A trick for smooth cacio e pepe

[@aragusea]

Thanks to Made In for sponsoring! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link: madein.cc/0125-adamragusea

[@bzymek7054]

Hi Adam!

[@HughJass1958]

Made in where?

[@anegginthesetryingtimes7636]

@aragusea Hey Adam, I am really curious. You emphasized the temperature factor to the sauce breakage a couple of times How many times did you test make for this recipe video? How many attempts got bungled by not waiting for the bubbles? I'm not entitled to know this info, so no pressure. I am merely curious on if there were a number of attempts that went awry due to temperature

[@concon9107]

Spag and cheese doesn't roll off the tongue as well.

[@FernandoDANTE]

These automatically-translated KZbin titles are embarrassingly bad.

[@michaeldawson1194]

1. Adding Rosemary 2. Calling Cacio e Pepe "Mac and Cheese" Italian mobsters are going to show up at Raguesa's house

[@popeter]

🤌not approved 🤌

[@ektran4205]

roman pasta and sicilian pasta

[@HellYeah.McKracken]

Glad you're making cooking videos again

[@alamrasyidi4097]

im starting to think that he made this one without breaking the pasta to do it incorrectly in whatever way but breaking it. he usually likes to break his pasta

[@karl1ok]

They are indeed fighting word by Mr. Ragusea

[@Fronken89]

You can get away with even less salt when cooking this by breaking the pasta in half before you boil it. The tears from every Italian within 10 miles will be more than enough salt for the dish to be perfectly seasoned.

[@VanInhalin]

1 way to not have to break your spaghetti is to buy half length spaghetti.

[@catbat06]

@@VanInhalinor a double width pan

[@Tommy9834]

I know that this is sort of a meme, but I kind of am curious how this started. I'm sure at some point, there was a reason why stuff like this came to be.

[@schwarzermoritz]

You monster

[@jayteegamble]

@@kuriusly23 Carbonara was invented during the US occupation of Italy during WWII. "Mac and cheese" is hundreds of years older.

[@fabiosarrica379]

I live in Rome and use this method all the time. I think I just watched adam so much that I just kinda started coming to the same conclusions as he does through his input in my cooking thought process.

[@ThirdLawPair]

Question, do home cooks in Rome often keep cornstarch in their kitchen cabinet?

[@fabiosarrica379]

@@ThirdLawPair very commonly found in pantries. Most people only use it for baking though. I personally do use it as a sauce thickener quite often

[@ThirdLawPair]

@@fabiosarrica379 Interesting. When Ethan Chlebowski suggested to use cornstarch as a stabilizer for cacio e pepe, a lot of Italian viewers replied that it was overcomplicating the process. To me, it seems far simpler than cooking pasta like risotto unless you don't commonly keep cornstarch on hand. I get if the complaint was that the final product is different somehow, but I couldn't see how it was any kind of complication.

[@Iceman259]

@@ThirdLawPair The real easiest way is to just reduce some of the pasta water in a second pan which the pasta cooks in a more reasonable amount of water.

[@ThirdLawPair]

@@Iceman259 It takes 10x longer to reduce down the water compared to just adding a bit of starch.

[@youngstomach]

Having traveled for the holidays, I've begun to realize just how much my ability to cook has come from watching your videos over the years, Adam. I feel a lot of sympathy for my parents and grandparents who basically just had there own family as reference material. Unless they wanted to read cookbooks in their spare time after their 8-6pm jobs and kids were put to bed. As for me, I've had channels like this to teach me versus repeating anything/everything my parents taught me growing up. Thanks for making cooking fun and delicious! Side note: is the goal to see just how gray you can make your videos before people notice? lol Cause man oh man it feels like I'm watching straight, raw camera footage lol. Hope you're well!

[@ChrisJamesTV]

adam of course adds his special 4th ingredient, sass

[@Adonissz]

I don't think I would want it any other way 😸

[@nichronos2925]

It just wouldn't taste the same without it.

[@zaxtonhong3958]

Which stores sell Adam’s sass?

[@cwj_721]

Thats why we click the videos!

