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  • 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.

Hey guys, what's up, this is Alex.

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このイタリアンパスタ料理は、私に多大な影響を与えました... (This Italian Pasta Dish Had A Tremendous Impact On Me...)

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    林宜悉 に公開 2021 年 01 月 14 日
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