how to make REAL CACIO E PEPE like they do in ROME

This is how to make real cacio e pepe , the classic Roman pasta dish. Cacio e pepe is one of the simplest pasta dishes to make but it can be a bit tricky. I'm going to show you the real, authentic way to make cacio e pepe the right way.
#CacioePepe #Pasta #NotAnotherCookingShow
Links to the 3 Other Roman Pasta...
CARBONARA
• PERFECT SPAGHETTI CARB...
ALLA GRICIA
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AMATRICIANA
• AUTHENTIC BUCATINI ALL...
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[@skylerburtphotos]

That's how you make real Italian food! And I should know, being that I'm a full blooded Scots Irish American.

[@instantchildbirth2746]

so you're pretty much 100% italian

[@brainwashingdetergent4322]

I completely agree as a Irish, Danish, German, Polish American!

[@comptonny718]

agreed, as an African American, i can see this is clearly 100% authentic Italian cuisine

[@brainwashingdetergent4322]

Perfect! Now that we’re all at agreement, let’s get to cooking!!!

[@Gitaikou]

American aka 45％Mexican, ３０% sewrage and ２５%Mc donald's grease

[@cl3263]

I’m italian and i’m really amazed to see a american man made a REAL italian cacio e pepe, bravo 🇮🇹

[@Thepursuitoftastiness]

Man, I'm crying!!! I'm italian, I'm roman and I'm ABSOLUTELY AMAZED about this perfection! I love that people around the world can make somthing good without adding strange ingredients! You've just got a new subscriber! Keep going (and sorry for my english!)

[@Minecraftandcompany]

The pursuit of tastiness I agree. People can innovate all they want, but you have to have respect for the originals.

[@Thepursuitoftastiness]

Feild absolutely true!

[@willspencer4724]

Your English is good mate

[@Thepursuitoftastiness]

Will Spencer thank you! 🙂

[@Maxj3]

Only thing as a half Italian I get annoyed by is the way they pronounce Parmigiano :')

[@wallybeep]

Bud. I've cooked Italian food at home for 30 years. I'm not a bad cook. Frankly, I skipped these simple Roman dishes thinking they were too simple. Saw your channel and tried. It was an revelation. Not interested in all your recipes, but you nailed every one I tried. Best cooking show on the internet. Period. Thanks for your research and execution lessons. Just fantastic. You've already added 3 dishes in my regular armory. Thanks much, again.

[@Magikitchn]

Whatever. The dickwad cap tells the story

[@TheBatchiro]

I’m Italian and this is the real deal. Thanks for not messing this up like most people do.

[@OjoRojo40]

This is the real deal kzbin.info/www/bejne/hJiaeIqiapyhh68

[@TactlessGuy]

@@OjoRojo40 He literally did the same thing. The only difference is that the French guy used an expensive brand of pasta and used a lot more of the cooking water.

[@OjoRojo40]

@@TactlessGuy Lol, I guess you missed the part when he explains in detail the selection of pasta and cheese plus the theory behind the importance of the dish in Italian cuisine. But hey yeah, basically the same video hahaha. Cheers"

[@TactlessGuy]

@@OjoRojo40 It is literally the same shit with a couple steps taken further.

[@OjoRojo40]

@@TactlessGuy You are shit.

[@gianmarcoferrara3397]

Possible improvements to make it creamier: - set aside some water from the pot and let it cool down before mixing it with cheese. - mix the cheese with pasta in a separate bowl (if the pan is too hot, when the cheese is touching it it's gonna get lumpy).

[@weatheranddarkness]

the usual recommendation is to always remove the dish from the heat before adding cheese. Throwing it in a different vessel is definitely an effective way to do that.

[@saintseymour]

gonna try this next time -- i have an electric burner, and my shit was pretty much wrecked from the jump.

