Out of love for my wife, we run a small but beautiful Bistro in Switzerland and my wife does the serving and I stay in the kitchen, where I make lunches for 5 or 6 people who stop for lunch. I'm Portuguese, I'm 56 years old and I cook averagely, and I can tell you that the main reason why I accepted this challenge of cooking for more than 2 people was that I discovered your KZread channel, which gave me the confidence to move forward with this adventure. ! So, Chef and dear friend Jean Pierre, I think I can say that you are my "cup of butter in the kitchen, for emotional support" ☺️ Thank you very much for sharing your beautiful work and knowledge with us.

@ChefJeanPierre

8 ай бұрын

WOW!!! What we do for love!!! Good luck with your adventure! I am glad I can be of some help! Keep on cooking ! 😊

@morbidus25

8 ай бұрын

@@ChefJeanPierre Thank you for your response. I have recommended your channel to everyone I know, including our 29 year old son who suffers from panic attacks! You have been a blessing to our son, my sister-in-law, etc. Believe that, for us, you are more than a chef... You are a therapist, where making mistakes is normal and is part of the entire process of growth and acceptance!! For all this and everything else, chef and dear friend Jean Pierre, my sincere thanks, from the bottom of my heart!!! Sincerely, Antonio Tavares

@giorassiccuriosity3179

4 ай бұрын

very inspirational! Hope someday I can open up a small place too- to share my knowledge of cooking (albeit very small compared to many-but I like to cook)❤

All of Chef Jean's recipes are amazing, but there is something about his pasta recipes that are next level.

@bgleadbetter

8 ай бұрын

He makes difficult techniques look simple.

@aagguujjaa

8 ай бұрын

Fully agree.

@Sully365

7 ай бұрын

I've learned that the best pasta dishes are really "Here is the simplest thing with good ingredients" not complicated, not messy, no 10,000 ingredients, just pasta, water, cheese, salt, pepper. my fave lately is al assassina. just easy to make and so different

I must say you are a good teacher. I’ve learned a lot in my old age from you. It’s just soo sad I didn’t have a computer 50 years ago and you were sharing your cooking techniques with the world. Thank you.

@allenferry9632

8 ай бұрын

Ditto

@lisak6226

8 ай бұрын

It’s okay, you know now 😊

@valdiviana1

7 ай бұрын

It's never too late and now you are enjoying his recepies!!😋❤

As an Italian chef myself. I couldn't be happier! Thank you for the delicious video!

@shekharmoona544

7 ай бұрын

Is it true Italian chefs are trying to change the grocery store pasta industry by moving to low heat 😮 slow drying pasta? Is the taste that much different.

@turquoiseturtle7664

2 ай бұрын

@@shekharmoona544slow dried pasta is healthier, the slower dried the better, probably.

Looks amazing. Took me a long time to realize not every recipe needs a million ingredients sometimes fewer is better.

@mettamorph4523

8 ай бұрын

Me too. I had spaghetti with anchovies and garlic at a ritzy restaurant and was amazed at it's deliciousness. I make it at home now. It's easy, quick and outrageously good eats. Learned to undercook the pasta and use tongs to take it out the water straight to the anchovy pan to finish up the cooking. The pasta water assists in bringing the dish together.

My Cacio e Pepe always came out dry, and now I know why. I never knew about tempering the cheese and I'm excited to try this technique soon. Thank you Chef JP and Jack for making a lot of awesome content!

@mettamorph4523

8 ай бұрын

I never used that side of my grater! I see the use of it now.

The world would be a much nicer place if everyone had chef JP in thier lives

I can go make my coffee now that Jean Pierre has arrived!

honestly i never ever thought of toasting my black peppercorns. recipe looks so amazing and thanks for explaining it so well

Chef, you are a treasure of the culinary community. Watching your videos takes me back to my culinary school days, a lifetime ago.

When I watch Chef Jean Pierre and Jacques Pepin, I always feel I am in the culinary school. I really love how they teach. Straight to the point. They always explain the techniques explicitly. It really makes you more interested to do that dish.

I like to fall asleep listening to Chef Jean cook. It's super relaxing and sometimes I dream of food!

Thank you Chef Jean-Pierre for teaching me to be excited about cooking. I am a 40 year guy who has never been excited before but you have shown me the light and I cant stop watching your videos. You explain things well and you make me laugh. God bless you Chef Jean-Pierre. Its true anyone can cook.

