57 Replies to “Spaghetti with cheese and pepper ( cacio e pepe ) – Italian recipe

  1. I love your videos 🙂 Thank you for taking the time to make them and the time to translate them into English for all the mangiacakes like me.

  2. Love it. Again: fresh and easy. And that's why I love Italian cooking so much. It's easy to make and easy to eat. No fuss, no muss. Just pure and simple ingredients right from the earth. What a way to live.

  3. If its too dry add more water. Damnit now it's too wet, hey add more cheese, pfft, now it's too dry, and around and around we go!

  4. now this is real Italian cooking. . simple preparation, few ingredients of the best quality, prepared with thoughtfulness and care. Beautiful!

  5. @SnazzSnzWarsaw Hard cheeses are higher in fat than soft. I'm assuming you're talking about the generic boxed macaroni white people buy, if so, i know nothing of the nutrition in that. I do know that macaroni and cheese made with real cheddar and cream is MUCH healthier than this dish. That's not to say it's better… just healthier!

  6. interesting. this is like a start up action for making carbonara. all it needs is some beaten eggs, some italian bacon, and some parmesan cheese. thats basically it right there.

  7. is pecorino romano the only cheese this would work with? i can only get hold of the basic basic cheeses ie cheddar mozzarella and parmesan etc any ideas?

  8. @sf5768 Unluckily it's not easy to substitute pecorino… even if it's not the original recipe, use parmesan cheese and, if you find it, another hard grateable cheese with a stronger taste. You'll taste the real cacio e pepe when you come to Rome!

  9. the pecorino romano cheese has very strong smell, i don't really like the smell, so any way that i can remove the smell?? hehee

  10. @marukoshiun You can replace it with parmesan cheese, that is a little bit milder

  11. @heyimtomato there are some websites you can buy it. When I cannot go to Italy I find some good stuff at WholeFoods Market… I do not know if it is in Nicaragua

  12. Where do you find pecorino romano?? In my supermarket they only sell really common cheeses like parmesan, cheddar, etc…

  13. The translator's accent is so much faker than it is I know she can speak english with no accent shes just trying to sound sexier and more italian but she's not.. By the way the cook is hot I'd do her !!

  14. I'm having trouble achieving a sauce. I wind up with slightly milky pasts water and cheese melted to the bottom of the bowl.
    Please tell me what my problem is likely to be.

  15. Gettin better results since I tried getting my bowl warmer and mixing more vigorously. I'm thinking that the softened cheese was hardening whne it contacted the too cool bowl before it combined with the water. Thanks for your help.
    I was in Rome before the snow and had cacio e pepe 4 times, loved it every time. I am unwilling to wait until I can go to Rome again to have it so I am determined to get this right.

  16. Well I'm finally getting some fairly good cacio e pepe made. Turned out that my ratio of cheese to water was about right, but I wasn't getting the bowl warm enough. My theory is that the hot pasta water would melt the cheese, which would then resolidify when it hit the bowl before I could get it combined with the water. At any rate, getting the bowl warmer made all the difference.
    Thanks for your video and help, I really like being able to have some cacio e pepe anytime I wish.

  17. Where do you find this cheese and can you use another type? I used Parmesan for my first few times but it seems to be too thick and clumps into a ball. I used an Italian blend my latest time and although softer, I got the same results. What cheeses are best to use?

  18. It's not a matter of cheese, as parmesan is very similar to pecorino cheese… The secret to making a good spaghetti with cheese and pepper is the right balance between cheese and cooking water: the cheese must be added away from the heat source, then add a little cheese and water at a time until you achieve the right consistency.

  19. I add the cheese away from heat source, it's when I start mixing. the cheese collects together. I watched your video again and noticed the mixing is different. Is it good not to mix too much?

  20. *gasps* I must be adding too much water. I'm also thinking the water isn't hot enough. I understand I wont get it the first few times and thanks for answering my questions. I'll keep trying. Just made some a while ago and I'm getting better.

  21. i try buy pecorino cheese in supermarkets here in australia but they only have parmesan and romano, is romano the same as pecorino romano?

  22. I love this. I've already try twice, don't have Pecorino so replace it with Parmesan and adding bacon to it. Fast and simple. But how to prevent clot in cheese? Can I mix the sauce separately and added to pasta later? Thanks.

  23. The cheese must be added away from the heat source, then add a little cheese and water at a time, stirring constantly until the clumps are gone!

  24. It would be a totally different dish with shredded mozzarella. Plus, I don't believe you would get a creamy cheese sauce.

  25. I've been in Australia where-like in any other country of the world-you can only find fake Italian food. They put funny nanes that should sound Italian to non Italian Speakers, big Italian flags and write Made in Italy, when evidently the producer has never been in Italy. If I were you, if you do want real Italian food, not the fake one, I'd buy online… Think about it… Bye!!!

  26. This is probably the easiest and simplest recipe I've ever seen across the internet. I shall try it sometimes. I love Italian cuisine. 🙂

  27. this stuff is great, I'm sure I messed it up but it was still good everyone ate it all up and wanted seconds. Thanks

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