[@Too_many_thoughts]

And white wine

[@mach2223]

I had made this dish for my girlfriend a couple times and while she loves it, I struggle to make it smooth consistently. She says it's fine but it's not fine with me, and we have been talking about me making it again so this video is actually timed perfectly. Thank you for your tips, as always, you truly are the mad food experimenter we all need in our life.

[@caldasReport]

They always say it's fine, but we know. WE KNOW. I also hate when something I make doesn't turn out the way I hoped even if it's still kinda good and edible lol

[@AurallWow]

I just take a tall glass, throw in cheese, throw in kinda cooled down pasta water, and use a stick blender to make the sauce. Creates an absolutely unbreakable emulsion. You can literally boil that sauce and it will not break. Works for small and large batches. Seen it on some Italian restaurant channel and it's been perfect every time ever since.

[@doctaflo]

this will end your relationship.

[@adams3616]

@@AurallWowsounds interesting, do you have any links to videos / articles about it? Thanks!

[@michelhv]

By KZbin law, this topic must be treated as a 7-part series of 25 mins episodes either ending on a cliffhanger sauce failure or boarding a plane to Italy.

[@raphaelhudson]

Chef Alex came up with the pan trick after such a series 6 years ago. Which I think was the video which started the cacio e Pepe KZbin craze

[@thegoodgeneral]

@@raphaelhudsonchef Alex with his ridiculous accent.

[@LazrCat0]

Alex burner account found

[@Im_Ryan]

I always love the format of videos where Adam makes a dish, and then does a fun alternative take on the dish. I’ll have to try the chicken stock cacio e pepe some time!

[@glacio95]

Love that you used "fra" while everyone here in Italy adopted "bro".

[@camprinlitius1832]

Lmao we use fra in Romania too

[@serse8455]

"fra" has a very 90s/00s feel to it

[@sajanramanathan]

I love the simplicity of this video, 5 minutes long and the “trick” is explained in the first 2. No need to reinvent the wheel for a classic like Cacio e Pepe

[@andyroblin9925]

genuinely thank you for the pasta water tip, you have no idea how watery my cacio e pepe at home would be. you are a genius/have common sense that i am lacking. thank you

[@PaulMenden5659]

I hate that KZbin auto-translates video titles. I'm German and it was translated to German. Re-translated to English it would be "One Trick for supple cheese and pepper" it just sounds wrong (and yes, it translated "cacio e pepe" which I imagine is in the original title). Judging from the thumbnail I guess it is about cacio e pepe. Also, in German "geschmeidig" which I re-translated to "supple" just sounds wrong in this context... And I have no option of seeing the original title without some VPN or something. It's so annoying

[@PaulMenden5659]

All the care creators take to find optimal titles for videos just goes out the window and viewers are left with machine translated garbage. And you can't even opt out!

[@PaulMenden5659]

Great video though :)

[@glowrillaz]

This has been bothering me for so long. Auto-translating video titles should be an optional feature but I guess that’d make it convenient, and that is not something youtube is known for doing.

[@joelhollingsworth2374]

"A trick for smooth cacio e pepe"; "smooth" here actually meaning "fully emulsified", for which there are two tricks shared (1. high starch content in cooking water/risotto style cooking is the one the title refers to, but also 2. add cheese only after it has cooled somewhat)

[@Spielix]

You can turn the language to English in the KZbin setting, might get German videos translated then though.

[@toppersundquist]

Three ingredients, and the secret fourth thing: Lao Gan Ma Chili Crisp.

[@s1gne]

This is a good tip for pasta carbonara too, it's allowed (by Italians) to make that with rigatoni and rigatoni fits easy in a baking pan.

[@pssurvivor]

i just wanna say that your trick to use processed cheese to make silky super easy stovetop mac n cheese has changed my life. i make it once a week and love it!

[@Jake123557]

Went straight ahead and tried this after watching - worked great! Awesome way to make creamy pasta. Looking forward to all the cool ways I can apply this trick.

[@partyfists]

I have cooked this probably 4-5 times since this recipe has come out. It has FINALLY made this dish accessible to me. Usually when I make this dish, the sauce does not come out emulsified. But using this technique it has worked _every time_. Creamy, smooth and really tasty. I don't care if it's traditional or not, at least I can make something that has the flavors and textures I want.

