Italian Chef Reacts to Toxic Cacio e Pepe by Brian Lagerstrom

[@vincenzosplate]

Do you think Brian went too far?

[@kasturbanerjee7283]

Its our fault we don't make food names pre selected . we don't have any name of dish which made of butter and pepper only . buro Alfredo is different . as if the name of carbona ra made ago so noone can put chicken pepper and add tomatosuace and give it name carbonara . so if there was a item made of buro and pepe made and got a name he cant make it with name of cacio pepe

[@evan2156]

OMG Vincenzo, you had me rolling on the floor laughing. I totally understand your frustration with people like this. I love your videos. 😂😂😂😂

[@ultimahmee]

As a Thai, he murdered Thai food too. So yep. - -“

[@anish3183]

He certainly did lol.

[@asmodeos666]

Yes and no. Even Luciano Monosilio uses a thickener in his restaurant (corn starch) for his cacio e pepe but it's to allow him to cook big batches easily. The thickening agent is also to avoid adding extra fat if you want to pump the temperature of the dish back up without having your cheese stringing up. So using both butter + a liter of oil on top of a thickening agent is going too far on that regard.

[@johnlatona758]

Vincenzo cursing at him in Italian is probably my favorite moment on this entire channel lol

[@galoki5654]

i had to rewind to make sure it's what i heard...wasn't expecting that. he sounded like my Nonno when he got a telemarketing call. LOL!😆

[@nicoljoantie2473]

No cursing,he was like "What are you doing my dear boy?" ... (:

[@vincenzosplate]

HAHAHAHA 😂 do you want me to curse more?

[@johnlatona758]

@@vincenzosplate hahaha yes please

[@johnlatona758]

@@galoki5654 LOL, it brought me back to huge family gatherings. There would always be people yelling and cursing in Italian

[@matthewjames2485]

Vincenzo getting genuinely annoyed is the best. The earlier reaction videos where he was so nice were good too but this is honest. And I love it!

[@vincenzosplate]

Glad you enjoyed this video 🙏🏻 thank you a lot!

[@chriszec4588]

Vincenzo, you're the Italian cuisine vigilante the KZbin needs.

[@vincenzosplate]

Oh wow I’m glad you think so!

[@sueu6263]

And the Carbonara lawyer, or I should say “prosecutor”😊

[@scarletvan4749]

Vincenzo's reaction to that 450g pasta really resonates with me. That's indeed 2 portions at best!

[@vincenzosplate]

Hahahaha agree!

[@realdragon]

I put that much pasta for myself so I can eat something now and later

[@m.g.2301]

@@realdragon this is the way

[@GTRxMan]

I'm laughing so hard! 🤣 I can picture my mother and nonna reacting exactly the same way!

[@vincenzosplate]

Hahahaha that guy is maaaaad 😂😂😂

[@qcdoomqc]

@@vincenzosplate When you brushed off the video at the end "oh yeah teach me about Emulsion" while the guy has the BALLS to use Xantham Gum for a god damn Cacio e pepe is absolutely hilarious xD

[@pal1338]

MEGA reaction video. I laughed through the whole thing. Well done!

[@vincenzosplate]

Ahaha glad you enjoyed!

[@Azriel261]

I think that Brian needs more lessons on how to make Italian food. Italian food is simple but elegant and can be sexy and delicious if done right. Cacio e Pepe is like Carbonara and is literally one of the "beginners " dishes

[@vincenzosplate]

He needs to watch more of my videos!!

[@rfafoglia]

It is such a treat watching your videos, I laughed all the way through this one. Keep up the good work!

[@vincenzosplate]

Thank you so much 🙏🏻 I appreciate a lot, I’m really glad you enjoy my videos!

[@fransbuijs808]

It's a dirty job, but someone's gotta do it.

[@kirkanos100]

I was raised cooking internationally my whole life and listening to your criticism has been aiding me in honing into correct methods. Even though, I do enjoy diverting into my own style. Yet I always love the way you encourage the authentic way. You're awesome Vincenzo. I love your passion and every single video you make.

[@nathanlawrence2484]

When Vincenzo is angry: butter When Vincenzo is happy: buttah

[@vincenzosplate]

😂😂😂😂

[@Chefsantatravels]

My Nana and aunt carmela are flipping in their graves seeing this. You don't mess with tradition. Keep up the good work

[@vincenzosplate]

Thank you my friend! 🙏

[@matthewmcewans]

At some point, I made my first Cacio e Pepe with mozzarella cheese cause I thought I wouldn't like pecorino's taste. I thought to myself, ''what could go wrong?'' Turns out everything. I quickly learned that mozza doesn't melt when heated...but forms a slimy goo. So I had these...pastas not even coated with a large mozza slimy goo that tasted like pepper in the middle...When I told my two Italian friends, they laughed at me. Yep, never gonna do that mistake again.

