Italian Chef Reacts to Most Popular CACIO E PEPE VIDEOS

[@danielm0rk]

I LOVE Alex' scientific approach to cooking, even when it isn't traditional.

[@davidslinn5920]

I think Alex takes the time to really understand the traditional recipes first, and only then does he alter them, and with respect.

[@valenesco45]

Im italian and I think the Alex version is hands down the better one compared to the other chefs. But boiling pasta on a pan cringed me pretty bad hahah

[@brantmartin4469]

Italians are the most stubborn people on the planet when it comes to cooking, and I love it. The balls on Alex challenging it is absolute gold, and I seriously love the technique. Seriously, I tried it his way. It came out so incredibly rich, just lighten the salt in the water.

[@Kingstonlomusic]

Brant Martin the pan method is a good alternative to save water and time, not everyone have the luxury to use a large pot just for pasta, especially for 1-2 person serving

[@valenesco45]

@@Kingstonlomusic what do you mean luxury? You're not going bankrupt for cooking pasta lol. If you want to save water you just put it less on the pot, it still cooks better than the pan imo. Anyways for a few grams of pasta it's better to use a short pot. We normally have at least 3-4 kinds of pots, one for each need.

[@elmati6371]

1- Let's make CACIO E PEPE! 2-What's that? 1-Is an italian recipe 2-(average youtuber): ok, we need *GARLIC*

[@valenesco45]

Lmao so true

[@trickydick6152]

Well, none of the videos uses cream: the rest of the world is slowly learning.

[@charlee_02]

strait fax

[@deinemuddaisdoof]

3- also cream, egg, some parsley, some olive oil, oregano, basil, tomato paste

[@ramikla_146]

I like when Vincenzo spazes out or go crazy when they put foreign ingredients into the dishes

[@crispybreading8730]

Italian reacting to people butchering Italian food recipe is one of my main entertainment. Thank you, Vincenzo.

[@celinetarabay5441]

Lol me toooo

[@vincenzosplate]

Hahahaha I'm glad to entertain you then 😁

[@nothingisreal6816]

Vincenzo's Plate Awesome content Vincenzo ;)

[@jmoa5758]

The American obsession with garlic in Italian dishes lol

[@TheTanoaholima]

Unless your French, then u should be honoured,

[@JenniferSnaps]

Vicenzo: 100 grams of pasta is half a portion for a single person Me: This guy understands me ♥

[@vincenzosplate]

finally someone who agrees 😍😍

[@1teneris]

100gr is, as our Italian friends call it, primo piatti. If ou want to eat just pasta for a meal double it (at least).

[@alimahdi6379]

@@1teneris that's right. I usually use 150g per person. If there is another dish then we just have some leftover for that midnight snack.

[@MikeAirOne]

If it’s good pasta, 200 gr. is not enough for me. I used to eat 400gr of Pasta with Bolognese. So 400gr. Pasta PLUS sauce. Anyways, my pasta habits are quite extreme. IF done properly. I‘m from Monaco die baviera, the most northern city of Italy, that’s why I love Vincenzo‘s traditional approach so much 🤣

[@JenniferSnaps]

@@MikeAirOne Same, I'm a very pastaddicted mexican, a lot of pasta is never enough 😂😂

[@Who_is_Ari]

Everytime I make anything remotely Italian, I now hear Vincenzo in my head screaming how to make it right at me.

[@vincenzosplate]

🤣🤣🤣 I’m you’re biggest nightmare now!

[@loonaboop2720]

I feel like Vincenzo is my long lost Italian uncle, I feel so welcome here, Thank you for the great videos

[@Circuitssmith]

Da gek sho He definitely feels like the wise one in the family, the one who not only has good life advice but wants to share it well, which is an art all in its own.

[@crapstirrer]

We love Uncle Vinny

[@vincenzosplate]

Aw, you’re so nice! Thank you so much ❤️ I love each of you, and your support makes me very happy!

[@joel4212]

@@vincenzosplate Honestly Vincenzo, Im not even a fan of Italian quisine but I watch your videos all the time. You really belong infront of a camera.

[@bananananana6205]

until he sees you break your pasta in half then you're dead

[@SwitchelSweets]

I’m glad we had Alex’s video in here so we had the opportunity for you to teach us why cacio e pepe works and why it’s done the way it’s done step-by-step. Going to fix myself some pasta now 😋

[@vincenzosplate]

Thank you Emily! Please cook your pasta to perfection 😋

[@alexanderchiclana937]

This man really did a reaction to himself haha

[@coraramage9100]

Yes he does critique himself which I like. He is honest and genuine. I like him.

[@johnadamczyk6213]

just doesn't wanna film it again lol

[@silkuk8417]

Haha I remember the original video and I was cringing the whole time because of the metal in the pan 🤣😬 I used silicon barbecue tongs and they worked beautifully to lovingly work the cheese through the pasta! Great recipe, made it 4 times in two weeks 👌🏻 I crushed the pepper and then toasted it maybe I will try the other way now

[@vash47]

the absolute madman

[@pastrie42]

I found it endearing. He could have just told us to watch the video to drive more views but showed a response where he made fun of himself as well. Respect chef.

[@Paul.V.24]

I've noticed a lot of comments on the original video about the metal grinding on the non-stick pan, but the fact that you acknowledged your mistake in this video and the way you did it just shows how humble you are. I mean we all do mistakes, even the best of us, and accepting them publicly is not an easy thing to do but it takes strong character to do this too. This is why I like you even more Vincenzo: you are a very good Italian cook but you're not afraid to be a person either, a person who sometimes stressed on camera, who does mistakes, etc.