[@TommyWalker1991]

Love the return to form! Concise, informative video on a simple, tasty recipe with some tips to make it easier for the home cook. Don’t get me wrong, you have done a lot of great styles of video, but this is the type that made me subscribe to your channel in the first place

[@BernardBernouli]

One additional tip is to roast the pepper just before using it. It really brings out the pepper taste and makes cacio et pepe amazing.

[@TheGreennaruto]

How would one roast it? My assumption is an entire extra pan with just some grated pepper in there, but that feels wrong

[@lesslighter]

@@TheGreennaruto dry skillet for 1-3 minutes set aside use the same pan to cook pasta thats it now how the pepper should be ideally whole then you just grind or smash the pepper as your pasta cooks watch Alex's version of the caccio e pepe to get an idea

[@HoNow222]

I don't wanna be the italian guy that almost died hearing that Cacio e Pepe is Mac&Cheese but in fact I am :(

[@lillankan555]

Deal with it, fra'

[@JonaxII]

Also swabian (southern german) Kasspatzen. It's all the same, and y'all hate to admit it.

[@cloudkitt]

when he's right, he's right

[@M-Soares]

I ain’t even Italian and I thought “oof, he want there” lol

[@4nto418]

I mean, yeah, it's cacio e pepe if you made cacio e pepe with a cheese substitute and an afterthough of pepper. What's the idiom again, "if my grandmother had wheel she's be a bike" ?

[@ExtremeBeatlesArchive]

I freeze my pasta water for re-use. By the 4th time cooking with it the water is nice and starchy.

[@joecobb7153]

kinda crazy but I can see how it would be better

[@BillHicks420]

I do the same for tea water. Boil big batches, then just freeze in small zip-lock bags. Fancy a cup?! BOOM, pop it in a small saucepan and bring to a boil. Bob's your uncle! :D

[@Atom1990-m2j]

@@BillHicks420 As an Englishman, I now know how Italians feel after this video.

[@shirotonbo6315]

Boiled water freezes faster, is that right chef

[@staralchemist129]

@@shirotonbo6315kinda. the bigger the difference in temperature between a substance and its environment, the faster the substance adjusts. However, that process is exponentially curved, and slows down with each degree it gets closer to the temp of the environment (freezer)

[@otternotterTV]

my gosh this might actually be the best cooking video i've ever watched. no filler. so informative. and that pasta looked DIVINE.

[@catbat06]

Americas Test Kitchen did a video on pasta tricks which said their research shows heating your water up with the pasta already in it greatly raises the starches in the water. I imagine this could be used in conjunction with the tips here.

[@luckiestluck819]

so you're saying it could be better to put the pasta in long before the water begins boiling?

[@meneldal]

The real trick is to use sacrificial pasta (the cheapest you can get) and overboil them.

[@subterficial]

​@@meneldalif you're going this route, you can also make rice, then save the water from the first rinse. Use the starchy rice water to boil the pasta.

[@meneldal]

@@subterficial There's no water left when I make rice. I see you mean the rinse but it's kinda dirty

[@jaspervanheycop9722]

It really doesn't need it, cheese is an emulsion in and of itself, if you have almost no water left and melt the cheese slowly the sauce is fine. I never understood why it is always such a struggle for people until I saw people adding ladlefuls of pasta water... that's just silly.

[@Vinzaf]

I like using Chef Josh's trick of using a protein shaker of water and flour, shaking vigorously, and you can just use as much of the slurry as you need.

[@maol2038]

Legitimately the best i have made using this method, thank you

[@polarknight5376]

Thank you so much for the advice about the bubbling and cheese, I was always so confused why sometimes the cheese would go all grainy in dishes. Now I know.

[@finnjacobs]

1:35 i really expected his mattress sponsor here. “Pasta is almost as soft as my mattress from helix sleep!”

[@asterlyons8564]

Who wants soft pasta???

[@vibce]

Two sponsors on a five minute video, imagine

[@gabrieldehyrule]

I do something similar but boiling the pasta in a separate pot, that way I can better control the temp (kill the heat the pasta is receiving by getting it from the pot to the pan so it doesn't overcook + starting with a cold pan which helps getting everything quicker to the temp in which the cheese doesn't break/get stringy) and toast the pepper while the pasta is boiling

[@johnricely31]

Dude, you have completely nailed this format. This is your best work yet. You are a pioneer and an artist

[@johndanielroos]

You get less starch in the water since you're using industrially processed pasta. You'll get more starch if you're using something like artisian dried or any pasta with a rougher surface.

