Perfect Cacio e Pepe Everytime….
Ingredients: (Per Serving)
– 100g Spaghetti
– 50g Pecorino Romano (Grated)
– 2g Freshly Ground Black Pepper
– 4g Corn Starch (Optional Clump Insurance)
Recipe:
1. Cook pasta in lightly salted water. Use less water than usual to increase starch concentration
2. Toast the pepper in a pan, medium heat, 30–60 sec until fragrant.
3. In a bowl, combine toasted pepper, grated cheese, and a scoop of starchy pasta water. (Optionally add the corn starch in a slurry with a spoonful of cold water)
4. Mix the sauce until smooth
5. Add the pasta and sauce to the empty pan and toss until smooth and creamy.
6. Add splashes of pasta water as needed to thin out the sauce.
#cacioepepe #pasta #foodscience #italianfood
49 Comments
Does the pasta water aslo have startch?
Interesting video, it seems WAAAAY too similar to the findings of a paper that won the ig Nobel prize. I think it's too similar to be something You've just come up with, so please cite the paper if you go this information from it.
i now know, that I know, that he knows that i know he knows, that I'm definitely not using a thermometer. I didn't know that beforehand. ya know?
Is this method approved?
No means no
Your talented but it is not a dish if you add ingredients to it
Italian cuisine is about mastering it's simplicity… That is the deal with Italian food.
Live in Italy if you want to understand
Wow, very informative, thank you
The dodgeball reference is top tier
You could also mix the sauce and the pasta in a pan over the pot that you used to cook the pasta in, just make sure you lower the heat on whichever stovetop you're using first.
Diocan impara a cucinare
Just put your hand into the hot water if you can hold your hand in its pretty much 50-60 degree
I was told, pepper, butter, lemon juice, pasta water and pasta (in that order) into a frying pan on medium heat, quick toss. Then add the grated cheese in an even layer over the top. Leave completely alone, no tossing no mixing until the cheese has fully melted. Quick stir and it’s smooth every time for me. I think the agitation before everything is up to temp and melted adds to clumping.
Please tell me that was a dodgeball reference! 😂 "Touché"
Great work, really appreciate the random pixel animal and the heart to heart about pasta starch 😂 Well done, really like the personal touch. Great way to counterbalance all the AI slop videos out there
I use sodium citrate to make blocks of cacio e pepe sauce to melt when I want it
How does bro know me
I guess starch is a surfactant? Just learnt that from Fallow 😂
anytime i hear about needing a precise temperature i just think sous vide
I feel like some recipes work better in restaurants because of the process. If a chef uses a pot of water and cooks through a strainer per order, the water will have a lot more starch than a home cook would have in their water
I always use less water to cook my pasta for cacio y pepe than i Would use normally. This gets u a higher starch concentration and makes it easier for the sauce
This won an (ig)Nobel prize
I learned this trick from Ethan Chlebowski's video on it! Lifesaver for making fiddly emulsions pull together and I've used it to simplify a course on a catering menu my boss had me working on
Oh yeah, I remember seeing an actual scientific paper on that. I think it was somthing like using less water to boil your pasta to the water is more starchy.
Ok, did misremember a bit, the less water was how I liked to add more starch, the paper was called "Phase Behavior of Cacio e Pepe Sauce"
So you made flavoured PVA glue…
i can finally stopped being a botched man
Why do people all of a sudden care about this pasta dish?
The demonstration with the jar containing water and oil, then adding the starch and shaking is genius.
That's great advice ! I do have a question tho, i manage to now nail the consistance with the added cheese almost always, BUT there is always some of it sticking at the bottom of the pan, regardless of how low temperature i do it. Its like if there is cheese its going to stick once it solidifies back when cooling down or touching water.
Am i the only one with this problem or is there a known workaround ? (I use a steelpan but never struggle with anything sticking at the bottom of it but cheese)
Can it be used for carbonara too ?
forgot to mention that the most readily available source of starch is the water you just cooked your pasta in
Take immediately off #italian food.
You use water from the pasta fullstop. No termometor, or whatever starch you use, you may as well use cream.
You arebjust shiwing you have no skills.
You usa water fron the pasta for most sauches IN ITALY.
Just practice, we have all done it.
Grazie
I think i know that he knows that i know that he knows that i know that he knows that i know that he knows that i know me
I thought bro was gonna say he knows I domt have a thermometer
Cacho what
Isn’t that the whole point of using the pasta water, the starch helps everything bind and the sauce stick to the pasta.
Coto jest? Nie znam tego pepe
Incredible dodgeball reference
Feels something like what FutureCanoe should do.
That's exactly why you save some pasta water to use in the sauce. It contains starch.
Not gonna quote the study on this that got the Ig Nobel prize?
This is why pasta water helps make a carbonara creamy, the starch mixed into the water
that's why you use the pasta and pasta water, d'uh no need for extra starch, since the sauce is prepared with the pasta including some pasta water and not ahead of time before the pasta is ready, it all comes together naturally. You just form a relatively dry paste with little pasta water and the grated cheese, then the pasta out of the pot into a pan and leave it pretty wet to cool for 1-4 minutes and then combine pasta and paste until creamy, should work everytime
This man is by far my favorite creator on the internet. His content is so helpful and clear, like actually adds value to the world with what he's doing, unlike so many who just do viral shit to get likes. Keep it up my man
It’s cheating… ok, we can do it and make it good.
But it won’t be proper and even surely it won’t be traditional.
Passing this along to friends who have had C&P troubles
Hey trigg, you have a really calming voice 😊
ive gotten so lazy i have a container just 100% beurre manie to help emulsify or thicken anything
How did you know that I know that you know that I know me? 🤔
That's why pros add the pasta water which has the leftover starch from cooking the pasta
I’ve found the trick is to make the sauce in the same pan you cooked the pasta in and work mostly on residual heat