[@vincenzosplate]

Thank you so much Paul! Your comment makes me so happy! ❤️ I am first a person, and then Vincenzo's plate! we can all make mistakes

[@Dirty_Bear22]

True.

[@sharktamer]

Found your channel recently, I REALLY respect how you critique these chefs. I watch so many videos where the Italian chef gets mad and just shouts and says NO YOU DON'T DO THAT. I'm a stubborn person and I don't like someone just telling me not to do something unless they explain why. When you explained for example that if you add the cheese without creating the mix beforehand you get stringy cheese, that kind of thing is exactly what I was missing from these other videos where the chef just shouts WRONG at the screen.

[@n0b0dy07]

Like Gordon Ramsay??? He just shout and act like a complete asshole

[@danidast]

I'm italian and I totally agree. People needs to understand, not just random reactions 😁

[@viethuongvothai686]

@@n0b0dy07 im pretty sure “raw” is enough to describe what’s wrong. He also said things that are wrong about the dish in every episode of kitchen night mare and master chef so i don’t know what ur talking about

[@BrianFurios]

I can even tell why they scream like that. Because many KZbinrs just show HOW to cook ITALIAN food and many of them just miss the basic cooking. Do you want to use pasta but do something else? Fine. Don't call it "carbonara, calcio e peppe.. Etc". Same thing for the coffee. Why do I drink boiled water with coffee inside when I order espresso outside Italy? Just don't call it espresso, or just get the right coffee right? Don't get me wrong I'm not here to judge but just telling why many Italians get triggered so easily, because they miss the basics of Italian food

[@alessandrobellia2106]

@@n0b0dy07 that dude can't cook.

[@jonathanwhynot6319]

Another great vid. I made your carbonara for the first time last night and was blown away how much better it was than any "white sauce" type pastas dishes I've had at restaurants. Very nice to be able to see accessible and authentic Italian recipes explained in a way that makes them easy to learn.

[@yoshimura45]

Alex is a true cook. His heart is full on with the food I Love him

[@heathermckay6133]

I love these reaction videos, as they are both entertaining and educational all at once. Although, i am always hungry after i watch!

[@ebersingsonstrokesurvivors7510]

Love your style of cooking school feel like back to the future.. it's a learning process it adds more knowledge to a right direction professional way the only way my highest. Thank for everything👍

[@ebersingsonstrokesurvivors7510]

Can you show or breakdown the American cooking style of Pasta? I think there is something funny

[@vincenzosplate]

Thank you Heater! I love making those videos 😍

[@skateordie9628]

I like how you give credit when credit is due, like with alex roasting the whole peppercorn. Bravo Vincenzo!

[@vincenzosplate]

Many thanks! 😘

[@swicheroo1]

@@vincenzosplate I am from the part of the world where so many of the spices come from. Ideally, you should pan cook all your spices--cinnamon, anise, cloves, etcetera. And if you are to pulverize, you must use a mortar and pestle. Those get best results. It is the mark of your mother's cooking. Or a very special place. But it can be a hassle.

[@pabstfamily2806]

Vincenzo was being sarcastic. He obviously has no respect for Alex. I’m blown away how patronising he thinks he can afford to be. I have to say, bravo Vincenzo, no bravo, but thank you for pointing out Alex to your (former) subscribers! Ciao Vincenzo and salve Alex! Oh one last thing, you said Alex did ‘pretty well’ in the ominous cooking competition, but you forgot to mention how you did, Vincenzo! Was it hurtful to your ego?

[@silkuk8417]

@@pabstfamily2806 I think you are wrong. He paid him respect for how he did in the competition (he did not even have to mention it) he praised and ADOPTED Alex's method with the peppercorns and said the recipe was great aside from being impractical to cook the pasta in the frying pan. Why have you had such an emotional reaction??

[@just83542]

what happened from 8:20 to 8:40?

[@yarakharam5343]

your videos are 10/10 you are so authentic it makes me laugh so often, but you also remain respectful even if your italian pride gets offended sometimes haha. Seriously keep doing your work, this is the first yt channel I recommend to my mother lol.

[@vincenzosplate]

if you have recommended my channel to your mom, then that means you really like it! Hahahahahah 🤣🤣 thanks for advertising me!!

[@ByMagdaYT]

The happiness on Vincenzo's face when he watch himself cooking 😂😂😍😍

[@vincenzosplate]

🤣🤣🤣 I’m very self-centered

[@ByMagdaYT]

@@vincenzosplate that's sometimes a good thing 🙈 but still you seem modest 😌

[@sharathnavada3645]

@@ByMagdaYT yeah, nothing wrong in taking pride of one's own work. He probably spent most of his life mastering those dishes.

[@ByMagdaYT]

@@sharathnavada3645 that's true!

[@emanuelshalom1212]

"You need a lot of P E P P A"

[@firstratecuntlapper4234]

I love when he says that word just like it would be Peppa Pig 😄

[@divusgaiusjuliuscaesar4657]

Firstratecuntlapper P E H H P P A

[@Flup2]

Don't forget the W A T T A

[@vincenzosplate]

🤣🤣

[@divusgaiusjuliuscaesar4657]

Vincenzo's Plate bravo Vincenzo, sei bravissimo e fai felice mia nonna! 😂

[@nov199128]

I always love how Alex approaches everything as a scientist first and a chef second lol.

