hey there folks my name is Andrew Ray AKA babish and I'm here today to show you how to make kachu and pepe the new school high-tech unbelievably easy way this is cachoe Pepe 101. cachue Pepe means cheese and pepper it seems so simple because it only has five ingredients but it's so difficult because you're effectively just trying to emulsify together a hard aged cheese and water so it's very difficult not to break the sauce and usually ends up with a melty stringy oily mess but I have a solution and it comes courtesy of Luciano monosilio
a celebrated Italian chef we're gonna make a much milder sauce a much easier sauce a damn near foolproof sauce thanks to a blender this comes together very very quickly only using these two cooking vessels this for cooking the pasta a nice wide shallow Pan the water salted and there's not too much water in there so it gets nice and starchy so you've got more emulsifiers to try and get the cheese sauce to come together and then this pan is pretty much just for toasting the peppercorns and bringing everything together you're hardly cooking this pan because
the pasta takes uh oh because the pasta takes nine to 11 minutes we're going to start that boiling partially bring it out like that so you can sort of spread it out in a beautiful fan pattern and just keep it moving a little bit make sure nobody's sticking together instead of just dry roasting the peppercorns I'm gonna toast them in a little bit of butter it helps stabilize the Emulsion and it's nice to have fat in there to round out some of those sharp edges while that's going we can grate our cheese pecorino romano and
parmigiano Reggiano because pecorino Romano is much sharper much funkier and Parmesan is going to help round it out a little bit we're going to put this stuff in the jar of our blender here we go we got our butter nice and foamy here I'm going to add our peppercorns to it gotta be generous with the pepper this is got you a Pepe it's literally in the freaking name I got this pot on very low because I don't want to Brown the butter I don't want to burn the peppercorns I just want it to be a
nice warm place for everybody to live the most scientific method for testing pasta's doneness is to take a strand and throw it into your mouth not against the wall that's pretty good so now toss it with the butter and the peppercorns I would just eat this the way it is but legally speaking we have to put cheese on so while the blender's running I'm going to slowly stream in pasta cooking water until we get a nice thick sauce [Music] all right so we have now an incredibly creamy dreamy sauce so between the pasta water the
starch and the blender it just created a near unbreakable Emulsion like you can see this we could heat this we could bring this to a freaking simmer and it would not break I guarantee it it's about as creamy it's got you a Pepe gets when you're serving pasta it's nice to use tongs and then give it a Twist so it's got a little personality to it maybe a little bit more cheese grated over top grating of pepper and there you have it foolproof unbreakable unbeatable gotcha Pepe [Music] normally sets up almost immediately turns into a
block this stuff super creamy and super delicious it's super Pepe you could have made kacho Pepe 50 times and you still might screw it up because it's so sensitive it's so Persnickety and this is not only a method that results in I think a better katua Pepe because it's creamier it's lighter but also a completely foolproof and very easy method after this thing sits for a little while it is going to start to get a little Gloppy but a little splash of our hot pasta cooking water should bring it roaring back to life that's why
pasta cooking water is worth its weight in the gold necessarily but um neodymium five dollars an ounce that chance
