Did I Just Make Cacio E Pepe Better ? (Italians don't watch)

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  • Published on Nov 3, 2018
  • Cacio e Pepe is one of the most iconic pasta dish of all Italian cuisine. Touching it is considered a sacrilege… Oops. In my defence, I really tried to improved that dish. If you missed the traditional method : tvclip.biz/video/Ng7GWl57nQM/video.html
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    Salut,
    Alex
  • Howto & StyleHowto & Style

Comments • 2 376

  • Younes ZH
    Younes ZH 3 hours ago

    Abomination!

  • Cristianocesare
    Cristianocesare 10 hours ago

    Super job Alex! Thanks for your work.

  • Fabrizio Gerbino
    Fabrizio Gerbino 11 hours ago

    I'm watching

  • Harry Blum
    Harry Blum Day ago

    I want your life.

  • Correndo com lobos

    Quero casar com ele ❤️

  • Marcos Stockpot
    Marcos Stockpot 2 days ago

    Greetings, from Easter island

  • Cliff P
    Cliff P 6 days ago

    I wish you could have mixed the peppered? 1/3 hotter one to 2/3? If the other. Love tips and tricks!!!

  • Hevva67
    Hevva67 6 days ago

    Why not just cut it in half? Christ!

  • Joseph DeMarco
    Joseph DeMarco 6 days ago

    Is that a poster from The Wire you have in your kitchen?

  • Paky Linuss
    Paky Linuss 6 days ago

    I really love your passion for cooking!!!
    The pecorino you used is perfect, it is called "semi-aged". The cheese (personally) I would have cut it with a bit of Parmesan (the pecorino has a taste really strong) and I would have diluted it with some cooking water, in this way you already have the cream of cheese that mixes better and more easily with the pasta risottata.
    I am not sure of reusing the cooking water ........ I have the impression that it becomes too "viscous" ...

  • Time Vortex
    Time Vortex 7 days ago

    what about adding anchovies ? :D

  • WW Suwannee
    WW Suwannee 9 days ago

    Superb Alex!..…….I say put anything you want into anything you cook. You might not be able to claim a tradition but who cares. As long as it tastes good, it's your food not Pepin's...and by the way he even supported this point, no food snobs allowed :) One thing I find fascinating about the Italians is their ability to take a hand full of simple ingredients and make something so incredibly good. I have been to Italy many times and I swear those people could take water, salt, cheese and a rock and make something good, they would probably call it something catchy like "dirt soup" and it would be fantastic LOL.

  • Matteo PIOVANI
    Matteo PIOVANI 10 days ago

    Nice recipe except for how u treated pasta, usually u had to cook pasta normally in boiling water, but not for all the time it needs, and then at half pasta cooking time , put it in the pan , and finish it like a risotto, i think it should be better👍

  • Jean-Baptiste Dupas
    Jean-Baptiste Dupas 11 days ago

    Hey Alex, just been experimenting with this recipe and two things I found great aren’t done here. First one would be to put the toasted peppercorn crushed in the pan with some pasta water to infuse the water with the pepper flavour. Secondly add the pasta to that mix, while slightly undercooked and adding water until al dente ( risotto style as you mentioned) and lastly mix a bit of pasta water with the grated pecorino to make some sort of cheese paste that you’d integrated into the pepper infused pasta outside of the heat, just tossing until properly harmonious. Let me know your thoughts !

    • Jean-Baptiste Dupas
      Jean-Baptiste Dupas 11 days ago

      Ok that’s the original and that’s how you do it in the video, my bad. But why not do it on this one ? To simplify ?

  • Nikhil Gee
    Nikhil Gee 16 days ago +1

    I search for Putumayo pepper on Amazon and it shows me McCormick.

  • Amber Lai
    Amber Lai 20 days ago

    I'm sorry this is irrelevant but I laughed way too hard at the cut up pieces of pasta in the pan

  • Ligia Macedo
    Ligia Macedo 20 days ago +1

    Don’t worry man. It was a very interesting twist from the original. The problem is when people put cream on it. 🤣

  • regina wibowo
    regina wibowo 23 days ago

    To make very starchy water, why didn't you just put flour when you boil the spagetti hehe

  • Helveticus
    Helveticus 24 days ago

    Damn you, French guy! Now I want to eat pasta! You inspire me dude!

