Cacio e pepe: originale vs. infallibile vs. gourmet con Luciano Monosilio | Babish Action Review

Comments · 917

• TO

  @toivonencresto · 5 years ago

  dovete sapere che Luciano Monosilio non solo è un talento del nostro paese, del quale ho provato la cucina (la carbonara n1 di Roma, fama meritatissima), ma è anche un ragazzo gentilissimo, umile e disponibile. Durante lo scorso lockdown non mi riusciva la cacio e pepe... ho chiesto info direttamente a lui, lui che, invece di "mandarmi", mi ha spiegato qualche trucchetto (qui abbiamo una vera e propria masterclass :D)... risultato? cacio e pepe fenomenale. Grazie Luciano e Grazie Italia Squisita, io l'ho conosciuto grazie a voi :)

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• EZ

  @ezos.resyek · 5 years ago

  Andrew: Cacio e Pepe Class 101<br>Luciano: Cacio e Pepe PhD

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• GU

  @gustavderkits8433 · 1 year ago

  This presentation is referenced in the physics article by G. Bartolucci, et al., &quot;Phase Behavior of Cacio and Pepe sauce&quot;, on arXiv 2501.00536, which establishes by experiment the optimum starch content of the water to mix with the cheese at 2-3%. The authors point out that this level is not present in pasta cooking water, but it could result from concentrating the water by evaporation.

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• EC

  @echokilo1442 · 5 years ago

  This is a phenomenal channel, I’ve been watching for years. It has the absolute authority on Italian cuisine on YouTube. Please never stop making videos!

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• JP

  @jpmarcheg · 5 years ago

  Ti voglio bene Italia. &nbsp;Ti porto nell cuore.

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• BL

  @blancobianco1028 · 5 years ago

  I recently got the opportunity to eat at riccardo camaninis restaurant lido 84 in gardone! Must be the nicest chef I‘ve ever met, food is absolutely outstanding and the cacio e pepe was an experience I‘ll never forget. He even showed me and the family the kitchen and the whole restaurant. Definatly worth a visit!

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• LA

  @lawrencetaylor4101 · 4 years ago

  Thanks, I&apos;ve been trying to improve my Italian with this channel, but I&apos;ve gained a couple kilos in the process. &nbsp;But that&apos;s life.

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• BE

  @benhallett1537 · 5 years ago

  This great video wouldn’t have happened if Babish didn’t post his honest and raw version first, admitting the challenge and struggle to find the right technique that even very experienced chefs have. Kudos to both content creators!

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• JO

  @johnwongkimsiong3807 · 5 years ago

  I love the switch. It&apos;s a positive change and I respect you guys even more for it. :)

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• BA

  @baraayasin7818 · 5 years ago

  That was an excellent explanation on what and what not to do

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• MA

  @matthitt · 3 years ago

  The foolproof recipe is incredible. I&apos;ve been trying to master this dish for 7 years, and this is the only technique I&apos;ll use from now on. Huge thanks to Chef Monosilio for sharing his expertise with the world!

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• MT

  @mthomas4139 · 5 years ago

  I have screwed this dish up about 99 times of 100 times. Yet I keep trying. It is the classic Italian dish that is all about execution; &nbsp;just a simple combination of few beautiful ingredients in a way that is shockingly difficult to execute.

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