[@vincenzosplate]

Hey there! 😊 Thanks for sharing your experience with us, it made me chuckle! 😅 I'm glad you learned your lesson though, and I hope you give this recipe a try with some delicious pecorino cheese 😉👨‍🍳 Let me know how it goes!

[@linusgroves4268]

I was laughing my ass off through the whole video, Vincenzo you make me laugh 😃 thank you for you honesty, and thank you for YOU'RE videos on how to properly make an Italian authentic Italian dish.❤🇺🇲🇹🇯

[@vincenzosplate]

Hahahaha glad this video made you laugh 😁 have you ever made Cacio e Pepe?

[@navelpicker]

That's a Hungarian flag. You Muricans...

[@drybonnoe]

@@navelpicker youre both wrong its the tajikistan flag

[@navelpicker]

@@drybonnoe Is it. Is it.

[@drscience420]

I don't know what I love more- Vincenzo cursing in Italian or the "baaaahhh" sheep sounds

[@vincenzosplate]

Haha, those "baaaahhh" moments and Italian curses add some flavor, don't they? 😄 Grazie for enjoying the show! 🇮🇹🐑👌

[@stephenhujsa5050]

Love love love your videos. Great job

[@vincenzosplate]

You’re really kind, thank you Stephen! 🙏🏻 I appreciate

[@stephenhujsa5050]

@Vincenzo's Plate my mother's side of the family is italian and I grew up learning broken Italian.

[@erion4019]

I still dont understand why americans cant accept the simplicity yet deliciousness of mediterranian cooking, here in portugal we usually add just a few ingredients but cooked to perfection. AND A LOT OF OLIVE OIL hahahaha

[@kasturbanerjee7283]

They only know how to grab market business social media to attract world . food looks good taste good its easy go for new gen .they try they get well and its plus . passing over. Just like their pizza or kfc . they think making it looks well and tasty . cz they don't have their own cuisine barely. So mix up all and present a new kind of thing and hype it over the world .

[@erion4019]

@@kasturbanerjee7283 yeah the ready made culture is ruinning food for them

[@vincenzosplate]

The fewer the ingredients the better!

[@kasturbanerjee7283]

@@erion4019 if u watched vin's old video of he visited usa super market . and another video of someone and also of vins street foods of italy . the difference is huge .

[@aggressiveprefector1]

As an American I am aware of the over complication of American Italian food and that is the reason I subscribed to this wonderful channel.

[@GeoGuy388]

I'm glad you made the distinction about different types of pecorino in here. Very interesting and important detail. I once bought pecorino at a local supermarket without really knowing what I was doing for my first attempt at carbonara. I'm pretty sure it was one of the "wrong" pecorinos you mentioned (from Sardinia or Abruzzo) because it was just way too overpowering with a mixture of strong saltiness and a sharpness that really lingered on my tongue. Great video as always. Hilarious seeing you react to all of the wrong steps.

[@vincenzosplate]

Yeah pecorino can definitely make or break a dish. I'm glad you enjoyed the video and found it helpful. 😊👨‍🍳

[@Iisakki3000]

I feel this was very important detail too. I've made cacio e pepe with vincenzos recipe before (the only way I've tried it), and didn't like it very much because the pecorino was too much for me. Now I know what I did wrong, definitely going to find the right cheese and try it again. I really want to like this dish, it just looks too good!

[@KamilazWarszawy]

Actually the authentic Pecorino Romano D.O.P. is made for the 97% in Sardinia but is still a legal true Pecorino Romano D.O.P. (that means "Protected designation of origin"). There are other kinds of pecorino (which basically means "cheese from sheep's milk" in general) that are made in several other regions and are really awesome, some are more aged, some less, some are stronger some are really mild, but they are not used for the traditional Roman pasta recipes. That's why you should look for the denomination Pecorino Romano D.O.P. on the label rather than if It's made in Sardinia or not because out of the 41 producers of the authentic Pecorino Romano D.O.P. 37 are located in Sardinia. You just should not buy a random sardinian pecorino cheese (whithout the D.O.P.). I hope it's clear.

[@giraffesinc.2193]

Lagerstrom is an amazing baker and cook, but dang ... he really messed this one up! We love you, Vincenzo, and hope you have a lovely dinner (and some wine) to forget this mess.

[@vincenzosplate]

😂😂 thank you my friend, yeah here he messed up everything

[@suzanneviskich6454]

Vincenzo i totally understand you and i appreciate your way and attitude towards tradition...tradition is so important, thats what we give our children with and they do it the same. Go ahead please, teach us, i love your videos as they are authentic and honest😊❤

[@vincenzosplate]

I’m really glad you do agree with me, I appreciate it a lot 🙏🏻 thank you Suzanne ❤️

[@tashatopalakis2035]

Thank you for saying this! I, too, watch to learn from an authentic chef 👏👏

[@timgoodwintv]

His title does say (Italians will hate me for this) LOL Brian is great I love his videos.

[@vincenzosplate]

Sad to say that he know what he's doing but still does it.