[@Tails1340]

the man is a Electrical engineer after all

[@Entropy3ko]

If he was a true scientist he would have explored the toasting of the pepper which is one of the most crucial steps. Instead he just copied some pasta recipe (slow rehydration)

[@riddlemethisstudio]

unpopular opinion: he's a pompous ass who can't cook

[@_unkn0wnus3r_85]

@@riddlemethisstudio Well it depends on your definition of "someone who can't cook". One is "he doesn't know how to cook and he learns from other resources and recipes." Second is "his cooking is bad". In this case, kind to share who do you think is oh so worthy of the title: "The Cook who is Better than Alex"? And may I know of any credentials you have to judge someone's cooking based solely on several videos he made? Kind to introduce yourself, kind honorable gentleman? It is an honour to meet a "Top of the line Food Critique that can judge someone's cooking based on just videos" in the comments section of KZbin. (If you can't tell already, I'm taking a jab at your so called "pompous ass" commentary. I'm no fanboy or food critique but at least I don't claim to be a know-it-all and proceed to call someone an "ass".)

[@movid]

He's an idiot, 😂 because cooking is not rocket science, as Chef Jean-Pierre so rightly states

[@Leonardo_Yoon]

I love your constructive reactions. A lot of these reaction-type videos, the viewer is just extremely negative and trashes on the video maker. You praise the videos when praise is deserved and criticize when they do something you disagree with. Very instructive!

[@vincenzosplate]

Many thanks Leo!!

[@jasonmcconnell9419]

The number one thing I learned in Italy, eating in everything from Michelin starred restaurants to grandmother's kitchens is I had the bad N. American habit of too many ingredients. Particularly garlic (though I love it). Keep the ingredients top notch. Keep the flavours of those ingredients at the fore. Thank's Vincenzo for helping me remember that lesson.

[@vincenzosplate]

My pleasure Jason, many thanks to you for your comment!

[@sonnythorelli5402]

Agree, the art of Italian cooking is about less is more and invest in the quality of the few ingredients. My learnings over the years, not being Italian, so for me this is art.

[@jadel5192]

You should react to the “2 ingredient pasta” “3 ingredient vs 10 ingredient vs 30 ingredient pasta” and “5 min vs 50 min vs 5 hour pasta” recipes from tasty

[@theawesomesausage]

Tasty is absolutely heretical most of the time. I'm totally down for this :D

[@valenesco45]

5 hours pasta?!? Wtf is that?

[@noxus7462]

Or one pot pasta

[@Bog2901]

@@valenesco45 5 hour pasta is just when you forget about it on the stove and come back 5 hours later to some inedible mush in a pot and probably a fire

[@jadel5192]

theawesomesausage honestly I just need a whole playlist of Vincenzo reacts to just Tasty videos 😂

[@lavelap5]

I'd love a video about Risotto. It's my favorite dish!

[@vincenzosplate]

Thank you Juli for the suggestion 😘

[@damakier6621]

@@vincenzosplate seafood risotto pleased❗❗❗❗

[@FerencKranicz]

Risotto is wrong way making of rice. Its too wet.

[@lorenzobellagamba2854]

@@FerencKranicz hey there😃 yes it could be called a "wrong" way of making rice, but I think the fact is that many recipes were born by mistake, isn't it? Nowadays risotto is quite sophisticated starting from an accurate selection of the right rice variety that has to meet precise requirements...to make an example you cannot use long thin grain rice for a risotto etc...

[@FerencKranicz]

@@lorenzobellagamba2854 it was a joke(uncle roger)

[@pastrie42]

I appreciate how kind you were to people who can't find authentic ingredients. Cheers! I'm so excited to learn from your channel!

[@vincenzosplate]

wow, thank you a lot, I really appreciate! 😘

[@5wingerone]

I made it your way this week two times already, and it is outstanding! Oh I made your bolognese too, and the aglio e oilo today. All was amazing so simple, yet much more flaworful like anytime I made them before, with lot more spices. Thanks for all the great, authentic recipes Vincenzo! :)

[@vincenzosplate]

Wow Arnold, I am delighted that you are trying my recipes, and even more I count that you are liked! M😍😍 keep it up my friend !

[@lindak8664]

I like the way Vincenzo is so polite to the other chiefs even though he’d secretly like to kill them 😝

[@vincenzosplate]

Hahahahahaj 🤣🤣

[@Mediterranean81]

Italian people are so helpful

[@muhdeyam6281]

Hahaha

[@KaiGaiNikiCh]

Just found this channel yesterday and I'm absolutely loving this. Big fan of Italian cuisine. Love you Vinny.

[@vincenzosplate]

Welcomeee 😍 thank you so much my new friend!!

[@eryonzane]

Pasta is literally called Cheese and Pepper. Murricans: GARLIC

[@LubricStudios]

and P A S L E Y GOES BRRRRRRR

[@kingterk9033]

Let's not act like garlic doesn't make everything taste better tho

[@wurstkonig3621]

@@kingterk9033 degenerate

[@justgame5508]

King Terk No it doesn’t, Garlic overpowers and masks bad food. If you think garlic makes all your food taste better it’s because you either use low quality ingredients and or don’t know how to properly prepare them. This dish is supposed to be light, creamy and delicate. Garlic would completely ruin it and overpower the pecorino and black pepper

[@cael8948]

@@justgame5508 While garlic can be used to mask bad flavors, frankly garlic is just ingrained in Italian American food, so of course they wanna put garlic on it. The conflict of the super conservative traditionalist (less in a political sense...kinda) Italians and basically anyone elsewhere who just wants to make a dish that is some version of the regional Italian delicacy is interesting to watch, with the Italians usually fairly pointing out it's not the true dish yet generally overexaggerating the degree of distaste one should have, and the offenders of misdeeds against the cuisine, aka literally anyone else, brushes it aside as no biggie. Truly a splendor to watch.

