How to Make CACIO e PEPE Pasta with a Twist 😱 Italian Chefs BREAK the Rules!

[@vincenzosplate]

There is nothing better that a great traditional cacio e pepe done right but in this video we show you that you can play with tradition without losing the authenticity and respect for the recipe. Enjoy it and get the written recipe so you will never fail making Cacio e Pepe: www.vincenzosplate.com/cacio-e-pepe-with-shrimp/

[@datwistyman]

Great video mate, very funny 👍🙂

[@evilman667]

I just love chef Max’s energy

[@vincenzosplate]

He is full of it 😂

[@dale1956ties]

Thank you Enzo. I was hoping you'd bring Max back for a recipe video. Good job guys!!

[@vincenzosplate]

There is one more video coming. Stay tuned

[@dale1956ties]

@@vincenzosplate Always my friend. You make 'em, I'll watch 'em.

[@bobbicatton]

Cream without the cream is a beautiful thing, and as irresistible as the two of you👍😊

[@vincenzosplate]

That's how it should be done!

[@harleysrocknrollchat]

This is one of the most fun videos I've seen. I love Chef Max. Him and Vincenzo bring much needed fun to the dishes they make.

[@vincenzosplate]

I am glad to hear that my friend! You should try to make cacio e pepe this way!

[@Bevierr]

Finally, my two favourite Italian chefs together! ❤

[@vincenzosplate]

Aw thanks for the love and support my friend ❤

[@danparso1381]

I love this clip! you guys are hilarious!!

[@vincenzosplate]

😂😂😂having fun while cooking

[@SuperSonstiges]

Another masterpiece with Max...more collabs, more recipes, more sound of love! Greetings from Switzerland

[@vincenzosplate]

Happy you enjoyed this video! Stay tuned for more 😊

[@kuroyamaki2433]

Grazie mille, siete persone meravigliose 🫂

[@jenrhodes5289]

I just made cacio e pepe tonight from one of your previous videos. I'll have to go for round 2 tomorrow now and try this version! Thanks so much!

[@vincenzosplate]

You're welcome! Let me know which version will be your favorite! 🦐🍝

[@sharendonnelly7770]

Really enjoyed this, great energy, great pasta, and great guys!

[@vincenzosplate]

Glad you enjoyed it! Sending you big hugs❤

[@MichaelVincente-pu5dv]

Great video once again Vincenzo

[@AmyLSchulte]

Love you and Max!

[@vincenzosplate]

We love you too my friend😊

[@anarchoutis]

I love this Mad Max you have found for us Vincenzo. We were going to visit Bologna next Spring, but I think now it might have to be Milan so we can eat at this crazy genius' restaurant. Grazie!

[@vincenzosplate]

Glad to have made you curious about chef Max's restaurant! I'm sure you'll enjoy your stay in Milan 😊

[@DrKathleenCasey]

I love Milano’s museum of Science & Technology and book Sydney to Milano just to visit it. I want to go Max’s ristorante what’s the name and where?

[@jakubthedanger8158]

What could I substitute the shrimp to make it veggie friendly?

[@vincenzosplate]

Just go for your favorite vegetarian source of protein

[@danparso1381]

OMG!!! you guys rock the kitchen! love your recipes!!!!!!

[@vincenzosplate]

We had so much fun

[@tomasnestarec3093]

Love you both guys! 😊 This is the cooperation I was waiting for

[@vincenzosplate]

Happy you enjoyed this collab! Stay tuned for more 😊

[@ItsMePaulyC]

What a lovely recipe! I imagine this is a refreshing taste with the lime and shrimp with the nice taste of pepper and Romano. That max is very funny when describing the dish and how to prepare it by the way lol! Thanks for sharing another great video, Vincenzo! 🇮🇹❤🍝🧀🥖

[@vincenzosplate]

Thank you for watching and for following along my friend! Adding the shrimp was such a tasty twist of this recipe! I hope you give it a try 😊

[@ItsMePaulyC]

@@vincenzosplate I will for sure!

[@AxlMihai]

I love Max! He is so stylish!! Awasome colab, Vincenzo, Thank you, Chef!

