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


Comments • 2 195

  • Francesco Pesaresi

    You are a very good chef but, The real recipe Start with toast The pepper and then crush that. You have to cook The pasta in a pan and then take some water to put in the pan with pepper. Then take pecorino and a Little bit of water. You have to make like a dough. Then take the spaghetti. Put in the pan and stir with pepper add the pecorino mixture. This is important because the sauce will be very very creamy

  • Francesco Pesaresi

    I'm italian i'm watching this video

  • Ferdinando Corsaro
    Ferdinando Corsaro 6 hours ago

    italian MUST watch this... perfect!

  • TheLautik
    TheLautik Day ago

    No you did not

  • The tough guy from the North

    I'm french and I learned one thing: never ever cut the pasta, it's sacrilegious, the pasta is alive, respect it, btw good recipe

  • Antonio Barba
    Antonio Barba Day ago

    Better cacio e pepe MY ARSE! Just kidding, it looks ok... to toss in the garbage :P

  • David Alcantara
    David Alcantara Day ago

    Why not just add flour or a roux directly to the water or even try sodium citrate? You essentially just made mac and cheese.

  • Raffaele Irlanda
    Raffaele Irlanda 2 days ago

    Why, why, why cook spaghetti in a pan? Why pour just hot water on them rather than put spaghetti in a stove where previously water is boiling... 😭

  • Corrado .Alberici
    Corrado .Alberici 2 days ago

    improving is big word to use when it comes with your "cacio e pepe".......i wouldn't use it!!!

  • Marcelo Santos
    Marcelo Santos 3 days ago

    mande um abraço para Brasil !

  • 12345 Sixseveneight
    12345 Sixseveneight 3 days ago

    I hope you don't ever lose yourself. its a joy watching someone else enjoying being themselves

  • Benjamin Hedelund
    Benjamin Hedelund 3 days ago

    I roast the pepper in extra virgin olive oil on medium low heat, after that just as tradition. The oliveoil ups the flavor SO much imo. Loved the mini series!

  • Edoardo Morelli
    Edoardo Morelli 3 days ago

    you just made a pasta "risottata" we do this all the time..Less water means more starch stays in the pan and that leads to more creaminess in the final result. It's pasta risottata...you invented nothing...just saying.

  • James Duncan
    James Duncan 3 days ago

    About 1.67 videos in and I already love you.

  • Michael Han
    Michael Han 3 days ago

    That was so extra for no reason

  • James Parsons
    James Parsons 3 days ago

    Love the videos ! ! ! !

  • Niccoló Grimaldi
    Niccoló Grimaldi 3 days ago

    Italians don't watch ci vuole cultura per saper fare e la cultura la si conosce dopo molti anni....
    Devo ammettere che il ragazzo se la cava...

  • Real David Art
    Real David Art 4 days ago

    Where should I begin. sigh.... first it is sacrilege to cut pasta and even worse to then add the bits to a sauce pan to boil. How does a french guy not own a dutch oven or any other deep pot??? Lastly while your use of better pepper improves the overall dish, the use of spaghetti vs bucatini and the omission of butter still leaves you with a lesser dish.

  • Jon Lilley
    Jon Lilley 4 days ago

    I love the whole thing! And, you! But remember to hand wash your Ohashi (chopsticks) and air dry, points up! So they won't warp on you.

  • Anber
    Anber 4 days ago +3

    Okay im not italian but when u cut the pasta it was painful

  • Aranel Senpai
    Aranel Senpai 4 days ago

    Plutôt compliqué, pour des pâtes

  • Anon Anon
    Anon Anon 4 days ago +2

    "Italians don't watch" 😂😂😂

  • Paragon4Life
    Paragon4Life 5 days ago

    I'd love to see a carbonara video and possibly even a enhanced carbonara

  • Ching Chong Ping Pong
    Ching Chong Ping Pong 5 days ago +2

    Do you think American cheese will be better than yucky sheep cheese 🤮. American cheese just taste more natural because it's from a cow

    • Ching Chong Ping Pong
      Ching Chong Ping Pong Day ago

      +Teresa Nieto that's just your opinion but it's a known fact that cow milk has been used by humans since The dinosaur age

    • Teresa Nieto
      Teresa Nieto Day ago

      Ching Chong Ping Pong So milk from animals other than cows is less natural? Or are animals other than cows less natural? If you want natural cheese, make it out of human breast milk. You should watch a video on how american cheese is made, maybe you’d be surprised... and also, there are loads of cheese that come from cow milk other than the american processed stuff.