@ChefJeanPierre

7 ай бұрын

🙏🙏🙏👍😊

I started watching these videos to learn how to cook, now I'm just here for Jean Pierre

I made this tonight and I can't believe how good this came out! Cacio Pepe is known for being easy to fail. 😋

Good morning chef! Watching with unbridled enthusiasm. Much love from Gaborone Botswana ❤❤❤

Hi Chef, I just got back from traveling all over Sicily for 31 days! OMG! The Fresh Pasta was amazing! I ate it most every day! Never felt bloated. My tummy loves their homemade pasta and BREADS!!! I didn’t gain an ounce, and I ATE WELL! I love it there so much, I want to move there !!! Thanks for sharing Chef! ❤️😘

@alimantado373

8 ай бұрын

European food is better than American, less additives!

@valvenator

8 ай бұрын

​​@@alimantado373Most of Europe has banned a lot of the additives, and overprocessed or modified foods we in America are basically forced to eat. Unless you're one of the lucky few making the big bucks and can afford the expensive natural foods you're basically stuck with that crap.

I've never seen cheese melted into a sauce this way before. I will definitely give it a try!

@gregsdoodles4547

8 ай бұрын

Just make sure there's a little pasta water with lots of pasta starch in it

I love the fact that I make his recipes at home and they turn out delicious. Thank you!

@alimantado373

8 ай бұрын

You obviously have a great kitchen, I'm envious!😃

@R.Akerman-oz1tf

8 ай бұрын

In "comparation" to whose(just teasing about CJP's new word for comparison😇). Gotta love when He speaks 3 tongues; maybe a 4th iteration somewhere.@@alimantado373

I worked at an Italian place and this was my favorite dish I’ve ever had to make cooking, ever. So simple and delicious. I’m excited to see how accurate what I was making is, compared to this

Always a pleasure to see your videos Jean-Pierre! I am Italian and love Cacio e Pepe - one small suggestion: after you toast the pepper, put some cooking water with it while the pasta cooks and make a little "pepper soup", this extracts more flavour from the pepper ;-)

@cougarcandy921

8 ай бұрын

Wet pepper? How does it mesh?

@daphnepearce9411

8 ай бұрын

Interesting...

@massimoc2830

8 ай бұрын

@@cougarcandy921 it gets wet anyway when you add the pasta and cooking water. Pepper should be crushed and not ground and giving a couple of minutes in water after toasting it will enhance the flavour a lot. Give it a whirl

@massimoc2830

8 ай бұрын

BTW, the water and pepper should boil lightly for those couple of minutes

@efulbright6499

7 ай бұрын

This community is the best! Thanks to everyone who share suggestions from their own cooking experience. I am very eager to try Chef Jean Pierre’s Cacio e Pepè, His recipes are always fabulous and he is so charmingly funny and encouraging.

Wow! You really are a genius, I love this dish but I gave up making it years ago because I had just as many failures as I had successes, plus I never liked that weird blender method that's been going around. THIS is cooking at its simplest, and finest 🧀

First learned how to make this from another youtuber, Vincenzo's Plate, but I have to admit that seeing you bring everything together in the pot makes it look way easier for people who suck at tossing together foods in a pan.

I always ponder why your channel is widely different from other contents- The rest SHOW us how to cook but you TEACH You impart your knowledge You share your experience And you keep it light and enjoyable Thank you for the ever amazing contents Chef!❤❤❤

Jack is such a great guy! He thought of you and bought you that large face timer! He is a special young man.

Such a great technique to make Cacio e Pepe, and Carbonara, a lot of people have these technical videos trying to make this into a science experiment, when in fact it’s so simple to make if you just remember the few key things that Chef has pointed out in this video, temperature being the most important, then the motion of how you toss the pasta. Awesome video Chef. 🇮🇹😎🇮🇹 Dio benedica il mio amico

The first video on youtube which addresses every key point and advice of this dish. 10/10.

CJP, true words you spoke : it's gonna be as good as the ingredients you use! Many people expect delicious dishes made with crappy ingredients! Thank you for the education and entertainment!

I'm glad you showed the pan boil technique! When i was in NATO an Italian from Rome show me that and i never looked back. 👍

I love this cat! He is the coolest one there is!!

Thanks Chef, for me as a student this simple but amazing dish can replace many junkies 🙏

@payman_azari

7 ай бұрын

😍😍😍🙏@ChefJeanPierre...-....