[@vincenzosplate]

Glad you enjoyed my friend!😊

[@thunderbeatz514]

Biggest issue when people fail in cacio pepe is when they put the cheese straight in the pan while its still very hot, which than will create strings. If you put it off the heat and wait like Max did and than add the Pecorino you"ll get it very creamy. You can also mix it with hot pasta water and create a pecorino cream but imo its still not without failing because a hot pan will still create strings even if you made the cream beforehand.

[@vincenzosplate]

Thanks for sharing your thoughts about this video! Feel free to adjust the recipe to your personal taste and let me know if you give it a try 🍝🍤

[@thunderbeatz514]

@@vincenzosplate Thank you Vincenzo! next time I'll try the extra Shrimp & Lime I'm sure it will be delicious!

[@petersutcliffe4927]

I love your collabs, you meet such interesting people! Much love Vincenzo :)

[@vincenzosplate]

This experience with chef Max was hands down one of the best collabs till now! I hope you enjoyed it 😊

[@l.A.0]

@@vincenzosplate Casa Pappagallo should be next don enzo! and then all 3 of u together collaborating.. the holy trinity!

[@andressaa.a.9346]

Can't wait to try this in my kitchen tonight ❤ Thanks Chef

[@vincenzosplate]

You're welcome! Enjoy my friend😊

[@spikeg.jr.4893]

Max is hilarious! I love these vids!

[@vincenzosplate]

Stay tuned, more content like this is coming 😊

[@danyolpacciarelli8664]

Beautiful dish! Delicious 🤤

[@vincenzosplate]

Happy you liked this recipe!🦐🍝

[@АнтонКащук]

i was waiting for this collab so long, amazing video

[@vincenzosplate]

I hope that the wait was worth it! 😊

[@SurlyDeath]

More of Max, please!

[@vincenzosplate]

Stay tuned, there will be more!

[@aris1956]

La pronuncia dell’inglese di Max è “fenomenale” ! Lui le parole le pronuncia così come sono scritte, praticamente all’italiana. 😀

[@vincenzosplate]

Si ahahah 😂 😅

[@istenafazekakkoztisjelen]

Ofc you are Georege Clooney, Vincenzo! Thank you for the superb vid, it was a pleasure to meet Chef Max Mariola! ❤

[@vincenzosplate]

Thank you so much for all the love and support my friend 😊

[@tl4214]

Oh the joy of having a vision on a repair and giving these chairs new life! That heat gun is a wonderful tool. I always worried about chairs that use a chemical dip versus heat removal for stripping old paint/finishes.

[@vincenzosplate]

Mate, I think you're in the weong video 😂

[@alexbennettbenefit366]

Love the video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest the cacio e pepe looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️

[@vincenzosplate]

Thank you so much for all the love and support my friend 😊

[@HughbertJassGaming]

I subscribe to both of your channels so I was very pleasantly surprised to see you guys collaborating for a few videos now:). Good job!

[@vincenzosplate]

Happy you enjoyed this collab! Stay tuned for more 😊

[@alexbennettbenefit366]

Love the video ❤

[@vincenzosplate]

Happy to hear 😊

[@elenacammarano4447]

Siete grandi tutti e due👏👏👏👏👏👏

[@vincenzosplate]

Grazie Elena Un abbraccio ❤

[@Zandanga]

You crack me up! Love your videos ... crayzee coooking ... 😜 😘 [Edit: Oh! Vincenzo ... you are the George]

[@vincenzosplate]

Ahhahahahaha thanks for confirming. Max is definitely more of a Richard hahaha

[@TomekinaOfa]

Raw shrimp? Or did the zest of the lime did something ?

[@judy7mae]

I'd have to cook it a little. Texture issue. 😊😊

[@TomekinaOfa]

@judy7mae yeah I was thinking the same thing

[@fransbuijs808]

Lime juice makes raw seafood eatable. That's the basis of ceviche. Don't know about the zest.