    • Ching Chong Ping Pong
      Ching Chong Ping Pong 2 days ago

      +Teresa Nieto cheese that comes from other animals that are not cows is not cheese. American is good because it's natural

    • Teresa Nieto
      Teresa Nieto 3 days ago

      Ching Chong Ping Pong if you don’t like cheese it’s okay but please assume you don’t like cheese cause american cheese is not ‘natural’ whatsoever

  • mendokusai ryuu
    mendokusai ryuu 5 days ago

    i make my carbonara with ham, mushrooms, cream and bacon.

  • Riley O'Donnell
    Riley O'Donnell 5 days ago

    Why not just add some starch at the end to help thicken it..

  • Nikki Crook
    Nikki Crook 5 days ago

    I definitely took the experimenting a little too far by trying it with gorgonzola... hard cheese, I love you.

  • Sam Czarina Baron Sung-Marquess

    After Carbonara, Cacio e Pepe is my favourite of pasta dishes. I will probably try this methodology of yours but I'll be using my homemade fresh pasta.

  • Sal D'Agostino
    Sal D'Agostino 7 days ago

    I didn't see any salt go into either the original water or the re-used water. I think that's an important omission

  • Andrea D'ambra
    Andrea D'ambra 7 days ago

    I'm Italian and I hate you for this cacio e pepe... But you are so funny hahahahaha

  • Eric T
    Eric T 8 days ago

    Gonna try this tonight. Wish me luck

  • Someone
    Someone 8 days ago

    This is exactly how my mother taught me to cook carbonara:
    1) Prepare a mix of pecorino/parmiggiano and yolks, leave it to rest
    2) Toast the uncrushed black pepper on a pan, then remove it
    ?) If you're using completely dry pasta you can slightly toast it on the same pan, then remove it
    3) Slow cook the guanciale/bacon to melt its own fat on the pan, then remove it and do NOT wash the pan
    4) Pour abit of water on the pan, bring it to the boil and drop the pasta
    5) Cook it like a risotto until 4/5 of the pasta's cooking time
    6) While pasta's cooking, chop half of the guanciale/bacon into a fine powder, and grind the pepper
    7) At 4/5 of pasta's cooking time turn off the heat and drop the pepper, both halves of the guanciale and the egg/cheese mixture into the pan, whisking it

  • John Naylor
    John Naylor 8 days ago

    Don't use water. Replace it with chicken stock????

  • Davide
    Davide 8 days ago

    as an Italian it hurt so much

  • Captain L-Ron
    Captain L-Ron 9 days ago


  • Roger X
    Roger X 9 days ago

    Instead of cooking double which is a complete waste of time and material.... ad a dash of flower... duh
    Just don´t let it clog up or combine it with water bevore putting in

  • radan v
    radan v 9 days ago

    ...less easy to screw up!

  • Daniele Sbordone
    Daniele Sbordone 10 days ago

    A lot of cooks use this method already.

  • JG27 Korny
    JG27 Korny 11 days ago

    It is a more a Michelin type of improvement, when you use a lot of effort to get a very marginal improvement. So this could be called the Michelin version of Cacio E Pepe.

  • chocolatehaveeyes
    chocolatehaveeyes 11 days ago

    Nice to know I’m not the only one in the chopstick and pasta club

  • Michael Gramaglia
    Michael Gramaglia 13 days ago

    Hi Alex. Great video. You didn't actually improve, but managed to make the most authentic Cacio e' Pepe. Quello proprio originale. See Mimmo Corcione's video spaghetti cacio e pepe.

  • GD Kaci
    GD Kaci 13 days ago

    I knew he was about to choose Columbian pepper. He is afraid of Columbian mafia.

  • Anh Trieu
    Anh Trieu 13 days ago

    Alex, man, I am genuinely afraid that one day you would wake up with a horse's head next to you because you ate pasta with chopsticks.

  • Lucia Marguglio
    Lucia Marguglio 13 days ago +3

    HI Alex, I'm Italian and would normally never take advice from a French guy on how to improve an Italian dish but your delivery is so unique and entertaining that I listened and almost agreed with everything. Dry roasting the whole peppers was the best tip but you go too far when cutting the pasta and eating the traditional Italian dish with chopsticks!