[@JL2670yo]

no, the difference is negligible when making one portion of pasta

[@somenerd276]

I've been doing this for years for every pasta, i'm so glad to be vindicated here! It just makes so much more sense to me.

[@abhimanyughoshal]

Explained so clearly I've understood the recipe on my first watch. Classic Ragusea vid, no notes.

[@sth5033]

my approach is to add a small amount of starch slurry to my almost finished sauce, before the cheese goes in. this way, i don't have to worry about the salt concentrating, stirring my pasta that often, or trying to bend it all into the small saucepan. i really recommend it if you have starch on hand!

[@Trizzysaurus]

Can we use a pinch of starch to help make the sauce?

[@redstatesaint]

Yes.

[@OPENXAIMER]

Yes, you can take a heaped teaspoon of starch and mix it in a little saucepan with water, heat it up and stir until it forms a sort of a loose gel. Then you put that gel in a bowl, throw the cheese in get some pasta water (not boiling!) in there and mix it to create a thick sauce (you can do that in a blender if you have one, it works much better). You then combine that sauce with the drained pasta (keep some water handy you might want to loosen it up)

[@ThirdLawPair]

Yes, a lot of the complicated strategies are just roundabout ways of getting starch in the sauce. The easiest way to put starch in the sauce is just to put a little starch in the sauce.

[@DanielSultana]

​@@ThirdLawPairwhat I like in the video's strategy is that you use 1 less pot

[@TheNightFox321]

Hey Adam i would've loved to see what happens when the pan is too hot, if it's not that big of trouble, can you show what would happen next time? Awesome and simple recipe will try this weekend!!!

[@LENZ5369]

This was my main midnight go-tos, at Uni; down to the saucepan (I didn't have a deep pot and even if I did; I didn't want to wash a huge thing in the middle of the night). I'd also usually add something else; depending on on my taste at the moment -chilli pepper or garlic or lemon zest or bacon bits or even just parsley.

[@AD-zs9cc]

Holy smokes i finally found a way to make this without globs!!! Thanks Adam

[@garthbartin]

Pro tip: the starchy water to noodle ratio is insane for fresh pastas, especially homemade. My conspiracy theory is that most traditional Italian recipes were made with homemade fresh pasta in mind and we all switched to dry pasta without adjusting the recipes.

[@TheJvb123]

Adam I solve this problem by pulling a few pieces of pasta out of the water a minute before the are done, and blending them with some of the pasta water. Creates a starchy super water that I use for finishing all kinds of pasta dishes. Works perfectly.

[@ninjadudeofficial]

Tried that, some guy in a suit showed up at my house and took away my firstborn

[@BruceArtwick]

Adam, thank you! Worked like magic!

[@prof.dr.l4858]

Thank you for the down to earth advice!

[@IsasHappyHour]

Thank you for showing me this trick for smooth cacio e pepe, Adam. I truly appreciate this.

[@Lagravia]

The best Ragusea videos are the ones that make you think “why didn’t I think of that dammit”

[@nicholascline7419]

I just broke the sauces of two cacio e pepe dishes about an hour ago, so thankfully this video conveniently came out

[@rubberwoody]

Adam is in his quiet quitting era lol making 5 minute videos that are 50% sponsor. I respect it.

[@theotherguy6155]

i mean he said as much in his video saying he was going to make less videos.

[@rubberwoody]

@theotherguy6155 like I said. Respect.

[@espenstoro]

"What Italians think" has not once crossed my mind when cooking food at home.

[@abdou2523]

BIG upload this is one of the recipes I was expecting from the start (THE pizza recipe), a lot changed since then and now I honestly break my pasta to fit and cook faster and I do it 4/5 times.

[@nienke7713]

Yep, this is how I tend to cook all my pasta, it's just an overall great base for your sauce, and works awesome for Cacio e Pepe

[@acdcisolated]

Cacio e pepe if I'm doin' pasta

[@liampouncy7808]

tbh this dish gets a hell of a lot better if you include some MUSTAAAAARRRRRRRRD!