[@tommasobortoletto7250]

Italian really become mad when someone made an italian dish wrong. So your pasta il good couse i'm not seeing italian going mad Sorry for bad english

[@JosephPembroke]

lololol

[@danidast]

I'm italian and cook everyday... he did a good job! 👌 some italians go mad because food here is a passion, but we are not all so rude 😁

[@donprimon684]

I agree, but pasta needs to be served in a soup plate in order to preserve the heat :)

[@NOTANOTHERCOOKINGSHOW]

Thanks for being awesome! And yes of course, eat on a plate...there are logistical reasons I plate the way I do. Turned out to be my signiture style now, always keep in mind the name of the show...it has double meaning

[@davideande8013]

@@danidast il cibo non è passione, in Italia il cibo è un dio, se tu sbagli una ricetta, sbagli una preghiera per pregare quel dio

[@BenEller]

Just made this and it turned out AWESOME! No clumps, super rich, smooth, and easy. This is the way! Thanks for a great meal, man, subscribed!

[@johnmathgood4184]

Holy cow. This must be the internet equivalent of seeing a celebrity in a supermarket.

[@BenEller]

John Mathgood hahaha I like things that are NICE, and this recipe is VERY NICE!

[@0ussama01]

Omg uncle Ben ! Lovely seeing you here. Also.... thank you for showing us the way to the right leper mess, frayed ends and fight fire riffs

[@BenEller]

Oussama happy to help!!! And now you’ll know how to make a wicked and easy pasta dish in the kitchen to fuel your riff powers ;)

[@realviletryhard]

Why tf aren't you verified

[@vintagemess5]

Can't believe this channel isn't more popular. So informative, beautifully shot and edited! I'm definitely trying this recipe out, thanks!

[@SuperElise21]

vintagemess5 I think it’ll get there with time and persistence :)

[@wilsonalvarez9580]

vintagemess5 the editing is way too jump cutty

[@s7robe297]

Because he does the same thing as everyone else lol.

[@NOTANOTHERCOOKINGSHOW]

Good one...

[@s7robe297]

NOT ANOTHER COOKING SHOW Over use of jump cuts ✅ Glitzy overproduced style (mostly used to hide the lack of personality) ✅ Basic ass low - fi beat over some b roll ✅ Stop biting off these lames, and find your own niche / style. It’s been done to death by almost everyone on this fucking site lmao, tell me where I’m wrong. I’ll wait...

[@deerogatory]

I love how you walk through prep, the cooking plan- beginning to end, then execute. There is nothing more frustrating than watching a host add ingredients only to have them flash on screen for 2 seconds. Excellent technique, viewer knows exactly what to expect and when. I'm building my grocery list watching your videos this morning. Thank you!

[@SuperBluesify]

This is one of the few videos in English where they teach you to make it the right way. You see Babish adding butter and calling it 'an easy Cacio e Pepe' when it's just wrong, others add olive oil, etc. This is the correct way. Good job dude. I only find videos in pure Italian that do it this same way.

[@NOTANOTHERCOOKINGSHOW]

Thank you man. I really appreciate that. I try to respect the dish when I’m making something steeped in tradition.

[@lebeautiful2683]

putang ina mo gagi

[@Leucci11]

@@NOTANOTHERCOOKINGSHOW i wanna marry you

[@MarcoAlessi]

In Italian kitchen less is more. However is not that bad to experimenting variants once a while. That said, I prefer linguine more than spaghetti

[@Asinies]

Except Babish mentions the real dish doesn’t have butter in it. Y’all gotta chill and actually watch the video before you hate on the man smh

[@Chubba97]

I love how he describes everything and explains the steps. It simplifies these recipes way more and I actually want to make these recipes instead of just watching like most cooking channels!

[@user-hj3sj2bc1r]

It’s 3am, I have a block of ramen and a slice of old processed cheese. Just like they make it in the old country 😂

[@NOTANOTHERCOOKINGSHOW]

Haha! I say, why not!

[@trishrenee06]

Wow didn’t think of using ramen. Good idea

[@monizdm]

You just gave me the best laugh of my day. Thank you, and keep up your good spirit.

[@TheSublimeLifestyle]

Muah! *chef kiss* That’s violently American.

[@Thigkry]

God speed.