  • Faber Montis
    Faber Montis 13 days ago

    That looks disgusting

  • Serif Sans Serif
    Serif Sans Serif 14 days ago

    When I saw the first video, I kinda figured the best thing he could do is simply cook the pasta in reduced (compared to how much he used) water (no salt) and boiling the water down further before adding it to his "sauce".
    Better ingredients help, but aren't available to everyone. Another "cheat" might be to "fry" the pepper in a little oil, which might allow the people's volatileoils to infuse a bit better...

  • Alexander Rorich
    Alexander Rorich 15 days ago

    [Speaks French] hahahahaha

  • BigDane1990
    BigDane1990 16 days ago

    If you want to remove some taste from your mouth ... eat some thin sliced pickled ginger *Pooof* all taste is gone

  • jakuil
    jakuil 16 days ago


  • Alex Martinez
    Alex Martinez 16 days ago

    Bravo! I just watched the original versiona and I gotta say...I've been blaspheming for years... I've always made it similar to the way you have in this version for years, over the 'traditional' method It just felt right.
    I love your energy for cooking and inspiring the home chef in me. I learned alot about the theory behind the recipe.
    Come sei dice... 'niente e novo sotto il sol... ma sempre può andare meglio'

  • Ben
    Ben 16 days ago

    The first one looked a bit easyer

  • ricky w.
    ricky w. 17 days ago +7

    Super starchy water will grow u some major bacteria:) it is virtually bacteria ambrosia!

  • T0WL1E 0B3Y
    T0WL1E 0B3Y 17 days ago

    I subbed ur amazing

  • Recanon
    Recanon 17 days ago

    Does anyone know what music starts playing at 2:18?

  • Fiddi Fussel
    Fiddi Fussel 17 days ago

    Couldn't we dramatically overcook the first batch of pasta to get even more starch out of it? That way we could use regular store-brand pasta.
    Or just add powder starch for people who don't want to have it all the traditional way..

  • José Felipe Bello
    José Felipe Bello 18 days ago

    If the starch is the key... Why don´t you just add wheat starch to the amount of water you want as sauce? Isn´t it more practical than taking and reducing the starch from the pasta? By the way I´m Colombian and I never thought we had such good pepper, for us pepper and coffee are such normal things but for people arround the world they are gourmet products (I guess it´s humman not to value whay you have). Great channel, gooood day :)

  • TrollGuy
    TrollGuy 18 days ago

    I am Cacio E Pepe and this is not how u make italian

  • romxxii
    romxxii 19 days ago

    you didn't _have to_ break the noodles. I cook my pasta in skillets all the time, and I just let the boiling water soften them up until the noodles fit. I normally use more water than you use, though.

  • Ret Brador
    Ret Brador 20 days ago


  • Leo Scherwin
    Leo Scherwin 20 days ago

    Damn I did the double boiled water and also purchased some better black pepper that I dry roasted before. God damn! Could eat this dish every day! Incredibly creamy and to tasty! Thanks for the tip! 😊👊🏻

  • Jacoponzooo 222
    Jacoponzooo 222 20 days ago

    Come hai cotto la pastaaaaaa 😑😟😟

  • Fra Ante
    Fra Ante 21 day ago

    Caro Alex, prima di cucinare la pasta impara a cuocerla come si deve: in una pentola non in una padella e la pasta la devi mettere quando l’acqua bolle

  • Adham MP
    Adham MP 21 day ago

    Ça a l’air trop bon 🤤🤤

  • kuryamtl
    kuryamtl 21 day ago

    I have some grana padano.... would it be alright to use that? Or is it sacre-bleu!

  • Marco Bartolini
    Marco Bartolini 21 day ago

    Why I did not listen to the advice of the title? (Italians do not watch) now I'm triggered...

  • Marco Bartolini
    Marco Bartolini 21 day ago


  • Chiara Lancia
    Chiara Lancia 22 days ago

    Risottare la pasta, well done! :)

  • Pizzimontana
    Pizzimontana 23 days ago

    Until 6:29 I was believing you...

  • Norimaki Gachan
    Norimaki Gachan 24 days ago

    1. How long can the super starchy water be kept in the fridge (or can you freeze it)? I had a couple bad experiences with pasta cooking water kept in a jar and going bad in a matter of days (2 or 3)…
    2. Could you simply just use some dry starch (commonly sold) for this enhanced recipe?