[@LonkinPork]

Frying pan has been my go-to for this for a long time. I also add the pasta when the water's still called so it has longer to leech starch into the sauce

[@Ali-hasToRun]

My Saudi Arabian mother has a family recipe of pasta. She cooks pasta in a chicken stock made (with a garlic and tomato aromatic) Then she would push the tomato through a strainer and add it to the stock and cook the pasta with it (tomato pasta optional) and finish with with whole butter

[@jasonguarnieri4127]

As an Italian, I couldn't care less if you put rosemary in your pasta. I put raw garlic in my carbonara.

[@timseguine2]

I have been doing that for years. How can it be wrong if it tastes so right.

[@undeniablySomeGuy]

would you ever consider boiling your noodles in white wine?

[@ollie6606]

doing it entirely might not work but I see no reason why diluting some wine in water and boiling noodles in it like this wouldn't be good

[@qawsedrf23]

There is a recipe for red wine pasta

[@tuomasronnberg5244]

I add butter to it. Not because it's traditional, but because it's delicious.

[@curhob]

5:25 who is “fra”?

[@JorisDM]

Short for Fratello, brother in Italian

[@camprinlitius1832]

It took me aback because thats how we say bro in romanian because we say frate for brother ( like in fraternity lol)

[@essneyallen6777]

Literally italian for "bro" 😂😂

[@jbEATs5]

I love how you poke the food police! It cracks me up how some people are insulted and infuriated when you add a twist to a classic. Your approach makes perfect sense and I'm definitely going to give this a try!

[@kodamawu]

Thanks, I followed this video and made it last night. Was easy and turned out great

[@anselmdreher4559]

Thats a great method to make smaller amounts without special equipment. But with a blender you can make liters of that stuff! 0. cook pasta and keep the water 1. Put the shredded cheese into the blender (yes just the dry stuff) 2. turn it on 3. start slowly pouring the hot pasta water into the blender until consistency is to your liking.

[@_UltimateNation]

I've been doing a similar no-drain technique for my pasta for a while, using a pot and an induction cooktop. It's a 1:2 pasta-to-water weight/mass ratio. Bring the water to a boil, drop in the pasta, spend a minute to get it fully submerged, and then *cover and turn off the heat* to just let the water soak in with the remaining pasta for half the remaining cooking time. Then, stir while bringing back to a boil, and then (same as before) cover and turn off the heat to let it soak until it's done. (Note: You might need to add an extra minute to cook time since the temperature is a little lower.) Probably don't get the highest possible quality of noodles this way, but it saves a lot of water and a decent amount of electricity--both from not "wasting" energy to the latent heat of vaporization of water *and* from not making the air conditioner pump out even more humidity, i.e. water vapor. (The latter point is especially relevant for those of us in the swamp state of Florida.)

[@St.IsaacOfSyria]

I cook caccio pepe and fettucine al burro like twice a week, I'll definitely try your method and see how it works

[@apronasfashionaccessory]

Hello Adam! I have a question if there will be more videos from the pizza restaurant opening, I really enjoyed that series. Thanks and take care

[@x3TripleAce3x]

This is my favorite mac and cheese recipe, thanks adam

[@tameraburaya634]

Honestly, i don't care if it angers people, i love how Adam's recipes are not perfect but are only half the difficulty.

[@MrPabgon]

Hey Adam, not really about cooking but a good video could be about food storage and the temperature danger zone. To determine whether the 2 hour rule is set in stone and if you can consume it safely after more than 2 hours and such.

[@Donttrackmebruh]

Nice seeing Lauren still leaking the upcoming content 😜 You guys are amazing, keep up the amazing content! 🤘🏼🧡

[@JamesG-yi9li]

Called it Mac and cheese. Finishing move "Fra" Adam woke up and chose violence this day 😂😂😂

[@thearchitect3344]

Thanks adam! The stock trick is fascinating. Can't wait to try it. Hope you're staying safe in the impending snowpacalypse. Who knows if we will see as much as they say

[@thegoodgeneral]

Yessss, add the rosemary! I love it when Italians get all fussy about their food.