[@christinaandre6286]

I'm Italian American. The moment this guy pulled out the xanthan gum, I heard my ancestors crying 😢

[@vincenzosplate]

Mamma mia 😭 I was crying too!

[@Nix_Shepherd]

Just an improvement to an existing dish imho

[@klopkerna3562]

It's not original but it helps not to fail the sauce as the error margin is really thin on this dish

[@alltheonelookbackward]

Lol uncle roger

[@sarahnicole6147]

​@@alltheonelookbackward Exactly my thought! 😂

[@CologneSouljah]

Love this channel ❤

[@paolocruz7917]

I can't tell if that was cooking video or a science experiment. I only ever used xanthan gum in our chemical engineering lab experiments during my college days. Simplicity is really beauty when it comes to food.

[@vincenzosplate]

Hahaha that probably was a spende experiment 😂 I didn’t think about it

[@frankfurter7260]

Xanthum gum like other hydrocolloids (e.g., flour) is used commonly in cooking. Not a big deal stabilizing this dish using it despite the pretend outrage by the video maker. Cornstarch is another hydrocolloid used to stabilize this dish.

[@Barbro247]

​​@@frankfurter7260 Have you tasted it? It may behave like flour but it tastes horrible. Stick to the lab

[@N1120A]

​@@frankfurter7260 the recipe isn't cacio, pepe e xanthan.

[@fd3871]

@@Barbro247 xantham gum has no taste. it does affect mouthfeel however, like cornstarch

[@raphaelhigoy3984]

In the end, your point stands Vincenzo. Things have to be done the RIGHT WAY. Props to you my friend! Keep educating about your culture!

[@vincenzosplate]

Absolutely, it's all about preserving the Italian culinary heritage! 🇮🇹 Grazie mille for your support and kind words! 👏👨‍🍳😊

[@cecewimbauer-eisen4713]

You are my favorite! Your videos make me laugh and start my day! Love your recipes!

[@vincenzosplate]

Wow, thank you! Glad that you find it entertaining, I also hope you learned something from this video.

[@cecewimbauer-eisen4713]

@@vincenzosplate Yes! I learn from all your videos! You are a fabulous teacher of simple authentic italian cooking!

[@thereallozza]

I ran to the comments ! Not disappointed. Oh Vincenzo I'm so sorry he did this to your cuisine ! 😢

[@alexbennettbenefit366]

Love the reacting video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo

[@vincenzosplate]

Thanks a lot my friend 🙏🏻 you’re always super kind!

[@mikedevine1315]

“450 for a crowd, ohhhh….” Love it!!!! My Nona used to cook a few pounds of pasta for a Sunday dinner for 6!!! Haha

[@gingionejuice3902]

Nonna

[@vincenzosplate]

Nonnas are the best!

[@cabreravictorsamuel4350]

jajaja me encantan las reacciones a recetas!! tambien cuando decis "extra virgin olive oil" jeje, un gusto mirar tus videos querido vincenzo, y tambien aprendo un monton acerca de la cocina, muchas gracias por todo lo que enseñas, aunque se que hay cosas que me pierdo porque no entiendo el ingles a la perfeccion pero aun asi siempre aprendo algo!! un abrazo enorme desde argentina 😊!

[@filipszyga7394]

I eat most classic cacio e pepe with home-made pasta in Catania three weeks ago. Phenomenal. I know what you are fighting for so heavily. 💪😍

[@vincenzosplate]

Wow, lucky you! That sounds amazing 😍 I'm always striving to make authentic Italian dishes. Keep an eye out for my future videos!

[@patriciasmiderle9181]

Oh dear...so sorry Vincenzo!! I love your videos. ❤️👍❤️

[@vincenzosplate]

No worries at all! 😄 We appreciate the love and support! ❤️👍❤️ Keep enjoying the content! 🇮🇹🍝

[@dillsha9599]

I love that the swearing in Italian isn't bleeped out.

[@vincenzosplate]

😂😂😂🙈

[@knndyskful]

Love these videos 🤌 Lmao “you’re a tight ass my friend” 😅

[@vincenzosplate]

Glad you're enjoying the videos! 😄 Yeah, sometimes we just have to call it like we see it! 🍝👏 Thanks for the support! 🇮🇹👍

[@martinluska]

I like Vincenzo´s passion :) Especially in italian... Great video again.

[@vincenzosplate]

Many many thanks my friend, this is much appreciated 🙏🏻

[@doriankaioh1541]

I love you Vincenzo. This was so funny. You are so right about everything.

[@vincenzosplate]

Grazie mille! 😄 Your support means a lot. Let's keep cooking and laughing together! 🇮🇹👨‍🍳😂

[@giraffesinc.2193]

Vincenzo, I also appreciate the info about the various types of Pecorino. I suspect I have been buying Pecorino Sardo from Trader Joe's, and it is VERY strong. I'll be much more careful in future. Love you and love your channel!

