The Best CACIO e PEPE in Rome it’s from a Take Away Shop

When you think of Rome, it’s hard to go past the highlights: the Colosseum, Vatican, Spanish steps… but of course for me, the best part of Rome are the Roman pastas. No trip to the Eternal City is complete without tasting its most iconic dishes and in particular, Cacio e Pepe.
Simple, salty, creamy, and bursting with peppery goodness, this traditional Roman pasta is made with just grated Pecorino Romano cheese, black pepper, pasta, and a bit of starchy water to bring it all together. Even though it only has a few ingredients, it isn’t the easiest dish to make, but when done right, it’s absolute perfection.

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/the-best-cacio-e-pepe-in-rome-for-2025/

#cacioepepe #rome #vincenzosplate

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Intro: The Best Cacio e Pepe in Rome (2025 Edition)
0:30 Exploring Pasta Imperiale
1:32 Choosing the Right Pasta for Cacio e Pepe
3:01 What Cheese to Use for Cacio e Pepe
4:05 How to Cook the Pasta Perfectly
4:32 The Secret Technique: How to Mix Cheese Cream and Pasta
7:02 How to Serve Cacio e Pepe
7:29 Time to Eat The Best Cacio e Pepe in Rome, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

guys this is past Emperial when they make one of the best cashew pavebe in Rome here in V Coronari you can do take out or you can eat it outside if you find a spot let’s go and find out more about this famous casual paper john [Music] now we’re about to go to Pasta Imperial a takeout pasta shop this is Via de Coronari okay the pasta place is here via de Coronari it’s a beautiful area beautiful street not far from Pata Navona start in Patamona ends in Castell Santangelo beautiful place and there’s lots of antique shops and a mustsee when you come to Rome [Music] guys this is Alberto the man behind Pasta Imperial in Rome albert you come from Bolognia yes i’m not Roman the town of Pasta Parigano what are you doing here i’m working here actually I’m learning i’m learning how to do the typical Roman dishes in the better way and you have to judge today if I’m good if I learned what I had to oh yeah well I can see the chef is Roman he’s cooking so we’re learning from him yeah he is Roman so you can trust him at least so what pasta do you use for kasha paper usually traditionally um people get the ketchup paper with the tonerelli which is a uh long long pasta made with flour and eggs so there’s not water inside no simolina not simolina and there’s sort of spaghetti but with a square section uh because if you make the pasta with hand by hands you cannot do the round typical round section you need a machine to get the round section but if you cut this the pasta with a with a uh knife you cannot uh obtain the the round the round section but uh actually it’s a very good pasta you taste it very al dente if you don’t like it you can get the spaghetti with the without eggs okay you need a uh Durham wheat uh dough with water it’s a molina and water yeah yeah and it’s uh good uh it’s not it’s not as much al dente as as Daytonarelli but it’s good way so these are the spaghetti that without without eggs so here you see that the dough is uh let’s say light yellow yes correct because there is the semolina which is light yellow flour yes and water if you if I show you this one already actually you can egg pasta you can see the color is uh uh more yellow same pasta but darker same pasta but darker because there are eggs inside yes you use pecorino for kajep i mean you’re in Rome i know you’re from Bologna you like parano but you know I like you so you look still I like very much but I have to use the pecorino the Roman pecorino for the cashew pepe and you know people say oh you know my carbonado cash p is too much the peorino is too salty you coming from bologna have you yeah actually have you added parmyo to your carbonara yeah actually it depends of of uh it depends by your taste uh I I usually uh melt 50% uh parmy and 50% pecorino for me but for example if you say that uh you you like you have no problem with salty pasta we can do pecarine because pecarina one is salty it’s very salty If you’re not used to it it a bit too much so if a client comes here and they think like you say you know I don’t want 100% pegorino please do 50 parano 50 pegorino no worries you do it i’m not going I’m not a person i want pegorino you want peorino but you have not to complain no [Music] the pasta we’re using is also not salted there is no salt in the water in the pasta and he’s using the the water and uh flour so the chef is cooking the spaghetti right handmade spaghetti with flour and water no egg and look at the cream here look at the cream if you look at that it’s nice and thick very thick and there is a reason why you’re about to learn why this cream is so thick so this is just the cream with cheese and water and pepper the cheese becomes mozzarella string oh string yeah the 70 around 72 degrees it depends on the kind of cheese you use but around 72 degrees so if you if you uh take the pasta out from the boiler the pasta is around 10° because it’s boiling so the trick is lowering the temperature of the pasta before putting in the in the pan okay oh so you don’t get the strings yeah right because if you get the strings the the dish is wrong so you just you just have to throw into the trash that’s how you know okay so we have to uh put out of the boiler once once it’s cooked yes wait some some some time because the pasta becomes fresher but like when you say sometimes you’re talking about seconds seconds like five 10 seconds let’s say no more otherwise the pasta will you kill the past yeah 10 seconds so you don’t want the pasta to be cold okay don’t do like Gordon Range he puts oil and uh and let it cold make it cold in the colander you put this after 10 seconds in the pan yeah it’s a matter of temperature yes basically we our friend from Bologna is saying the Pegorino from Rome is very salty let’s see let’s see salt it’s salt we got a taste yeah i love it i love it you’re from Bolognia like my American friends who like parano you guys should go to Bologna more if that’s how you like it i’m very traditional in fact look at my belly look at this belly you can see I’m happier than him see he’s adding a little bit of water beautiful pasta look at that look at that a little bit of pasta water this is the most important part of the recipe guys the tossing oh look at Bella this is Kach made the right way here in Rome rand the chef round of applause to Marco hi Marco hi the moment we’ve been waiting for look how creamy look how creamy oh final touch do a salt do pepper bay why pepper bay bonapito [Music] [Applause] guys look how creamy look look man there’s so much cream here mia and because it’s a combination of parmyo and pecorino it’s uh it’s not too much you know but it’s just beautiful just great great great experience it’s not stringy which is what Alberto was talking about the cheese is not stringy so it’s it’s a sign that it’s done the right way and this is just done here on the street in V Coronari you can have it take away you can eat it here if you like va for anyone that loves cash or mac and cheese this is the best mac and cheese you can have in your life look the moment we’ve been waiting for oh come on ladies and gentlemen the peorino they use here it’s a very salty pegorino romano and I can tell because they use half parano pegorino it also got to do with the pecorino they work with okay so you always need to taste the pecorino if it’s too salty I I strongly recommend you to uh mix it like they do it now because this could have been extremely strong and powerful if I if they didn’t mix it with the parmy the combination works very well beautiful combination because you get the beautiful kick from the pecorino the pepper is there it’s a very nice pepper great very balanced saltiness the creaminess is just there look at look at look at my mouth look guys this is a wonderful magnificent kacha pa i chose to use the spaghetti made with water and flour people like to use uh with egg and flour you can choose to have 100% pegorino or half pecorino half pomeigano and after trying this because of the pegorino being very strong I do suggest to mix it and everyone will enjoy it wow done Marco i’ve got pepper all over my mouth it’s g me that beautiful feeling in my mouth it’s an experience it’s all about an experience needs to do it the right way it needs to be done the right way to be able to say “Wow I had a cashew paper.” I’m going to have this pepper on my lips for a while so maybe I need a gelato now to clean my palette before I have another cashew paper such a hot day today 40° C come back