[@victoriaramundo7237]

i’m from rome and DUDE I’M CRYING!!! that’s some R E A L cacio e pepe, YES THANKS

[@angrycretin7633]

What I love about your show is that you have accessible recipes. A lot of KZbin chefs use ingredients and equipment most people can’t afford and have access to. Also your food is amazing and I watch all your videos and have made mostly all of your recipes. Keep up the good work man

[@TheHawwis]

dude you are an absolute Messiah when it comes to cooking videos and straight-to-the-point methods of actually pulling off the dishes. i tried your cacio e pepe recipe today and your spaghetti carbonara recipe last week and they came out absolutely perfect! it's really mindblowing how your practical workaround methods can make these dishes work for even the most novice of cooks

[@z4zuse]

Came for for the Cacio e Pepe, stayed for all the other recipes.

[@NOTANOTHERCOOKINGSHOW]

Much love

[@noclue6595]

So i tried this recipe here in India using regular grated processed cheese, weikfield(economical brand name) spaghetti and desi peppercorns and was BLOWN AWAY with how complex the flavors were that came out of this.. I really like your format and all the effort that you put in into the camera work..!! Thank you for this wonderful recipe.. 💛🤗

[@CaptainSlowbeard]

hey, this is a year too late but I just wanted to say I'm really proud of you for trying a recipe with what you had. There is a lot to be said for keeping strictly to traditions, but at the same time a lot of the tastiest food has been created by hungry people being creative with what is in their cupboards. I used to watch a lot of Indian cooking videos and not try to make them because I didn't have the exact spices, and I was really missing out. Now I'm not afraid to just miss something out (aseofetida is really hard to get where I am, for example) - it might not be 100% exact, but it's normally still damn tasty. I imagine when if I make them again with the missing ingredients, it will be better, but I still love what I made

[@endofjourney665]

@@CaptainSlowbeard u r based

[@Spramele]

I never knew about the type of peppercorns?! I love all the history and details! You're a great educator. It's all about the details. Cacio e Pepe, one I found my favorite dishes! And you don't cut corners or add ins. True Italian chef

[@wtfbbqgtfo]

I love how you explain things in thorough detail before you even start to cook.

[@fabioparlnate]

Dude, i'm Italian, see someone doing cacio e pepe right is always something beautiful!Good job

[@AdAstra86]

Interested

[@Derisoireetsardonique]

I'm italian, I live in Rome, you are showing the accurate recepe. Well done

[@LewisSpurs]

Made this tonight for the first time and it is amazing. It's going to become a regular for sure.

[@leroyreynolds7366]

Why does this feel like a real authentic cooking show, without the unnecessary editing. Down to earth, to the point and with a little bit of your swag really brings the show to life. I see your passion for sure! You should be sponsored and hit the back-roads of Italy while cooking these recipes. Keep em coming, I love cooking.

[@tuttobicci]

An authentic Cacio e Pepe recipe which tasted great. Serving it on a piece of 'driftwood' was comedy gold!

[@pierocus3261]

I really appreciate people from outside Italy doing recipes and following them in detail. It really amazes me because I love to cook dishes from other countries so I really feel you. Keep up the awesome work you're doing. Love from Trieste

[@stripedhyenuh]

Managing the pasta water is where 100% of the trickiness comes in for cacio e pepe, you need to use way more than you think you need because as you said the sauce tightens up as it cools, and it also needs to cool down from boiling just a bit before combining with the cheese or it'll seize up and turn into gobs of rubber

[@natalieaivazian]

I made this pasta tonight for my parent’s anniversary. They loved it ! It was so delicious thank you so much for the recipe! I’m definitely making this again for myself in the near future

[@Tyroneology]

Love cacio e pepe and I’ve seen it done on KZbin a few different ways. I like your method of mixing the pasta water with the cheese to create a paste seems a lot easier to emulsify into the pasta that way than just putting the grated cheese in the pasta with the pasta water. Thank you!

[@salsspar2132]

as an italian you made it the best i have seen on youtube. the most tradition

[@Thebisc98]

As an Italian I really have to congratulate with you. You know how to make Italian dishes in the right way.

