To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
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Can you please just say spaghetti normally like you used to in your older videos?
I remember you making this and served it to a woman at my house for our first home cook. Let's just say it had a happy ending. The way you simplify your heritage in the kitchen is amazing. Thanks.
Love Your Technique on this Classic Dish LOVE Making it.
This looks amazing
I love pasta. Lol
Absolutely gorgeous in its simplicity. Thank you for sharing the technique.
Why didn't my mom cook this way?
Alton Brown did this dish on the new version of Good Eats, but this is simpler. I can't wait to make. Thank you.
Can I use Parmigiano instead of pecorino romano?
I've tried making this twice and it turned into a mess. I was told to turn off the heat before I put the cheese paste in. At this point I don't know if its worth trying again. 🙁
My favorite Italian dish and you knocked it out of the park, Laura. Thanks for not deviating from the classic and correct way to make it. Outstanding presentation!
instructions are fairly OK. I disagree with what you said about Pasta water being seasoned only for this dish. Pasta water is seasoned with salt for most recipes, in fact I believe it should always be seasoned with salt, not just for cacio e pepe. And I have to say, and I am not trying to be mean here, that your pronunciation of "cacio" is totally wrong.
Laura when I first did spaghetti it burned on the bottom of the pot.
Thank you!!
I loveeeee how you say cacio e Pepe !!!!
I love the way you say spaghetti! I'm gonna start saying it like that now! jk. BLAZE green medicine ya'll!!🍍🍄💚
Bravissima. Di nuovo molto bene.
Thank you, Laura for the great demonstration, this seems to be an authentic Cacio e Pepe recipe!
laura you make me a fat boy with your dishes.
too cool😁😘❤️
WOW!! Laura that looks heavenly.
Your the sweetest
A real chef is the one who can make a creamy sauce without using cream, the cream will not taste of cream, the taste of the cream will not cover the other tastes, cheers from Italy, very well executed
Om Nom Nom!
why is this recipe popping up everywhere out of a sudden? its like THE trend food right now..i guess lockdown and travel limitation made everybody long for some vacation tastes 🙂
Gosh I would loveeee to see Laura collab with Gina the Italian grandma and/or Mr. Pascual 🇮🇹!!! It’d be sooooo cute