[@vincenzosplate]

Sure thing! Do you like Pecorino sardo? 🙂

[@TavaresProject]

"the cheese will be scared to go in there" ooh my stars did I laugh😂😂😂😂

[@vincenzosplate]

Haha, it's like a horror movie for cheese! 🧀😂 Glad we could bring some laughter to your day! 🎉😄🍝

[@TravelingMadness959]

Hey Vincenzo, where can I find your Cacio E Pepe series you mentioned earlier in the video ?🙏

[@tammyporte755]

He has it in the description area. I can't wait to try it.

[@vincenzosplate]

You can find the link in the description!

[@alskjflah]

This video is so funny I’m going to Patreon to support Vincenzo.

[@vincenzosplate]

Oh thank you my friend, I’m really glad you enjoyed this video! 🙏🏻

[@alskjflah]

@@vincenzosplate It took me 9 days but I finally signed up. :)

[@birdieblue812]

The only Pecorino my mother will let me buy is Pecorino Romano, and it doesn't matter how old one gets, one must always listen to one's mother.

[@vincenzosplate]

Thanks for the comment! Mothers always know best when it comes to food, especially when it comes to Pecorino Romano 😉👩‍👦

[@alfieboy4022]

Actually, xanathan gum is used in lots of michelin star kitchens to stabilize emulsions, even in Italy. Some emulsions like beurre blanc take a while to prepare so restaurant kitchens stabilize it so it can be used for the whole dinner service. But cacio e Pepe is so simple! It is not needed. Worse, making the sauce separately means the pasta doesn’t get that wonderful aroma of the Pepe tossed in the extra virgin olive oil. I agree with you here, a good cacio e Pepe is simple. Just extra virgin olive oil, fresh cracked pepper, and a delicate pecorino. When making a large batch of cacio e Pepe at home I just do everything in a big Dutch oven and serve immediately. No science experiments needed.

[@frankfurter7260]

“Actually, xanathan gum is used in lots of michelin star kitchens to stabilize emulsions, even in Italy.“ Bingo. What I dislike is the absolute ignorance paraded by Vincenze as a virtue.

[@vincenzosplate]

Yep I'm not that all against of Xanthan Gum because whether we like it or not it is highly recognize across different kitchens around the world but what's not okay is that he added it into the Cacio e Pepe, a very simple dish that does not require lots of ingredients. You can create the sauce by simple stirring under low heat the pasta water and pecorino, the starch from the pasta water will help build up the sauce which will result in a creamy texture.

[@mukkaar]

True, there's nothing wrong with using it. But idk why would use it when you don't have to and dish doesn't call for it.

[@mukkaar]

@@frankfurter7260 Not bingo. If you are cooking for crowd, you don't need it. Dish doesn't call for it, and it's just additive that's not needed in this context. Home setting, even cooking for crowd is very different form restaurant. You are cooking one batch for crowd, not individual dish after individual dish for whole day, where saved time and effort can add up over duration of the business, saving quite a bit of money and complexity for the business. Requirements are just totally different.

[@gracienlebel4824]

Very funny! "please help me" 🤣🤣

[@vincenzosplate]

Hahahahahaha definitely worth the watch. Disclaimer, Italian cursing in this video. 🤣 Hahahahaha

[@sebastianortega1938]

To be honest, up until 6:30 looks just perfect for a dish on its own. Not cacio e pepe, obviously, but it looks good, just oil and water won't be enough to emulsify so the butter is a good addition to aid in the process of emulsifying... but that's all, I'd just leave it like that and serve immediately with muddica atturrata on top instead of cheese.

[@vincenzosplate]

it's definitely not Cacio e Pepe, he should have used another name for this dish of his.

[@TheMNWolf]

I worry more about the possibility of Vincenzo stumbling across my cooking and being disappointed in me than my actual family. When it comes to Italian cooking, I already have one foot in sin: I'm an American.

[@vincenzosplate]

Not true my friend! Try my recipes and you'll cook like a real italian!!

[@Sinra364]

15:14 450 gram for a crowd of 2 people 🤣🤣🤣😂😂😂

[@vincenzosplate]

😂😂😂

[@mukkaar]

I do have to say, I'm not super stickler for tradition. But using butter makes this more of an alfredo. And in simple dish like this, adding butter is not a insignificant flavor change.

[@vincenzosplate]

Totally agreeing with you on this. It will just make the dish more fatty.

[@Straighttalk95]

Since watching your cacio e pepe video i have been hooked to making it once every other day 😮 i have mastered it and wow even my children are obsessed by it .

[@flarican64]

I just discovered you last weekend. You make me laugh so bad... and I love how you teach us the right way to cook delicious Italian food. Keep up the awesome job!

[@vincenzosplate]

I am so glad that I was able to tickle you with the contents that I create. I don't just make entertaining contents but I also see to it that my contents are highly informative and you'll be able to learn new techniques and tips for you to improve your cooking. I do hope you'll be able to follow through, you're an amazing person!