[@TomekinaOfa]

@@fransbuijs808 yeah that I knew, unless I just missed the part that they squeezed the juice

[@vincenzosplate]

Raw shrimp, it was fresh and safe to eat 🦐

[@AngelMenendezFitness]

Hahahaha love the energy on this vid 😂😂😂😂😂😂 I'm going to try this version.

[@vincenzosplate]

Glad you enjoyed this video my friend 😊

[@graziellacerqueti5748]

Ottimo piatto

[@vincenzosplate]

❤❤

[@HerrBrutal-bl2fk]

Italians often say seafood never should be paired with cheese. In fact, there are several traditional Italian dishes combining seafood and cheese. Two examples are pesce spada con caciocavallo and casarecce calamari e pecorino. Sadly enough, many Italians don't know their own cuisine.

[@vincenzosplate]

It is true that many seafood dishes dont deserve cheese but its also true that many seafood dishes go perfectly with seafood and this is an example. My dad also make a seafood eggplant parmigiana which is sensational. You should wstch the video.

[@natashafrance717]

Not coming from an Italian standpoint, I just personally (don’t come at me 😉), think if you’re using good quality seafood, it wouldn’t need cheese, just imo ❤️

[@aris1956]

@@perenoel657 ⁠ What is ok and what is not, is always up to your palate to decide. There is no “law” in the kitchen that prohibits certain things. It is always and only your palate, for anything, that decides whether a combination is good or not.

[@HerrBrutal-bl2fk]

@@perenoel657 Not only Italians but people in general tend to be overly categorical. Especially people who don't know what they're talking about. In the area of Italian food I often hear things like "no cheese together with seafood", "no cream in a traditional carbonara", "no milk in an authentic ragù bolognese", "Italian dishes never contain a lot of chili" and so on. This is due to ignorance. The lack of knowledge these people display could easily be dealt with and avoided by reading about and experiencing Italian cuisine with the same amount of enthusiasm they gladly participate in debates.

[@HerrBrutal-bl2fk]

@@natashafrance717 Sometimes cooks try to improve/conceal the taste of second rate ingredients with cheese, but there are also examples of famous dishes that call for first class seafood as well as cheese. A good example is Homard (lobster) Thermidor.

[@chichiboypumpi]

The message, do not make any changes to an Italian dish until an Italian chef does it.

[@Cr4z33_YT]

There would be TONS of Italians Cacio&Pepe "purists" that would blame him for doing a variation trust me. 😂

[@vincenzosplate]

The process of making cacio e pepe is spot on. The actual cacio e pepe recipe is fantastic. Max added the shrimps tartare at the end of the dish. In this video we showed you exactly that you can still have fun creating and playing with traditions. The cacio e pepr didnt add cream, onion, garlic, peas or whatverer. The cacio e pepe was beautiful and adding the shrimps tartare was a nice refreshing touch. If thr cacio e pepe was made wrong allora I would have said something but the cacio e pepe was execute perfectly. I always enjoyed chefs who play with traditions while respecting the tradition. Sam the cooking guy made a puttanesca with meat and for me that was brilliant. This is called Cacio e Pepe with a Twist or Cacio e Pepe with Shrimps and Lime and not called Cacio e Pepe (Only). If you dont wsnt to try the shrimps on this cacio e pepe, you can remove it as an ingredient and you will have a perfect classic cacio e pepe.

[@springbloom7582]

Hi Vincenzo - you look like George Clooney. Great job both of you.

[@vincenzosplate]

Hahaahahahah you tell Max 😂😂😂he wants to be George

[@springbloom7582]

I will tell him! Haha 🤣

[@Foodie_77823]

Very nice sharing 🎉🎉🎉

[@vincenzosplate]

Thank you my friend!

[@StamosTee]

Wow !!!!!❤

[@vincenzosplate]

Happy you liked it 😊😊

[@randyunderwood2894]

you guys are a hoot! god i wish i was there with y'all. what could i sub for the shrimp? i don't think i can

[@vincenzosplate]

You can't find a shrimp?! I think shrimp is the best !!

