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  • This video is brought to you by my supporters on Patreon.

  • Hey guys salut, it's Alex. Welcome back to the 'Cacio E Pepe' miniseries thingy.

  • Today as promised I'm going to try to improve the original 'Cacio E Pepe' recipe.

  • In fact, if you're looking for the

  • classic, original, geniune 'Cacio E Pepe' recipe

  • then watch the previous episode.

  • This is not for this, okay? This episode is meant to be more adventurous.

  • It's meant to be more playful, if you wish.

  • With the rules of that dish, 'cause you see

  • hold on a second, because I need some props for the next scene.

  • These rules are no different than the rules of a computer system.

  • Some of them can be bent, others can be broken

  • Now, I know I said I was going to

  • improve that dish, and I stand by this statement. Of course

  • But, you know, improving a recipe can be a bit misleading, so

  • Lets just have a seat and try to think about that very concept

  • A better recipe can basically be more efficient for example.

  • Like faster, easier, more economical.

  • It could also mean more reliable, a more dependable recipe.

  • Something that wouldn't be that easy to screw up.

  • And finally, a better recipe could mean a more flavorful recipe.

  • I know this is very subjective of course.

  • But this is my video. So the whole video is very subjective.

  • The fun part is that I want to do all those improvements while maintaining the integrity of the dish.

  • Otherwise it's not fun, it's not fun.

  • That being said, I will guide you through my brand-new, updated process,

  • my Cacio E Pepe process and I'll make sure to sprinkle a few tips and tricks along the way.

  • That's how I sprinkle tips and tricks.

  • Da da da dong.

  • Right, lets go.

  • The next move, probably as the greatest impact on flavor.

  • I've seen countless recipes online mentioning that you should be using premium Pecorino cheese.

  • But very few- zero, to be honest- talk about the pepper, the black pepper.

  • Hmmmm...

  • What about the flavours? What about the specifics?

  • Like, is it in pace with the recipe?

  • The place we're going to is called Le Comptoir des Poivres

  • And they basically don't have one premium black pepper. They have dozens.

  • [Piano Music]

  • [Piano Music] [Scanner beeps]

  • [Piano Music]

  • I got two in the end.

  • Colombian Putomayo black pepper.

  • And this one: Indian Kerala black pepper.

  • So I'm going to perform a little taste-test, just to see which one goes better with the Pecorino cheese.

  • Smells incredible...so much more than just pepper.

  • First off, I'm gonna have a piece of cheese.

  • And then, one peppercorn. The Indian one.

  • [Crunching]

  • Wow.

  • Wow. Pungent, like eating something else other than black pepper, to be honest.

  • Whaaa.

  • Whaaa. A hint of smokiness

  • Next one:

  • [Gargling]

  • mmm...Ahhh....

  • There is a bit of sweetness.

  • Wow.

  • Wow. This one's quite hot, but I like it very much.

  • And also there is this tangy, slightly citrus-y flavour at the back of the tongue.

  • It's standing so far away from the bland, supermarket staple food.

  • Okay, my mind is set. I'm going for the Colombian Putomayo black pepper.

  • So in terms of tools, I'm going to be as frugal as the recipe itself.

  • I'm going to use only one frying pan- a big one, wide and shallow.

  • In order to toss those pastas around.

  • If you were to use, like a crêpe pan for example...

  • ...not sure a crêpe pan is super common outside of France...

  • ...that would be the worst, I'm just saying.

  • Not that many people are familiar with the concept of dry-roasting spices before using them.

  • In fact, looking at Cacio E Pepe recipes online, very few were roasting the spices.

  • And the ones that were, were just crushing black pepper first, which I think is wrong.

  • I said it.

  • I think it's wrong.

  • That's what you're doing, you're basically wasting the flavour

  • The very subtle and ephemerals... ephemeroos? ephemerals flavors in the wind

  • That's not something I'm gonna do.

  • I'm gonna roast the whole peppercorn, and I'm gonna wait until the very end to bash them.

  • There is a toasted, slightly caramelised flavour to them.

  • Woah, and the crunch is just so much more enjoyable.

  • Okay, so these are the pasta I used in the first episode.

  • They are called Pici. You can also use Tonnarelli, but I'm not sure I'm really helping, cause-

  • Those are not widely available pasta

  • So, I wanna come up with an alternative for you.

  • So here I've got two types of spaghetti:

  • This is the deep yellow, super smooth basic commercial version.

  • There is nothing wrong to them, but this is just a tad better.

  • Just a bit more natural.

  • They are also made with organic wheat, which is always better.

  • The texture is a bit more rough. It's not as rough as the Pici, but still-

  • rougher texture means greater surface, and that also means more exchanges of starch between the pasta and the pasta water.

  • Which is exactly what we need to make that sauce thick, and syrupy, and silky at the end.

  • Okay let's cook them, and for this I'm going to use a different technique than in previous videos.

