Not Another Cacio E Pepe Reaction Video: MUST WATCH!

Finally I had the pleasure to react to a great recipe! Not Another Cooking Show channel surprised me with this brilliant Cacio e Pepe recipe, and I LOVED it!
It’s such a joy to watch someone able to cook Italian food properly. Well done 👏🏻

💯 Follow this link to read and print my Cacio e Pepe recipe: https://www.vincenzosplate.com/cacio-e-pepe-pasta/

#reaction #cacioepepe #vincenzosplate

===============================================

📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE 😉 http://bit.ly/SubscribeToMyYOUTUBEchannel

Join this channel to get access to perks:
https://www.youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join

🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): https://www.vincenzosplatestore.com/

📖Share it with your FOODIE friends on FACEBOOK

🍝Check out my website to get more recipes http://vincenzosplate.com/

🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) https://www.vincenzosplate.com/italian-tour/

📖LIKE Vincenzo’s Plate ON FACEBOOK https://www.facebook.com/vincenzosplate/

📷FOLLOW ME ON INSTAGRAM @vincenzosplate https://www.instagram.com/vincenzosplate/

💯 To purchase my t-shirts and more follow this link: https://www.vincenzosplatestore.com/

✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.

=========================================================

🎬 #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!).

Kio e Pepe peino is a sheep’s milk cheese but me and him we get along they have a lot of different sizes of spaghetti so some are thinner some are thicker yes uh you might want to go for the thicker one I’ve just yes

Yes this is going to be a great video we are reacting to a catchup paper made by Steven from notada cooking show I love this channel I love the way this guy makes this video and I hope I get to meet in one day let’s watch it together yeah that looks beautiful that

Looks creamy full of pepper like lot of pepper nice nice pasta and served on a chopping on a chopping board wow weird and it’s just strange nice and simple ingredient I didn’t see cream there yeah nice beautiful yeah I think we’ll make the C B the same way can’t wait to watch

It we we have a Footage yeah nice beautiful today we’re making one of the most requested dishes that I get a classic Roman Italian Dish it’s simp as hell it’s a simplicity at its best little bit tricky to do but if you can do It’s Tricky could be hard I agree but if you

Follow the steps you should be okay let’s go through this and I think we together with Stephen we can talk to you through it to make sure you never fail making caj your paper let’s learn the real way to do it before you kind of

Mess with it and take it and let’s do it let’s do it come on mainly two things Kio e Pepe what’s CIO in this case peino Romano Pino Romano is so important it’s full of flavors some people don’t like to have the strong flavor of peino so

You can mix it with Paran orano I’ve been to Rome finding the best CA baby and I’ve discovered this amazing small place um where they do take away pastas and they do actually half parano half peino because clients and tourist was saying Pino is too strong so it

Could be a good thing for you to do if you find the picino being too strong you mix it with parano and peino but the Pino must be there I do 100% picino because peino I love it what they use traditionally in kacha Pepe peino is a sheep’s milk cheese like its name

Suggest is a super fine grade of it you could throw this in the blender you could use a box grater and then just use one of the these sides the ones where so important we say now to finally grad it now if you use see using fine one that’s

What you need if you use the other one where you kind of shred it that’s probably when you’re making the first mistake when you fail C your paper is because of this small detail you need to have fine fine grated peino cheese so use thater or blend it or just buy it

Grade it from the shop but when you have like a little um like kind of shredded or small like long lines of Pino or perano that’s when I’m starting to worry about you and why is not turning out the way it should turn out like the holes

Punch outward and you’ll get a super fine grate like that super fine that’s the way well done Stephen I do the same and I’ve got always have PE in my house I keep St in the freezer uh and last for a long time in the freezer we’re just

Going to need a cup or two of it you could use the more the better parmesan if you don’t have this but peino is the way to go in my opin or you can mix it but me and him we get along if we have a lunch together we’re going to make kup

Paper for sure and we use lots of Pino is we’re just going to put some pasta water in here and that’s going to sort of create this like little that’s beautiful that’s a beautiful cream that’s a beautiful cream that will help you to make the C paper the right

Way oh my baby son wants cure paper Al you’re too small you can’t have casual paper yet you can’t eat pasta yet Papa you have to have milk bomb that we throw in the pasta while it’s cooking in the pasta water with peppercorns the other main ingredient is these pepper corns

These are teich cherry peppers a lot now yeah people focus on remember Alex the Alex the cooking guy and him are talking about the pepper it is important to have pepper but at the same time I don’t want you to stress too much I don’t want the

Pepper to turn you off okay it is important to find a very good pepper um but whatever black pepper you find at the shop it’s fine okay of course higher quality pepper helps but I will focus more on the Pino people might make this not pay too much attention to the pepper

Corns but if you’re using the three ground bottles of peppercorn you might as well just not make this is true I’m put every single detail counts uh but at the same time I believe the picino is the main ingredient here the pepper needs to be yeah pepper corn and you

Kind of um break on the on the spot but you don’t need to spend too much money for the pepper corn if you can you do it otherwise get nice pepper corn from the supermarket into our Pepper Mill and that’s what we’re going to use to make

This dish yeah great Pepper Mill put in there put on top so some Peppa will be toasted and some will be added fresh get your favorite brand the spaghetti H the brain is that they have a lot of different sizes of spaghetti so some are thinner some are thicker yes please say

It the thicker spaghetti is what we want say it uh you might want to go for the thicker one I’ve just yes yes yes yes got some regular spaghetti and that’s what I’m going to you go the regular spaghetti unfortunately but maybe you from this during Co I’m not

Saying anything but a thick spaghetti see it’s the way to go I’m not going to put oil contrary to popular belief there’s no butter there’s no cream there’s no butter no cream this is all you’re going to need to make this pasta what it is it’s just how you put it

