what this is , Alex .
So today I wanna share with you what I believe to be arguably the most important pasta dish of all Italian cuisine .
Nothing , Sure , And in my opinion , it's also the key to understand the whole sauce slash uh , pasta situation .
I mean more on this later , but for the moment , please welcome it's the Italian name .
It stands for cheese and pepper .
Like what ?
Like grated cheese .
Yes , and pepper .
Black pepper .
Yes , it's a lot to take in .
To be honest , it's That's exactly how I felt about this dish before actually making it .
Because that dish only is apparently simple .
It's very tricky to master , but if you manage to do it , I can promise two things .
One , you'll get an absolutely exquisite experience , like something really luxurious .
And two , The technique you're gonna learn within this recipe simply is a game changer and also a keeper .
Well , it's probably better if I show you what , like a great and amazing Pepe .
Looks like .
No , this is not your Pepe .
No , no , no , no , no , no , no .
No sense .
Mm , Not good .
Ah , this You see that silky smooth creaminess in between all the layers of pasta .
The show ?
OK , let's do it despite being very specific , extremely specific .
I mean , it's an Italian recipe .
Uh , the list of ingredients is super fru pasta .
Those are called peach .
You can also go for anyways .
You just wanna go for , you know , thick spaghetti cheese .
This is pecorino cheese or cheese made with chips and milk .
If you wanna go with or Parmesan cheese instead , you can , however , you might miss on the funkiness of that cheese on the absolutely exquisite pairing with the next ingredient , black pepper .
So it's quite a common ingredient , but you wanna make sure that you're using freshly ground black pepper .
There sure is a difference , and also that you are not using it as a seasoning , but you know , as an integral part of flavour of this dish three ingredients .
The recipe is that frugal .
To be honest , because you also need to consider water , and so those are ingredients .
Let's now take a look at the ingredients .
Try to remember the picture on screen .
What is wrong ?
There's something wrong .
Mm , nothing is , is , is is striking to you .
Do you see butter ?
Do you see olive oil .
Do you see eggs cream ?
Mm mm .
At the sheep flavour .
It's not bad .
It's just yes , thank you .
How are we supposed to get that silky creaminess ?
Where is it coming from ?
Where it's coming from somewhere ?
Well , as always , when feeling in doubt , let's head straight to the fridge .
I don't mean like , let's stuff our faces .
Let's just , you know , break down the science behind all this .
So , in a nutshell , the catch You pepper recipe is basically asking you the impossible .
It's asking you to square the circle .
It's asking you to mix melted cheese or fat and water and to turn the whole thing into a cream , which is a big problem because , as everybody knows , oil or fat and water don't mix .
And you know that if you've been making a salad dressing before , that previous statement is both true and false at the same time .
True , because if you were to mix up even very vigorously oil and vinegar , then they would split eventually but inevitably , with the water sinking to the bottom and the oil floating on top .
But I guess also for since that same mixture of vinegar and oil can be made stable using an Immers like mustard , for example .
Does this mean that I'm gonna be using mustard and pipe and just watch the whole comment section being trampled down by angry Italian people ?
Now , luckily for us , there is another way to stabilise an immersion using a thickener , the thickening , the thickening .
It's sad , in our case , starch .
Quick set time .
There is a and Pepe recipe within my book .
It's very didactic .
It's not super classic , though , since I'm using French Conte cheese instead of Italian pecorino cheese just so me .
It's a fully detailed , step by step recipe with all the measurements , all the proportions , everything .
If you wanna get this book and post the link in the description box down below .
Wow OK , let's cook those pasta as soon as you will master .
Catch you a Pepe just by adding one chile or a cheek bacon to it or just bacon .
You can make pasta not a super famous dish , but still an amazing one .
And by adding tomatoes to that dish , you're gonna end up with like a super iconic dish and then from the same pasta , which comes from Pepe And just by adding eggs , you can make pasta carbonara .
This is just for drama purposes .
Do you understand now the power of Pepe , the impact it's gonna have on your life .
Culinary life ?
OK , still life ?
No , no , no .
It's very smooth .
It's very silky , and yet the pitchy .
Since they have such a wide section , they still are very Alden .
It's so creamy , it's it's It's hard to believe that there is no butter or cream or oil involved .
I could basically drink that .
I need to go back to making recipes more often now , I guess , as French as it might sound , I've got two complaints about this dish .
I mean , I'm French after all , So I got a bitch about something first , with the method I I've been showing you , which is very , very close to the traditional method .
It still is super easy to mess up this dish .
That's a shame .
I know it's the tradition .
I'm just stating that there might be a more efficient way to make this sauce .
The comment section is gonna be a wild place , and the second complaint is I think we can make this recipe just a bit better .
Easy , Slowly .
Uh , just by using those ingredients in different ways and in a different order in the recipe .
Oh , I just said I can make a Pepe better .
Alex is messing up with the Italian tradition .
And that was the end of our comment section .
Rest in peace .
Come on .
Italian people .
You know I love you .
And you also know if you've been following this channel for for for a bit that I do not bitch for free .
I'm definitely gonna man up in this recipe .
I'm gonna face those challenges .
And you you're gonna be the judge to see if I can make this recipe that better .
And of course , if that's not the case , I will just face my judgement .
It's gonna be a nightmare .
Anyway , guys , I hope you enjoyed this episode .
If you didn't please give this video a big thumbs up like it and share that everywhere have this like butter .
If you decide to make that dish , you will have my everlasting support .
There is definitely a before and an after and my word on it You will be a better cook after mastering this pasta dish .
Take care .
Bye bye .