I Found the Unbelievable Secret to Making the Most Delicious CACIO e PEPE in Rome!

guys this is a fantastic baby here in Rome we're searching for a creamy pastas we want to know what passes they use in Rome how they do it and all the secrets so today you become a casual paper master and when you come to Rome you know where to go [Music] [Music] [Music] foreign [Music] it's a beautiful area beautiful Street not far from Piazza navona start in Plaza Ramona ends in Castle santangelo it's full of antique shops and a must-see when you come to Rome there's nothing cool even if you come in summer nothing cool [Music] guys this is pasta Imperial coronary and they make one of the best casual paper Imran look how creamy it is full of pepper amazing you can do take out or you can eat it outside if you find a spot let's go and find out more about this famous casual paper [Music] guys this is Alberto the main behind pasta Imperial in Rome I bet you come from bologna yes not Roman the town of pasta parmigiano what are you doing here I'm working here actually I'm learning I'm learning how to do the typical Roman dishes in the better way and you have to judge today if I'm good if I learned what I had to oh yeah well again to the chef is Roman it's cooking so we'll learn it from him yeah so you can trust him at least so what's so special about you what pasta do you use for the Casual paper traditionally people get the ketchup paper with the tonerelli which is a long long pasta made with flour and eggs so there's not water inside Molina not semolina and there's a sort of spaghetti but with a square section because if you make the pasta by hand you cannot do they around we need the machine but actually it's a very good pasta you taste it very Al Dente yeah you like that beautiful crunchy feeling in your mouth yeah I do you can get the spaghetti with the without eggs you need the durum wheat dough with water it's a Molina and water yeah it's not as much Al Dente as as Daytona rally but it's good it's a good way so these are the spaghetti without eggs so here you see the dough is let's say light yellow yes it's all right because there is a semolina which is like yellow flowers right yes and water but it shows like pasta you can see the color is more yellow same pasta eggs inside yes foreign [Music] pasta we can do Pickering because it's salt for example if you know the Sardinian pickle you know the Korean pecorino is not as salty as the Roman the Roman figurine is very very salty so if a client comes here and they think like yours you know I don't want 100 pegorino please do 50 parmigiano 50 pegarino no worries you do it it's the moment that we've been waiting for Imperial we're making these are very big amount of pecorino you mix in pecorino parmigiano all right it is making pecorino parmigiano and black pepper very important let's see let's see what the chef how the chef is making the famous cashier Pele from pasta Imperial I'm already interested to try this combination of parmigiano epegurino okay here we go with the water salty water it depends if you for example use the um normal water so without salt then the result will be different less salt here so it depends on again on your taste and on the Ocarina you use so if you take the pasta out from the boiler the pasta is around 10 degrees because it's boiling so Celsius the trick is lowering the temperature of the pasta before putting in the in the pan okay also you don't get the strings yeah right because if you get the strings it's not the dish is wrong pour out of the boiler one is once it's cooked yes wait some time yeah because the pasta becomes fresher sometimes you're not talking about seconds seconds like five ten seconds let's say no more otherwise the pasta will yeah right now you kill the pasta yeah beautiful pasta how about that a little bit of pasta water this is the most important part of the recipe guys the tossing this is such a baby made the right way here in Rome [Music] the moment we've been waiting for okra creamy oh Final Touch do pepper Bay why pepper Bay Bon Appetito the moment we've been waiting for oh come on ladies and gentlemen [Music] it's a good sign yeah the pecorino it is very salty yes it's a very salty Corino romano and I can tell because they use halfway parmigiana so if it's already so salty and if I don't mix it with parmigiano it also got to do with the pecorino you work with Okay you always need to taste the pecorino if it's too salty I strongly recommend you to mix it like they do it now because this could have been extremely strong and powerful it didn't mix it with the parmesan beautiful combination because you get the beautiful kick from the pecorino the pepper is there it's a very nice pepper very balanced saltiness I chose to use the spaghetti made with water and flour people like to use with egg and flour like a pasta Lobo fresh egg pasta it's up to you you can choose to have 100 pecorino or Africa parmigiano and after trying this because of the pecorino being very strong I do suggest to mix it it's giving me that beautiful feeling in my mouth it's an experience it's all about an experience needs to do it the right way it needs to be done the right way to be able to say wow I had a casual paper I'm gonna have this pepper on my lips for a while so maybe I need a gelato now clean my palette before I have another treasure paper [Music] ladies and gentlemen this is one of my favorite restaurants in Rome Fuoco lento on Via Flavia it's a great spot where you can go out at night have a great meal we have 50 colors a day which is an award-winning Neapolitan Pizzeria at the moment they say it's one of the best in Italy this