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Craving authentic Italian flavors? Try this Mafaldine Cacio e Pepe recipe! 🍝✨ Made with Mafalda pasta, rich Pecorino Romano cheese, and fresh black pepper, this simple yet delicious dish brings the taste of Rome straight to your kitchen. 🍽️
Follow along as we prepare this creamy, cheesy pasta in just a few easy steps! Perfect for a quick dinner or an elegant meal. Don't forget to like, comment, and subscribe for more tasty recipes!
📖 Full recipe & details: 👉 https://www.eateveryslice.com/pasta/mafaldine-cacio-e-pepe-3581/
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0:00
hey pasta lovers are you ready to
0:02
seriously step up your pasta game we're
0:04
going deep on a dish that is truly as
0:07
simple as it is
0:09
delicious muffled deine KATU Pepe you
0:12
might be thinking KATU Pepe isn't that
0:14
just cheese and pepper pasta and you
0:16
would exactly be wrong but there's a
0:19
reason why this Roman classic has stood
0:21
the test of time for centuries we're
0:23
going to unlock the secrets of this dish
0:25
give it a little twist this is the Deep
0:28
dive what I find so fast fting about
0:30
this dish is how it really showcases The
0:33
Genius of Italian cooking minimal
0:36
ingredients maximum flavor and to make
0:38
things even more exciting yeah we're
0:40
swapping out the usual spaghetti or
0:42
tonarelli okay for muffled interesting
0:45
have you ever seen this POS how it's
0:46
like Fine's cooler cousin with these
0:49
gorgeous ruffled edges oh muffled deine
0:52
such a good choice that's pretty and
0:55
those ruffled edges aren't just for
0:56
looks they actually serve a purpose okay
0:58
they give the sauce way more surface
1:00
area to cling to you get a much more
1:02
intense flavor in every bite I am so
1:04
ready for this but break it down all
1:06
right so first up the star of the show
1:09
The Cheese peino Romano cheese we're not
1:12
talking about just any old cheddar here
1:15
oh no no this is the real deal Real Deal
1:17
peino Romano is a hard salty sheep's
1:22
milk cheese with a sharp almost peacock
1:25
flavor and that is really the heart and
1:27
soul of Casio Pepe beina mono is so
1:30
essential for the authenticity of this
1:33
dish yes and its unique robust flavor
1:36
profile goes so perfectly with the
1:39
richness of the pasta yes and that sharp
1:41
bite of black pepper it's incredible
1:43
it's a flavor combination that has been
1:45
enjoyed for centuries dating back to
1:48
wait hold on centuries yes the Roman
1:50
Shepherds who roamed the Italian
1:52
Countryside Roman Shepherds now that's a
1:54
story I want to hear so picture this
1:56
right you've got these Shepherds they're
1:58
out tending their flock box under the
2:00
Italian Sun okay they only had limited
2:02
supplies of course but they knew how to
2:05
really make the most of what they had
2:07
resourceful peino Romano was a staple
2:09
for them it makes sense it travels well
2:11
lasts for a long time you combine that
2:13
with some readily available black pepper
2:16
and you've got a hearty flavorful meal
2:17
that can be cooked over an open fire
2:19
talk about making it work I love it Okay
2:22
so we've got our sharp peino Romano what
2:26
else are we putting in this masterpiece
2:28
let's talk Paran regano okay another
2:30
hard Italian cheese but this one has a
2:32
slightly different personality okay tell
2:34
me more it brings in this nutty slightly
2:38
sweet complexity to the party okay and
2:40
really rounds out the sharpness of that
2:43
peino like a dynamic duo each cheese
2:45
playing its part absolutely and this is
2:47
where you see that key principle of
2:49
Italian cooking okay layering flavors
2:51
from a limited number of ingredients
2:54
that parm regano adds a depth and
2:56
richness that you just wouldn't get with
2:58
peino alone okay taking notes and of
3:01
course we can't forget about the Pepe in
3:02
Kio Pepe of course not tell me about
3:05
freshly ground black pepper why is it so
3:08
crucial for this dish that is a great
3:11
question it all comes down to those
3:13
volatile oils okay and compounds that
3:16
get released when you grind those pepper
3:18
corns fresh oh they give freshly ground
3:21
pepper this vibrancy and aromatic
3:24
intensity that you just don't get from
3:26
the pre-ground stuff and it t different
3:27
right huge difference that's why I
3:29
always use my pepper mill when I make
3:31
this dish it's the way to go freshly
3:33
ground pepper it is all right now I've
3:35
heard that the secret to a creamy cashi
3:38
Pepe lies in something unexpected what's
3:41
that pasta water you heard right is that
3:44
true that's starchy salty water that you
3:46
have left over after you cook the pasta
3:49
it's like liquid gold in this recipe it
3:52
helps emulsify the cheese really creates
3:54
a smooth velvety sauce that coats every
3:57
single strand of pasta it's like magic
