How to Make CACIO e PEPE PASTA That it's Easy for Everyone to Make

today we're making a super creamy Roman Cacho baby guys this recipe is no fail 100 percent success guaranteed I promise you this is the only way you want to make casual Peri from now on it's easy and it's fantastic [Laughter] thank you I spent a week in Rome searching for the best ketchup Pepe a best carbonara best Roman dishes and today I want to make the cashew pepper better than rum for you what I've learned in Rome I will share with you today let's do the creamy taste let's do the creamy taste we need three ingredients the pecorino Romano okay it's very important they use pecorino other cheeses are not gonna give you the same culinary experience pecorino Romano I recommend you to use minimum 75 grams of grated pecorino Romano for 125 grams of pasta which is portion for one for two people we do 250 grams of pasta for 150 grams of pecorino Romano simple right another important ingredient is the black pepper which we are going to grind on the spot now the pasta what pasta do we use for Kasha paper fresh pasta is what they love to serve in Rome yes you can do fresh pasta with water and flour you can do fresh pasta with eggs and flour or you can do fresh pasta with eggs and Semolina in Rome they like to use a pasta called daliolini Italian but you can use peaches which is made with water and flour or you can use in my opinion the dry pasta now not everyone can use fresh pasta or because you don't want to make it or because you can find it but what you can do you can get which is a thick dry spaghetti made with water and Semolina this is you buy from the shop already done oh a type of pasta we're using today it's a very thick spaghetto it's a very close to bucatini but it doesn't have the oil in there okay so it's a nice thick Round spaghetto And the reason why we want the thicker spaghetto is because it needs to absorb the sauce okay why is because your paper made with fresh pasta because the fresh pasta absorb all that beautiful cheese sauce okay that's why in Rome they like to use fresh pasta for casual this is the closest that it gets to the taliolini okay so we're gonna use nice thick spaghetti now guys this pasta it's an artisan pasta takes 13 minutes to cook always follow the instruction on the pocket okay so the first thing we're gonna do here is boil the pasta here we go so we get one one tablespoon of sea salt in boiling water now we get this large thick spaghetti and we put it inside Let's Help the spaghetti to go down by spaghetti see you in about 11 minutes okay so what's gonna happen now the pocket is telling me the spaghetti need 13 minutes to cook so we're gonna take them out two minutes earlier so at 11 minutes we take them out today I'm using an aluminum today I'm using an aluminum let's toss the black pepper and put as much as you can please catch a paper means cheese and pepper so you do want to taste you do want to see the pepper it is enough no it's not enough and here we go I think that's enough for now this is the pecorino cheese guys okay the pecorino cheese I do want to add some black pepper in the pecorino look how beautiful hi pecorino make love with the pepper just mix a little bit let's put more let's mix more Perfecto this pepper takes two minutes to toss you can smell it the smell is so strong so after two minutes you can just go like that and as you can see it's done look at that look how beautiful it is so now the pocket tells me to take the spaghetti out at 13 minutes 12 Dente pasta but I'm gonna do I'm gonna take them out at 11 minutes so two minutes before they become Al Dente because we're gonna fish to cook them in the pan with the pepper all right guys it's been 11 minutes see the past there's nothing silky can you see the pasta is like a bucatino but without a hole in the middle it's like a a very very thick round spaghetti look at that beautiful so now what we're gonna do we get the pasta and we add a pasta in here pasta in there pan there we go I like to use tongs to get my pasta I don't like to to throw out the water now we get one mango pasta water which is very important for us now we get the pot off the stove I'm gonna put the pasta on the stove I'm going to put some pasta water in there and we're not going to continue cooking the pasta in here for two more minutes okay so you want to add enough water that would allow you to you know to cover the pastas but you want to keep stirring just like that that's what you want to do now let's get more pasta water here because we need to create the cream for the Cacho e Pepe now this is a very delicate moment don't put too much water just put a little bit it's a little bit in there mix you want to do this gradually okay a little bit more we don't want this to be running okay we want this to be nice and thick look at that look at this beauty can you see it's nothing creamy add a little splash don't forget you don't want this to be watery okay you want this to be thick here's what we got look over here this is perfect this is what we need guys this is a bowl of happiness here we go Fantastico all right guys see you always need to stir this and see see there is no much water left in there it's all been absorbed by the pasta now let's try to make sure the pasta is cooked al dente mmm it's already creamy beautiful now let's toss a little bit do we have any we don't have we have a little bit of water here can you see can you see a little bit of cream there a little bit of water just wanted to see it these should be enough to give us the creamy casual paper just just enough but we might need more we'll see how we go but see all this liquid this liquid is gold okay this liquid is what gonna give us the Kasha paper Okay follow me now guys let's put a pan up here now the steam is gonna help us to keep these nice and warm okay the steam is gonna help us to create the cream that we want to get now we're ready to go I'm gonna add the cream in there here's the pecorino and this is the moment we all have been waiting for [Music] what you want to see now is the pecorino melting with the pasta the moment of truth is here guys the moment of truth I'm gonna add a little bit of pasta water just a tiny bit tiny bit a little bit just enough [Applause] you see that cream this is the catch a paper guys these is a kacho a baby now let's try and toss it see I can't toss it which means we need a little bit more water to make it a little bit creamier does it now see and I'm keeping I keep doing this on the Steam for the steam helps to melt the cheese this tossing technique it's so important look look how creamy this is this is how you go these are you make a fantastic perfect Kasha paper you can't go wrong with this you can't go wrong with this baby you cannot go wrong with this this is perfection look belissimo guys we have one thing left to do to serve this amazing creamy Cajun paper with extra pepper please an extra pecorino guys this is what I'm talking about this is the cream I'm talking about look look at that look at that look at the cheese look come on let's serve this beauty guys I'm gonna try and impress you we just got your paper okay let's get a tweezers you don't have to do this I want to impress you Bellissima beautiful cremina the cash of paper deserves look at that [Music] [Music] straight away there is no time for photos for Instagram you have to serve it needs to be nice and warm we've been taking photos and videos of this dish it's a little bit cold but it's still creamy um um right amount of black pepper super creamy that's why I say at least you need 75 grams of grated pecorino Romano per person it's so good so creamy you see how creamy my mouth was look um can you see this is the proof to this pasta turn out fantastic and I open a restaurant in Rome I can can you yes you can follow this recipe because you're not gonna make any mistakes done in your own kitchen guys thank you so much for watching this episode I need to eat so we'll see you in the next Vincenzo's plate video recipe aora simanja Vincenzo's plate Prada comment below and say thank you for showing me how to make a no fail Easy Touch of paper all right I recommendu break you know and what Asia

Channel: Vincenzo's Plate

Views: 166,523

Keywords: cacio e pepe, cacio e pepe recipe, cacio e pepe pasta, how to make best cacio e pepe pasta, how to make cacio e pepe, how to make cacio e pepe pasta, how to make cacio e pepe like a roman, how to make real cacio e pepe pasta, how to make authentic cacio e pepe, spaghetti cacio e pepe video, spaghetti cacio e pepe, cacio e pepe italia squisita, italian food, pasta recipe, italian pasta recipe, cacio e pepe jamie oliver, cacio, pepe, italian pasta, vincenzo's plate

Id: Cu2R10CE_d8

Length: 13min 17sec (797 seconds)

Published: Sun Apr 16 2023