!!! I love your short form content, but I’m super excited to watch more long form videos as well. I have had to go to some of your oldest videos to watch them cause I ran out of new ones!!! Thanks for all you do!
Change the thumbnail again, go ahead 🔫
Holy, your videos are soo good…
You were recommended to me once with chicken video, I put it aside. Recently I went back to your channel, and now I can't stop watching haha
It's so sad that you blow up in subs (I am assuming because of chicken video), but your new videos does not get recognition they deserve…
Wishing you the best ❤️
I love how u explain and your creativity!