restaurant and they make amazing Seafood meat or Cache Pepe which is what we're eating today Marcella Royal my favorite hotel is right there the gelateria a La Romana My Favorite Drug place is here so this is a very good food spot and you must try when you come to Rome you do want to eat like old school Roman restaurant you go to the table outside you see people coming past something that you always have to do when you come to Rome or you go to Paris you want to watch people eat drink wine and this is the best place to do it in a nice relaxing atmosphere let's go and try the Casual paper from Fuoco lento foreign now the chef added extra virgin olive oil and black pepper look at this beautiful fresh tomato fresh pasta so important for casual paver that's pasta water that the chef added to the oil the pepper you do this that brings all the flavors out yeah the good thing about fresh pasta is it takes a few minutes to cook so you don't have to wait like 12 13 14 minutes look at the reduction see the water reduce the flavors in the pan are pretty good simple simplicity at its best the fire is very gentle there it's not strong it keeps it warm you just want to keep the paint nice and warm don't burn the pepper this is the moment that we've been waiting for [Applause] you add a little bit of pasta water put the fire back on we want the pasta to make love with the water the pepper tossing tossing the chef is making sure that everything of tunnel has the flavor of the pepper a little bit more pasta water just the way it is already creamy the way it is there's no pecorino in there yet and it's already nice and creamy [Music] chef at the pecorino so it doesn't make the cream earlier puts the pecorino on the spot like Nonna does it but it's very very gentle look at that a big handful of pecorino created the cream it is very creamy yeah yeah you keep doing this the more you do it the cleaner it gets play it um look at the cream so important to get a bit of your favorite cream ah nice a little bit of pepper and we're ready to eat this wonderful and look at your favorite thank you Chef foreign thank you thank you guys this is the culture paper from focalento have a look I like that they put the cheese on top now look at the cream is look at that what I love about it is the fact that they use fresh pasta fresh egg pasta usually many places in Rome they use a pasta we've made with flour and water also Miriam water but here it's egg pasta it's full of flavors the pasta is is it's just perfect look out the pasta is covered by Pepper which is it's very important because the Casual paper is all about black pepper and pecorino let's eat a little bit foreign oh wow beautiful balance the balance of the pecorino cheese the balance of the egg pasta to the egg pasta absorbs a little bit more red amount of pepper which is not too much wow it's a vacant called this a light pasta but it's um definitely full of flavors and the fact that they use the egg pasta is what changes my new way of making it might not look as creamy when you use dry pasta because the eggplant absorbs everything but when you pull in your mouth hope the cream is there it's like eaten in the pasta incredible I really love this one guys focalendo for me makes one of the best ketchup living room chips or crackers that's his plate the serves a random Applause easy a pasta made in no time when you come to Rome you need to come here to Fogo lento and give it a go because this is the way because your paper should be made and enjoyed with a nice glass of red wine [Music] this is a camera basically it's everything is yeah it records what do you think of this casual paper tell us really good really good it's delicate it's not too heavy I like it superb [Music] the next place we're going to is at the Pantone my favorite Piazza and this is called di rienzo restaurant dirienzo de Pantheon of course there are so many top quality restaurants in Imran so many how can I pick all of them but this one is special because it's at the pantheon my favorite place a beautiful pizza panto so you get the view you get the beautiful food you can come for a drink it's a perfect way for me to enjoy an evening in Rome it's cold The Garden of Rome [Music] oh thank you you're welcome thank you so much here guys here we go with the catch up so creamy the creaminess is there creamy it's pepper everywhere it's plenty of pepper in this pasta there's extra on the sides here just in case you want more what I'm looking for here is the creaminess see here we're gonna catch a paper the car show what's casual favorite casual paper casual means cheese cheese and pepper nothing else under our way I think it's time for me to eat it and the pasta let's let's do the creamy taste let's do the creamy taste how do you go wrong with this place great pasta great view can you believe what I am do you understand where I am huh Pantheon it's such a special place it's a store in the Pontoon it's a big hole in the top of the ceiling in the Pontoon and apparently part of the history if it rains the water does not go through what's inside guys if you come to Rome this is a mass experience tell him send me here and enjoy a little ketchup paver and you'll feel special just the way I feel special right now this is my third cashier baby of the day am I feeling good yes I feel good but I don't think I can do more than this so thank you so much for watching this episode hope you've learned a lot about Azure paper I will see you in the next video

Channel: Vincenzo's Plate

Views: 69,241

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Id: j2YPziel73c

Length: 17min 29sec (1049 seconds)

Published: Sun Mar 26 2023