[@Exentio]

I learned the best, foolproof trick for cacio e pepe from Ethan Chlebowski (based on Luciano Monosilio recipe's on Italia Squisita's channel): he makes a gel with 10g of cornstarch and 150g of water, then using a blender he mixes it with 250g of cheese (100g parm 150g pecorino, I change the ratio depending on how freaky I feel that day), 15g of oil, and pepper. Maybe it's a bit more involved, but I usually make half this much, then use half for pasta, and half for bruschette! And by the way, I'm born, raised, and living in Italy, I fully approve of this foolproof method more than boiling spaghetti in a pan (which is fine, I get it lol)!

[@schwarzermoritz]

Both achieve the same thing: very starchy water

[@Exentio]

@schwarzermoritz yes, but Adam's method is more prone to user error and somewhat more involved since you have to monitor the water level, when cooking pasta is usually an unattended process. Also doesn't allow preparing things beforehand, while I can always freeze my leftover cream and leave it there indefinitely

[@kuriusly23]

Luciano's method is tried and tested in a very busy roman restaurant kitchen to serve high volumes. It's worth all the effort. I've used the method and it works great when makimg more than 2 servings at a time and it's foolproof!

[@DoubleCamshaft]

More involved indeed. And more cleanup. Personally I'd rather fail every once in a while.

[@AaronGable]

I, too, love Luciano's method, but the biggest difference between these two recipes is not the method but the *quantity*: Luciano uses 250g of cheese, while Adam is using closer to 30g. To my tastes, Adam's looks plain and boring in comparison. I like my cheese!

[@Anysaberiscringe]

Made in has sponsored this man more times I can count

[@FishareFriendsNotFood972]

I feel like the entire internet has been trying to convince me to make cacio e pepe this week......or maybe my algo just knows I'm on a diet, lol

I do this too, but i still do it in a pot. I also like to roast a bit of pepper before I cook the pasta, because I really love pepper. I am also really surprised that Adam isnt't the kind of person to snap spaghetti in half, if for nothing else than to insult people ln the internet 😂

[@danielsanichiban]

Have you tried adding the pepper into the water at the start? if you don't overdo it, it's great

[@jacobbarron3890]

Can you add extra flour or some sort of starch (corn starch) to the water instead ?

[@Mr.Welbig]

I'm reminded of Chef Johns Fettuccine Alfredo which calls for the sauce to be made with half reduced chicken stock. Still the best Fettuccine i've ever had. Will have to give this method a try!

[@schwarzermoritz]

Adam, have you been snooping on my stove? That's exactly how ive been cooking all my pasta at home for a year or two. Down to the high quality stainless steel pan😂 Works great for any ragu like sauce, too.

[@doombringerson]

The trick that youtuber Alex showed for the water not having enough starch was to add a small spoon of flour to the water as you boil. That's worked for me pretty well.

[@SusanWojcucki]

Ending the video with “frah” (fratello) instead of “brah” (brother) was clever

[@ApathyBM]

Alex had one of the best tricks for his Alfredo deep dive - adding a handful of semolina to the pasta water to up the starch content

[@LethologicaGaming]

This is the method I use for making Mac n cheese. Boil the Mac in as little water as possible, add some evaporated milk and cheese.

[@venessafrysztacki8264]

Thank you. This is a very satisfying and insightful video. Well done!

[@Eros-9-7-22]

“That’s macaroni and cheese” oh so someone’s feeling controversial today

[@ShinMechaG]

At an italian restaurant I used to work in, our method was to toast ground pepper in butter in a pan while the pasta cooked separately, add the pasta and grate a bunch of pecorino. A vigorous pan shake and stir to create the emulsion, adjust as necessary, and finish with more pecorino and pepper. One of the easiest recipes to sling out during service, but it required whoever was working pasta that night to really know what they were doing to make sure it was creamy and didn't separate on the plate. Some guys would cheat with some cream or creme fraiche, but I was true to the method myself

[@samaustin8690]

Isn’t butter just as much “cheating” as adding cream? Seems like the worst people in the world (Italian chefs on the internet) aren’t happy with either.