3:59
it really is so we're talking piccino
4:01
Romano parmesian regano freshly ground
4:04
black pepper don't forget the pasta
4:06
water and pasta water that's it just
4:08
four ingredients that's the beauty of it
4:11
wow simple ingredients expertly combined
4:14
amazing you get something truly special
4:16
all right now I am really intrigued
4:18
let's get into the cooking process okay
4:20
we're going to cook the mafine Al Dente
4:22
of course yes but break it down for me
4:25
what does that actually mean okay and
4:27
why is it so important so Al Dente
4:29
literally translates to to the tooth
4:33
Italian I did not know that and it
4:35
basically means that the pasta is cooked
4:37
through but it still has just a little
4:39
bit of bite to it okay for KATU Pepe
4:42
alente pasta is key because it has a
4:45
better texture Mak sense and it keeps
4:47
absorbing the sauce even as it sits so
4:49
you end up with a more balanced and
4:51
flavorful dish interesting so it's like
4:54
the pasta is still working even after
4:55
it's cooked I like that so we've got our
4:57
alente mafine what's the Next Step so
5:00
while that pasta is cooking away we're
5:02
going to combine our grated cheeses okay
5:05
freshly ground black pepper in a bowl
5:08
this is where the magic really starts to
5:10
happen the Aromas of the cheese and
5:12
pepper start to blend giving you just a
5:15
little preview of what's to come I can
5:17
almost smell it almost there okay we've
5:19
got our alante muffled deine and our
5:21
cheese and pepper mixture ready to go
5:24
what happens next this is where things
5:26
get really interesting okay we're going
5:28
to drain that pasta but remember to save
5:31
that pasta water it's precious okay then
5:34
we're going to melt some butter in a
5:35
large pan okay now here's the trick
5:38
we're going to gradually add some of
5:40
that pasta water to the pan whisking
5:42
constantly then slowly incorporate that
5:46
cheese and pepper mixture right the key
5:49
here is to stir constantly so you get a
5:52
smooth and creamy sauce without any
5:54
lumps wait why do we have to add the
5:56
pasta water gradually what's the science
5:58
behind that it's all about controlling
5:59
that sauce consistency adding it little
6:02
by little lets you get that perfect
6:04
creamy texture makes sense too much
6:06
water the sauce will be too thin too
6:08
little it'll be clumpy oh okay it's a
6:10
delicate dance got it but once you
6:12
master it yeah you'll have the most
6:15
incredible Kio Pepe sauce you can
6:17
imagine so gradual pasta water is key
6:20
got it now for the grand finale we
6:23
tossed the muffled Dean in that creamy
6:25
cheesy peppy sauce make sure every
6:27
strand is coated it sounds so simple yet
6:30
so delicious and that is part of its
6:31
charm you don't need a ton of
6:33
ingredients or fancy techniques to make
6:35
something truly extraordinary and to
6:38
think that this seemingly simple dish
6:41
has a history going back centuries I
6:44
love how food can connect us to the Past
6:46
like that any other tips or tricks for
6:48
us to make sure our kashio Pepe is a
6:50
success absolutely keep in mind that
6:52
peina rato can be a little bit different
6:54
in terms of saltiness okay so before you
6:57
start cooking taste your cheese and then
6:59
you'll know how much salt to add to that
7:01
pasta water smart and another tip invest
7:04
in a good quality Peppermill the
7:06
coarseness of the pepper really does
7:08
impact that final flavor okay experiment
7:11
a little bit find what you like best
7:13
great tips I'm already feeling way more
7:15
confident about tackling this dish so we
7:17
got our ingredients we understand the
7:18
techniques and we even know a bit about
7:20
the history of kacho Pepe what else is
7:23
there to know well there's a whole world
7:25
of variations and personal touches that
7:27
you can try we'll get into that okay
7:29
after a quick break oo exciting but
7:31
before we go I want to hear from you
7:34
have you ever made kacho Pepe yes what
7:37
are your favorite tips what are your
7:40
tricks let us know head over to our
7:42
website which is
7:45
www.ev slice.com or find us on social
7:49
media use the hashtag # every slice
7:52
share your Kio eepe Stories We love to
7:55
hear them we love to see your Creations
7:57
absolutely and be sure to stay tuned for
7:59
part two yes well we're going to dive
8:01
into those exciting variations and
8:03
creative twists on this classic can't
8:05
wait welcome back I am so excited to
8:09
explore the world of Casio e Pepe
8:11
variations with you oh me too it's a
8:13
dish that's just ripe for
8:15
personalization I am all ears what kind
8:17
of variations are we talking well for
8:18
starters you can play around with the
8:20
peino Romano that you're using okay did
8:22
you know that peino Romano from
8:24
different regions of Italy actually has
8:26
