Cacio e Pepe is a classic Italian pasta dish known for its simplicity and incredible flavor. However, it can at the same time, a bit tricky!!! This recipe takes you through the traditional method to create it perfectly! The secret lies in controlling the cheese temperature and using quality ingredients. This dish celebrates pasta, Pecorino Romano cheese, and freshly ground black pepper.
RECIPE LINK: https://chefjeanpierre.com/recipes/pasta/traditional-cacio-e-pepe-recipe/
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❤️ Signed copy Chef Jean-Pierre’s Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html
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43 Comments
Thank you so much for that info at 0:54–1:10. Now I know why always ruin my leftover Mac & Cheese when I try to reheat it.
Always wondered where I had previously went wrong making this recipe, and now I know. THANK YOU!
so simple – I struggled with this using a slightly different method…
Dinner tonight!!
I just say "Hey Google, set a timer for 12 minutes". Easy peasy!
Brownze due had me confused until i realized it was actually Bronze 😄
that's the same kind of timers we use in kindergarten!
Notice he did not start with bacon or onion for this meal. Its optional. 😂😂😅😅
Everyone makes a big deal out of emulsifying the sauce but you make it look easy
Oh my 😮 I need that
WAIT A MINUTE! Nothing about a child being able to do it! I’m disgusted! But then again I think you must know some EXTREMELY SMART KIDS! Love your channel chef! Thanks for sharing.
Mmmmmm 🙂
I would eat that out of an old cardboard box and ask for seconds. 😂
There is a certain type of Australian man that prides himself in not being able boil an egg.
Does my head in.
I don't think even the Italians can be mad about this one
I discovered cacio e pepe recently. Never had any despite my countless travels to Italy. Made them once: was so so. Made them a second time: they were OK. By third time I got the "tour de main" and since then it's been a classic at home. Even my daughter who hates pepper (she hates almost everything) begs for cacio e pepe.
I make very few pasta dishes: ragu, carbonara, cacio e pepe, gricia, pomodoro, amatriciana and that's about it.
But thanks to inspiring chefs like JP and others, the eye for technical detail, the understanding of emulsion and the quest for the perfect ingredients, I have come to a level where my family refuses to go to Italian restaurants anymore, because they always tell me they didn't enjoy their plates as much as those I make at home. I know part of it is flattery 😉 but it's a testimony of how learning from the great translates into making something good.
After all, it's not rocket science, it's just cooking…
Took a minute to realize he was saying bronze die and not bronze dye….
Bravissimo chef!!! Quanto vorrei assaggiare uno qualunque dei tuoi piatti deliziosi (escluso quelli con pesce che non gradisco) ma vivo troppo lontano da te!😅❤❤
This guy reminds me of the meme of that guy who’s saying “well, we’re waiting”
love the timer! where did jack find it??
Love this guy!
I just finished chef school, but I learn SO much more by watching Chef Jean-Pierre!
Just made it wonderful dish quick and easy
so genuine, he forgets lol, great information on the ingredients thanks so much.
This is basically how I make Alfredo with butter, pasta water and cheese mixing the pasta water into the finely grated cheese! The best way to make real Alfredo.
Bravo! 👏🏾🙌🏾
“ Bronze-die cut are plates made of bronze. These Bronze plates shape and cut the pasta. Buy bronze die.
Oh yeah a child could do that
Thank you Chef Jean-Pierre for teaching me to be excited about cooking. I am a 40 year guy who has never been excited before but you have shown me the light and I cant stop watching your videos. You explain things well and you make me laugh. God bless you Chef Jean-Pierre. Its true anyone can cook.
A nearly 1:1 ratio of pasta to cheese was way too overpowering for me. There are even comments on Chef's own website saying as much. You might want to start with 1/2 the cheese, maybe even 1/4.
Delicious. I always what to learn how to make it. Thanks 👍🏻👍🏻👍🏻
i knew is is talking farenheit from the god bless america sign
Wonderful. Thanks. That's a classic in all possible ways. Going to make some for my kids tomorrow evening.
Great recipe, perfect execution 👍🏻🇮🇹
so an even cheaper carbonara??
Love your cooking. Thank you.
Would you do a video on the 4 roman pastas? You've already done 2 so could you do alla gricia and all'Amatriciana?
❤❤❤❤love your videos
Cool.My doctor nagging me about salt so I have started using that powdered Parmesan as an alternative to pure salt and I like it and pepper on a baked potato.Bet I'd love this with the real cheese.
I love the new timer
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Excellent teaching Chef Jean 👍🏻👍🏻
Thank you very much! That was a humbling lesson for a humble dish made for kings and queens!
Delicious. The pecorino romano was amazing. I probably didn't temper the cheese properly, as it started to clunk together, so a slight fail on my behalf, but overall very happy with this recipe and an improved cooking performance my end, will make it even nicer.
Tried this – nearly killed us all … I guess our palettes aren't used to this much fresh cracked pepper! I'll give it another go in the future and maybe use a quarter of the amount of pepper … or even 1/8th LOL!! I soldiered on manfully for another half a bowl before I had to stop, with tears coming out of my eyes lol 😉
Enjoying learning 😉