  • Tommaso Papini
    Tommaso Papini 24 days ago +1

    The only thing is impossible to watch is the moment when you cut the pasta... However you managed the new way to cook our dish with respect. Approved by an italian ;)

  • Paragon4Life
    Paragon4Life 25 days ago

    I'm curious I feel like this dish would be incredible with gnocchi in stead of pasta thoughts?

  • Lou Pel
    Lou Pel 25 days ago

    Sauté the spices to enhance the flavors, keeping the starch of the cooked pastas for the silky sauce and using the incomparable pecorino... or Sardo or Regiano; this guy knows what he is talking about.. for the culinary chemistry at the service of the taste of the final serving

  • vielkeks
    vielkeks 27 days ago

    You have shown respect for the ingredients and just changed the technique.
    .The Force of Pecorino is strong with you, young Italiawan.
    Con affetto, da un italiano.
    (MA NON TOCCARE LA CARBONARA CHE TE CORCO)

  • Herr Nilson
    Herr Nilson Month ago

    Is it normal, that there are clumps of cheese in there?

  • J Reyes
    J Reyes Month ago

    Is it stupid that, as a Colombian, i got super excited when he chose the Colombian Pepper?

  • y2ksw1
    y2ksw1 Month ago

    Italians watch! 😄

  • Clifton Painter
    Clifton Painter Month ago

    Alex you are great and I enjoy your shows. That said... This is what the best Italian cooks achieve without being Frenchly pretentious. It is Italian not French and even the French can't improve it without pretenses. Blessings Alex, I'm going to save up and use my pasta water as you suggest. Great idea.

  • Barrett Dent
    Barrett Dent Month ago

    Brilliant

  • wenyue jia
    wenyue jia Month ago

    if you use fire instead of electric cooker, would it be even better?

  • C4ktus B
    C4ktus B Month ago

    Oh ben putain, c'est vrai que c'est bon !

  • Armando Lleshi
    Armando Lleshi Month ago

    I enjoyed both videos very nice

  • Steven Tsang
    Steven Tsang Month ago

    For a further twist, try it with Udon noodles

  • David Moore
    David Moore Month ago

    Interesting approach to starch up the cooking water in advance! Something I've also done to make a creamier risotto. You can starch up the stock by cooking unwashed basmati rice in it first. Strain off the rice and keep the now starchy stock to cook your risotto. Thanks to Simon Gault for that wee trick!

  • Holinshed Ian
    Holinshed Ian Month ago

    Anyone else strangely moved by 10:00 - 10:35?

  • Bob Puckett
    Bob Puckett Month ago

    Caught you on Milk Street... loved the interview... now I’m a fan 😃

  • joegt123
    joegt123 Month ago

    So what you're saying is, put some corn starch in the pasta.

  • xXYourhunterXx
    xXYourhunterXx Month ago

    I don't know what happens when you recook the pasta, first you cook pasta, and in the next cut you restart with the water? do you throw the previous pasta away solely for the water? +Alex

  • cisumevolneblok
    cisumevolneblok Month ago +2

    @Alex
    Love your content!
    What brand are your glasses?
    Greetings from Italy

  • BK Nelson
    BK Nelson Month ago

    I got home late and didn't feel like making spaghetti from scratch, so I used store-bought. I measured 100g of pasta to 400ml and ended up with about a 1/8 cup of starchy water - how in the world did you get so much from yours?? Also, I assume you used 100g of pasta and 400ml again for the second batch? Your inability to control your very French "ooh-la-la" when you ground your pepper made me laugh out loud. Big fan of your channel. :)

  • José Alejandro García Reverón

    Did you have tasted anytime the garofalo italian pasta? ( sorry for my english im still improving my writing!)

  • Gabriel Toledano
    Gabriel Toledano Month ago

    How long can you keep the starchy water (super starchy water) in the fridge?

  • Dahlia Legacy
    Dahlia Legacy Month ago

    Since starch is the key, can you just add it directly to make it extra starchy? Like a wheat-based one?

  • Bud
    Bud Month ago

    AND APRICOT, JAM

  • Kat Kathi
    Kat Kathi Month ago +1

    Why not just cut in half before cooking?