  • Norimaki Gachan
    Norimaki Gachan 24 days ago +7

    Great stuff as always. Please allow me a very good advice - if I may say so myself - or, to put it more modestly, a request :
    Please tell us your cooking temperatures (degrees for purists, or just basic values like low heat, medium, high) or indicate them onscreen or in the descrption (you could easily update your previous videos that way). It would really help following every step of your videos. Always. Having to guess is a waste of time. And it is NOT EFFICIENT (here's to hoping I will manage touching some emotional string). Pretty please

    • Norimaki Gachan
      Norimaki Gachan 17 days ago +1

      +earth1pc C4H8Cl2S Thanks for the extended answer and advice.
      As a self made intuitive cook, I get all that, and I share most of your thoughts. Nonetheless, as a teacher, I cannot agree to a view where Alex sharing his methods more precisely would prevent people to learn. He edits his videos in countless ways, including timer shots, blue fridge shots and various indications.
      If his pedagogical stand was to let us learn on our own - an efficient approach in its own right - he would only give us shots of cooking (like the classical music bit here). We could deduce everything from here, sure. Would I watch it ? Nope.
      For some things (like cooking), I like to know exactly how an expert does, imitate and then make things in my own fashion. That is how I learned to make real sushi: watching a Japanese chef, and asking for precisions. Reasons for this is I have a family to feed on a tight budget ad schedule, as well as ecological priorities, so screwing things up and wasting food just to try and learn the hard way is really not an option.
      Also please understand that I am speaking of Alex's video library at large, not just this one. I could make this pasta dish alright. I just wish it, alongside a whopping 5 people, it were less tedious. Including such tips in his description would not ruin the fun for people who want to learn from only watching.

    • earth1pc C4H8Cl2S
      earth1pc C4H8Cl2S 17 days ago +1

      Some of your goals in this dish is to boil water, keep the starch concentrated as much as possible, and not burn anything. If you want to boil water, setting the stove on low or high should not matter. the amount of water and the surface area will cause the water to boil no matter what. However, if you want to not wait forever for water to boil, just set the heat on high and cook to what you desire. If the water level is not enough to cook to your desired texture, add enough water to achieve what you want. Once you add the cheese after the pepper, turn off the stove/take the pan away from the stove and toss. This is where having a hot pan from having high heat is needed, as you still want enough heat to emulsify the ingredients well and keep them warm.
      If you want to talk about efficiency, having an intuition for what you need to do is much faster than following a recipe to the letter, and I believe the purpose of this video is to show you to not always follow a recipe to the letter. Explore how you can change things up, like the ingredients, methods to prepare the ingredients, and timing of adding each ingredient. If you want to learn how to cook, following a recipe exactly is not efficient. Learning through trial and error to see how ingredients interact with each other in different ways is what will make learning how to cook significantly more efficient.

  • Maurizio Costa
    Maurizio Costa 24 days ago

    Another issue. The attitude of Americans (and others) that disgusts Spaniard and Italian people is that they mix the different courses all in a table plate and add overmore some cream, or salad seasoning, or mustard and so on. This fact is the essence of shit eating.

  • Maurizio Costa
    Maurizio Costa 24 days ago

    Oh boy (onlycasual1), you don't understand. Italian, Spaniard, and Greek cuisine are simple and they use only with few ingredients; traditional recipes use low cost materials, locally avaliable except a little number of spices (as black and white pepper, cinnamon, nutmeg and so on), greens of the season, flavouring herbs sometime locally grown only, sometime coming from the wild. For Alex: also provençal or savoyarde cuisine is made in the same manner of the mediterranean cuisine.
    In Italy a large amount of people try new recipes (I think that's the same for Spain) but they say: "it's a recipe of mine". If the resulting food isn't carbonara or amatriciana, they don't pretend to use the name of "carbonara" or "amatriciana".
    Another question: averaging or judging the recipes produced from young people in Italy or from the majority of the vlogger that I've seen online, I'm impressed from a fact: the pseudo-chefs add stupid, or inopportune ingredients, and add, and add, and add, and add, and add, and add, and add, and add, and add, and add, and add, and add, and add, and add, and add, and add, and add, and add...
    The result isn't cuisine, is shit.

  • Miloš Mantič
    Miloš Mantič 24 days ago

    Since the starch comes from flour, wouldnt it be easier to just sprinkle some 00 flour in water before cooking?

