They said Cacio e Pepe is better than Steak sauce so we tried!

My favorite pasta in the world is Cacio e Pepe, and it got me wondering… would this work on steak? I had to put it to the test, but the results were nothing like what I expected.

Get products now available at every Walmart https://linktr.ee/shop.guga
Buy my cook book: https://linktr.ee/shop.guga

* Become a MEMBER of SVE *
https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw/sponsor
———————————————–
SUBSCRIBE to This Channel
https://www.youtube.com/SousVideEverything?sub_confirmation=1
———————————————–
Subscribe to my Grilling Channel
https://www.youtube.com/gugafoods?sub_confirmation=1
———————————————–
Subscribe to my NEW Channel
https://www.youtube.com/guga?sub_confirmation=1
———————————————–
* SVE MERCH *
Shirts: https://teespring.com/stores/sve
Cups & Boards: https://gugamerch.com/
———————————————–
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175

FOLLOW ME ON
TikTok: https://www.tiktok.com/@gugafoods
Instagram: https://www.instagram.com/sveverything/
Facebook: https://www.facebook.com/Sous-Vide-Everything

*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS

* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: https://amzn.to/2Ii6SFy
Anova Precision: https://amzn.to/2PM1izx
Sous Vide Container: http://amzn.to/2merrsb
Sous Vide Container Cover: https://amzn.to/3rRhlga
My Stove: https://amzn.to/2DBwP2C
Steak Tray: https://amzn.to/2Uvoa8Z
Tongs Tweezers: https://amzn.to/2M6v3Gm
Best Chamber Sealer: http://amzn.to/2hGHYF8
Cheap Suction Sealer: http://amzn.to/2mtj1Oi
Chamber Bags: http://amzn.to/2fpvSzD
Suction Bags: http://amzn.to/2mXfSUO
Bag Holder: http://amzn.to/2vjBYp5
Mini Weight: http://amzn.to/2nF3Q2Q
My Salt: https://amzn.to/2tofZgN
Pepper Grinder: http://amzn.to/2BYhNiz
Grate Inside Container: http://amzn.to/2pKCxIS (mine is 10×15)
Affordable Rack System: https://amzn.to/326c5Ih
Stainless Rack System: http://amzn.to/2qu0eAK (Choose the right size for you)

**************************************************
* EVERYTHING I USE in one LINK *
https://www.amazon.com/shop/sousvideeverything
**************************************************

* TORCHES OPTIONS *
FLAMETHOWER: https://grillblazer.com/?ref=Guga
Use code “Guga” for 10% off
Small Torch: http://amzn.to/2BWYvv1
Searzall Torch: http://amzn.to/2meJLS7
Searzall Head: http://amzn.to/2mX8Pvl

* My Knives *
Every Knife I use is here: https://dalstrong.com/?ref=Guga

* My Wireless Thermometer *
Meat thermometers: https://bit.ly/43Mc9zH

* OTHERS *
Induction Stove: https://amzn.to/36gCKrw
Hand Blender: https://amzn.to/3cF2HlJ
Blender: http://amzn.to/2n3IpKx
Food Grade Gloves: http://amzn.to/2lTd8H4
Glass Mason Jars 8 Oz.: http://amzn.to/2mSF6qm
Glass 7 Cup with Lid Container Kit: http://amzn.to/2onMYhB

* VIDEO EQUIPMENT *
Main Camera: http://amzn.to/2imsWSi
Drone: http://amzn.to/2jSbK7G
Gimbal: http://amzn.to/2ilc3HU
Main Lens: http://amzn.to/2AzKumn
Zoom Lens: http://amzn.to/2BMF7k8
Microphone: http://amzn.to/2jVU3UC
Slider: https://amzn.to/3kWlTOM
Voice Over Mic: http://amzn.to/2n69j1h