[@juancarrera8397]

Hi Chef Vincenzo, love your content! This recipe appears to contradict some of your earlier advice

[@vincenzosplate]

This dish isn't your normal cacio e pepe, we said it in the beginning 😊

[@juancarrera8397]

@vincenzosplate Yes, but I bet if Jamie Oliver were making it, you'd be throwing your regular fit.

[@vincenzosplate]

​@@juancarrera8397The cacio e pepe process its completely authentic and real. I fact its a great cacio e pepe recipe you should follow. The shrimps and citrus its an addition to the cacio e pepe and its going very well. As mentioned in the video this is an example that you can play with traditions but with logic. We didnt put garlic or onion in the cacio e pepe, we didnt put cream or peas in the cacio e pepe. We only added a beautiful tartare which is an option for people who wants more from a cacio e pepe. The classic cacio e pepe for me its still the best and will always win

[@60frederick]

Vincenzo, I have had to share this video on Facebook!! You can’t imagine how hungry I am now. Thank you very much, Vincenzo, for sharing your video with us. PS: Who is George Clooney? As neutral Swiss you both are George C.! Better George C. than Gordon R.!

[@vincenzosplate]

Happy that you liked the idea of this dish! Let me know how it will turn out for you 😁 Hahahah thank you for the compliment ❤

[@WorldsGreatestRingAnnouncer]

I would love for a historical video on pecorino Romano. The history behind it and why it survived for so long is funny, sad and remarkable.

[@vincenzosplate]

It would be an interesting video for sure 😊

[@dutchieinsaudi9064]

Italians: No cheese with seafood!!! No cheese with seafood!!! No cheese with seafood!!! Also Italians: let's make Cacio e Pepe with shrimp. Did i miss something?

[@vincenzosplate]

We were feeling adventurous 😜

[@dutchieinsaudi9064]

@@vincenzosplate At least there was no pineapple though, some lines are not meant to be crossed.

[@tunnus.123]

Great.

[@vincenzosplate]

Thank you my friend ❤️

[@tunnus.123]

@vincenzosplate ❤

[@dr7246]

Os camarões também são deliciosos no arroz de marisco!

[@The_Badseed]

Way too much sexiness this early (for me) in the morning. 😘 This recipe looks great , I'm actually going to the store in about an hour, I'll have to buy the ingredients and give this a go. Thanks guys

[@vincenzosplate]

You're welcome my friend! Stay tined for more videos like this 😁

[@mitaskeledzija6269]

What about adding maybe dollop of black caviar on top? With lemon finger pulp as cherry on top and shaved truffle on the sides. 👀

[@vincenzosplate]

Wow I love the idead you've got in there!!

[@athanasiusdicia117]

Artisan documentary and a comedy movie in one video. Well, don't know about Clooney and Gere, but there's definitely Fabrizio Ravanelli in there.

[@vincenzosplate]

😂😂😂

[@sigmablock]

I actually "evolve" my Fettucine Al Buro by adding sauteed mushrooms in olive oil and parsley. You have the creamy part of the parmigiano which is the base flavor, the savory taste of the mushrooms, and the herby element of the parsley. As long as you respect the base recipe, it's all good.

[@vincenzosplate]

Thanks for sharing your twist to the Fettucine Alfredo recipe! It sounds delicious and I will give it a try for sure 🍄‍🟫

[@artnada]

young or old peccorino?

[@vincenzosplate]

The best that you can find!

[@silvio29896]

I feel like they're my two italian uncles teaching me to cook properly 😂❤

[@vincenzosplate]

Hahahah glad we give good vibes to you ❤

[@Voltra_]

Perfect for pescitarian friends when you're making Carbonara for everyone else

[@rspruell]

Raw shrimp? How do you handle the shrimp so that you don't get sick!!!

[@sandervw123]

Get fresh shrimps

[@vincenzosplate]

Maybe I'll do a video about that!

[@Tennisisreallyfun]

Did he train at La Pergola in Rome by any chance? I’m convinced this is a Heinz Beck dish from a while back (I mean, hey, no one owns food, I’m just saying I remember a similar dish, shrimps and lime marinated, as a staple from his menu), but it sure looks delicious!!!