  • ray richards
    ray richards Month ago +1

    I’ve been cooking similar, but now realise I need more starch. Great job, gonna make this for sure.

  • Geo
    Geo Month ago

    I'm having trouble with this dish. I don't get creamy cheese sauce, I get sticky stretchy cheese that's more similar to the consistency of melted mozzarella. The cheese just sticks to the pan and spoon and everything except the pasta. I have no idea what I'm doing wrong.

  • Max Allegretti
    Max Allegretti Month ago

    I am italian...... I want to kill you and hug you at the same time ARRRRGH

  • Fabio Walter Florio
    Fabio Walter Florio 2 months ago

    Cooking means you cook not for the video but for other people. It has nothing to do with science. The only thing I guess you are right about is the pepper phase. I also crush it after. For the rest just go back to your previous video and stick to it. Please don't put cooking water with pepper in the beginning. Pepper must be there, then add the pasta, which should be (for the tonnarelli) just 4 minutes short of "al dente". Cooking water must be added as you go by. Little by little as you toss the pasta. Add some fresh ground pepper to the pecorino creme (be careful water in there is not too hot, you were lucky you did not get mozzarella instead!). Add the creme as you are almost finished with the pasta. 1 minute tossing with the crem but without FIRE!. VERY important. Your pecorino cheese in the end is not pecorino anymore. you need to season the dish generously with more grated pecorino. Anyway you were on the right path. Do not roam to go astray ... Bravo

  • Dale Spotswood
    Dale Spotswood 2 months ago

    Out of the peppers types there why did you pick those 2. And how come we didn't you speak with some one like you did when you went to the tea shop

  • Ivan
    Ivan 2 months ago

    Pepe? FeelsDeliciousMan

  • Steve Sidare
    Steve Sidare 2 months ago

    Your approach is very entertaining! I'm sure you make killer dishes too!

  • Mirko Bianco
    Mirko Bianco 2 months ago +2

    I didn't get hurt because you cut the pasta, but really you didn't need to put the small pieces in the pan. That's gross!!!
    Anyway, good job.

    • Mirko Bianco
      Mirko Bianco 2 months ago +1

      +Sanjay Kumaran to be honest, until 2001 in Italy you were allowed to break spaghetti into two pieces. Nowadays it is strictly forbidden, but mummy and grandma don't care and still break it!

    • Sanjay Kumaran
      Sanjay Kumaran 2 months ago +1

      Exactly! I am soo triggered!

  • Rumple
    Rumple 2 months ago

    7:33 jar of cum

  • Bigtexun Tex
    Bigtexun Tex 2 months ago

    I like your creativity. Developing your own interpretation of a traditional recipe is more than just "making it better"... It is making it your own!

    On the Internet there are dozens of interpretations for any given dish, some are ok, and some are awful. What I like to do is read 4 or 5 recipes, to get a basic understanding of what the dish is about, then make my own recipe. Sometimes I eliminate shortcuts I see others taking, and sometimes I "improve" things with my own. Typically I will make the dish several times to master it, and make it my own... And only when I am happy with it, do I serve it to guests. Sometimes along the way I do things like you did here where you identify a particular aspect of the dish (starchy water) and amplify it or augment it. My dinner guests usually make a fuss of some sort. I've even made them cry. So yes there is always someone that can tell you why you are "doing it wrong", but don't listen to those people.

    I taught myself how to cook, but I was influenced by my family. My Grandfather had 3 kitchens in his home, one being the standard kitchen, in the garage he had a full commercial kitchen, and in a large room in the house he had a lab kitchen with a barometric oven, and an assortment of food lab gear. He wrote books on professional cooking, with a very large global audience. My father also wanted to write books, and spent time studying baking for the purpose of writing his book, but he dabbled with other subjects as well. I learned scratch cooking when I was 14, because I was hungry and I had a large garden where I grew food for the family, so when I wasn't in my lab trying to build a computer (1970's) I was either outside brewing explosive chemestry, or in the kitchen trying not to burn the house down. Following a recipe is boring. The fun is in developing something new.

    I like your pasta maker... I may try to make one myself... strangely, in my kitchen I have a CNC router I designed to make parts for 3d printers I designed... But it is perfect for cutting the plates like Tony did for your machine. Why is it in my kitchen? I don't know, why do you have power tools in your kitchen?

