1
00:00:05,240 --> 00:00:08,200
Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

2
00:00:08,320 --> 00:00:10,079
Speaker 1: My name is Bobby Flay and I'm here with my

3
00:00:10,200 --> 00:00:13,160
Speaker 1: daughter and co host. I'm Flag and I'm Always Hungry.

4
00:00:13,200 --> 00:00:16,079
Speaker 1: Sophie and I gather around my stove to cook together. Well,

5
00:00:16,120 --> 00:00:18,600
Speaker 1: you cook, I asked the questions, and eat the food.

6
00:00:18,800 --> 00:00:20,599
Speaker 1: If does any food left, you come to the table

7
00:00:20,680 --> 00:00:23,159
Speaker 1: together to share a meal, connect as a family, and

8
00:00:23,200 --> 00:00:26,560
Speaker 1: tell the stories that matter to us. Okay, what are

9
00:00:26,560 --> 00:00:29,720
Speaker 1: we making here? So? Uh, you know we're talking about

10
00:00:30,520 --> 00:00:33,520
Speaker 1: the classic Roman pastas this four of them. We'll get

11
00:00:33,560 --> 00:00:37,080
Speaker 1: to that in a second. Uh, We're gonna make cacchio

12
00:00:37,120 --> 00:00:39,000
Speaker 1: at pepe. Do you know what that is a lot

13
00:00:39,040 --> 00:00:45,320
Speaker 1: of butter? It's actually zero butter. Cacco means cheese and

14
00:00:45,400 --> 00:00:49,319
Speaker 1: pepe means pepper. So it's basically, you don't put any

15
00:00:49,360 --> 00:00:52,919
Speaker 1: butter in there. No people do it, okay, but it's

16
00:00:52,960 --> 00:00:55,360
Speaker 1: not classics to do it. That's what I do. That's

17
00:00:55,360 --> 00:00:59,240
Speaker 1: why I said a lot of butter. Oh Okay, I

18
00:00:59,240 --> 00:01:00,760
Speaker 1: mean you can't, you can't with butter in it. But

19
00:01:00,760 --> 00:01:03,120
Speaker 1: it's not you know, it's not it's not the Roman

20
00:01:03,200 --> 00:01:06,720
Speaker 1: way it but it's not. It's I mean, listen, it's butter,

21
00:01:06,760 --> 00:01:10,319
Speaker 1: so it's never a better Yeah. Okay, So basically, um,

22
00:01:10,319 --> 00:01:15,280
Speaker 1: this this dish is both easy and not easy. It's

23
00:01:15,280 --> 00:01:18,800
Speaker 1: easy because it's it's literally a handful of not even

24
00:01:18,840 --> 00:01:21,679
Speaker 1: a handful of ingredients, a few ingredients. So I cooked

25
00:01:21,680 --> 00:01:25,560
Speaker 1: off some bugattini, which is a it's like a thicker spaghetti,

26
00:01:25,600 --> 00:01:27,039
Speaker 1: but it has a hole in the middle of it.

27
00:01:27,120 --> 00:01:29,200
Speaker 1: There's a hole running down the middle of of the

28
00:01:29,280 --> 00:01:31,240
Speaker 1: of the noodle, so it kind of absorbs the sauce.

29
00:01:31,680 --> 00:01:33,720
Speaker 1: And then I saved the pasta water, which is really

30
00:01:33,760 --> 00:01:35,520
Speaker 1: the key to catch you a pepe. Did you know

31
00:01:35,560 --> 00:01:39,759
Speaker 1: that I didn't? Now I do. So the pasta water

32
00:01:40,280 --> 00:01:42,279
Speaker 1: is a really important thing to save a lot of times,

33
00:01:42,760 --> 00:01:50,640
Speaker 1: almost in most of the postas, because it's it's very hot, um,

34
00:01:50,720 --> 00:01:53,600
Speaker 1: because you already have the starch from the pasta in

35
00:01:53,640 --> 00:01:57,840
Speaker 1: the water, so it helps mustify the sauce that you're

36
00:01:57,880 --> 00:02:05,559
Speaker 1: poking in. So we're talking about pasta's the classic Roman

37
00:02:05,600 --> 00:02:09,760
Speaker 1: pastas and it's uh, it's really interesting because you know,

38
00:02:09,800 --> 00:02:13,520
Speaker 1: not every pasta in Italy is from the same place,

39
00:02:13,560 --> 00:02:17,160
Speaker 1: of course, right, you know, every region has its own specialties, etcetera.