[@renatosramos408]

Thank you so much Vicenzo, I"ve just tried the Cacio e Pepe with your tips, and works wonderfully!

[@vincenzosplate]

So glad to hear that! Hope you enjoy many more recipes on my channel 🍝🍴

[@johnborg6005]

Thanks for the video.

[@vincenzosplate]

Thanks for watching! Hope you enjoyed the video 😊 Let me know if you have any questions about Italian cooking! 🇮🇹

[@johnborg6005]

@@vincenzosplate i am niw, more concience on how to buy my pasta, thanks to your videos. Carbonara and caccio e pepe are my favourits :) :) Thanks Vincenzo.

[@fingersfinesilver]

Why did this come in late - Vincenzo - this was your best reaction video - loved the swearing!!!! I've seen you react to Alex's version - which a) is traditional and b) works. And you're right 450g pasta is not a crowd, it's me and seconds. Ma che cazzo fai 🤣😂🤣😂🤣

[@vincenzosplate]

Better late than never, right? 😄 Thanks for enjoying the reaction! 🙌 Yeah, let's keep it real with the classics, and 450g pasta is definitely just a warm-up for us! 🍝🇮🇹🤣😂👏

[@Chronacode]

2:20 when will the series release?

[@vincenzosplate]

Soon, very soon. 2 weeks

[@endwarAH80blackfoot]

I knew this recipe was bull when this dish included something random like xanthum gum and butter in a pool of oil. Hence why I like this channel, it traces the recipes to its roots. My Carbonara and Cacio e Peope have been delicious to eat at home for me and my family. Sadly we cant eat pork due to our religion and I had to get creative. Despite this, the beauty of it though is that the roots stayed the same. So thank you Vincenzo for the recipes. Lookinh forward to learn and see more! XD

[@vincenzosplate]

You're very welcome! 😊 It's wonderful that you've adapted classic Italian recipes to suit your dietary restrictions and still enjoyed delicious meals with your family. Food is all about bringing people together, and I'm glad I could be a part of your culinary journey. 🇮🇹🍝 Keep cooking and exploring! 🙌😄

[@faridshumbar428]

I think we need to call Ghostbusters for Brian's pasta 💀

[@vincenzosplate]

😂😂😂😂

[@annbower6278]

🤣🤣🤣🤣🤣🤣🤣

[@ibanmayo2]

THIS is the funniest Vincenzo's plate I have EVER seen. Ti amo Vincenzo!

[@vincenzosplate]

Love you too!

[@ren2704]

I had the same reaction than Vincenzo and shouting insults in French :p This is not cooking it's mad chemistry !!

[@vincenzosplate]

I think he did not study it through and just cooked what he feels like is the correct way to make it.

[@puvendranpillay8802]

Vicenzo is gong make an offer that Brian can't refuse!

[@vincenzosplate]

😂😂😂

[@dlin3434]

One of my favorite channels is Brian's, I'm personally not an authentic person but let's see if Brian can pass the Vincenzo test

[@vincenzosplate]

What do you think after watching the video? 🙈

[@Sabrinasways]

I literally love Vincenzo

[@vincenzosplate]

I love you too!

[@awesomeboy4353]

When Vincenzo is angrily speaking Italian and swearing you know that he is super angry

[@vincenzosplate]

Oh yes this really made me mad!!!

[@britafilter9209]

"Did I want to learn this? No." *slaps spacebar*

[@vincenzosplate]

Ahahahahhah

[@jodifandozzi3317]

Tell me you’re not Italian without telling me you’re not Italian… ugh, my family would disown me if I did any of this!! Wow

[@vincenzosplate]

Ahahha mine too!!

[@foetusdeletus6313]

So italians are just babies throwing tantrums?

[@sandrechristianbarbon3909]

19:09 aww man! This reaction makes me cry & killing me🤣🤣🤣🤣🤣

[@vincenzosplate]

He got me angry ahahah

[@AlkonKomm]

my biggest problem with americans cooking italian recipes is that they always overindulge: the original recipe calls for 1 clove of garlic, the american just HAS to add 6 cloves of garlic. the original recipe calls for 2 tablespoons of olive oil, the american just HAS to add 4 tablespoons of olive oil and 100ml heavy cream. Do these recipes usually still taste fairly good? yes, because they added a metric ton of fat, obviously it's not going to taste terrible, but you lose all the nuance, italian cooking is all about balancing the ingredients, and also, even more important: you genuinely feel like shit after eating it. you'd think a country already facing an unprecedented obesity crisis would be just a bit more thoughtful.

[@vincenzosplate]

They always over-dose food ahah

[@AlmightyAphrodite]

If they thought about that crisis, it wouldn't have come that far 😅 I'm still amazed by not only the amount of fast food joints everywhere but even more so by the sizes of the portions.. they're at least 3 or 4 times the size of what we consider 'large'

[@lenalyles2712]

As an American that has traveled the world, I agree. I spent time in Italy and had some of the best pasta and learned to make my own from a wonderful lady we stayed with.