[@nekokami3132]

When the dude added garlic to CACIO E PEPE Me: “wait that’s illegal” Vincenzo: “aspetta che sia illegale”

[@vincenzosplate]

🤣🤣🤣🤣

[@f0ns0r]

Ahah can spot the Google translation logic in that non sense italian sentence

[@toffeelatte6042]

*fermo cosi e illegale

[@bridgetzelasko-lynch4004]

Vincenzo’s reaction to cooking pasta in a frying pan is MAGIC!

[@bradleyburns1959]

I toast the peppercorns, then grind, then back in the saucepan while the pasta cooks (in well-salted water in a pasta pot). Add some of the pasta water to the saucepan to "bloom" the pepper, then put the al dente pasta in the pan, gradually add the pecorino (always pecorino romano) and pasta water to finish the pasta and create the creamy sauce. No oil. No butter. No garlic. Just like it was in Roma.

[@vincenzosplate]

AMEN!!! This is absolutely the right way to make Cacio e Pepe, great job my friend!!

[@bradleyburns1959]

Grazie Vicenzo. I have learned much from your videos about my favorite cuisine but I must shout out to Erika Elia from Cuoche in Vacanza in Tuscany for all she taught us during our Tuscan holiday two years ago. Mille grazie Erika! E grazie anche a te Vicenzo!

[@HSlSerathis]

Sometimes the pecorino clumps and clots, it splits or something and becomes flavory water and like coagulated white glue. How can I avoid this?

[@David-pr2tg]

@@HSlSerathis hi, I’m a bit late but the way to prevent this is to mix the ground pecorino Romano in a small bowl with a bit of hot pasta water to a paste, which you then add to the pan which has pepper and pasta inside already. Also don’t heat pasta too much after you added cheese to it, better turn off your heat

[@tornagawn]

@@HSlSerathis And allow the pan to cool slightly before adding the cheese!

[@ytreece]

I find it valuable to know the original recipe. I also know that Italian cooking is based on local, fresh ingredients. So I’m going to keep doing that.

[@drumminlavi]

I like the way you reviews videos. Way calmer (even when you don't like something) and easier to watch than just someone yelling and constantly criticizing

[@vincenzosplate]

Thank you so much! we must always be respectful!

[@cptmorgan92]

I know your channel for one week and i have to say that you are the best italian chef by far! Thank you for your videos, they are awesome and very useful. In this one week i have learned more about the italian kitchen then in my entire life and i love the italian kitchen

[@vincenzosplate]

Oh, you’re so nice! Thank you so much, I’m really happy to hear that! What is your favorite Italian dish? 😋

[@moanacrompton4994]

Last night I cooked Cacio E Pepe following your video exactly. It blew my mind. I am in love with the creamy cheese sauce and I cannot imagine preparing it any other way going forward. I added sage chicken and pancetta to the dish. My hubby loved dinner. Grazie!

[@vincenzosplate]

That's fantastic to hear! I'm thrilled that you enjoyed the Cacio e Pepe recipe. 😍 Adding sage chicken and pancetta sounds delicious! Grazie for trying out the recipe!

[@dooler72]

This is hands down mine and my husband's favorite recipe. You taught us how to make this perfectly! ❤

[@vincenzosplate]

wow 🤩 I'm so happy to hear that! Many many thanks!

[@Tokami90]

I’m italian, I don’t even know why I’m watching this but it’s so funny 😂

[@vincenzosplate]

Hahahahaha glad you enjoyed the video 😁

[@jmrios]

I have never seen your videos but youtube recommended this video to me and the moment I saw how you made Cacio E Pepe vs how everyone else I've seen makes Cacio E Pepe I knew, I just knew that I had finally found someone I could subscribe to for Italian food and italian food tips I could count on. Thanks Vincenzo! I look forward to seeing more content from you!

[@vincenzosplate]

Omg Jose, welcome 🥳😍 Thank you soooo so much for your comment!!

[@jmrios]

@@vincenzosplate Thanks so much! You're response means a lot and I am truly inspired to try your tips and recipes in the kitchen in order to get a real taste of the italian kitchen in my home and introduce my loved ones to authentic Italian cuisine and not the typical Olive Garden fare they're used to.

[@liukang85]

I like that you're open to new ideas but also know the tradition and why it exists.

[@vincenzosplate]

thank you so much!

[@harshudaytalwar4152]

Loll he looks so worried when everyone switched the stove on hahahaha

[@vincenzosplate]

Hahahah I really was!!

[@harshudaytalwar4152]

@@vincenzosplate hahah love these videos:))

[@AlFigueroa-pe3ok]

You make me laugh ..your passion while watching these videos. Thank you for giving your recipe at the end.

[@yasvaraveloson6322]

Vincenzo! I love these kinds of videos. I have been waiting for another reaction video like this! Thank you!

[@vincenzosplate]

Many thanks Yasva 😘 there will be others 👀

[@sepehrjafari793]

Ciao Vincenzo! Thank you for your videos. I live in beautiful Italy and I'm learning popular Italians to teach them to people from my country Iran. Unfortunately, Italia food is very misunderstood back home. Love your videos

[@vincenzosplate]

Thank you so much Sepher! Where do you live? 😊

[@sepehrjafari793]

@@vincenzosplate Milano! 🙂

[@jeffreym68]

Glad he commented on the water amount in his own old video. I would have been afraid to have that much. Now I know! Thanks!