40
00:02:17,280 --> 00:02:19,600
Speaker 1: As you know, Rome is an important place to me.

41
00:02:20,280 --> 00:02:23,880
Speaker 1: I love Rome so much. And there's there's literally four

42
00:02:23,960 --> 00:02:27,320
Speaker 1: pastas that Rome is known for. They call him the

43
00:02:27,320 --> 00:02:34,359
Speaker 1: four Roman Classics. Okay, so there's something called Agricia Alagricia,

44
00:02:34,440 --> 00:02:37,720
Speaker 1: which is probably the least well known past so most

45
00:02:37,760 --> 00:02:41,520
Speaker 1: of them. So first of all, let me just say this.

46
00:02:41,960 --> 00:02:44,959
Speaker 1: All these pastas are incredibly simple. They have a lot

47
00:02:45,000 --> 00:02:48,480
Speaker 1: in common. There are a couple of ingredients that are

48
00:02:49,040 --> 00:02:54,440
Speaker 1: either controversial to the traditionalist, but sometimes the people who

49
00:02:54,520 --> 00:02:58,800
Speaker 1: think they're being traditionalists don't really know. Are there anchovies

50
00:02:58,800 --> 00:03:00,520
Speaker 1: and this one? No, there's no antia always in any

51
00:03:00,520 --> 00:03:04,640
Speaker 1: of these, No, you know, no, No. The most common

52
00:03:04,760 --> 00:03:08,560
Speaker 1: ingredient in this is guan challi. You know what gan

53
00:03:08,639 --> 00:03:16,160
Speaker 1: challi is pork? Yes, it's cured pork jowl cheeks. Is

54
00:03:16,160 --> 00:03:19,079
Speaker 1: it kind of in like cubes? Almost? Yeah, it is

55
00:03:19,320 --> 00:03:20,960
Speaker 1: most of the time. But I mean it comes as

56
00:03:21,000 --> 00:03:23,240
Speaker 1: like a jowl, as like a piece and then you

57
00:03:23,240 --> 00:03:25,520
Speaker 1: cut it up. But one, Charlie is a you know,

58
00:03:25,680 --> 00:03:28,239
Speaker 1: is a cured pork product. It's the it's the pork jowl.

59
00:03:28,639 --> 00:03:31,840
Speaker 1: It's very strong in flavor. It definitely gave me, you know,

60
00:03:31,880 --> 00:03:34,840
Speaker 1: it's like it has that that funk to it, you know,

61
00:03:35,000 --> 00:03:38,520
Speaker 1: and so, but that's that's the classic. Into the four

62
00:03:38,600 --> 00:03:42,080
Speaker 1: classic pastas, I'll just go through them really quickly. Is

63
00:03:42,080 --> 00:03:49,400
Speaker 1: Ala Gricia. Then there's Carbonara, Caccio pepe and Ala matiana. Okay,

64
00:03:49,560 --> 00:03:53,560
Speaker 1: they all have guan challie in them classically. A lot

65
00:03:53,600 --> 00:03:56,800
Speaker 1: of times you'll see panchetta instead, and then every once

66
00:03:56,840 --> 00:03:59,320
Speaker 1: in a while you'll see bacon. But like the smokiness

67
00:03:59,360 --> 00:04:01,640
Speaker 1: of bacon is not really what you should be doing there.

68
00:04:01,720 --> 00:04:04,880
Speaker 1: I use a lot when I make pasta. Is good cured,

69
00:04:04,960 --> 00:04:07,920
Speaker 1: you know, pork belly. Um, I have to say, like

70
00:04:07,960 --> 00:04:10,120
Speaker 1: the guan shalli for me is too strong. It's just

71
00:04:10,200 --> 00:04:14,440
Speaker 1: it's just totally overpowers really, yeah, it's totally overpowers the

72
00:04:14,480 --> 00:04:17,599
Speaker 1: pasta dish in my opinion, because there's the ingredients in

73
00:04:17,640 --> 00:04:20,719
Speaker 1: these well, well there's no guan cholli in in the

74
00:04:20,720 --> 00:04:23,640
Speaker 1: there's no pork in the where you're eating the caccio peppe.

