Pici Cacio e Pepe | Tasty Business

[@weshbesh2635]

Chefs are like the punk rock children of grandmas traditional cooking. The older they get though, they realize how beautiful those simple dishes are. There is nothing wrong with giving a traditional dish a “flare.” Just as long as it’s given clarity. Can’t wait to give this a go btw. I’m starving for some pasta.

[@jmcallion2071]

Tom is just fantastic when he gets involved with ingredients and serves up pure delight. Tasty business, indeed!

[@mairefrances]

Never thought about toasting peppercorns but … of course! Thank you so much for another lovely lesson, Tom.

[@ThomasStraker]

pleasure!

[@wyguy416]

As soon as you drop a cookbook im buying it! Love your channel dude

[@thomasc834]

Waiting for you to blow up, remember us

[@gregbradshaw7220]

It’s happened

[@salmonavocado821]

i watch every vdos then I re-watching then i wait for the new one really enjoy watching yout vdos i please never stop posting loveeee yaa

[@chefalbertoluzi]

Haha love that you put butter no matter what Italians say ! My italian girlfriend always crucifies me when I change Italian recipes. But I’m a chef and Swedish and butter is f*cking nice !

[@danl9855]

You proper understand ingredients. You don't need training, experience and merit when you do. A real chef. If you've got a restaurant then I'm making a trip

[@ThomasStraker]

Soon on the restaurant hopefully!

[@deathwish200]

Just as he said "that's banging", I was thing that looks banging.!!

[@laurencerichards4244]

Italian impression on point

[@lennartbrenneis2948]

pure class

[@ThomasStraker]

cheers my man x

[@Basedmursenary]

Love your style bro

[@tintmoc]

Love this stuff every time. Where is the red handled pan from??

[@Jake-pp7dk]

cooking from the hip mate 🌞

[@Chrisjohnharrison]

Love the vids but isn't percorino sheep's milk?

[@ThomasStraker]

fuck yes did I say goat? lol

[@elainebarry3096]

Love the channel tom. What about a spaghetti vongole video please x

[@ihauntghost]

Another week another tasty video!

[@MyLife-ni5to]

itallian impression was gold

[@sjackson200]

Awesome stuff! How long are you kneading the dough for typically?

[@sjmclean0]

5-10 minutes un till it's smooth and not overly sticky.

[@ryanfazza]

Tom great video once again. Do us a favour link me that pasta basket please mate can’t find it anywhere. Nice one

[@ThomasStraker]

Try nisbets

[@samarcanda90]

You should try Pici all'Aglione ❤

[@nasha9261]

I was waiting for this video bloody last week.

[@neckbeardo1233]

Love your vids! Great work :D

[@ThomasStraker]

Nice one

[@mrtristonie]

where do you get your pans please mate?

[@seabream4821]

did it with my little girlfriend. Success !

[@pam5993]

😋

[@clara11250]

idk why but when I use pecorino it always curdles up in a weird way and idk how to make it creamy and emulsify it into the sauce

[@souraldandothi5681]

The dog has better hair than me!!

[@RawrrShadd]

What watch is he wearing? 🤩

[@danl9855]

Casio lx Pro £15.99 ARGOS

[@rory-hughes]

Rolex black oyster perpetual

[@neek6373]

I feel like im watching young marco pierre white cooking

[@b0ejens0n25]

Do you have a restaurant or work in one?

[@ThomasStraker]

I am not working in restaurants atm, currently working on my own opening.

[@jp3622]

What’s your favourite bacon stracker ?

[@lloydsandles1325]

Any reason for no egg in the pasta dough??

[@paridecorsetti7022]

cause there are kinds of fresh pasta that are made without eggs. I personally love pasta with no eggs.

[@dontwannabefound]

Yes thanks for not putting eggs - I don’t eat egg

[@digitalcavalier]

That is sexy food right there 🤌🏻

[@RK-ry2kx]

絶対美味しいΨ( 'ω'* )

[@danrobinson6281]

Salting the water is always good with fresh pasta, sometimes with dried pasta I find that salting the water makes it way too salty since a lot of dried pasta already has salt in it, but when you make it fresh you don't want salt in the dough.

[@wideeyedraven15]

Mate…pecorino is a SHEEP’s milk cheese, not a goat….

[@Marenqo]

Wtf, butter?!

[@ori-yorudan]

"tastes good."

[@TheMultisportGeek]

It’s “tackers”. What does that even mean? 😂😂

[@ori-yorudan]

"Tekkers", it's british slang for good technique.

[@famigliao]

Quite an unconventional recipe for a cacio e pepe. It doesn’t even look like it. But you are quite there. Try less butterfat ;-)

[@SuperLaura516]

I don’t think you should lick your fingers or touch your hair if you will be opening a restaurant and serving food to other people.

[@ori-yorudan]

He's cooking a dish for himself in his backyard.

[@BlindSwami_]

Hate to break it to you but professional kitchens aren't as hygienic as you think they are

[@ledzeppelinfan1001]

Laura you know nothing about food.

[@SuperLaura516]

Ok Boomer.