Together that’s going to make it beautiful and just in case I need it what is he doing what is that I’ve got mouth cam just so I can show you a different perspector that’s mad all right so here we have it is important to toast um very

Very important I usually to make a faster I actually crack the pepper in the pan and I um I just kind of get a TOS the The Cracked Pepper but this is a a good way to do It right okay that’s what he’s doing okay taking this the next level wow flavor that you getting there it’s incredible yeah that’s what I normally do um instead of toasting the pepper corn straight I go straight to That the spaghetti normally takes about 10 minutes I would say the flavors in the kitchen must be Theine so that pasta water now is going to help to get the creamy the creamy it’s it’s the second most important part the pasta water and the amount you use in order to get the creamy C paper okay the cheese is very important yes the second most important part is the pasta

Water so let’s see how it’s going to do it now the pasta water gets the flavors um what he’s going to do now is going to add the spaghetti in there I’m pretty sure it’s do that so the spaghetti will get the flavors from the pepper and at

The same time we red we will release the Starch so pegorino lots of Pino I’m happy to see that is putting pasta water in there you don’t want this to be a runny sauce even though I did watch babish doing a no fail cash of paper and his sauce was very runny and it worked

But that’s cheating to make a propa casa paper like this you add a little bit of water I think he’s using um like one l l how you call it l but it’s not going to be runny I believe you see no it’s creamy it’s creamy it’s not runny that’s what you

Want it’s like a Gelato you can put the pasta in there for like let’s say you got 3 minutes left 2 minutes left of cooking uh you transfer the pasta into the pan maybe get a bigger pen if it helps especially if you cook for more people I

Use a 32 CM pen because I like to cook half kilo pass at the time for my family so what’s happening now the starches are releasing into the water and you making the water more creamier if I can say that so it’s already a little bit creamy when you add the

Cheese it will be super creamy we’re about to show you I say we because I feel like like I’m in the kitchen with him I like him and it’s important you don’t Ry the pasta that’s why he added more water to make sure it’s nice and moist tossing I love tossing very

Important did you notice how the pasta was already kind of creamy look when it toss look watch watch see that’s a very important step you can’t miss watch it again Watch see that you can see that there’s a little bit of cream in there created by the pasta water that’s why the second

Important part is very important don’t be scared to add more Water now turn off the heat important part the heat is off wait about 20 seconds 30 seconds before you have the cheese so during those 20 30 seconds keep tossing keep moving the past around and and now now you have the cheese and look what’s Happening off the stove of course the stove is not on look how creamy see do you see the amount of water in there do you see the amount of water that is still in the pan look what it does can you see the drops that’s the

Water that is helping the water will get absorbed by the the pasta okay but the cheese will stay there the cream will stay there so if you have a little bit more water don’t be scared because your pasta will absorb not a huge amount of water you don’t want to have pasta

Swimming in water but if you have let’s say a quarter of a a mug of of water in there it’s fine half a mug okay depends how much P you use but you want that much water to allow you to uh spread the cheese all over the spaghetti I hope it

Makes sense it is hard to explain it is hard to Explain it is the thing I never understood about Steven why does he put the food on The Chopping board um I never asked the question I’m asking now but maybe you know guys maybe Stephen can reply and tell me why it looks nice so maybe it’s it’s a looking

Thing because it does look nice to take a photo in the video on The Chopping board yeah nice ni it’s beautiful look how creamy it is say it’s creamy you don’t want strings you want creamy creamy creamy creamy n nice wow super creamy oh he’s eating on The Chopping board okay that’s interesting

That’s new that’s absolutely delicious really delicious I could have afforded to add more pasta water say he not scared of pasta water don’t be scared of pasta water pasta water is your best friend for this recipe same for carbona same for pastaa pasta water for many

Many pastas most of pastas you need the pasta water don’t be scared because the the pasta the actual pasta absorbs the water and again to not go crazy they use a crazy amount of water but the water will disappear because it gets absorbed by the pasta the pasta is very thirsty

Before I PL it after sitting and cooling down with the photo shoot which takes a few minutes it does take time it does take time so if it’s not creamy anymore it’s not because of him he did a great job is because he needs to take photos for you

Guys so you can watch the videos and look at the photo and yeah it tightens up and it’s not as creamy which you can see right here but you’re not going to make a photo shoot so if you can nail the creaminess in the pan you’re likely going to nail it in the

Plate as well just don’t do photo shoots like I do using those whole pepper corns toasting them you actually ate the whole thing there’s nothing left really brings out this Aroma and this flavor mixed with that peino cheese that is what makes a kacho Pepe so delicious he made

A fantastic job brilliant look he’s eating it so much he loves it great guy great Channel um if you never seen this channel before make sure you go and see it and subscribe um I hope I get to meet him one day um and cook with him he’s

He’s fun I mean how bad be you’re going to have delicious must have been great just catcho Pepe yeah we get along on this and I like it so these are the channels you need to follow genuine people who love what they do with passion and they want

To show you the right way he’s American and he did k your paper better than a Roman did it very well you even focus on the peppercorn so much me I crazy I love it you understand details make everything better in life details small details make your life better and this

Is a proof is proving that so guys I hope you enjoyed I feel like having a casual paper right now to be honest so I think it’s casual paper day in my house please let me know what you think please send me more videos to react to not just

A bad one even good ones like this one please let me know okay thank you so much for watching this video I will see you in the next vento play video recipe actually go and watch my kacha peer the latest Kaja peer actually I have a very

Nice Kaja peer video which is the noi Kaja paper you will love it or you can watch my latest Keta paper it’s very creamy it’s very very creamy creamy at it best oh the ingredients make love together they make love in the beautiful cream you will love it ciao