75
00:04:23,680 --> 00:04:27,000
Speaker 1: That's just you know, peccorino cheese and black pepper and

76
00:04:27,040 --> 00:04:30,560
Speaker 1: some pasta water. But the other three have pork products,

77
00:04:30,560 --> 00:04:34,160
Speaker 1: and so let's go through them. So all is probably

78
00:04:34,200 --> 00:04:37,640
Speaker 1: the original because basically what it is is, you know,

79
00:04:38,200 --> 00:04:44,320
Speaker 1: some kind of pasta spaghetti could be Tonarelli, could be Bugattini, whatever, Torelli.

80
00:04:44,400 --> 00:04:48,400
Speaker 1: What is that? It's like it's a thin noodle like spaghetti. Yeah,

81
00:04:48,480 --> 00:04:50,960
Speaker 1: and then you know, like a lot of times there's

82
00:04:51,000 --> 00:04:54,279
Speaker 1: you know, it's garlic and black pepper, peccorino, cheese and

83
00:04:54,400 --> 00:04:56,920
Speaker 1: pasta water and then the guan challi. Some people say

84
00:04:56,960 --> 00:05:00,719
Speaker 1: they don't use garlic, you know, I don't know. I

85
00:05:00,760 --> 00:05:04,360
Speaker 1: had this conversation with Jada de Laurentis, you know, who

86
00:05:04,360 --> 00:05:07,359
Speaker 1: grew up in Rome, was born in Rome, and she's like,

87
00:05:07,400 --> 00:05:10,760
Speaker 1: we don't use garlic that often. And I said, okay,

88
00:05:10,800 --> 00:05:14,440
Speaker 1: but I like garlic. So and when I'm cooking Italian food,

89
00:05:14,480 --> 00:05:16,560
Speaker 1: when I'm cooking Italian food, like most of the time

90
00:05:16,640 --> 00:05:19,240
Speaker 1: is garlic in it. Yeah, but that you know again,

91
00:05:19,520 --> 00:05:22,960
Speaker 1: you know it's uh, it's all up to interpretation unless

92
00:05:23,000 --> 00:05:27,800
Speaker 1: you want to be you know, really steadfast, you know classic.

93
00:05:28,080 --> 00:05:30,640
Speaker 1: So that's that's up to you. Anyway. So allagriccia, so

94
00:05:30,680 --> 00:05:35,080
Speaker 1: basically Alla gricia is you know, it has you know, garlic,

95
00:05:35,120 --> 00:05:38,080
Speaker 1: black pepper, peccorina, guanchali and some pasta ward. It's very

96
00:05:38,160 --> 00:05:43,080
Speaker 1: very simple. Then you move on to amatichiana, which is

97
00:05:43,400 --> 00:05:46,200
Speaker 1: you know, some people put onions, some people don't put

98
00:05:46,200 --> 00:05:48,799
Speaker 1: onions in it. But it's really it's a tomato based

99
00:05:48,839 --> 00:05:53,640
Speaker 1: sauce with one shalli okay, and it has pecorino and

100
00:05:53,680 --> 00:05:56,360
Speaker 1: it has a little chili pepper, so it's a little spicy.

101
00:05:56,560 --> 00:06:00,400
Speaker 1: It's pork like tomato. We that's my favorite because because

102
00:06:00,400 --> 00:06:03,040
Speaker 1: I love the sweetness and the fruitiness of the tomatoes

103
00:06:03,040 --> 00:06:05,360
Speaker 1: and the acidity from the tomatoes. I think it kind

104
00:06:05,360 --> 00:06:07,719
Speaker 1: of bounces out the guancalli or the panchat or whatever

105
00:06:07,760 --> 00:06:10,800
Speaker 1: you're using. And of course the you know, the peccorino cheese.

106
00:06:10,960 --> 00:06:13,320
Speaker 1: The other thing is that the peccorino is very strong.