Thank you! I've always messed up this recipe (cheese clumping up). This makes it far clearer--I'll be sure to try it!

Amazing Chef Jean-Pierre and thank you for talking about the importance of quality pasta and the rest of the ingredients. Your technique is easy to follow!

Love this guy! I just finished chef school, but I learn SO much more by watching Chef Jean-Pierre!

Hi Chef Jean-Pierre, I think I am one of the largest pasta eaters this side of Italy, and I just tried this FABULOUS pasta and WOW what a HIT! the family loves it. Thank you so much for the teaching and great food.

i have been making that since the 80's and never knew it had a name. i do add a pad of butter and some lemon juice

Always wondered where I had previously went wrong making this recipe, and now I know. THANK YOU!

Amazing as always and even the recipe police can calm down! Thank you Chef!

The wife came back from Italy a few weeks ago and talked about all the pastas she tried. Tonight . . . she will get this surprise. Thanks Chef!

The paste trick was mind blowing…thank you chef for that idea

"Your passion for cooking really shines through in this video. You make it look effortless, yet the end result is truly impressive 🤗🧡🙏

@ChefJeanPierre

8 ай бұрын

Thank you so much 😀

@sasr78

7 ай бұрын

​@@ChefJeanPierrehi Chef!!! I can't wait to make this. PLEASE show us how you make fresh pasta from scratch

What a fantastic, detailed recipe! I love all the details: Toasting the black pepper, reduced salt in the pasta water, the high quality pasta itself, then mixing it over. No heat. So many great details in this video. Thank you so much!

Simple and delicious looking pasta made with a hint of wonderful personality.

I now understand what I keep doing wrong! Temper the cheese and stir vigorously off the heat! Brilliant!

You've done it again Chef...it would have never occurred to me to lightly toast a dried herb or spice if I have nothing fresh to work with. Another thing is using a bit of the "Pasta Water." You are 100% correct. Years and years ago, with no fresh or imported dried Pasta available, all that was available in New York was Ronzoni or Buitoni and you used to practically wring the pasta out before you ate it. You didn't dare not do that! We couldn't get the tomatoes that are available today and back then virtually all peeled tomatoes were too watery, and many used leftover tomato junk for puree! That's why every Italian woman I knew used to cook the sauce for hours on end...to get rid of the water! If you didn't have your own garden so you could harvest and jar your own 'sauce' (like my Aunt Concetta & Uncle Carme) you were just about sunk! Today, I use DeCecco or Rummo (No Gentile here) dry pasta (if you can get them) and Rana for fresh pasta! Everything has changed of course but the starch from the pasta water is so important to the 'creaminess' of any 'quick' pasta you're preparing. You don't even know it's in there! The first time I did it, I was truly amazed...but you never fail to amaze me Ch. J-P! (PS: It was I who asked you for a Braciole recipe via your site.)

You are such a natural teacher, Chef JP. Thank you for this amazing recipe done easily. You are the best, Chef JP

Wonderful. Thanks. That's a classic in all possible ways. Going to make some for my kids tomorrow evening.

Again a wonderful recipe cooked to perfection by Chef Jean-Pierre! It ist phantastic not only to learn how to cook it, but also learning all the tricks and basics of products and processing! THANK YOU SO MUCH! I am really looking forward to more Pasta recipes and especially also to Pasta Ripiena!!!! PLEASE!!!!

Eating and watching this = a very good 13 minutes

Yaaaaassssss!! Thank you Chef!!!

Thank you for showing the differences of pasta - smooth or roughed surface for picking up sauces. Always wondered if all pasta should really be roughed surface - no matter whether in a soup or sauce !

loves this one... so good

What a beautiful dish!

Ahhhh, that timer Jack got you is EPIC ✌️💕 love it (it is ridiculous 😂) and I love you Chef and Jack, you are both amazing 😍 seriously you are my most favourite chef ever!!!! …and Jack’s input is always brilliant 💕

@ChefJeanPierre

8 ай бұрын

🙏🙏🙏❤️

originally watched this recipe in vincenzo's plate, and this video is spot on! I love how you explain about how the cheese turns into cream and how to avoid turning the cheese into a melted stretchy mess! You are very descriptive about how to buy a good quality pasta and what's a great black pepper to use.

@dlwabbit

8 ай бұрын

Ya, same here.