[@voidofbeeswax]

One thing I have noticed is larger amounts of these things try to cover cheaper ingredients. A good pasta is not just a vessel for sauce. A good pasta has its own nice characteristics. A good passata let’s the nice tomatoes be a star. You don’t need to over season the sauce to cover up bad ingredients.

[@thelibraryismyhappyplace1618]

I learnt on another KZbin video that American garlic is a lot milder than the garlic we get elsewhere.

[@j.d.4697]

Mmhhhh Spaghetti Xantham Gum! Wait til you tried his Pizza De Emulgatore too, it's just like mama used to make!

[@vincenzosplate]

Ahahhaha 🙈🙈

[@VillageCookingWithParnik]

Hi 👋 Very nice sharing 👌 Always cool ✨️ ❤️ Always unique 👌 Thank you my friend 💕 Big 👍

[@vincenzosplate]

Thanks for the support! Can't wait for you to try some of my recipes 😊🍝

[@dillsha9599]

Had me like Oliver "please sir, may I have some more pecorino?"

[@vincenzosplate]

Ahahahhaa

[@yaphetsbitoy7658]

I like the way you smile ❤️

[@vincenzosplate]

😁😁😁😁😁😍

[@AnthonyLeighDunstan]

Uncle Roger puts his leg down from chair. Vincenzo launches into a slurry of Italian expletives! 😂 Weirdly though, I revert to a very harsh sounding curse word in Dutch - godverdomme! - which innocently means “god damn me” but if you say it in public, people will oddly pay attention thinking something must be seriously wrong. It’s very satisfying to say. Not nearly as beautiful as Italian cursing though. 😂

[@danyb6113]

Because I failed to deliver so many times, as I was scaling up, I looked for a failsafe method, that doesn't add any different flavour like butter. How do you think about Ethan Chlebowski's approach to this dish? Could you do this method without breaking any pasta laws?

[@JanusXX]

by changing the recipe without changing the name of the dish you automatically go to pasta jail :D If I recall correctly, Ethan also uses xantham gum and makes a cheese paste that he cooks into sauce. It is a way better approach than the video criticized here. You should not feel bad by using any extra ingredient or technique, it is your food. Just be careful with the xantham gum, because the thing is really potent, and your food turn into slime if you overdose it.

[@mukkaar]

Honestly, I think you can easily scale up with Vincenzo's method, just add pasta water to grated pecorino to make that kind of paste. To make bigger batch, just add more cheese and water. I have also watched Ethan's video where he uses xantham gum, but I don't really see the need, it doesn't give significant efficiency increase. I'm just normal home cook, but I nailed the recipe first time easily and have done it multiple times now. Same with carbonara, super easy. I do actually do prep sometimes and take advice from Ethan for many dishes, but doing it for extremely simple and fast recipes like carbonara or cacio e pepe seems pretty redundant.

[@danyb6113]

@@mukkaar Maybe I have a heat problem. Gas stoves and electrical stoves deliver differently and this also depends on the cookware used. There is some serious tossing and stirring involved to ramp up a dish like this to a family or even a crowd. I got the cooking for myself or me and my son, but if I had guests, it is not so easy and I prefered to do small and controllable batches, which was very unsatisfying.

[@danyb6113]

@@JanusXX There are no gummy things involved in Ethans second approach, just added starch as you introduce anyway with the pasta water. Depending on the pasta you would use, it depends how much starch is introduced to the dish. If it is less, this dish would not work properly. If it is to much, it would taste dry and clumpy. I know, about the pasta jail.... but I have seen pasta hell as well. Maybe I prefer to go to jail for misdemeanor, then going to hell for mortal sin 🥸

[@JanusXX]

@@danyb6113 so the thickener/emulsifier he uses is cornstarch? that is way easier to handle than xantham gum.

[@pdubb9754]

I'm unfamilar with that pasta, but, yes, my brain immediately went to peas! :) As for the dish, I never had it. I can imagine that it would be delicious with or without butter, because butter is a tasty ingredient. Still, if I saw this recipe my instinct would be to use less butter, and I would definitely skip the gum. While I find the intersection of science and food to be very interesting, I also have tremendous appreciation for what our ancestors were able to do without industrial food additives. Food is one of our connections to the past. When I make a dish that might have been prepared in my grandmothers kitchen, staying consistent to how she might have prepared it makes me feel closer to her. It sounds so sentimental, but I know I am not alone in this thinking.

[@vincenzosplate]

Try the dish with my recipe and let me know hehe

[@nextai2003]

I laughed a lot this evening !!

[@bohemiansusan2897]

I watched his Swedish meatballs video and my ex got so upset by how he did it. Then came a huge crowd of Swedes and other Scandinavians were horrified. My ex has finally stopped freaking out over my meatballs. I do it the right way but put it over spinach fettuccine, instead of potatoes. Don't try blood pancakes if you can help it.