[@eireitalia1]

Love watching your videos and learning. I grew up with the recipes I learned from my dad and nana. Thank you and keep up the great work!!!

[@vincenzosplate]

Thank you so much ❤️

[@dime5551]

Bless you Vincenzo. From a recommended channel to my favorite food guru, much love ❤🇮🇹

[@vincenzosplate]

❤️ grazie Dimitar!

[@RobIn-tv1ml]

Remember one thing: don’t listen to americans telling you how to do anything else then bbq

[@berengerchristy6256]

we are pretty good at smoking meats

[@bobbybaccalieri1721]

They make nice burgers and stuff too.

[@neowatch237]

actually u dont need to be italian to make good pasta........

[@benfried7100]

American pizza is better than Italian pizza - A proud New Yorker

[@purplegill10]

@@benfried7100 Careful, you'll get the Detroit style fans angry with that one. Then we might get the Chicago guys to move in as well

[@shinuizabusa2180]

My favorite thing when i come home from work hungry. Watching Vincenzo :) LG from germany

[@vincenzosplate]

Haha thank you 😘

[@gbgb5027]

Hi Vincenzo, First time watchers here. My wife and I recently made your Bolognese sauce recipe - it was absolutely FANTASTIC! Really opened our eyes to a true Italian style of cooking. You have really won my wife and I over with that recipe. We plan on making your (your grandmother's?) lasagna recipe next and are really looking forward to it. Your channel is a favorite of ours - fantastic content! thank you!

[@SuperBlindKid]

He reacted to himself! How meta is this!

[@koenwieringa1904]

I really like how you're both very protective of your Italian heritage, but at the same time openminded enough to applaud good efforts. To me that makes your channel so enjoyable to watch. Vicenzo's Plate is awesome!

[@vincenzosplate]

Thank you! 😃 I always try to be respectful 😊

[@adrianmendoza361]

Reason I watched was becouse Alex was there he is the bomb. And love how this guys likes it too

[@selfcritical]

Re: Alex a few things. 1) The large part for boiling pasta is so that the boiling will agitate the pasta, causing it to shed starch which will then circulate through the water. The constant stirring motion he's making in the more shallow water accomplishes the same thing- it's just pasta moving through water that causes the shedding of the starch. 2) This isn't even that much of an aberration - Pasta Risottata is an Italian method and it's basically the same as what he's doing here. If you'd like me to, I can find videos of people doing it in Italian. 3) Kenji Lopez-alt has done food lab side-by-side comparisons of this method, it works fine, even if it wasn't present in Italian cooking traditions (which to be clear, it is), if you have empirical experiments that show it works as well you shouldn't ignore them.

[@puddlesplashers]

Yeah he pretty much admitted that in the video though he was just like. "He's right but I'm mad about it" lmao

[@TheCritizen]

You kind of miss the point. Vincenzo isn't mad that the taste won't be right, he's annoyed they're using methods you can't use in batch. Italians love to invite people over, you can't make 400 grams (2 people) with this method, let alone more. I think that's what gets to his sensibilities.

[@selfcritical]

@@TheCritizen It's harder to do repeats, but the method works just fine with more than one person, I do this several times a week for a household of 6. You just need a relatively wide pan (or even a wok will do). I essentially only use the large pot method for fresh pasta that won't hold up to vigorous stirring. A variation on Alex's method also works very well for an American mac and cheese. As to why I use a method similar to Alex's, it's primarily that total cooking time is shorter (I put the pane on the stove, turn it on, turn on my electric tea kettle to preheat some water while I do prep, and typically have dinner made within 15 minutes)

[@doodeedah6409]

@@TheCritizen I’m not sure how the portions make any difference. Even if you cook the pasta in the pot, you still need to finish cooking it in the pan to mantecare it. So you’ll still need a pan big enough to fit your pasta anyway. Risottata is basically just an extended mantecura to release more starch for a creamier sauce. But the tools are basically the same. Luciano the pasta boss himself uses this method (see #2 and #3) kzbin.info/www/bejne/enyWd3ZnmLaDgck

[@TheCritizen]

@@doodeedah6409 No you don’t. What the hell lol. When you put pasta in a pan to cook it with water, it can’t touch other pasta too much and has to be able to be straight/not clumped up. Once it’s done and you add the sauce, you stack it…

[@anhle-hoang9283]

I like this chef! Honest and fair! Well-done!

[@vincenzosplate]

😍

[@santana898989]

I really enjoy your videos. Thank you.

[@vincenzosplate]

Many thanks to you 😘

[@acnt8714]

Hi Vincenzo. Ossau-Iraty (from the french one) is a really good french chesse, known for its powerful nutty flavor, it's not some cheap stuff. Truly an excellent cheese, but I agree with you it's probably wrong to use it for cacio e pepe, way too different than pecorino.

[@vincenzosplate]

Exactly my friend, the original recipe requires pecorino

[@garylau12]

I like how you reflect and accept that there are room for improvement. (not a lot of people can do that especially in front of everyone) Thank you for your videos! I learn a lot from your channel.

[@vincenzosplate]

Thank you so much Gary!! I appreciate 😘

[@frisco9568]

“Not another cooking show has the best Roman pasta series”🇮🇹please check it out Vincenzo. I would love to see your reaction.

[@ruqayyasule]

I couldn't agree with you more. His recipes are amazing.

[@frisco9568]

Ruqayya Usman We need more people requesting him. I think Vincenzo will we pleased to some degree at least.

[@robertbenton6649]

Not Another Cooking Show - check it out!