  • Linda Chaparro
    Linda Chaparro 2 months ago +4

    You used black pepper from my country! Have been here for a while and loving your content! Greetings from Colombia 😊

  • Lisa Kozlowski
    Lisa Kozlowski 2 months ago

    I just break my pasta in half 😜

  • Joshua Rodriguez
    Joshua Rodriguez 2 months ago

    I'm looking for an equivalent to these nice black peppercorns that can be purchased in the United States. Anyone have any suggestions?

  • silvia costanzo
    silvia costanzo 2 months ago +1

    Alex è troppo adorabile che gli vuoi dire di più 😂

  • Ishaz Balao
    Ishaz Balao 2 months ago

    I just imagine Alex eating pepper like a snack

  • Jamie Coughlin
    Jamie Coughlin 2 months ago +1

    When you went to get those clippers!! Is Alex in the French Mafia coming for some fingers? OHH the nightmares! Great stuff as usual !!

  • Bobby T
    Bobby T 2 months ago

    Can’t you just pre make super starchy water with seperate wheat starch?

  • Carrie M
    Carrie M 2 months ago

    You are too cute!😚😚😚

  • le Hoarderz Al-Shekelsteins
    le Hoarderz Al-Shekelsteins 2 months ago +15

    an italian guy is watching a french guy speaks in english, cooks an italian pasta with a chinese chopsticks

  • armaximogen
    armaximogen 2 months ago

    Can i use cheddar? I don’t think i ever see any other cheese here except cheddar and maybe grated parmesan (if i’m lucky)...

  • alex hendrix
    alex hendrix 2 months ago

    Finally a french and foreigner that he understood how to cook a creamy pasta without cream. You don't need to cook two different spaghetti to obtain a concentrate starch liquid, normal pasta cooking and then you take its water to end the cooking I think shoul be enought but this look a real cacio e pepe. Compliments. (P.S. Pecorino is pecorino can't be substitucted)

  • Nic
    Nic 2 months ago +1

    I love the French - an entire store for pepper!

  • fiveoctaves
    fiveoctaves 2 months ago

    Pouring starchy water over dry pasta sounds a lot like pouring soda into glass.

  • Khairy Farhan
    Khairy Farhan 2 months ago

    I don't think you'll get 5x starch water. That's based on the assumption that the starch would be released. But if the water is concentrated, wouldn't that mean less starch is released? Also, would it make any difference if you put both batches in water, then reduce the starchy water? Thought?

  • Jennie Lynn Schmitt
    Jennie Lynn Schmitt 2 months ago

    The second black pepper or at least how he described it reminded me of pink peppercorns which aren’t actually peppercorns

  • ummm yeah
    ummm yeah 2 months ago

    "putain, c'est bon"

  • Die2Tri
    Die2Tri 2 months ago

    OK Alex, I have tried Cacio e Pepe both your ways and a few others I have found recipes for on line. Every time I end up with the cheese clumping like cheese curds capturing all the pepper. Too hot? Too cold?? How screwed up am I??? HELP!!!

  • shr
    shr 2 months ago +1

    >cooking with wallpaper glue

  • SI B
    SI B 2 months ago +3

    "impwovement" he's so adorable!

  • Daniel Curren
    Daniel Curren 2 months ago

    Soy lethicin to help hold the emulsion. Like using mustard, as you mentioned in the last video, it's the lethicin in mustard the aids emulsion but Soy lethicin is flavourless.

  • The Winking Pig Bar-B-Q

    I'm in the process of doing research to make my own Cacio E Pepe video and I have an idea that revolves around tradition but puts a twist on it as you have done here. I loved both of your cacio e pepe videos. Cheers!

  • Valerio Amato
    Valerio Amato 2 months ago

    all good, just one question: how was the consistency of the pasta?

  • Ricardo Duarte
    Ricardo Duarte 2 months ago

    My question (not a new one): What's the difference if adding a little flour?

  • Nite Owl
    Nite Owl 2 months ago

    needs sliced garlic.

  • Cisium
    Cisium 2 months ago

    Well, it looks delicious. I think it may be a bit over-engineered for my cooking style. But I will definitely start dry roasting the peppercorns from now on.

  • fuckyeahhh
    fuckyeahhh 2 months ago +1

    Would it be possible to use a bit of wheat or corn starch (mixed with a bit of water before adding) instead of cooking another batch of noodles?