subtly different flavors no way yeah for
8:29
examp example peina Romano from Sardinia
8:31
tends to be a little milder than its
8:34
counterparts from other regions wow I
8:36
had no idea there could be so much
8:38
variation within one type of cheese yeah
8:41
so by picking different pecino Romanos
8:43
you can change the sharpness and the
8:44
saltiness of the dish exactly it's a
8:47
great way to really fine-tune that
8:48
flavor to your liking and speaking of
8:51
flavor don't be afraid to experiment
8:54
with the amount of black pepper that you
8:55
use some people really love a subtle
8:58
peppery kick while others prefer a more
9:00
robust bite it all comes down to
9:02
personal preference I like a good pepper
9:04
kick it's all good so the type of peino
9:07
and the amount of pepper are two ways to
9:09
customize Ki Pepe right are there any
9:12
other variations out there oh absolutely
9:14
you can get creative with the pasta
9:16
water too oh okay some chefs like to add
9:18
a splash of white wine to their pasta
9:20
water for a little hint of acidity
9:22
interesting other chefs they swear by
9:24
adding a little knob of butter to the
9:25
pasta water along with the salt butter
9:27
in the pasta water what does that do
9:29
they say it creates a richer silkier
9:31
sauce I've never heard of that that's a
9:33
fun little trick I like it and while
9:35
we're talking about creamy have you ever
9:37
considered adding a touch of cream to
9:38
the sauce itself whoa whoa whoa hold on
9:41
I've heard some kajo e Pepe purists say
9:43
that adding cream is like the ultimate
9:46
sin I mean it's true that traditional
9:48
kashu Pepe only uses the cheese and the
9:51
pasta water for that creamy texture yeah
9:54
but I'm also a firm believer that
9:56
there's always room for experimentation
9:57
in the kitchen if if you want to add a
10:00
touch of cream to get the consistency
10:01
you like go for it make it your own I
10:04
like that philosophy it's not about
10:06
following strict rules it's about
10:08
understanding those principles and then
10:10
like adapting them to your taste exactly
10:12
cooking should be fun it should be
10:13
joyful agreed and that's what makes KATU
10:16
e Pepe so special it encourages you to
10:18
find your own Perfect Balance all this
10:21
talk about variations is making me
10:23
hungry what about toppings what about
10:25
additions could we add some fresh herbs
10:28
or maybe a drizzle of olive oil you read
10:30
my mind a little sprinkle of chopped
10:33
parsley or chives that would add a nice
10:35
pop of color and freshness to the disc
10:37
and just a drizzle of good olive oil
10:40
right before serving can add some
10:42
richness and a little fruity Aroma I
10:44
love it Okay so we've covered different
10:46
peino Romanos pepper variations pasta
10:49
water hacks even the controversial cream
10:51
addition and some fresh toppings right
10:53
what other kioi Pepe secrets are you
10:56
hiding okay I have one more trick that
10:58
might be a little controversial but
10:59
trust me it is delicious have you ever
11:02
thought about adding a touch of lemon
11:04
zest to your Kio Pepe lemon zest that is
11:07
not something I have ever heard of
11:08
before I'm a little hesitant but also
11:11
very curious what does the lemon zest do
11:13
it adds this really bright citrusy note
11:15
that kind of cuts through all that
11:17
richness of the cheese and pepper okay
11:19
you get a beautiful balance of flavors
11:21
and you don't need a lot just like a
11:23
teaspoon or two of finely grated lemon
11:25
zest add it right to the sauce with the
11:27
pasta all right you've convinced me I'm
11:29
G to try that lemones trick it sounds
11:32
like the perfect way to brighten up the
11:34
dish especially in the summer that's
11:35
what I love about Kashi Pepe you can
11:37
enjoy it year round adapt it to
11:39
different seasons different moods you
11:42
know we've talked a lot about the
11:43
technical side of cashu Pepe but I feel
11:45
like there's something deeper to it
11:47
something almost philosophical oh tell
11:49
me more it's like this dish embodies the
11:53
idea that less is more I completely
11:56
agree it's like the celebration of
11:58
simplicity yeah highlighting the beauty
12:01
of those high quality ingredients
12:03
without getting too complicated and
12:04
there's a certain mindfulness to it yes
12:07
a slowing down and appreciating the
12:09
process from grinding the peppercorns to
12:10
emulsifying that sauce yeah every step
12:13
is like an invitation to be present in
12:14
the moment I love that it's a reminder
12:17
that good food doesn't have to be fussy
12:18
or complicated it's about understanding
12:21
the essence of those flavors and letting
12:23
them shine exactly and in a world that
12:25
feels so rushed and overwhelming that
12:28
can be so grounding and satisfying it
12:30
really is like a culinary medication you
12:32