[@vincenzosplate]

I don't have such information sorry 😅

[@isyaboi-zm2zr]

Please teach us how to make neapolitan Ragu

[@Natalie-health-wellness]

Now that is a sexy dish indeed!! I’ve just got a really good idea for this dish. But I really love this version!! I’m not much on the cheese and black pepper with raw prawns… but the raw prawns and spaghetti I’m very sure of 😮♥️♥️😋😋 ohhh I’m so excited to make this dish but also a dish like this but without the pepper and cheese omg I’m drooling 🤣🤣 This video was seriously fun and cheeky but I loved it … to me food is fun, tasty and cheeky and sexy ❤

[@vincenzosplate]

Happy to hear that you enjoyed this video! Stay tuned, more content with chef Max is coming 😊

[@Natalie-health-wellness]

@ can’t wait !!

[@somedude6683]

8:20 what's the title of that music?

[@vincenzosplate]

Glad to hesr that you enjoyed the music and the recipe

[@D-d-dvon]

Not sure how I feel about this in a way. I'd make it and love it. But if this were a recipe you saw online and you were reacting to it, you'd immediately say by adding lime and shrimp, it's not Cacio e Pepe. You'd say it was an entirely different dish

[@vincenzosplate]

The process of making cacio e pepe is spot on. The actual cacio e pepe recipe is fantastic. Max added the shrimps tartare at the end of the dish. In this video we showed you exactly that you can still have fun creating and playing with traditions. The cacio e pepr didnt add cream, onion, garlic, peas or whatverer. The cacio e pepe was beautiful and adding the shrimps tartare was a nice refreshing touch. If thr cacio e pepe was made wrong allora I would have said something but the cacio e pepe was execute perfectly. I always enjoyed chefs who play with traditions while respecting the tradition. Sam the cooking guy made a puttanesca with meat and for me that was brilliant. This is called Cacio e Pepe with a Twist or Cacio e Pepe with Shrimps and Lime and not called Cacio e Pepe (Only). If you dont wsnt to try the shrimps on this cacio e pepe, you can remove it as an ingredient and you will have a perfect classic cacio e pepe.

[@matthewfoster526]

This chef is like the Italian Gordon Ramsey

[@vincenzosplate]

Chef Max?? He's nothing like Gordon mate 😅

[@matthewfoster526]

@ he’s energy I meant. We all know chef max can actually cook Italian

[@colummalec8043]

These two are on another level the whole vid, but Brazzers Cooking Ed. 6:43 is kinda wild!!😅

[@vincenzosplate]

😂😂😂 at least you enjoyed the video!

[@colummalec8043]

@vincenzosplate l love your vids and channel. You've taught me a lot about authentic Italian, Italian culture, and eating well. 🇮🇹

[@michaszyc5965]

Great recipe. But why ruining sharpness of this knive on a granite countertop?

[@vincenzosplate]

What would you have done instead?

[@michaszyc5965]

@@vincenzosplateuse wooden- especially end grain wooden board or japanese Ryberia board. Even plastic one is better. With all my respect it’s a shame to dull good quality pricy knife without reason. It’s so much work to sharpen it again

[@Cr4z33_YT]

Per imitare Max: "Comunq the amid is the mort sua!" 😂

[@vincenzosplate]

Hahahahahaha

[@alessaxn]

The spaghatti is george clooney 😂😂

[@vincenzosplate]

😂😂😂

[@mitaskeledzija6269]

Max is George Clooney and you are Richard Gear Vincenzo 😂❤

[@vincenzosplate]

Aww thank you for the compliments my friend 😂❤

[@Andinus3000]

Looks great but I will be cooking my shrimp, I'm sure those are fine, but I don't trust what I can get at the supermarket to eat raw.

[@fransbuijs808]

Or marinate them in lime juice.

[@vincenzosplate]

Feel free to cook the shrimp if you feel safer 😊

[@BanzoUnchained]

I think you found the cheat code! 🔑

[@vincenzosplate]

I think I just did!

[@fransbuijs808]

With glasses like that, Max is Roy Orbison. Let's remember the man who wrote the song!