107
00:06:13,600 --> 00:06:15,839
Speaker 1: Pecorino is no joke, and so a lot of people

108
00:06:15,960 --> 00:06:19,840
Speaker 1: opt for parmigiano reggiano and then you know, you know,

109
00:06:20,040 --> 00:06:23,080
Speaker 1: true Romans will tell you that that's not classic. But basically,

110
00:06:23,120 --> 00:06:26,440
Speaker 1: eat what you want. This is just you know, I

111
00:06:26,520 --> 00:06:30,159
Speaker 1: have one of my one of my good friends, Mark Vettori,

112
00:06:30,240 --> 00:06:33,760
Speaker 1: who's got you know, great Italian restaurants, and I'm going

113
00:06:33,800 --> 00:06:36,880
Speaker 1: to talk about his pasta place in Philadelphia. He uses

114
00:06:36,880 --> 00:06:41,280
Speaker 1: a combination of parmigiano reggiano and peccorino. It's like half

115
00:06:41,360 --> 00:06:43,560
Speaker 1: and half, which I think is probably a nice idea.

116
00:06:44,080 --> 00:06:46,719
Speaker 1: So he's keeping with the tradition of having peccorino, but

117
00:06:46,760 --> 00:07:07,960
Speaker 1: he kind of softens with the parmigiano. So basically, I'm

118
00:07:07,960 --> 00:07:11,200
Speaker 1: gonna finish cooking the pasta, cooked the cook the noodles,

119
00:07:11,560 --> 00:07:13,640
Speaker 1: you know, about three quarters of the way, and then

120
00:07:13,640 --> 00:07:18,600
Speaker 1: I'm gonna finish cooking them in the in the pasta.

121
00:07:18,960 --> 00:07:20,280
Speaker 1: And what I'm gonna do is, I'm gonna take a

122
00:07:20,360 --> 00:07:29,480
Speaker 1: black pepper. Now I'm gonna put the black pepper into

123
00:07:29,600 --> 00:07:33,520
Speaker 1: the pasta water. This is actually a trick that my

124
00:07:33,720 --> 00:07:36,800
Speaker 1: friend Mark Vetry, who's one of the best Italian chefs

125
00:07:37,880 --> 00:07:41,920
Speaker 1: United States maybe in the world, where he where He's

126
00:07:41,920 --> 00:07:44,280
Speaker 1: got the black pepper in the pasta water and the

127
00:07:44,440 --> 00:07:49,120
Speaker 1: black pepper blossoms, so you get that black pepper flavor. Well,

128
00:07:49,200 --> 00:07:52,240
Speaker 1: it's just it's opening up the actual little sort of

129
00:07:52,280 --> 00:07:55,440
Speaker 1: the grinds of the black pepper so that it gives

130
00:07:55,440 --> 00:07:59,160
Speaker 1: it a more consistent flavor throughout the noodles. You see

131
00:07:59,160 --> 00:08:04,560
Speaker 1: what I'm saying. Okay, yeah, so we're gonna let that

132
00:08:04,920 --> 00:08:13,000
Speaker 1: let the noodle so finished cooking, and you know, classically

133
00:08:13,320 --> 00:08:18,000
Speaker 1: it's peccorino cheese, which is um you know, sheep smolk cheese,

134
00:08:18,080 --> 00:08:20,480
Speaker 1: so it's a little more it has a little more

135
00:08:20,520 --> 00:08:25,679
Speaker 1: of a stronger flavor than parmesanal Parson was a sweeter flavor. Um.

136
00:08:25,720 --> 00:08:29,080
Speaker 1: I know a lot of people nix parmesiano and pecorino,

137
00:08:30,360 --> 00:08:32,679
Speaker 1: but you can do what you want. Classic the classic

138
00:08:32,720 --> 00:08:39,480
Speaker 1: one is uh pecorino. Then of course is carbonara, Okay,

139
00:08:39,520 --> 00:08:43,280
Speaker 1: which you know carbonara is I'm gonna I'm gonna make

140
00:08:43,320 --> 00:08:47,400
Speaker 1: it easy for the head. So carbonara is basically bacon

141
00:08:47,440 --> 00:08:51,160
Speaker 1: and eggs with black pepper and pasta. It's you know,

142
00:08:51,400 --> 00:08:55,160
Speaker 1: it's uh, it's going chale or pin shata. And then

143
00:08:56,080 --> 00:08:58,320
Speaker 1: you know, you save the you save the bake, You

144
00:08:58,360 --> 00:09:00,600
Speaker 1: save the porch fat or the bacon fat, the pinch

145
00:09:00,679 --> 00:09:03,720
Speaker 1: out of fat, whatever, and then you make a mixture

146
00:09:03,960 --> 00:09:08,160
Speaker 1: of eggs and the cheese, either pecorino or if you're

147
00:09:08,160 --> 00:09:11,280
Speaker 1: cana use parmesan, or both one of those. And then

148
00:09:11,640 --> 00:09:15,280
Speaker 1: what you do is you cook the pasta. You take

149
00:09:15,320 --> 00:09:18,800
Speaker 1: some pasta water and then in a bowl or or

150
00:09:18,800 --> 00:09:20,520
Speaker 1: in the pan if you you know, off the heat.