[@euridulay334]

Thank you Vincenzo! Loved your reactions. I also like how Alex do his recipes. Thank you for the traditional method and recipe. 😁

[@vincenzosplate]

My pleasure, Euri!!

[@louisalexisvargas5381]

Please react to NOT ANOTHER COOKING SHOW's pasta dishes!!

[@Ek3R]

Certianly one of the best food channels on youtube in my opinion!

[@danielpasqualone4628]

His pasta dishes are amazing - I have made many of them

[@GratiaIndignus]

yes

[@josh8778leong]

YES

[@SantiagoJRodriguez1]

He is in one of the videos, i think in the carbonara one! And of course he didn't have anything bad to say. I always cook my pasta after watching both channels

[@cmarano]

I am impressed that Vincenzo showed both good chefs and bad. Very entertaining. I'm going to subscribe after watching this.

[@vincenzosplate]

Welcome my friend! Thank you 😘

[@davidfuller581]

In fairness to Kenji, he did say he was gonna piss off a lot of Italians.

[@ytreece]

Real Italians cook with what’s local and delicious...

[@gambapuirida6216]

@ David Fuller Since Serious Eats I used to love Kenji’s insights on American dishes, but to be frank, just as for most American food authors and cooks, when it comes to foreign cuisines, approach is a bit... cartoonish

[@Junereth]

@@ytreece sounds like everyone, everywhere

[@ytreece]

@@Junereth it is. I’m just saying I’m not buying tomatoes from Italy when I have excellent tomatoes in the back yard. Or pork from Italy if I’m curing pork. I’ll pay attention to technique, but I’m not buying an international product when I already have it.

[@nahum3557]

@@gambapuirida6216 Kenji has an untraditional approach to cooking. He frequently says that you should cook it the way you enjoy it. Add garlic to cacio e pepe? why not, garlic is delicious

[@steveclaeysgoesracing]

I love the way Alex approaches cooking traditions

[@justinmoody9164]

I could literally hear and feel your heart break at 5:06. Lol it’s so funny watching you get disappointed off guard.

[@vincenzosplate]

Ahahahahaha thank you Justin

[@thomasnederman]

Alex has two videos regarding this dish, first one he makes the original recipes and this one you are looking at is the second video how he can improve. He did say, Italians don’t watch!!! Good video ! Thanks

[@ItsLukkio]

I'm Italian and I thought Alex was actually brilliant. For the pasta cooked in the skillet I thought it was smart given the reason he gave. If you have to cook for 4 persons I wouldn't obviously use the skillet buy for 1 or 2 persons I think it's fine.

[@ItsLukkio]

@@jiijijjijiijiij It's not just for the starch but you would also use that single pan and nothing else I suppose depending on the recipe. But I haven't tried so I'm just guessing.

[@ItsLukkio]

@@jiijijjijiijiij The thing is most chefs who shows "one pot dishes" they never mention the benefit of it (except having less pots to wash) so I was personally against it (cause as Italian you know...). To be honest Alex added that further reason that made me re-consider the technique. This anyway my opinion... I'm not a chef or anything else.

[@f0ns0r]

Yes all cool, but he hyped it so much to just make a pasta risottata.

[@Troy_KC-2-PH]

I really enjoyed this video! Mille Grazie Mr. Vincenzo

[@vincenzosplate]

Grazieee 😍

[@kirtichandrakomarraju5164]

I could make my first proper creamy CP after watching this video. Alex's method also works tbh. Thanks a lot.

[@vincenzosplate]

My pleasure! Please try it and let me know 😊

[@razimuz1]

I love how you comment with such anticipation your own videos :D and Vincenzo great videos!

[@vincenzosplate]

Glad you like them! 🙏🏻 Thank you Rasmus!

[@alphonsegimbel6119]

Recognizing the pepper techniques of Alex is class

[@akinigiri]

Not Another Cooking Show did an amazing vid that even Italian grandma's will approve. Vincenzo! Please take a look at his pasta videos! Respect in it!

[@vincenzosplate]

I’ve seen that video already, great!

[@astorcas]

Ho vissuto a Siena 10 anni e i pici li ho sempre mangiati senza uova nell’impatto, se non erro tu hai detto che sono all’uovo ...pici cacio e pepe sono fantastici! Gran bel video 😀

[@vincenzosplate]

La versione originale non prevede le uova, ma di recente è diventato comune utilizzare le uova nel l’impasto! In ogni caso sono buonissimi 😋

[@kerty5622]

thank you so much! I've opened an incredible world of Italian food and tried so many wonderful dishes!

[@vincenzosplate]

Many thanks to you 😍 which one is your favorite Italian dish? 😋

[@kerty5622]

@@vincenzosplate risotto, but there is a room for improvement :D btw, is it possible to change Pecorino to Parmesan?

[@hao9508]

Can't believe I found out your videos after being diagnosed with a gluten allergy. It would definetly have changed my life to know how to cook properly all these recipes.

[@vincenzosplate]

Oh noo 😢

[@ExileOnDaytonStreet]

The ideas behind Alex's video are pretty cool. Going for the SUPER STARCHY WATER is an interesting technique. Honestly... I've tried the technique (not the two-batches thing, but cooking the pasta in a saucepan in as little water as you can get away with for ULTIMATE STARCH SATURATION) and I have to agree that it's fairly reliable. Also allows you to be very precise in how much salt you add to the pasta, since you're using of the water that you add, so of the salt goes into the pasta or the sauce.

[@jgfunk]

I love Alex's videos. His approach is entertaining yet informative.