* My Music *
http://share.epidemicsound.com/wJ8n7

* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! 🙂

* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

This is the greatest Roman pasta in the world for me. It is called kacho e pepe which translate to two things pepper and cheese. It’s creamy, spicy, and full of umami. And that’s because of one special ingredient, pecorino romano, which is one of Italy’s national treasures. This cheese is quite salty. And it is the reason why it makes this pasta delicious. But unfortunately, most people will make this pasta wrong because it’s all about technique and you cannot cheat. Let me show you. You first want to cook your pasta. You can literally use any one you want because we’re seeking for one thing, pasta water, which Italians like to call it the tears of the gods. Now, to make kachoy pepe, you need this. And that’s because we need to make the cream. Now, I’m going to show you two versions. The traditional way and the lazy way. Both of them work. One is just easier than the other. Here’s the traditional version, which is harder. Start by adding a generous amount of black pepper into a pan. Go ahead and toast that up. As soon as you start smelling the pepper, add a little bit of pasta water. This will prevent it from burning and we need the starch. Reduce the heat to medium low and go ahead and grate yourself a generous amount of pecorino romano. You’re going to need it. Now, keeping the heat low, go ahead and add the pecorino romano. This is something you don’t want to use. Heavy cream. If you do, the sauce will become creamier, but it will completely change the taste and Italians will hate you for life. So, go ahead and start stirring. Now, here’s where thing gets really tricky. You got to keep adding cheese as necessary. Maintain the heat. Stir everything constantly until you get as creamy as you possibly can without splitting the sauce. This is tricky and it takes a lot of effort and practice to do it right. Since this is my favorite pasta, I’ve done this hundreds of times and this way is just more convenient if you have the practice. But I’ll show you shortly the easy way to get the same exact results because after adding your pasta, you mix everything well and you will have the greatest kacho pepe in your life. Especially if you never had it this way without using pin. This is delicious. Super creamy, salty, and peppery. And here’s where I got the idea. Since I love this pasta so much, and it makes a simple pasta so much better, will it do the same for a steak? Well, I truly hope so. Because if there’s one thing that goes extremely well with steak is salt and pepper. And Pecorino Romano has a tremendous amount of salt. So, after I butchered this entire pica and I got some steaks, it was now time to make the easy version. You need a blender for this. So go ahead and add some pecorino romano followed by black pepper and some pasta water. Now go ahead and close it and blend the whole thing up on high. Now because I’ve done this so many times, it’s quite easy for me now. But the good thing is that you can constantly adjust your amount. A little bit more water, a little bit more cheese. It does not matter because in the end you should be left with this consistency. As long as you get this cream right, your kacho pepper is pretty much done. Because now that this is ready, you’re about to have the best pasta of your life if you’ve never had the original stuff. But first, here’s how I’m going to be using this with some steaks. As you can see, these are pecans, my favorite type of steaks. I went ahead and seasoned them very well with only salt and nothing else. I’ll be cooking them sousi to make things much easier. But one of them, I’m doing this, adding a generous amount of kacho pepe sauce right onto it. The key here is to ensure that I cover the whole thing. I want to see if adding this kacho pepe sauce in the beginning will make any difference or is this going to be a complete waste of kacho pepe. I have no idea as this has never been done before. However, I’m hoping that it’s going to work as once it was fully covered into the vacuum bag it goes. So, I can vacuum seal it as now that these steaks are ready. Into the water bath they go at 135° F for 2 hours. This will cook all of these piccas to perfection. That is the beauty of suvi. Because as that was cooking, I went ahead and combined some butter with kacho pepe sauce. When you mix this really good, you are left with this. Kacho E Pepe compound buttermix. I’m hoping that combining these two ingredients will make it even better because once the whole thing was completely solidified in the refrigerator, now we’re talking. As if this works well, you can save this in your refrigerator and use it anytime you want something special on your steak. Please let this be a success. But to be sure that I was not going to be pissed off in the end, I made this as a side dish. and you kind of already know exactly what to do, especially if you master the pacho pepper sauce. It is so simple and easy to put together. Anyone can do it as long as you have that cream ready. You can even save it in your refrigerator for up to a week. And you can make it kacho and pepe in under 5 minutes. It is convenient, easy, and extremely