151
00:09:20,559 --> 00:09:22,040
Speaker 1: You have to be very careful because you don't want

152
00:09:22,080 --> 00:09:23,880
Speaker 1: to scramble the eggs. But basically what you're doing is

153
00:09:23,880 --> 00:09:27,480
Speaker 1: you're coating the warm pasta noodles. Okay, listen to this

154
00:09:27,559 --> 00:09:30,960
Speaker 1: really carefully. You're coating the warm pasta noodles with the

155
00:09:31,080 --> 00:09:34,360
Speaker 1: raw egg so that the raw egg basically is just

156
00:09:34,960 --> 00:09:39,000
Speaker 1: cooking and glazing the pasta noodles without scrambling them. I mean,

157
00:09:39,000 --> 00:09:41,960
Speaker 1: that's got to be all about timing. It's about timing,

158
00:09:42,280 --> 00:09:44,720
Speaker 1: and a lot of people scramble the eggs. I mean

159
00:09:45,120 --> 00:09:48,400
Speaker 1: I do it every once in a while because you know,

160
00:09:49,280 --> 00:09:53,440
Speaker 1: I've been drinking. So the the egg isn't raw. It

161
00:09:53,520 --> 00:09:56,080
Speaker 1: is raw, no, but it cooks by the time he

162
00:09:56,200 --> 00:09:59,640
Speaker 1: cooks it. Yes, it should tally. Most people do it

163
00:09:59,679 --> 00:10:01,960
Speaker 1: in a in a bowl where they take they have

164
00:10:02,160 --> 00:10:05,480
Speaker 1: the the egg and the cheese mixture in a bowl

165
00:10:05,600 --> 00:10:08,040
Speaker 1: and then they and then they put the hot pasta

166
00:10:08,280 --> 00:10:10,320
Speaker 1: hot pasta with a little pasta water and they kind

167
00:10:10,320 --> 00:10:11,599
Speaker 1: of they kind of mix it up and it just

168
00:10:11,679 --> 00:10:13,720
Speaker 1: kind of glazes it. And then you know, then you

169
00:10:13,760 --> 00:10:15,960
Speaker 1: throw the throw the pin shadow or the gan cholie

170
00:10:15,960 --> 00:10:19,120
Speaker 1: over it. And the black pepper is important. It's called carbonara.

171
00:10:20,440 --> 00:10:23,720
Speaker 1: There's there's a story about it being a coal miner's

172
00:10:23,760 --> 00:10:27,600
Speaker 1: pasta and the and the black pepper signifies the carbon,

173
00:10:28,240 --> 00:10:31,360
Speaker 1: you know, the specks of carbon from the interesting from

174
00:10:31,360 --> 00:10:36,000
Speaker 1: the coal mines. It's a little dark, yeah, I mean basically,

175
00:10:36,440 --> 00:10:39,160
Speaker 1: you know, there's there's really there's really like interesting stories

176
00:10:39,160 --> 00:10:43,800
Speaker 1: about these pastas of being like that they were invented

177
00:10:43,840 --> 00:10:47,160
Speaker 1: by the like the shepherds, and you know that that

178
00:10:47,240 --> 00:10:50,920
Speaker 1: they always had like a hunk of peccorino cheese, They

179
00:10:50,920 --> 00:10:54,679
Speaker 1: always had like some guan chale, and they always had

180
00:10:54,720 --> 00:10:57,920
Speaker 1: some pasta and basic you know, it's it's a very peasant,

181
00:10:58,520 --> 00:11:01,920
Speaker 1: you know approach to pasta, you know, but then you

182
00:11:01,920 --> 00:11:04,440
Speaker 1: know there's some talk that it was from the brut see.

