字幕表 動画を再生する 英語字幕をプリント Hey guys, what's up, this is Alex. So today I want to share with you what I believe to be, arguably, THE MOST IMPORTANT PASTA DISH of all Italian cuisine. Nothing short. And in my opinion, it's also the key to understand the whole sauce/pasta situation. And more on this later, but for the moment please welcome Cacio e Pepe. Cacio what? CACIO E PEPE C-cacia pepe? It's the italian name. It stands for : cheese and pepper pasta Like what? Like garted cheese? yes and pepper like ...black pepper? YES. It's a lot to take in to be honest, it's aaaah that's exactly how I felt about this dish before actually making it cause that dish only is apparently simple It's very tricky to master but If you manage to do It, I can promise 2 things *MAJESTIC SPIN* 1 - you get an absolutely exquisite experience, like something really luxurious OLALA' and 2- the technique you're gonna learn within this recipie simply is a GAME-CHANGER and also a keeper well it's probably better If I show you what, like a great and an amazing cacio e pepe looks like * disapproval* * major disapproval* AAAAH...this You see that... silky, smooth creaminess in between all the layers of pasta OK, let's do it Despite being very specific, Extremely specific, I mean it's an Italian recipe The list of ingredients is super frugal Pasta. Those are called Pici. You can also go for Tonarelli(?) Anyways you just wanna go for, you know, *thick* spagetthi. Cheese: This is pecorino cheese, so, cheese made with sheep milk If you wanna go with Parmigiano, or Parmesan cheese instead, you can... however you might mess on the funkyness of that cheese. Of the absolute exquisite pairing with the next ingredient. Black Pepper So, it's quite a common ingredient, but you wanna make sure you're using freshly ground black pepper. There sure is a difference And also that you're not using it as a seasoning But, you know, as an integral part or flavor of this dish. *Three* ingredients. The recipe is *that* frugal. Five, to be honest, because you also need to consider water and salt. Those are ingredients, let's not... Take a look at the ingredients. Try to remember the picture onscreen Good What is wrong? There is something wrong. Nothing is striking to you? Do you see butter? Do you see olive oil? Do you see eggs? Cream? The sheep flavour. It's not bad, it's just... Yes! Thank you. How are we supposed to get that... silky, creamyness? What is it coming from? Well it's coming from somewhere. Well, as always when feeling in doubt, let's head straight to the fridge. I don't mean like, "let's stuff our faces." Let's just break down the science behind all this. So, in a nutshell, the Cacio e Pepe recipe is basically asking you the impossible. It's asking you to square the circle. It's asking you to mix melted cheese, so fat, and water and to turn the whole thing into a cream. Which is a big problem, because as everybody knows, oil or fat... and water don't mix. And you know that if you've been making a salad dressing before. That previous statement is both true and false at the same time. True because if you were to mix up even very vigorously oil and vinegar, then they would split eventually but inevitably with the water sinking to the bottom and the oil floating on top. And I guess also false as that same mixture of vinegar and oil can be made stable, using an emulsifier, like mustard, for example. Does this mean I'm going to using mustard and ketchup in Cacio E Pepe and just watch the whole comment section being trampled down by angry Italian people? No. Luckily for us, there is another way to stabilize the emulsion by using a thickener The thickening The thickening is happening. In our case; starch. Quick self promo time. There is a cacio e pepe recipe within my book. It's very didactic. It's not super classic though. I'm using french comte cheese instead of Italian pecorino cheese. Just so me It's a fully detailed step by step recipe with all the measurements, all the proportions If you get this book I've post the link in the description box down below. WOW. Let's cook those pasta. As soon as you will master cacio e pepe Just adding guanciale, a cheek bacon or just bacon You will make pasta alla gricia. Not a famous dish, but an amazing one. By adding tomatoes to that dish, you will going to end up with pasta alla amatriciana. Alla bucatini Like bucatini alla amatriciana.