[@vincenzosplate]

😂😂😂

[@dankaczor8965]

I’m not too sure of the raw shrimp, but agree with mincing or dicing a protein for a pasta.

[@fransbuijs808]

Same here. I would use some lime or lemon juice to make it a bit like ceviche. That's a safe way to eat raw shrimps.

[@N1120A]

​@@fransbuijs808that's why they made it with shrimp and lime

[@fransbuijs808]

@@N1120A Yeah, I know. But does the zest do the same job as the juice? That's what I'm wondering about.

[@N1120A]

@fransbuijs808 It might even do a better job, because the zest has plenty of acidity and oils that will denature the protein and inhibit pathogens.

[@fransbuijs808]

@@N1120A Okay. That sounds good. Thank you.

[@wendyrose8430]

Sorry I wasn’t really concentrating my eyes were watching two sexy cooks . I’ll have to rewatch again 😂😂😂. 😘😘😘😘

[@vincenzosplate]

Hahahahah ❤❤

[@godsowndrunk1118]

Once again, don't hate me , but I make my Cacio e Pepe using aged Montasio cheese.... It melts so much better than Pecorino and I never end up with a mappazzone.

[@vincenzosplate]

No hate at all, in fact thanks for sharing your twist!

[@ant3702]

The only idea that’s weird to me about this is the temperature difference. Why would you put a quenelle of cold ceviche shrimp on top of hot cacio e pepe. Why not just mix it in a second before you plate so it’s pretty much cooked in the sauce and spread out more evenly throughout the dish? I know it would still taste amazing anything with gamberi in it is good as long as you keep it away from chocolate sauce lol.

[@vincenzosplate]

Feel free to add your own touch to this dish if you decide to give it a go! 😊🦐

[@KizzleCozzle]

This is rated R 🤣🤣

[@vincenzosplate]

😂😂😂

[@Missin44]

Traditional Italian food provids a good base to start from. A little heavy cream would have sent that dish over the top.

[@vincenzosplate]

Next time! 🤣🤣🤣😱😱😱😱

[@patrickwallen5065]

Guga foods did a cacio e pepe baked macaroni and cheese, it looked real good. Check out his truffle aged steak video, it's the side dish of the episode.

[@vincenzosplate]

Thank you for bringing this to my attention! I'll make sure to check it out 😊

[@crispin601]

Max's bracelet! Its the cord of st. Philomena

[@vincenzosplate]

Well noticed

[@antagonizerr]

The raw chopped up shrimp is weird to me and I don't think I would enjoy that. Maybe lightly blanched would be better but then it's not my recipe. That cacio e pepe looks fantastic tho.

[@vincenzosplate]

Thank you for sharing your thoughts about this video! Which twist would you add to your cacio e pepe?

[@antagonizerr]

@@vincenzosplate Maybe a bit of wine and saffron like you'd make with a rizoto.

[@HamiltonStandard]

sorry, there did not appear to be enough citric acid in just the zest to safely macerate the prawn tartare... i would never serve that raw prawn "tartare" to anyone... you guys are great and entertaining, but in a home kitchen that raw prawn tartare was just food bourne russian roulette

[@vincenzosplate]

Thanks for sharing your honest thoughts about this video! 😊

[@IslaWoof]

Then this is no longer cacio e pepe... Sorry Vincenzo but you were the first one to say that you can't start adding ingredients to a recipe and call it by the same name. If I go to a restaurant and order a margherita, I don't expect the chef to throw in 4 extra ingredients in there. The recipe itself looks great, but is it still cacio e pepe? The answer is no. Cacio e pepe is just that: cacio and black pepper.

[@vincenzosplate]

The process of making cacio e pepe is spot on. The actual cacio e pepe recipe is fantastic. Max added the shrimps tartare at the end of the dish. In this video we showed you exactly that you can still have fun creating and playing with traditions. The cacio e pepr didnt add cream, onion, garlic, peas or whatverer. The cacio e pepe was beautiful and adding the shrimps tartare was a nice refreshing touch. If thr cacio e pepe was made wrong allora I would have said something but the cacio e pepe was execute perfectly. I always enjoyed chefs who play with traditions while respecting the tradition. Sam the cooking guy made a puttanesca with meat and for me that was brilliant. This is called Cacio e Pepe with a Twist or Cacio e Pepe with Shrimps and Lime and not called Cacio e Pepe (Only). If you dont wsnt to try the shrimps on this cacio e pepe, you can remove it as an ingredient and you will have a perfect classic cacio e pepe.