[@vasiliscond9433]

Italian cuisine has become my favorite to cook because of its accessibility and simplicity

[@NubbyBob]

Went to Rome and ate this several times, glad to see an authentic recipe for it out there.

[@MrPepelapuzzola]

Congrats from an italian chef. You really nailed it. Just one last thing, don't suggest using parmesan it won't end in a nice cream like pecorino romano. Still great job. you have a new subscriber now :)

[@marvinbj]

Definetly this! Parmesan is great, but is almost impossible to emulsify with the pasta water. I've tried with it and it did not work. The cheese melted and it was not creamy. Delicious, but not creamy. Maybe because water temperature? Anyway, thanks for the recipe! One more subscriber to you, mister!

[@alvareo92]

What’s a more widely available cheese that isn’t *that* different from pecorino, and will get the creamy texture?

[@amorikotic2945]

@@alvareo92 any aged sheepmilks cheese

[@alessandromassimo5717]

If u want to use Parmesan it must not be old try with like 8 months old Parmesan

[@maraschwartz6731]

I am going to use parmesan because..... it is quarantine time and I can't afford to go out right now and grab some pecorino romano. we make do

[@BboyRacing]

From a real roman, that shit is bomb. Good work!!!! 👍🏼👍🏼👍🏼👍🏼

[@NOTANOTHERCOOKINGSHOW]

thank you brotha!! Tanto amore!

[@tararosejohnson9718]

Wish I watched this all the other 5000 times I tried to make Cacio E pepe. This is perfect

[@mrwriter86]

Just made this tonight and it came out perfectly well, thank you! I’m a fairly good home cook, but what I like about your channel is that you take the time to explain the reasons for each step along with some historical facts. The explanations you provide is what I’m after, and beats simple step by step ‘instructions’ by a mile. Really excellent. Subscribed, and keep doing the above so I can keep watching! Thanks for your time.

[@jtcarbonaro7566]

Really like the clarity with which this recipe is being shown and put into context. No unnecessary showmanship. Simply a careful and precise way of creating not only a simple-not-so-simple traditional dish, but also laying the foundation for many more recipes evolving out of this. Well done!

[@danidast]

Finally someone who understand that simply and essential sometimes means tasty! Well done. An italian fan ✌😁

[@josepablomonge]

I have been practicing this dish for a while. Today a friend visited improvised and I cooked this recipe as "a simple fast dish"... And he was amazed by the simplicity, the speed and how flavorful this recipe is. He ate two plates and asked if there was more left. A great simple dish to enjoy with friends.

[@PamperedSweetTooth]

You know my love for Italian cuisine and this is is one of the first 10 dishes that I took upon myself to master and respect. Freaking phenomenal execution!!!

[@simoneianaro5287]

Finally someone who makes original Italian recipes Thanks you for promoting Italian cuisine, ingredients and BEWARE OF THE IMITATIONS ... so I'm an Italian chef, good job.

[@apex9439]

I used your recipe and was blown away by the results. Intensely flavorful and delicious from such a simple and low-cost recipe. Next time I’m going to add in artichoke hearts and see what that adds. Thank you for sharing!!

[@Cosmic86x]

I've just been to bella Roma for three days and I had the legendary Tonnarelli cacio e pepe. One of the best pasta dishes I ever had!

[@iWillbe90]

Poor dude blew his hole budget on the mouth cam, couldn't afford a plate.

[@leesalt]

My hole budget is only spent on orifices, pits and the occasional drill and shovel.

[@iWillbe90]

@@leesalt as someone who loves making fun of others for spelling things wrong: touche.

[@dannmitton]

@@iWillbe90 omg touché tho

[@NOTANOTHERCOOKINGSHOW]

I’m dyslexic so this took me awhile to understand 😂

[@ivymok689]

Using chop board instead of a plate is one of the reasons I keep watching his vids 🤣

[@francacece3943]

I love this guy for real! All his dishes are authentic to perfection

[@ziggyvertov1829]

Best pasta demo ever. Solid instruction, clear visual English, no info overwhelm, and the editing instincts are as tasty as the Cacio I’m now stuffing into my face.