  • It's gonna be a two-batch process.

  • Uhhhh...

  • It's not gonna make it very efficient...

  • It's not failing...

  • It is failing.

  • [Sighs]

  • [Lightbulb FX] I just had an idea, I'm not sure if it's a good idea.

  • Honestly, if you're hesitating between good and--

  • Now Italian people, I want you to look away, okay?

  • Cause it might just be a bit painful.

  • 3...2...1...

  • [Snipping and bouncing]

  • Batch number one, you need to fully cook those pasta, about 100 gram of pasta, for 12 minutes.

  • That's exactly what's mentioned on the package

  • At the end of the process, you get fully cooked pasta. There's nothing wrong with them, it's just perfect leftovers for a weeknight.

  • But you also get, and that's the whole purpose of this operation: starchy water.

  • Quite concentrated, since we use such little amount of water, and yet-

  • -reduce it by half, and get that Super Starchy Water.

  • Super Starchy Water.

  • And that is going to help us so much at achieving the emulsion...

  • The emulsion? Episode one? Did you--

  • ...in an easier way at the end.

  • Well since I'm using the initial ingredients from the traditional recipe...

  • I don't think that is cheating.

  • But I might be wrong. What do you think?

  • Is that just thinking? Let me know in the comments.

  • Batch number two, the only difference now is now I'm gonna cook them for 10 minutes.

  • Because I want to slightly undercook them.

  • [Bubbling and sizzling as water is poured over]

  • [Scraping from chopsticks]

  • Of course I'm using chopsticks.

  • I'm seen many great Italian chefs using long metal cooking forks,

  • But I think these are superior, at least in two ways.

  • First they don't scratch the pan.

  • Plus, you can pinch.

  • Right, since we got a bit of time, I suggest we chat a bit about cheese.

  • I'm gonna use fresh Picorino cheese,

  • Just because of the water content, and so the melting abilities are greater with fresher cheese than drier cheese,

  • Like for example some already grated Picarino cheese.

  • But, I've got something to say about Picorino cheese. Warning, Italians.

  • Let's just say that you live in a place where this is not super available,

  • Or where this is a bit too pricey,

  • Then, without a hint of shame, please go for any local but fresh sheep's milk cheese.

  • This is Ossau Iraty, coming from France.

  • I'm still gonna use Picorino for the trick, but if I were at my place, I would probably just use this one.

  • You know everything about me.

  • You see how starchy the water is? It's insane.

  • As much as possible, you don't want to add any more water to the pasta.

  • In fact you want to cook them a bit like Risotto, if that makes sense.

  • Ouais, ouais, ouais , since that starch is so important to get the dish creamy,

  • let's talk a bit more about concentration with you.

  • I've been seeing on and on in Italian cookbooks that you need one litre of water to cook 100 grams of pasta.

  • That's a lot of water.

  • Since I'm just barely covering my pasta with 400 mL of water,

  • I am already at 2.5 times the starch content of the traditional one.

  • And I'm afraid there is more. Since I'm re-using pasta water from a previous batch, I'm also doubling that concentration,

  • Bringing it to an outrageous 5 times more starch.

  • Okay, we're almost there. Let's take care of the black pepper.

  • [Stamping and crushing]

  • Waaaaahhhh...

  • The smell is absolutely phenomenal.

  • It smells like breakfast at my place.

  • Like bread and butter and...apricot jam.

  • Oh, it smells so good.

  • [Piano music]

  • [Piano music] That's beatiful.

  • [Piano music]

  • [In French] Oh my fucking- it's good

  • I'd love a nap at the moment

  • It's not only like a light coating anymore, it's actually like a cream.

  • Yeah I know, it looks like I'm eating ramen just cause I'm using chopsticks.

  • But don't worry, it's Cacio E Pepe. And it's good Cacio E Pepe. So good. It's so good.

  • That concludes our tasting session.

  • I think this is a better recipe than the traditional one, just because,

  • it's less easy to screw up,

  • The process is more effective,

  • And the use of black pepper simply is better within this recipe.

  • That's what I think, I'd love to hear what you think.

  • I really hope you enjoy this twist on Cacio E Pepe, I really hope you enjoyed those two episodes in fact.

  • If the first episode was about educating everybody about that dish I love so much,

  • This one is about making it accessible, making it doable for normal people.

  • That's what I've been trying to achieve.

  • Like, subscribe if you enjoy the channel

  • Of course, if you're an extreme traditionalist, then please go.

  • I mean, you can b!tch about this in the comments, that will always make me smile.

  • As always if you were to replicate that dish, please tag me in your lovely creation, so I can see and like them.

  • Take care, bye bye! Salut!

This video is brought to you by my supporters on Patreon.

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我是不是讓Cacio E Pepe更好了?(意大利人不看) (Did I Just Make Cacio E Pepe Better ? (Italians don't watch))

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    林宜悉 發佈於 2021 年 01 月 14 日
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