get to reconnect with the simple joys of
12:34
cooking and eating yes and I think that
12:36
is the true magic of Kio epe well said
12:39
and speaking of connecting we want to
12:41
hear about your Kio iepe Adventures have
12:45
you tried any of these variations yes
12:47
tell us do you have your own tips and
12:49
tricks share your experiences head to
12:50
our website
12:53
www.ce.com or find us on social media #
12:57
every slice we are always eager to learn
12:59
learn from other food enthusiasts always
13:01
now before we wrap up our Deep dive into
13:03
kacho eepe we have one last important
13:06
thing to cover the perfect pairing the
13:09
pairing stay tuned for part three where
13:11
we'll explore the ideal wines and
13:13
accompaniments to elevate your CIO e
13:15
Pepe
13:16
experience okay pasta lovers we've
13:18
explored the history the ingredients the
13:20
techniques and even some exciting
13:22
variations of mafal Dean kioi Pepe it's
13:25
been quite a journey it has now it's
13:28
time to talk about the The Perfect
13:29
Pairings because yes a dish this
13:32
delicious deserves to be enjoyed with
13:34
the right companions right absolutely
13:36
and when it comes to pairing Kio Pepe
13:38
it's really about finding Beverages and
13:40
sides that complement those Rich cheesy
13:43
and peppery notes without overwhelming
13:44
the more delicate nuances of the dish
13:47
okay I'm with you so let's start with
13:48
beverages what kind of wine would you
13:50
recommend for a kashio Pepe Feast well
13:53
with that sharp saltiness of the peino
13:56
you need a wine with bright acidity
13:58
something to really cut through the
14:00
richness a crisp dry white wine would be
14:04
an excellent choice any specific
14:06
recommendations definitely a classic
14:09
Italian Peno Grio with those lovely
14:11
Citrus and Paar notes would pair really
14:13
beautifully okay or if you're feeling
14:16
adventurous you could try a vermentino
14:18
from Sardinia oh I love vermentino it
14:20
has a slightly more mineral-driven
14:22
flavor profile so that could be really
14:23
interesting what about red wine is there
14:25
a red that could hold its own against
14:27
those bold flavors there are actually a
14:29
few Reds that could work you'd want
14:31
something light bodied with vibrant
14:32
acidity and subtle fruit flavors a
14:35
chilled lusco with its refreshing
14:37
effervescence could be a really fun
14:39
Choice lusco with Kio a Pepe that's
14:43
something I've never considered but I'm
14:44
kind of into it it's worth trying now
14:46
what about for those of us who prefer a
14:49
non-alcoholic option A refreshing
14:51
Italian soda would be a great choice
14:53
something like a s pelino lemonada or
14:57
aranciata the citrus notes would go so
15:00
well with the dish and the bubbles would
15:02
have that nice pet cleansing effect
15:04
those are great suggestions now let's
15:06
move on to side dishes what would you
15:07
serve alongside kachu Pepe to make it a
15:10
complete and satisfying meal I'd say
15:13
keep the sides light and simple since
15:15
kachu a Pepe is already so rich and
15:18
flavorful you want something that
15:19
provides contrast a fresh green salad
15:22
with a bright vinegret would be perfect
15:24
oh I'm all about a good salad any other
15:26
ideas roasted vegetables would also be
15:28
delicious asparagus broccoli brussel
15:30
sprouts the slight bitterness of those
15:32
veggies would go really nicely against
15:34
the creamy cheesy pasta okay I can see
15:37
that now I have to admit I do have a bit
15:38
of a sweet tooth is there any way to
15:40
incorporate something sweet into this
15:41
meal of course you could finish with
15:43
something simple like fresh berries with
15:45
a dollop of whipped cream or a drizzle
15:47
of honey it would be a refreshing and
15:50
light way to end the meal perfect so
15:52
we've covered wines non-alcoholic
15:54
beverages salads roasted vegetables even
15:57
a touch of sweetness for dessert I think
15:59
we've officially created the ultimate
16:01
kioi Pepe experience I think so too and
16:04
I hope our listeners are feeling
16:05
inspired to create their own Keri Pepe
16:08
masterpieces it's a dish that truly
16:10
celebrates simple ingredients time
16:12
honored techniques and the pure joy of
16:15
sharing a delicious meal with people you
16:17
care about absolutely and as we wrap up
16:19
this deep dive into mafine kacho Pepe we
16:22
want to hear from you we really do what
16:24
are your favorite kioi Pepe pairings
16:26
what are your secrets do you have any
16:28
special tips or tricks that make this
16:30
dish really shine share your stories
16:32
your Creations your Casio Pepe Journey
16:35
with us head over to our website
16:37
www.ev slice.com or find us on social
16:40
media using # every slice we can't wait
16:42
to see what you come up with until next
16:44
time happy cooking
#Grains & Pasta
#Cuisines