[@barrymiller5729]

Best cooking show I’ve seen. No bullshit, no stories, to the point, delicious

[@Danceswithsteakknives]

Yours is the most authentic I've found. Without butter and without olive oil. Brava! 👍

[@NOTANOTHERCOOKINGSHOW]

Thank you so much! Gracie Mille!

[@Mike-sn9nv]

In Florence, one of our two staple restaurants made this. It is what kept us going back. We discovered it by asking the waiter what he usually ate there. I've been Jonesing for two years now. Can't wait to try this.

[@aldofabbrocile6621]

I’m Italian and I was here to complain of course but you couldn’t have done this dish better than that. I’m truly impressed, awesome job!

[@yuhboris304]

Absolutely in love with this dish because although the ingredients are simple, you have to practice it to master it. Reading or watching recipes won’t give you the ability to make it, only practicing making it will

[@usafan96soren20]

This is the way to go, how it should be done! Much love from Italy ❤️ keep killing it Steve

[@NOTANOTHERCOOKINGSHOW]

Grazie mille mio amico! (did i doo that right?)

[@usafan96soren20]

@@NOTANOTHERCOOKINGSHOW yes my friend, your Italian is quite good

[@markshirley01]

@@usafan96soren20 cool - I'm on it - 😎🔥❤️

[@syi706]

Wow are you really not supposed to use oil??

[@gutspillage]

@@syi706 No oil, no butter. The recipe shown here is 100% original. All the fats are coming from the cheese.

[@jmert_5859]

So simple and so good. Made this the other night.

[@mateofantasma]

I cooked thjs today and my wife absolutely loved it! The sauce came out more liquidy than yours so I still need to improve the implementation a bit. Taste was great, nutty, flowery and cheesy. Thanks for sharing!

[@enrichettatramontano5912]

Hi, try to cook pasta in not too much water so you will obtain a cook-water more rich of amid.

[@mateofantasma]

@@enrichettatramontano5912 makes sense, thanks!

[@enrichettatramontano5912]

Yomatius, this is a chef or an italian grandmother trick :D

[@wpowell783]

Attempted this my second time tonight (first time, I followed a different video) this time… I used your video and I NAILED IT! Thank you!

[@Hunfcjkomg]

You should make a “not another restaurant” restaurant

[@roberthammond9774]

Ohhhh yes serve everything on cutting boards!!!

[@andrewmagnus1172]

Just made this and you know what?! It was amazing... No words

[@lemonzest8650]

I love the angles of your shots, surprised a channel that makes quality content like this isn't more popular.

[@jeanineskitchen2607]

lol, he is now!!!! lol

[@alexanderhoye]

Just got back from Rome this week and Cacio y Pepe is still the most popular dish on the menu in most places along with Amatriciana. Excited to learn these at home

[@robintetris]

I tried this today, i kinda messed it up but it was still delicious

[@paulmeeker1165]

I never thought about toasting the peppercorns before. Wonderful!

[@alexjordaan8289]

Made this Last night, making this tonight, will make it tomorrow night! Thank you for blowing my mind!!

[@talliechua2488]

I tried cacio e pepe your way and it totally works!! Thanks a bunch! :) Love how you make pastas the authentic way without additional cream when it's not needed

[@thomasmclaughlin2189]

Me and my girlfriend just made this, amazing mate. 5th recipe of yours we have tried, keep em coming 👌

[@trinigirl86]

Made this for dinner tonight and honestly adding the pasta water to the cheese and making a paste was what I think finally helped me make a creamy sauce instead of the goopy mess. Thank ya!

[@thetrolloguy]

Wow! I'm amazed at how good this tasted, even though i used parmesan instead of pecorino because its hard to find in germany. Keep doing your thing and keep blessing us with these recipes.

[@collier1621]

I know this comment is 2 years old, but where in Germany do you live? I live quite near Berlin in Brandenburg (state) and DOP Pecorino is easy to come by in many of the shops I go to. What I can't find is Pancetta/Guanciale, 00 flour or low-moisture mozzarella, but Pecorino is fine. Unless I travel into Berlin to Italian supermarkets, it is impossible to find what I want, so the only truly traditional Roman dish I can make is cacio e pepe

[@patrickstangier899]

I tried several ways to make this dish, but following your instructions worked out perfect! Thank you very much! Greetings from Germany.