[@vincenzosplate]

Haha, it seems like Swedish meatballs can be quite a heated topic! 😅 But hey, as long as you're enjoying your own twist with spinach fettuccine, that's what matters. Grazie for sharing your meatball adventures! 🙏🏻🍝🇸🇪

[@bohemiansusan2897]

@@vincenzosplate Swedes are fairly laid back but they are strict about their food rules. Semlor after Easter is a no no. I will make it outside of Lent. Two meter tall Swedes can be a bit intimidating but I grew up with a Korean mother.

[@dottemar6597]

Thanks for warning me. It's amazing someone can mess that up, since the only real rules are that they can't be to big, and we never eat them in tomato sauce. Besides that, there are like a million different versions, all "authentic".

[@erinmarie99]

I never thought about briefly roasting the pepper in the olive oil first…will give it a try since you give technique a 👍🏻.

[@vincenzosplate]

Absolutely! Briefly roasting the pepper in olive oil adds a delightful flavor and enhances the overall dish. Enjoy trying out this technique and let me know how it turns out for you! 🌶️🔥

[@tbirdparis]

You really know the anger level has boiled over when an Italian switches to cursing not only in Italian but in dialetto.... :)

[@vincenzosplate]

HAHAHAHAHAHA am I that mad?

[@tbirdparis]

@@vincenzosplate chiaramente, lo ero anche io vedendo sta "ricetta" indignante!

[@chevlife3311]

Love your videos. You're the PRO. ❤️

[@vincenzosplate]

You’re too kind 🙏🏻 thank you so much ❤️ much appreciated

[@DeusExCanis]

Bet you are glad the algorithm doesn't speak Italian.

[@vincenzosplate]

Hahahahah definitely 😂

[@11338325]

Vincenzo: Who gave you the recipe?? Me: Gordon Ramsay!

[@vincenzosplate]

Hahahahaha! Gordon Ramsay out here to haunt us all.

[@11338325]

@@vincenzosplate He might as well be. From your videos reviewing him, he's done every single Italian dish incorrectly.

[@kennethheggem1932]

Italian cursing?! I LOVE IT! 🤩🤌

[@vincenzosplate]

Hahahahahaha! It's so bad that I have to call in the mean words. 😆 🤣

[@seebmamb0]

Vincenzo in the end of March i'll be in Roma. could you give me an advise which trattoria or ristorante in Roma is the best with simple italian dishies?

[@vincenzosplate]

Do not go in tourists infested areas, normally they costs more. Find artisans, local cafes or restaurants and ask locals where they normally dine out.

[@raflyadelia7610]

Maybe you should make video about cheese selection for pasta

[@vincenzosplate]

Thank you for the video suggestion!

[@lets_summini]

"Ma che cazzo fai? Ma che cazzo fai? Ma vaff***!!!" I can't🤣💀💀💀

[@vincenzosplate]

It was just too much ahahha some people should be away from kitchen!!

[@emanuelgrec950]

Using butter for Cacio e Pepe is the same as using cream for Carbonara. Big no no.

[@vincenzosplate]

I also do not understand why he's doing it. But definitely not the correct way.

[@wakrusgumbo]

I'd love to see you review Cooking with Dragonforce. Long story short: the drummer from a noted speed metal band does Italian food. It's funny because I bet he does a better job than a lot of these bigger channels.

[@vincenzosplate]

I must look into that person, does he have a youtube channel that I could check?

[@wakrusgumbo]

You can find him on the band's KZbin channel (DragonForce). There's a DragonForce cooking playlist.

[@wakrusgumbo]

Gee Andalone is his name

[@cmari4333]

If you need that much fat in the pan to emulsify the sauce, just make gricia instead.

[@vincenzosplate]

Definitely not Cacio e Pepe

[@lauriehamilton2436]

🤣🤣🤣 Grazie Vincenzo!!!🧀 Mio Dio!!!!! Xantham gum?!?! WTF LOL! 😅 In Canada in the winter, it's so dry indoors I often use olive oil on my skin, hair, lips, hands....forget about expensive products with chemicals! If you can eat it, put it on your body too HAHA!

[@vincenzosplate]

Good idea! 🤣

[@jdane2277]

All that nearly-holy Parmigiano Reggiano going into that slop. Beh!

[@vincenzosplate]

It's unholy Parmigiano now.

[@skuripandaburns3489]

Overcooked pasta that is falling apart, drowned in olive oil, mediocre pepper amount, chemical thickener and doesn't get even remotely enough pecorino. People have been shot for less. Never thought I'd hear Vincenzo curse so much, it was well deserved though.

[@vincenzosplate]

It was quite disappointing how he turned this simple dish and add different ingredients which complicated the whole recipe. Cacio e Pepe is a simple dish that only require less ingredients, he should have done that instead and show his viewers how easy it is to recreate his dish without all the unnecessary ingredients.