183
00:11:04,600 --> 00:11:06,760
Speaker 1: I mean there's there's all kinds of stories. Who knows

184
00:11:06,840 --> 00:11:10,600
Speaker 1: it's just good pasta basically when so basically you know history,

185
00:11:10,800 --> 00:11:14,440
Speaker 1: you know besides the his you know, truths and falsehoods.

186
00:11:14,480 --> 00:11:16,400
Speaker 1: I have no idea which is really true and what's not.

187
00:11:16,520 --> 00:11:18,600
Speaker 1: You can if you go online, you can find thirty

188
00:11:18,679 --> 00:11:21,000
Speaker 1: different stories about it. The bottom line is that when

189
00:11:21,040 --> 00:11:23,400
Speaker 1: you go to Rome, those are the four classic pastas

190
00:11:23,400 --> 00:11:24,959
Speaker 1: that you need to know. Just go over to go

191
00:11:25,200 --> 00:11:30,440
Speaker 1: do one more time. Catchio pepe is black pepper, pecorino cheese, pasta, water,

192
00:11:30,679 --> 00:11:35,480
Speaker 1: and some pasta. That's it. Some people put butter in it, fine,

193
00:11:35,720 --> 00:11:41,040
Speaker 1: that's up to you. Carbonara, it's pasta with eggs and

194
00:11:41,240 --> 00:11:44,319
Speaker 1: some kind of pork product. I've done that with bacon.

195
00:11:44,360 --> 00:11:47,199
Speaker 1: That's good because it's like bacon and eggs. Possibly, but

196
00:11:47,200 --> 00:11:50,520
Speaker 1: but basically, you know, gwen chali or pen shadow and

197
00:11:50,559 --> 00:11:54,560
Speaker 1: then black pepper, okay, and pecorino cheese and that's you know,

198
00:11:55,120 --> 00:11:57,400
Speaker 1: that's the that's the art of time. And Carbonara is

199
00:11:57,400 --> 00:12:01,600
Speaker 1: probably the most difficult one. March Chian and Allagricia one

200
00:12:01,679 --> 00:12:04,559
Speaker 1: is sort of you know, Alagricia is without tomato sauce,

201
00:12:04,600 --> 00:12:07,000
Speaker 1: so it's again it's guan chale and black pepper, maybe

202
00:12:07,000 --> 00:12:10,319
Speaker 1: a little garlic, some peccorino cheese, that's it. And then

203
00:12:10,600 --> 00:12:13,520
Speaker 1: Matuchiana you had tomato sauce, so you have the guanchali,

204
00:12:13,679 --> 00:12:17,720
Speaker 1: the pecorino, maybe a little chili pepper, maybe some onion,

205
00:12:17,800 --> 00:12:20,120
Speaker 1: yes or no. I would always put onion because you

206
00:12:20,160 --> 00:12:23,120
Speaker 1: always take makes things taste good. It's just incredibly savory.

207
00:12:23,200 --> 00:12:25,680
Speaker 1: So when you go to restaurants in Rome when Trottoria is,

208
00:12:26,320 --> 00:12:28,959
Speaker 1: you know, everybody says they make the best canchio pepe.

209
00:12:29,080 --> 00:12:31,800
Speaker 1: Everybody says they make the best carbonara. You know, there's

210
00:12:31,920 --> 00:12:35,360
Speaker 1: there's and frankly, in Rome, like any other big city,

211
00:12:35,520 --> 00:12:38,559
Speaker 1: there's really amazing food and there's some food that's not great.

212
00:12:38,760 --> 00:12:40,480
Speaker 1: I mean, let's face it, there's a lot of places

213
00:12:40,520 --> 00:12:43,480
Speaker 1: that are just you know, I would say touristing more

214
00:12:43,520 --> 00:12:46,520
Speaker 1: than anything else. And it's you know, I there's a

215
00:12:46,520 --> 00:12:50,040
Speaker 1: place called Felicia that I love and they do the

216
00:12:50,320 --> 00:12:52,960
Speaker 1: the carbonara kind of like table side. They also have

217
00:12:53,000 --> 00:12:55,360
Speaker 1: a great they also have a great lamb dish, but

218
00:12:55,360 --> 00:12:57,720
Speaker 1: we're not talking about one today. We're talking about the

219
00:12:57,760 --> 00:13:02,000
Speaker 1: classic pastas and and you know this is these are

220
00:13:02,040 --> 00:13:05,920
Speaker 1: the pastas that most Roman trott reas take their pride

221
00:13:06,000 --> 00:13:08,040
Speaker 1: in and they all think that they make the best one.