[@pompeomagno5916]

Well, I'm impressed... absolutely perfect, the ingredients, the process, the history (not so many people know that pecorino romano actually comes from Sardinia...), and last but not least, you're a really nice guy! Greetings from Rome

[@NOTANOTHERCOOKINGSHOW]

Grazie Mille mio amico! Did I say that right? I appreciate that. I work hard when making a recipe like this to do it justice and I just wanted Italians to approve! So thank you

[@pompeomagno5916]

​@@NOTANOTHERCOOKINGSHOW You're very welcome! You rocks!

[@patriciaoreilly697]

Thank you for teaching me how to make it properly.

[@notusneo]

Hey KZbin reccomendation finally doing good job

[@muppetm1999]

I know this isn’t the 100% most authentic way to cook this dish, but as a lover of Italian food, but a slow cook, I love this method as it means that the food doesn’t get cold when mixing it on the plate ect 😍

[@BrunoAlbouze]

Great recipe! you are a cool guy🌞

[@0ussama01]

Nice seeing you here Bruno ! Love your vids

[@JULOC05]

Chef Albouze? I love your cooking...I keep procrastinating to try some of your recipes because I don't want to fail but I promise to try them. 😄

[@ryanwilson5782]

I wanted to like this but it's already at 69, so I'm just leaving a comment

[@qwertyboo]

HI Bruno!

[@FormerlyKnownAsAndrew]

Dang! Compliments from Bruno Albouze. Man's a magician in the kitchen. Truly mesmerizing to watch.

[@AnimeBrain1997]

We have a old style fireplace in our kitchen which runs right now throughout winter season. I put the plates on there, and take them off when iam 10 minutes into finishing the dish. Works great for cacio e pepe. Thanks for the recipes.

[@kerryw.5301]

I made this for dinner tonight and it was fantastic! My whole family loved it. I was nervous going into it because I wasn't sure if I could get the sauce right but it was easier than I thought it would be. Thanks for the amazing recipe. I love your videos!!

[@handsinpasta]

From an Italian - totally nailed it, well done! Except for eating it after a photo shoot - but you knew that :) I haven't seen many who respect so much the absolute simplicity of Italian food, which together with the quality of ingredients make 99% of its beauty and deliciousness!

[@RobDaHood]

You definitely deserve more subs. Quality and straight to the point, love your videos

[@HighTechTaco]

Never tried this until I saw this video and made it. Now it is one of my favorite pasta dishes

[@bjewel3751]

Stephen- I was always curious about this dish and thought to give it a try, this is amazing. Thank you so much for teaching us techniques! My tastebuds are in heaven.

[@denisecaringer4726]

We're on low sodium diets now, so my husband and I cannot have our beloved cacio e pepe now, but I enjoyed watching you make yours!

[@TheOneAndOnlySame]

Hello from France I made this recipe today : my italian step father loved it (and me and my mom too) Succulent ! Grazzie amico

[@AotearoaChef]

As a chef, I love your honesty. You could have replated and buillshitted the video and no one would know but you mentioned how important it is to eat straight away. Kudos to you. Love you stuff

[@atapuma5756]

I don't know if you're italian, anyway you made it in the perfect way, as Romans do! On youtube, we italians are often accused of being arrogant when it's about an italian recipes... I've been even called racist for criticizing a video recipe from an afro-american guy. But that's because like 99% of the videos are just super bad and show you how to ruin an easy, good recipe and a light yet delicious meal. Again, you did it perfectly so I can just compliment your work! Amazing video. Keep up the good work

[@teehee.1862]

El Fonque just say black.

[@spikebaltar5071]

@@atapuma5756 : I remember him mentioning that he has Italian heritage somewhere. But yeah he's American alright.