simple to do if you make the cream and reserve because this will be our side dish today. And right about now, my steaks were fully cooked. I immediately open up the bag and the first one I took out was the one that was submerged in Kacho Pepe. I mean, take a look. It looks horrendous. But fortunately, it’s not about the looks. It is all about the taste. Because after petting them dry really good, there’s one thing every SUV steak needs, and that is a sear. As I know my steaks don’t look that good right now, but watch this. [Music] All right, everybody. And here we got our beautiful feast today. Gentlemen, are you guys hungry or what? I’m pretty hungry today. Come on, Google. We’re big guys. We always hungry out here. Yeah, I know you guys always hungry. So, we got a little experiment going on right here with one of my favorite things to eat from Italy, and it is kacho pepe. If done right, it’s unbeatable, everybody. Seriously. Have you ever heard of a kacho pepper steak? Never on a steak. How about you? Never. That’s because it doesn’t exist. But maybe it will exist after today. So, let’s give it a try. Give me your true honest opinion and see if it’s good or bad. All right, we’re going to start right here. Let’s go. Damn. I don’t know if I’m extra hungry or this. Man, this smells so good. Let’s go for it. Cheers. Cheers. Oh yeah. So this is on a whole another level, everybody. I’ll be honest with you. What do you think, buddy? I mean, we always say the same thing, but it’s the perfect way to cook a steak. Perfectly cooked, medium rare with the nice sear on the outside. It’s perfect. It’s also such a convenient way to cook a steak. You just throw it in a bag and you get the most perfect tender steak every time. That’s what jumps out to me is the softness, the tenderness of a sousvid steak. Couldn’t have said any better. But before we move on to the kacho pepper steaks experiments, let’s remind ourselves what kacho pepper really tastes like. That way, we’re going to see if this thing is really worth or not. Okay, let’s give it a try. Cheers, everybody. Cheers. Oh, it’s my favorite for a reason. But I would love to know you guys opinion. Tell me what do you guys think. It’s so peppery. It’s so creamy. And this different kind of pasta, the sauce really gets in the ridges of that pasta and you kind of like it absorbs it more. So, this is awesome. Awesome. I want to buy for more. He want to say nothing. He want to eat more. It’s really good. I’ve had I’ve had it before. It’s really good. Yes. And you can’t go wrong. Like Leo said, the pepper really stands out. The pasta is so creamy. It almost feels like there’s cream, but I know you didn’t though. No, no, no, no. I will get roasted though. I will get very roasted. Plus, on top of that, it’s not the same flavor. You can cheat it by using cream if you like it. But it will never be the same. But that’s our baseline. Let’s see if V does anything to this. Let’s go. Cheers, everybody. Cheers. M. He’s making a face. I don’t know if he likes it or if he hates it. It’s so different from the control. It is. I want Why are you laughing? You can really tell there’s a difference in the flavor. I mean, the first one, it’s the classic, you know, seasoning. But this one has an extra umaminess, but your your laugh was kind of evil. I don’t know if it was in a good way or in a bad way. Was it in a good way? No, it was in a good way. I It was a little bit scare you. I actually kind of like it. At first, I was a little thrown off by because it’s mainly a very different flavor, specifically on the crust of the steak. I like the combination of that flavor with the steak. It’s like Felix said, it’s different than our traditional control, but it switches things up in a nice way. You like I like Well, let’s try the next one because the next one is even crazier. As you can clearly see, you got a little bit of a It looks good. I think it looks good with I’ll take it, man. I’ll take it. If it looks it look good, I’ll take it. All right, let’s dig in. Does it smell different, sir? It smells amazing. All I smell is the sauce on top and I I am not complaining. I’m not gonna lie, it smell really good. All right, let’s go. Cheers. Cheers. Oh my god. Oh wow. That’s amazing. Wow. You know, when things are too good, a little tears comes out of my eyes. But maybe I’m biased because I really enjoy kacho pepe. I want to know you. No, it’s it’s really good. Googa, the creaminess of the sauce on top of the steak, it just combined. It’s better than all of them. Wow. Better than all than you, sir. It’s just so much flavor. It’s so bold. It’s so in your face. The creaminess, the saltiness, the savoriness. It’s a perfect harmonization with the beef flavors. And that’s just delicious. I have to agree everybody. What a wonderful experiment. Something you should definitely try it at home. If you ever wanted to have some kind of gacho pepe flavor without pasta, do this and you will be happy. You put gacho pepe on a pita. Yes. This is a Italian Brazilian fusion. Correct. It is Italy without carbs. Ha. There you go, Italians. I hope you guys enjoyed this video. If you did, hit that thumbs up. If you’re not a subscriber, be sure to subscribe. And we’ll see you guys on the next one. Take care, everybody. Bye-bye.