Yesss more Italian recipes!

Amazing as always. Thanks a lot.

Simple and delicious Now all Italians will go crazy, I love this with gnocchi and add a little butter to the cheese Because what is food without butter in it😁

Thank you Chef Jean Pierre….😊I am so excited to make this recipe. I have been unsuccessfully trying to make this dish for a couple of years now. Will keep you posted!!

pure magic

I love this dish because it reminds me of a baking axiom: the fewer the ingredients, the more precise we must be

Love your cooking. Thank you.

Awesome recipe chef, please show Italian cannelloni and lamb chops recipe please

Simple perfection! Thanks Chef!!😍

I made this recipe tonight! OMG, how easy and tasty to make. I thank Sheridans Cheesemonger in Dublin for having the pasta you recommended and the cheese! I am not a big pasta person. However, Chef you picked a great recipe for anyone to make. It really was easy, and requires paying attention, but it is so flavourful and filling. Thank you Chef JP!!!

That looks amazing.

You are The Master Chef Thank You For Your Lessons !

Amazing!

That looks absolutely AMAZING!!! Yummy!

I love this

Love it, going to try it soon.

Its Beautiful! ...love it!

Beautiful!

Thank you for demystifying intimidating dishes! We can all be great home chefs by learning some relatively simple proper techniques, and you make that easy and very possible for all of us.

My favorite Chef❤, delivers with such enthusiasm which captures the audience as he teaches us to learn his fine dining recipes with true enjoyment

Chef Jean's recipes are amazing

So simple, so delicate, so delicious.

This has to be the best explained video out there on this recipe. Such a simple recipe, but I've learned so many useful things I didn't know.

Simply Elegant!😎 I love Cheese! And I love Pepper! Gotta try this one out!😝 Wooowww!

Thank you for this recipe, Chef! Best example of how to cook this that I have seen. I'll be cooking this for dinner tonight!

That looks really good.

My daughter loves chicken pot pie….I will have to make it for her next visit! Please don’t worry you are taking too long. I don’t mind long videos!

Love that chef did this recipe! Been making this dish for the last six months or so once I found out about it. Really is such a quick easy meal to make for two and is a nice change from tomato sauce! Pop in some garlic bread and you've got yourself a very nice meal during the week that takes less than 20 minutes.

@ChefJeanPierre

8 ай бұрын

👍👍👍😋

Looks very good, thank you!

He is a brilliant chef

Wow looks delicious 😋

I gotta try this one. I totally cracked up laughing when Chef Jean put his fork in the hot pasta water after taking a bite. This man never fails to make me laugh.

Dear Chef, I have tears in my eyes. That is almost exactly the way my italian Grandmother showed me how to do this dish - she took a pan as well, she also told me to NOT do this as a main course. "Ascoltami, piccolino, questo è un primo piatto !" She called me piccolino - I am 6"3, she was 5"1 but she had the personality of a giant and she always had a lot fun in her kitchen teaching me (the stupid german child) how to cook the proper way. First good and fresh ingredients, then you prepare everything, then a glas of wine, then you start cooking. Just like you always teach us - oh you would have loved my Grandma - I really miss her dearly.

It’s always entertaining watching you Chef JP. You crack me up, love all your recipes. I really like your new Timer 😊

I have been living in Cambodia for the last six years. Kampot pepper is the best in the world. Chef Jean-Pierre knows top quality ingredients! Cheers!

The thick hollowed spaghetti is what I bought by accident once and I really like it. Toasting the pepper also helps to grind easier too. This is one of the few meatless pasta dishes I like. I do add mushrooms from time to time. Thanks for another wonderful recipe.

I wish you were my Grandpa, I imagine going to your house on the weekend would've been awesome! Keep doing what you're doing chef :)

Elegance in eating...Chef, you are the best!!!!

Bravissimo!!!!!!!!! Cosi si fa!!!! Complimenti!!!!!

PERFECTION! MERCI JP!

So simple, but looks SO delicious!!

Just made it wonderful dish quick and easy

"Perfection!" Indeed.

Hi from Scotland hope you're all safe and well my friends 🏴󠁧󠁢󠁳󠁣󠁴󠁿👍😉✌️🏴󠁧󠁢󠁳󠁣󠁴󠁿 as a chef myself I love dishes like this so simple and easy but really tasty Mmmm

This looks absolutely fantastic. Merci,mon ami.