[@guser436]

Italians get mad if you improve their recipe

[@atapuma5756]

@@guser436 Well we can discuss about what is an improvement. Most recipes add tons of ingredient and some of them are just bad (ketchup, cream, soy sauce, cheddar...) so that I would say those recipe are actually worsening the original one

[@willspencer4724]

@@atapuma5756 I support you my friend. Too many people step too far from the traditional recipe. Bolonase being the biggest one... coffee in a Bolognese! I me a come on you clearly cant cook

[@danique4524]

Just discovered your channel and watched like 10 videos. Now I'm hungry. Have to say that this was my faaavorite meal in Rome. Want to go back, loved it there! Definately going to try this one, keep up the good work!

[@TR-Mead]

After having lived in Italy for the better part of a decade, when I opened this i was skeptical because- you know, Italians. You had me at mouth cam and earned a subscriber. I love what you're doing and after I finish typing this, im going to see if you have made penne al'arrabiata. If not, i will chastise you and say you really need to! I love how down to these few videos are.

[@michaelm1607]

NAILED IT…perfect my man. Finally a person who knows the RIGHT way to make this dish. Your show is the best dude.

[@scotteckart1401]

I like the lo-fi version of "Autumn Leaves" for the background music!

[@casti_9409]

I'm roman and you understood the name of this dish, a lot of people put cream, cheese, and lot of stuff that shouldn't be in a cacio e pepe, the preparation is just perfect, good work❤️

[@JimmyJamesMarquees]

Oh man just found your channel, love you how add all this extra information! A recipe is one thing, but all the extra info really adds to the learning process! Thanks mate

[@NOTANOTHERCOOKINGSHOW]

That’s why it’s not another cooking show....the devil is in the details and it’s how I learned so I am trying to break down the barriers to someone telling me they can’t make what I make. The goal is to make sure more people are cooking today than yesterday. So the ambition is lofty. Appreciate you being here. We have a long road ahead ✊🏼

[@fruitwineco]

Bro. This recipe is INSANE. I knew it was legit when you only had three ingredients. Absolutely fantastic, just made it and it turned out great. Finely ground cheese and the simmered pepper water make a huge difference for the integration of the sauce. I've been trying to get this right for years and this technique knocks it out of the park. So thank you!

[@Lonzo1112]

My new favourite food channel!, This channel is going to blow up soon, Such high quality videos. Could you make your next pasta dish with fresh pasta?

[@ValenThePowerful]

first time I followed this recipe, I fell in love with cacio e pepe. it is now my all time favourite pasta dish

[@EthanChlebowski]

Dude! I just saw this pop up in my recommended with 100k views?! Enjoy the ride, you deserve it 🤘

[@NOTANOTHERCOOKINGSHOW]

My man....it’s been a crazy week!! Thank you dude!

[@redballs]

Ive made Cacio e Pepe a few times and this method is far superior. I was skeptical at first but gave it a shot because I was craving it. I didnt end up with stringy pecorino globs but instead a delicious sauce. Thanks brotha!

[@orphy]

This recipe is amazing. It took me a few times before I got it right - if you're getting clumpy cheese in a soupy base instead of a cream, you're probably adding too much water to the pan! Pecorino Romano is also very sensitive to heat, so maybe let that bit of pasta water cool a few minutes before adding it to the cheese, and also be very careful to put this dish together OFF heat!

[@5moufl]

this is probably the comment I needed, I got everything right until I added the pecorino with the pan still on heat 😨

[@LulluTube]

Bravo, this is the real thing. I am from Roma myself and I approve this recipe :)

[@fabiopalmieri4596]

Simply perfect! That's the italian way, no many ingredients, not sophisticated but good. Few rules, but rules :-) Subscribed, well done man.

[@darthcannabis856]

Many of hours making this dish in the restaurant. So simple yet sooooo complex. It’s a fun cook.

[@tecumseh_g1931]

Love the honesty there at 2:20. "You might as well just not make this." Having had time to learn these Roman pasta dishes I have to agree with you on that one

[@ssklsllsllslsls]

I never had this dish before but I'm glad i gave it a shot. I'm surprised how easy it was to get the same creamy look and feel as advertised in the video. I just followed the instructions and that's it. Turned out amazing. Thanks for sharing.