Each person gets a single speck of pepper and all the jarred Alfredo sauce they want.
Money-Act-5480
Thats the worst use of tongs ive seen, 10/10
MelodicProgress6016
That does not look like Cacio e pepe. Did you use cream?
JQuick72
I would demolish that. Just needs some bread and butter.
elnoco20
Disturbing lack of pepe, but honestly I’d smash this.
111ruberducky
Is Pepe in the room with you?
creamypastaman
8 am or 8 pm?
ThatsABigCellPhone
Recipe:
Standard cacio e pepe, with two changes:
– I emulsify the sauce off-heat using an immersion blender, pepper and all. You get incredible, velvety texture.
– I finish with a couple cubes of cold butter.
ArekusandaMagni
Is the 8 servings in the room with us now?
Cuntlordinstagram
There is cacio
Miperso
Cacio e pepe doesn’t have butter.. you made pasta al burro.. Dishes have names and cooking technics for a reason. You should say you made pasta with a cacio e pepe inspired sauce.
Also, where is the pepper?
DD230191
Looks yummy but more like a macaroni cheese style sauce vs cacio e pepe
NTTYMX
Looks great! Did you use the method where you blend the cheese with a cornstarch slurry? I do that now, works so much better, f anyone who says ‘it’s not traditional’ whilst eating a broken greasy sauce
andrealambrusco
pepe gone but not forgotten
Motor_Squirrel7277
There’s no way that will feed 8 people
CantThink0fNameN0w
We need more pepe
LibelleFairy
eight *what*? forkfulls?
NTTYMX
For all you virgins saying this is not traditional and shouldn’t be called a cacio e pepe.
I’d like to point out that Luciano Monosilio, a Michelin starred Italian pasta chef, known as ‘the king of carbonara’ literally uses this method in his restaurant, he calls it ‘the restaurant style’ – and if you ate ate at his restaurant I guarantee you wouldn’t be complaining about it.
21 Comments
Looks very creamy.
Each person gets a single speck of pepper and all the jarred Alfredo sauce they want.
Thats the worst use of tongs ive seen, 10/10
That does not look like Cacio e pepe. Did you use cream?
I would demolish that. Just needs some bread and butter.
Disturbing lack of pepe, but honestly I’d smash this.
Is Pepe in the room with you?
8 am or 8 pm?
Recipe:
Standard cacio e pepe, with two changes:
– I emulsify the sauce off-heat using an immersion blender, pepper and all. You get incredible, velvety texture.
– I finish with a couple cubes of cold butter.
Is the 8 servings in the room with us now?
There is cacio
Cacio e pepe doesn’t have butter.. you made pasta al burro.. Dishes have names and cooking technics for a reason. You should say you made pasta with a cacio e pepe inspired sauce.
Also, where is the pepper?
Looks yummy but more like a macaroni cheese style sauce vs cacio e pepe
Looks great! Did you use the method where you blend the cheese with a cornstarch slurry? I do that now, works so much better, f anyone who says ‘it’s not traditional’ whilst eating a broken greasy sauce
pepe gone but not forgotten
There’s no way that will feed 8 people
We need more pepe
eight *what*? forkfulls?
For all you virgins saying this is not traditional and shouldn’t be called a cacio e pepe.
I’d like to point out that Luciano Monosilio, a Michelin starred Italian pasta chef, known as ‘the king of carbonara’ literally uses this method in his restaurant, he calls it ‘the restaurant style’ – and if you ate ate at his restaurant I guarantee you wouldn’t be complaining about it.
Source: https://youtu.be/10lXPzbRoU0?si=_rWchn2AhLnWORNI
Post it on https://www.reddit.com/r/drunkencookery/s/8Id6rtqTLN, they gonna love it!
Looks good