Cacio e pepe (literally "cheese and pepper") is one of the simplest pasta dishes out there, yet one of the trickiest to master. Many cooks struggle to create a creamy sauce without thick clumps of stringy cheese, and much of the culinary internet space has devoted itself to finding "foolproof" methods for preparing it.

Many of these methods technically work, but they also tend to radically change the nature of the dish and/or overcomplicate this humble pasta. In this video, we hope to clear up some confusion and present a technique that is both foolproof, traditional and incredibly yummy at the same time.

It's time to end the Cacio e Pepe madness!

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FOOLPROOF & TRADITIONAL CACIO E PEPE RECIPE - https://www.pastagrammar.com/post/how-to-make-cacio-e-pepe-authentic-italian-recipe

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00:00 - What is Cacio e Pepe?
01:09 - The "Problem" with Cacio e Pepe
01:57 - What Makes Italian Cacio e Pepe Different?
04:22 - The Right Pasta for Cacio e Pepe
05:37 - What Everyone Gets Wrong About Cacio e Pepe
09:12 - Eva's Foolproof Cacio e Pepe Method
09:54 - The Best Cheese for Cacio e Pepe
10:55 - How to Grate Cheese for Cacio e Pepe
11:48 - Toasting Pepper for Cacio e Pepe
13:07 - Which Pasta to Use for Cacio e Pepe
13:36 - How to Cook the Pepper Sauce for Cacio e Pepe
15:16 - Cacio e Pepe Trick: Let the Pasta Cool Down!
16:02 - How to Add Cheese Without Clumping
18:46 - Harper Makes Cacio e Pepe
21:56 - Eva Tries Harper's First Cacio e Pepe
23:27 - Let's Put the Cacio e Pepe Obsession to Bed
24:03 - Pasta Grammarian in Action!

#cacioepepe #recipe #foolproof