  • Rimma Kreymer
    Rimma Kreymer 24 days ago

    An amazing dish! I also emulsified it with butter, it’s so good! Thank you Alex! 👍❤️

  • Mezziah777
    Mezziah777 24 days ago

    I always break the pasta in half before I cook it. It´s easier to eat with a fork and you can use a smaller pan to cook it.

  • rosemaries69
    rosemaries69 25 days ago

    Loved this, I am going to try it for sure!

  • Adrian Garcia
    Adrian Garcia 25 days ago

    You just blew my mind!!!!(the simple steps are the most important)

  • Dead End
    Dead End 26 days ago

    I thought premium black peppers are from Sarawak

  • Joshua Gerth
    Joshua Gerth 26 days ago


  • Ja Sz
    Ja Sz 26 days ago

    grated cheese very offten contains starch (to prevent it from sticking)

  • Chris Foster
    Chris Foster 26 days ago

    GENIUS ! Will def try this, great work :)

  • louise petrilli
    louise petrilli 28 days ago

    I want this now please

  • ebutu527
    ebutu527 28 days ago

    Very informative ..i never considered the type of peppercorn or to roast it ..that was brilliant. I will be trying this out soon. Thanks

  • Markus Federico
    Markus Federico 29 days ago

    Great comment about local products. Pecco and Parm are overrated.

  • Zona Dashti
    Zona Dashti 29 days ago +7

    Isn’t this just fancy Mac n’ cheese?

    • wnose
      wnose Day ago

      No, traditional m&c requires a roux to be made first. And it has a few more ingredients - milk, cheese, butter

    • Sternenkind 96
      Sternenkind 96 12 days ago +2


    • Mlle Funambuline
      Mlle Funambuline 15 days ago +3


  • Bitrazr
    Bitrazr 29 days ago

    In the beginning, God made Cacio e Pepe, and it was good. I’m so happy I succeeded in making this. (I’m sure my future girlfriends will too.) Thanks Alex!
    Pro tip: If your cheese is getting gummy, the temperature is too high. Take your pan off the heat before you add cheese.

  • sulaco33
    sulaco33 29 days ago

    Have you added any salt to the dish?

  • Luca Barbato
    Luca Barbato 29 days ago

    It is a proper way to make it in a easier and overall nicer way.

  • Angelica
    Angelica Month ago

    SUGGESTION FROM AN ITALIAN (no hate) there is a reason we cook pasta in boiling water: if you put it in cold water and wait for it to boil, the texture of the pasta is really bad, it goes kinda chewy.
    If you want it to be creamier like a risotto you can try cooking it like that in a little amount of water so that it makes a cream with the pasta's starch, but it has to be already boiling! or it will be just like eating an elastic

  • Lemon Zest
    Lemon Zest Month ago

    Why not use a mix of Indian and Columbian black peppercorns?

  • KeepTheBox
    KeepTheBox Month ago

    how about adding corn starch or any other starch to the water to increase the starch level? would there be any noticeable change or numbing of flavors? just seems to be a much simpler way to reach the goal. anyways, great approach!

  • fotmheki
    fotmheki Month ago

    I'm Italian and totally with you as you didn't sell any kind of recipe as traditional but you do proper research about it and state everythig you modify from the tradition.
    Also cooking pasta with less water means using less energy so it's greenier (?) and always welcome :)

  • Cameron Santiago
    Cameron Santiago Month ago

    You just a weird French Guy.... Who cooks like a Boss!!!

  • Darren Higgins
    Darren Higgins Month ago

    This was yummy thanks Alex

  • Fulvio Mammi
    Fulvio Mammi Month ago


    IAMDIMITRI Month ago

    I'm surprised you didn't make your own pasta.

  • obct537
    obct537 Month ago

    "If you can't get the Pecorino cheese, just use a local fresh sheeps milk cheese"....I get the feeling Alex would (rightly) commit seppukku if he spent a while in small town USA lol

  • Angelo Mendoza
    Angelo Mendoza Month ago

    Can you just mix flour and water then reduce it instead of cooking pasta to make starchy water?

  • Hanna Acton
    Hanna Acton Month ago

    Tip from the lazy: skip the multiple batches of pasta and just add corn starch to the pasta water

  • Matthew Cassem
    Matthew Cassem Month ago

    Any recipe that a person creates is only authentic if that person makes it. Since you're not perfect, your recipe isn't perfect and therefore can be improved upon. That's what I believe. Authentic doesn't mean superior.