[@ShinMechaG]

@samaustin8690 Yeah idk, I'm no expert on Italian cooking authenticity, I just trusted my chef who spent time in Italy before opening the restaurant. Personally, if it is a problem, I think it's less egregious than the other options. I don't think a little butter is going to stabilize the emulsion the same way cream would, but I think the benefit of toasted pepper's more floral quality is worth it. Now that I'm thinking about it, I guess you could dry toast the pepper or use a neutral oil instead, but butter is more prone to burning so it can also act as a sign for how hot your pan is, which can give you the heads up to pull your pan from the heat to cool a bit before adding in the pecorino

[@NikkiBdraws]

For some reason, I assumed the "pepper" in this dish was going to be a bell pepper. It took me an embarrassingly long time to figure out it was normal ground pepper.

[@DanielSultana]

That would be pepperoni or pepperoncino in Italian (depending on sweet or spicy)

[@nikosainio4804]

I heard italians love even more when you break the pasta.

[@zruss0]

you could also boil the water down after using pulling the pasta from it! the pasta starches will concentrate

[@lomi64-0]

Brother i needed this 12 hours ago

[@MantasticHams]

Hot tip: If you hit the button on an electric kettle right as you are starting, you can add some emergency boiling water in case you start to run out before the noodles are finished. If you are always cooking the same amount of noodles you can usually start to figure out the exact right amount of water, but even then its nice to have a fail-safe. But especially if you are cooking carying amounts of pasta it can be really tough to figure out the exact amount of water. I personally like to do a total bastardization of italian cuisine where i combine traits of "Cacio e pepe", "Fettuccine Alfredo", and "Pasta al limone". Basically a combo of hard cheeses (i occasionally even add a bit of sharp cheddar because im broken inside), i do half butter, and half olive oil, for the fat, a tiny dash of cream, lemon juice to taste (usually about half a lemon for 6-8 servings), then right as i finish it in the pan turn off the heat, add one full lemons zest (you don't want it as a garnish, but if it cooks for long it loses the aroma), heaps of black pepper, and a few handfuls of shredded spinach if I'm feeling healthy (the pan should be off heat by the time you add this, it will perfectly cook just from the heat of the pasta in the time it cools to eating temperature). I'm quite curious now how the chicken stock might add to this, but i worry it might be a bit too much on an already overly-complicated version of the dish.

[@Thrillhou]

Damn-- Game Grumps gave him a shout-out about a week ago, and now here's Adam telling us "it's all just mac and cheese, bro." I live for the synergy.

[@TheGreatWerebear-ge7uh]

Dude I love cooking pasta in chicken stock. I roast a chicken every couple weeks, make stock by chucking the bones/skin/cartilage/whatever else looks yucky to eat into a slow cooker, strain and freeze the results, and pull the stock out whenever I'm making macaroni, spaghetti, anything. The drippings from the roasted chicken are also awesome when you're making macaroni--use them instead of butter and you'll get a wonderfully rich, hearty, creamy sauce.

[@AMTunLimited]

I saw Pasta Grammer do something similar, but instead of cooking the pasta completely in the pan, she cooked the pasta normally until about 3 minutes before it was done, then transferred the pasta to a pan with some of the pasta water for the last 3 minutes

[@JBond007006]

Hi, love your content, and love the relaxed vibe of your uploads, as you said you dont need to rush. But I did want to ask if there is going to be any updates on Status Dough pizzas? I really liked those videos, and it has been 4 months since the last one.

[@TocsTheWanderer]

I've done something similar in the past with elbow macaroni, using a microwave and a large microwave-safe glass bowl. It just works.

[@GuyMannick]

This is almost exactly how I do it! I often add a dab of better than bouillon and red pepper flake instead of cooking in stock.

[@ahmedharajli189]

Man dropped the fra’ in the end so casually

[@pandaiscool9552]

I’m glad to see a video this early

[@McFlingleson]

Took me a minute to realize he was being sarcastic when he said Italians like him adding rosemary to dishes that don't traditionally have it. I was like, "That doesn't sound like something Italians would like, based off of what I've heard of their opinions of American versions of their cuisine."

[@spooky_lights]

Doing work: 😒 Dropping everything to make cacio e pepe with Adam: 👌🤩

[@cammowat4285]

Don’t think we wouldn’t notice that incredible Q water glass