[@vincenzosplate]

yeah Alex is great1

[@alejandroponce19]

I've learn a lot with your videos, I already made this one, carbonara and some others with sucess. Thank you Vincenzo!

[@vincenzosplate]

Wow great job Alejandro! 😍 Thank you so much

[@TitaT]

I made carbonara exactly the way you said. it was so creamy and my friend didn't believe it had raw egg!

[@vincenzosplate]

Wow 😍 that’s what I like to hear, thank you so much ❤️❤️

[@TitaT]

@@vincenzosplate no, thank you for sharing your recipes with us. 😊

[@spacecase7566]

Subscribed! I like how you’re explaining why a person should and shouldn’t do certain things. Well done.

[@vincenzosplate]

Thanks for the sub, I appreciate that! 🙏🏻 now you have to try to make at least one of my recipes! 😁

[@besttech3216]

I tried it... it was good. Thank you! Could you please make more ”easy” italien recipes? or some light vegetarian dishes? All respect and love from Sweden.

[@danidast]

Search "aglio, olio e peperoncino" (garlic, olive oil and chili pepper) or "pasta alla nerano" (with zucchini). If u want i made some of them here: instagram.com/p/CFuvFzYpNux/?igshid=1h8b07qxmrvaj

[@vincenzosplate]

Thank you! I always try to offer simple recipes! if you want vegetarian recipes you can find me on my website 😊 www.vincenzosplate.com/?s=Vegetarian

[@Gouki818]

At 5:00 hahahahahahaahahhaahahha vincenzooo your reaction always makes me laugh sooo hard, i feel your pain 😂😂😂😂😂

[@ricois3]

Pasta, cheese and pepper. Easy, cheap, good.

[@vincenzosplate]

Ooh yes, definitely!! 😍

[@jessintare4682]

Lets not forget the salt

[@Robbie_S]

@@jessintare4682 Cheese has salt in it. Pasta has salt in it. So it won't be necessary to add more salt for basic.

[@jessintare4682]

@Robbie S I was thinking about in the water to cook the pasta only. Very important no.

[@ricois3]

@@jessintare4682 Yeah, but I don't include it since any pasta needs salt in the water

[@willstokes7266]

I love these videos. It's really clear to see your passion of pasta dishes here and I can learn some tips too

[@vincenzosplate]

Thank you William! I really LOVE pasta, and I would like it to always be done right!!

[@Mikael_14]

Hey Vincenzo can you make a recipe for pasta alla gricia? Love this video 😂

[@vincenzosplate]

Thank you for the suggestion my friend 😍 I love pasta alla gricia

[@wazscience]

i know there are alot of itallian videos on youtube that talk about cooking pasta, but i didn't even know about them until i found this guy. what I like about his react videos is that he puts the focus on how the dish is made instead of attacking the person in the video. yes, he does have his reservations about certain channels, but he still keeps the focus on the dish.

[@yellowhouse4911]

Vincenzo and Alex combined with their respective accents are the crossover we need and deserve right now

[@honey23b2]

Hi, Vincenzo, lovely explanation of how to make! …perfect! Very amazing! Thank you!

[@vincenzosplate]

Glad you liked it! It was a pleasure for me 🙏🏻 Now you can make cacio e pepe to perfection!

[@jazz7ist]

Alex’s understanding of cooking is phenomenal! The super starchy water is actually making the recipe better than every Italian would have wished!

[@vincenzosplate]

Oh yes Alex is great!!

[@anti-ethniccleansing465]

Yeah I’m actually going to take that idea and expand on it. I’m going to reduce my pasta water down from the large pot, and then freeze the reduction in an ice cube tray... Vincenzo is missing some knowledge. I learned from a different Italian chef who has his own restaurant in Italy (channel name “Italia Squisita”) that the key is to cool a bit of your pasta water down that you will then add to your pasta with cheese and pepper (put a couple cups worth into your fridge or freezer for a few minutes). This method really gets the emulsion to really sink into your pasta too, instead of just coating it. Granted, when he makes the dish in super bulk, he’ll change up a lot of things, including making the cheese sauce first. I made it with his first authentic method of cooling down the pasta water a bit first though, and the dish came out perfectly! Super thick and no cheese clumps or strings. :) The point of freezing up ice cubes of pasta starch water will be to reduce wait time, and then every time I make this or fettuccine alfredo/pasta al limone, I will just plop a starch water ice cube in with a bit of the boiling hot fresh pasta water, to get perfect temperature starch water that I’ll stir in straight to my pasta with cheese. I was also really confused why Vincenzo cooked his pasta in the pan for three minutes with just pasta water… There was seriously no point in that whatsoever. He wasn’t making any cheese sauce emulsion at the time. Mine comes out with lovely thick creamy sauce now after following the directions of Italia Squisita, and Vincenzo’s looks like a thin watery mess, even when he was eating it. 😢

[@rafaguimaandrade]

i think is awesome on this videos that he acknowledges what he thinks are good ideas or methods. you see that is a humble and honest critique, is not just ego...

[@vincenzosplate]

Many thanks Rafael 🙏🏻

[@cuevas8405]

I just wanna say dude. you’re like the Uncle Roger of Italians👍

[@naurrr]

haiyah, the garlic makes me sad

[@ctra0278]

haiyah metal utensils in non stick pan

[@bernardo9202]

hes from australian, not italian it seems to me ahah

[@MarcusIpseDixit]

@@bernardo9202 he is an italian who lives in Australia from what I understood

[@FREESPIRITSSOARING]

where your pot hay? where you're pot hay?