[@superfuss1984]

We haven't had Rules here since Escoffier died....😚😋😝

[@vincenzosplate]

😅

[@VickyR.Minneti]

We better rate this an innocent "X"

[@vincenzosplate]

😂😂😂

[@kkrsnn5632]

You can use shoes to smash pepper like Mr. Bean😂

[@vincenzosplate]

😂😂😂

[@BanzoUnchained]

7:02 🤤 🍾

[@stevieg4201]

Great video, I love to watch Max cook, I think you cooking with Max was fun. Don’t worry about the no cheese with seafood people, they don’t know the root of Italian cooking, come fare le cose, thanks for the great video. 🙏🏽

[@vincenzosplate]

Thank you so much for your support my friend! Makes me happy to hear that you enjoyed this video 🍤🍝

[@racheljacob8600]

You guys are better than clooney.

[@vincenzosplate]

Aw thank you, you're so kind 😄

[@N1120A]

If anyone tells you eating pasta makes you fat - send them a photo of Max.

[@vincenzosplate]

😂😂😂

[@KezzaTianzun]

You might as well Pasta alla Gricia as a cacio pepe with guanciale now then! Since its the SAME THING as what you did here.

[@vincenzosplate]

Well this can be a sea based pasta alla gricia 😊

[@N1120A]

Enzo is probably Clooney, but a lot taller lol

[@vincenzosplate]

Hahahaha you're right

[@gumusluk05]

Replace parmesan with Heinz Salad Cream 👊

[@vincenzosplate]

You'll never see us put cream in our pasta 😅

[@gumusluk05]

@vincenzosplate food should be enjoyed and not policed

[@chichiboypumpi]

borderline youtube flagging episode.

[@vincenzosplate]

😅

[@thorsteinssonh]

Im a little confused by the raw prawns. With some lemon juice would be my instinct if raw seafood

[@vincenzosplate]

Gonfor your instict mate! I hope you enjoy this creation 😊

[@Angelicwings1]

Sounds interesting but I find citrus flavours take over every dish it’s in. I am very sensitive to it for some reason. I probably would just taste citrus and not enjoy the other flavours much.

[@vincenzosplate]

So what would you use instead?

[@Angelicwings1]

@ I guess I would just use less? Otherwise just make a classic version with no extra additions. I do think mushrooms would be nice in it though.

[@falkoanders6543]

cacio e pepe with raw shrimps without even pinch of a salt on them is something i would skip with all the respect

[@vincenzosplate]

I respect your opinion! What would you have done differently in this recipe? 🦐

[@falkoanders6543]

@ cacio e pepe is perfect as it is)) sometimes less is more huh?

[@KezzaTianzun]

Raw shrimp is unsafe to eat. Shellfish uncooked is literally one of the most dangerous things to eat like this.

[@vincenzosplate]

Fancy restaurants all over the world are serving shrimps tartare and Its definitely safe. You just need gpod quality local shrimps

[@Ruoja71]

How do they do sushi then? ;) -They come from strongly regulated farms - They are tested - If not taken fresh out of water, they are deep frozen which kills parasites just like high temperatures Bonus: acid from citrus actually cooks protein - that's how you make ceviche

[@rakkabane]

These guys need to do a drunk cooking video asap

[@vincenzosplate]

Hahaha I see how that would be fun to watch

[@dottemar6597]

More like Italian Jeff Goldblum

[@vincenzosplate]

😂

[@maimsdawood93]

Vincenzo u collabarated with a legendary chef and even though u made it sound like a porno with the sound of love gettin carried away u learned somethin new. Chef max teaches you and you learned. 😂 was amazin to see that today

[@vincenzosplate]

I had so much fun learning from chef Max! Definitely an experience that I will remember 😊