[@skuripandaburns3489]

@Vincenzo's Plate I made Cacio e Pepe from your recipe video and it is indeed simple to do, and delicious (especially using local artisan pecorino that I bought in my favorite Italian town of San Gimignano). Making the recipe MORE complicated (because a 3-ingredient recipe is too intimidating) and then still screwing it up... Karma, I guess :)

[@Lynxzit]

Soo its oliveoil kind of boiling with black pepper and pasta water (does that get creamy ?) ....Then aside you blend the cheese with pastawater and make a paste. Then u combine the pasta with the hot oil and peppar pastawater with the cheese paste at the same time and add eventuelly more pasta water while keeping the heat on in the pan while stiring ? Is this correct :-) ? I guess mayby the pasta should first goo with the olive oil mix with peppar and some pasta water for i guess 1 minute ? then the cheese goes with pasta water like a paste inside and for 1 minute more while stiring the pasta around. Then is done with some extra cheese on top and dry peppar .. Is importent steps.. i see the art of it for real

[@vincenzosplate]

The part that makes the sauce creamy is when you add in the cheese and the pasta water and gradually stirring it with the oil under low flame. This will help emulsify the sauce and create that creamy and velvety texture that best fits for Cacio e Pepe.

[@Lynxzit]

@@vincenzosplate Okej, thanks for the correction. You hot add oil, pasta water, some peppar, and cheese and pasta at the same time mayby for ex 2 minutes after with aldente pasta and styr and toss it for ex 2 min, not too be soggy pasta. Very good, thanks Vincenzo for the infusion of this dish and more 😉🍲🥘i learn

[@K3nji_S]

It's always a treat to see a notification when Vincenzo is reacting to something. Never a dull moment🤣

[@vincenzosplate]

It's really fun to watch, at the same time educational. Glad you like them!

[@KamilazWarszawy]

Ciao Vincenzo. Ottimo e divertente video, come sempre. Devo solo correggere un dettaglio. Il Pecorino Romano D.O.P. viene in realtà prodotto perlopiù in Sardegna (dei 41 produttori che hanno la D.O.P. 37 sono in Sardegna e solo 4 nel Lazio), anche se il Disciplinare della D.O.P. prevede che il Pecorino Romano possa essere prodotto sia in Sardegna che nel Lazio che nella provincia di Grosseto. Il fatto è che la produzione si è spostata quasi completamente nell'isola già dalla seconda metà dell'800 dopo che nel territorio di Roma è stato introdotto il divieto di salare il cacio, costringendo moltissimi casari a spostarsi proprio in Sardegna, dove l'allevamento ovino era già molto diffuso. Non a caso anche il Consorzio di tutela del Pecorino Romano si trova in Sardegna, a Macomer. Detto questo è ovvio che per le ricette romane il pecorino migliore è quello romano (anche se non prodotto nel Lazio ma in Sardegna, l'importante è che abbia la D.O.P.) ma per altri usi sono ottimi tutti i vari pecorini di antiche tradizioni locali prodotti anche in altre regioni italiane, più o meno stagionati, che vantano un ventaglio di sapori e aromi incredibili. Spero di non averti annoiato con questa pignoleria ma mi sembrava doveroso chiarire il punto. Un caro saluto e keep doing your excellent job!

[@kevinm5898]

I swear do these cooks not look up authentic recipes before they do these videos? I'd never cook my pasta that way..

[@vincenzosplate]

I'm starting thinking they make it on purpose

[@xPandamon]

I just don't get why people add butter to Cacio E Pepe. Just like Aglio E Olio it is an oil based sauce..

[@vincenzosplate]

They think it's more "italian" 😂😂

[@bananana5714]

I laughed so much at 17:36

[@vincenzosplate]

Hahahaha glad the video made you laugh 😂

[@Polletross]

I love Brian’s channel but this was hilarious.

[@kimthames2531]

Please no cursing. (: But wow yes indeed "gum?". Oh Brian what happened here? Why would Brian do that to his reputation. This is off the charts bad.

[@vincenzosplate]

😭🙈🙈

[@ibanmayo2]

Che schiffo. Bravo Vincenzo!

[@vincenzosplate]

Grazie!

[@diegohue2]

Brian is a good baker, but this was so awful. Thanks for the laughs Vincenzo ❤

[@vincenzosplate]

My pleasure, as always 🙏🏻❤️

[@nextlvlroy]

I should try it with extra virgin olive oil. For Cacio e Pepe I used your recipe Vincenzo - pepper + pasta water. Now I'm curious about adding extra virgin olive oil. Do you think it would be a good idea, even though adding oil is not authentic?

[@carrieullrich5059]

A small amount to toast the pepper isn't a crime. ❤

[@vincenzosplate]

You don’t need oil, trust me

[@frankfurter7260]

Why are you asking someone else. Try it. Vinny’s job is to fake agitation for clicks not decide what you think tastes good. You decide for you. It’s called cooking