222
00:13:08,280 --> 00:13:11,040
Speaker 1: So basically you can gain a lot of pounds trying

223
00:13:11,080 --> 00:13:13,680
Speaker 1: to figure out its carbonar in Rome. But it's it's

224
00:13:13,679 --> 00:13:20,200
Speaker 1: not a bad way to spend some time. But then

225
00:13:20,480 --> 00:13:22,760
Speaker 1: so you know, so there's a handful of um, you know,

226
00:13:22,840 --> 00:13:24,480
Speaker 1: really good trot to read is a room that that

227
00:13:24,559 --> 00:13:26,880
Speaker 1: I that I like to go to, As I was saying,

228
00:13:26,880 --> 00:13:31,080
Speaker 1: Felich is one, well, actually there's there's there's some places

229
00:13:31,080 --> 00:13:34,199
Speaker 1: in New York and l A that I like via

230
00:13:34,280 --> 00:13:37,320
Speaker 1: Carota in Back City, which is like, you know, it

231
00:13:37,360 --> 00:13:40,320
Speaker 1: feels like a Romanta. I go. I go there all

232
00:13:40,360 --> 00:13:42,439
Speaker 1: the time. Um, if you want to track me down,

233
00:13:42,520 --> 00:13:47,480
Speaker 1: go to Via Carota and I'll be there. Well, you're saying,

234
00:13:47,480 --> 00:13:49,440
Speaker 1: it's just it's one of my favorite restaurants in New York.

235
00:13:49,440 --> 00:13:51,480
Speaker 1: People people ask me all the time, like what you know,

236
00:13:51,520 --> 00:13:54,200
Speaker 1: what's your what's your favorite restaurant? I really I really

237
00:13:54,200 --> 00:13:56,360
Speaker 1: love that place. Um, I've taken to you that a

238
00:13:56,360 --> 00:13:58,800
Speaker 1: couple of times, right, yeah, so yeah, we've gone with Papa.

239
00:13:58,840 --> 00:14:02,600
Speaker 1: It's so good, do it. Yeah, I love I love Yakrota. Yeah. So,

240
00:14:02,679 --> 00:14:05,199
Speaker 1: like you know, they'll they'll they'll always have the those

241
00:14:05,280 --> 00:14:08,280
Speaker 1: kinds of pastas. And then in Los Angeles, um, you

242
00:14:08,320 --> 00:14:13,120
Speaker 1: know Felix, which actually Felix is in Venice, an Abkinney,

243
00:14:13,280 --> 00:14:18,560
Speaker 1: and he's known for his pasta's. He hand rolls every pasta, etcetera.

244
00:14:19,480 --> 00:14:23,880
Speaker 1: His training is Bologna, which is not room and there's

245
00:14:23,920 --> 00:14:28,400
Speaker 1: a completely different, you know, direction of cuisine. However, when

246
00:14:28,480 --> 00:14:31,560
Speaker 1: you look on Felix's menu, he has Alla macha chiana

247
00:14:31,600 --> 00:14:34,040
Speaker 1: and he has got you a pepe and they're really good.

248
00:14:34,720 --> 00:14:38,240
Speaker 1: They're really, really really good and then also a Moza,

249
00:14:38,720 --> 00:14:41,920
Speaker 1: which is Nancy Silverton's place. Again, both of those dishes

250
00:14:41,960 --> 00:14:44,560
Speaker 1: he has on the menu, so it's like they're really

251
00:14:44,800 --> 00:14:47,880
Speaker 1: I mean, they're just not Roman classics, they're really Italian classics.

252
00:14:47,880 --> 00:14:50,320
Speaker 1: Like people just just want to have them, right. What's

253
00:14:50,360 --> 00:14:53,320
Speaker 1: your favorite to make out of the four? My favorite

254
00:14:53,320 --> 00:14:55,760
Speaker 1: to make well is my favorite to eat, which is

255
00:14:56,600 --> 00:15:00,520
Speaker 1: I want the tomato. Yeah, me too, I just wanted to.