  • LuK uMo
    LuK uMo 2 months ago

    how about adding a teaspoon of starch to the water to get rid of the first cooking of pasta?

  • Hank Grant
    Hank Grant 2 months ago

    Where’s the recipe?

  • Anaanis -
    Anaanis - 2 months ago

    Hi Alex, I love your videos, punaise, ils sont géniaux ! But I have one problem with the ultra reduced stark water: Salt ! Most (at least the salty bit) part of the taste comes from the salt that is absorbed by the pasta during the cooking, it literally fills the noodle up! I'm afraid that the ultra starch paste becomes too salty. What's your take on this?

  • Erwin
    Erwin 2 months ago

    There is no point reducing the starchy water if when you cook the pasta for the final dish, you just add water to it ^^
    But it's a good idea to keep that water. We usually throw it away.

  • Erik Püllenberg
    Erik Püllenberg 2 months ago

    really creative way to make this especially considering many people may not have regular access to higher end pasta which has less starch overall, concentrating and keeping it like that is really practical.
    By any chance though, would you happen to know how long you can keep this starchy water in your fridge or whatsoever and whether or not it would work with fresh homemade pasta just as well?

  • TheJayfa
    TheJayfa 2 months ago

    Eating pasta with chopstick to add insult to injury for any Italians watching. The only thing missing is to question their grandmother's parentage.

  • benfidar
    benfidar 2 months ago

    could you have just boiled and strained some semolina (durum) flour instead of pasta? less waste more starch control.

  • A Music
    A Music 2 months ago +1

    🤣I just watch your videos cuz😆i lovvvee your accent 💓

  • Connie Turner
    Connie Turner 2 months ago

    More yummy?!!!

  • Joe Zasada
    Joe Zasada 2 months ago

    The key to simple recipes are quality ingredients and proper technique.
    The best modifications to simple recipes are ones that enhance the above mentioned. The worst modifications are the ones that take away.
    You appear to have mastered this. Congrats!

  • Jimmy Pennock
    Jimmy Pennock 2 months ago

    Would’ve Added few knobs of butter as well

  • Jimmy Pennock
    Jimmy Pennock 2 months ago

    Love the huge season 4 The Wire poster 👌👌👌

  • sanav24
    sanav24 2 months ago

    i love you

  • Jeanne-Mélanie Daoust
    Jeanne-Mélanie Daoust 2 months ago +1

    Pourquoi ne pas ajouter simplement une bonne farine à l'eau de cuisson?

    • Hobo G
      Hobo G 2 months ago

      ça seront trop Die Nudeln sind genug

  • Chow D.A.D.
    Chow D.A.D. 2 months ago

    Alex, good you didn't show the guillotine of the maccheroni, it would be soo sad and tragic to see.

  • jasiel delgado
    jasiel delgado 2 months ago

    Spaniards and Italians don't like change and creativity and incorporating new things to the old
    I'm surprised they managed to incorporate bathing to their culture

    Italians are like those "woke" black and Mexican people that think everything in the world was made by them

    In the year 2120 :
    *DONALD TRUMP WAS BLACK*
    *ITALIANS INVENTED BREATHING*
    *THATS NOT A PAELLA IF ITS NOT AROUND SPANISH OXYGEN*
    *DONT CALL IT TAPAS IF YOU TOOK A SHOWER, **_NOT AUTHENTIC_*

  • Pascal Ommerli
    Pascal Ommerli 2 months ago

    oh putin....lol

  • mama mo
    mama mo 2 months ago

    Suntukan nalang tangina mo

  • Tim Hoang
    Tim Hoang 2 months ago

    this is very interesting take and simple for beginners who want to try and make a pasta dish besides the standard spaghetti and jar of sauce. Using the extra starch water for a base cream is interesting. But the go to your local pepper market in your local neighborhood, is a bit absurd for me at least living in America. Love your spin on cacio e pepe

  • Rick Maldoo
    Rick Maldoo 2 months ago

    Les poissons, les poissons How I love les poissons Love to chop and to serve little fish First I cut off their heads Then I pull out their bones Ah mes oui, Ça c'est toujours delish Les poissons, les poissons Hee-hee-hee, haw-haw-haw