[@Vikiffes]

Another great video, one of the best cooking channels on KZbin 💫

[@vincenzosplate]

Wow 😍 Grazie mille!

[@goldorak8969]

Vincenzo ! I love you ( and Alex also I’m French after all) “Don’t cook pasta in a pan ever again” Mama mia ! Mwah 😘

[@vincenzosplate]

Thank you my friend 😘

[@AraceliFernández-j6y]

Vincenso, I followed your recipe after following what my husband told me. He said “lots of Parmesan and pepper”. It definitely didn’t work! So later I cooked your recipe and it worked!

[@francescocassani6612]

Me: a Roman reacting to an Italian reacting to people making cacio e Pepe

[@antoniahamilton3201]

That was brilliant! Thank you. I learn so much

[@vincenzosplate]

Oh I’m really glad you enjoyed it!

[@derrickwan1304]

I love both Alex and Vincenzo.Alex is pretty much a food maniac who looking for new experiences. For Vincenzo, he truly shows you the authentic way to cook tradition Italian dish. Believe it or not, I feel more comfortable cooking cacio e pepe using Vincenzo’s recipe.

[@vincenzosplate]

Thank you so much Derrick! So have you tried my cacio e Pepe recipe? 😋

[@derrickwan1304]

Vincenzo's Plate I tried. I had Pecorino for the first time of my life. It’s so different from Parmasano, I can’t wait to put it in my Carbonara.

[@RegularDude00]

Alex is a scientist and an artist. Hes not traditional but i trust every word hes saying when it comes to cooking. I have immense respect for him.

[@PippiLangstrumpf1987]

My dear Vincenzo ... the difference between Alex' and your videos is the approach. You do what you do and how you do as you got your knowledge with your origin. Alex analyses everything as a scientist does it. What you have in common is to explain to the viewers why we should do something like what we do. Watching your boths videos here carefully, I see that you have the same goal when it comes to cooking pasta. But of course you are right: Cooking 500gr Pasta in a pan is impossible. You are both geniuses. You get the best out of the dish. What makes you different from all the others: Well-founded knowledge. Since I found your channel a few weeks ago, I've de-subscribed Jamie Oliver, Gennaro Contaldo and Gordon Ramsay. What I want is authentic Italian cuisine and not freestyle. I no longer dare to call my tomato sauce with minced meat "Bolognese" and I feel the need to repent for all my three missteps I called "Carbonara" - cooked with cream and bacon according to bad recipes (created by people who do not have the knowledge which you have). It is thanks to your father and to you that I am curious about Spaghetti Vongole and Spaghetti Puttanesca - although I do not eat seafood or fish at all. Spaghetti Aglio e olio will also never be the same again ... and I am looking forward to it! It's so easy to walk into the kitchen with a camera and cook something they call "original Italian" just by pouring olive oil into it. Unfortunately, the undemanding viewer will never understand the difference between good videos, like yours, and bad videos. I appreciate your work and that you pass your knowledge on to me.

[@Entropy3ko]

" Alex analyses everything as a scientist does it. " Yes and there is a reason you want a large pot of water unless you rehydrate the pasta in cold/lukewarm warm water for *several hours* first. What alex did probably lead to a very mushy pasta.

[@davidlynch9049]

Lol. Alex is a lousy KZbin home cook who isn't even able to cook the simplest Italian dish. I don't think he's remotely comparable to Vincenzo.

[@PippiLangstrumpf1987]

Alex is a genious. Even Vincenzo said, he did it well.

[@Seacae]

@@PippiLangstrumpf1987 Alex tries to do things in style, but the results can be faked, you won't taste his dish so you will never know how it will taste, it can be creamy and all but probably the pasta became mushy or had some other problems, who knows. The one and probably only thing i could say about Alex is that he is a really good entertainer, not sure about his cooking knowledge but eventually he'll improve and he will get better. There is a reason why a tradition develops and pass onto the next generations. People do things and they do it at it's best always improving the tecnique, don't ever think that nobody tried a specific tecnique or never be so bold to think you're the first one that thought about doing something in a culinary environment. Tradition is sweat, sacrifices, knowledges, endless trying and developing of something. If you want premium quality taste, then work your ass off and don't be cheap with your ingredients, work your way into the kitchen and DON'T skip any passage like they do thinking cooking the pasta directly in the saucepan is a big brain move. I don't really understand why there is this trend to "shit" on tradition, as if they know better. Everything has a reason in the tradition. And per se, if you say "traditional cacio e pepe" or "traditional carbonara" and so on, i would expect you to use the traditional way to cook it, not some cooking hacks or any other way of cooking that seems reasonable but in reality it brings down the quality of the dish (or the result could even differ from a traditional dish just because of something you changed), you want tradition if you're cooking a traditional dish. If they could just lower down their ego and humble a bit maybe i could accept their recipe, but don't call it traditional or "italian dish" something like that. (Sorry for bad english)

[@essiebessie661]

I love Vincenzo. What he says is correct…is CORRECT! I appreciate videos like this. And I forgive you for scratching that pan. I suspect it is still in better shape than most of mine.

[@r.h.3084]

I have an alteration for this recipe that I enjoyed quite a lot :) This year, my cayenne plants produced more than I knew what to do with, so many were roasted in the oven and then placed in the food processor. Such a beautiful and sweet aroma.... masking the fires of hell lol. I added just a little of that to the black pepper when I toasted it. Just a pinch went a long way.

[@Gokidojo]

Vincenzo, If you have ever heard of a KZbin channel called PastaGrammar, I think you and Eva, and Harper would have a blast!

[@vincenzosplate]

I know that channel very well!