256
00:15:00,640 --> 00:15:03,080
Speaker 1: I think the tomato just makes it. You know. Sometimes

257
00:15:03,120 --> 00:15:06,040
Speaker 1: I find caccio peppe like after the third bite a

258
00:15:06,080 --> 00:15:11,520
Speaker 1: tiny bit like monotonous. It's heavy. Well it's cheese, but

259
00:15:11,560 --> 00:15:15,680
Speaker 1: they're all cheesy, but you know, the pecorino is so rich. Yeah,

260
00:15:15,680 --> 00:15:20,400
Speaker 1: the pecorinos. You ever been to Padella in London. It's

261
00:15:20,560 --> 00:15:24,520
Speaker 1: it's also a pasta bar. They make a great caccio peppe.

262
00:15:25,160 --> 00:15:28,720
Speaker 1: I mean, look, I think have you have you eaten

263
00:15:28,720 --> 00:15:31,000
Speaker 1: one Chollie before? Not that I can remember, but I'm

264
00:15:31,040 --> 00:15:33,760
Speaker 1: sure if it's that classic, I'm sure. I mean you've

265
00:15:33,800 --> 00:15:36,880
Speaker 1: probably had it, but it's just so incredibly strong. I mean,

266
00:15:36,920 --> 00:15:39,160
Speaker 1: I just don't think that it's it's not for everybody.

267
00:15:39,880 --> 00:15:45,440
Speaker 1: What's the easiest one to make? The carbonara? Uh, no oh,

268
00:15:45,560 --> 00:15:47,520
Speaker 1: because you don't want to scramble the egg. The actually,

269
00:15:47,560 --> 00:15:50,240
Speaker 1: actually the probably the easiest one to make is the

270
00:15:50,240 --> 00:15:53,640
Speaker 1: Mazzacian because you don't have to like the sauces tomato.

271
00:15:54,720 --> 00:15:58,400
Speaker 1: So basically it's it's tomato sauce, squat choli and then

272
00:15:58,440 --> 00:16:00,400
Speaker 1: the pecorino cheese, so you're not you don't have to

273
00:16:00,400 --> 00:16:03,240
Speaker 1: emultify the sauce and hope it doesn't separate, would you,

274
00:16:03,440 --> 00:16:05,240
Speaker 1: which which you do have to worry about, and caught

275
00:16:05,280 --> 00:16:08,880
Speaker 1: you a peppe and carbonar for sure, you know. So

276
00:16:08,920 --> 00:16:11,680
Speaker 1: it's it's actually a much easier pasta dish. I think

277
00:16:11,760 --> 00:16:14,280
Speaker 1: you should just always make a much I kind of

278
00:16:14,280 --> 00:16:17,720
Speaker 1: feel like when it comes to tomato sauce, people say

279
00:16:17,720 --> 00:16:19,320
Speaker 1: that like it has to take a whalk, like the

280
00:16:19,400 --> 00:16:22,360
Speaker 1: tomato sauce has to take a while for it to

281
00:16:22,400 --> 00:16:25,520
Speaker 1: be really good. Do you feel that way? Or is

282
00:16:25,520 --> 00:16:30,320
Speaker 1: a quick tomato sauce just as good? And it's a

283
00:16:30,320 --> 00:16:32,960
Speaker 1: great question. There's really two kinds of approaches. There's one

284
00:16:33,040 --> 00:16:35,720
Speaker 1: that's called marian hour, which is quicker. So that's like,

285
00:16:35,800 --> 00:16:38,680
Speaker 1: you know, forty five minutes to an hour, and you know,

286
00:16:38,720 --> 00:16:41,880
Speaker 1: can tomatoes maybe some oneion and some garlic boom, that's it,

287
00:16:42,120 --> 00:16:44,120
Speaker 1: and crush the tomatoes and then you have like a

288
00:16:44,120 --> 00:16:46,080
Speaker 1: marina sauce. It's got it's got sort of it's got

289
00:16:46,120 --> 00:16:49,640
Speaker 1: sort of a brighter flavor. Then there's something called like

290
00:16:49,640 --> 00:16:53,360
Speaker 1: like sugo, which is like a very long cooked you

291
00:16:53,360 --> 00:16:57,160
Speaker 1: know they where you're cooking the tomato sauce. Yeah, I'm like,

292
00:16:57,200 --> 00:16:59,480
Speaker 1: I don't know, I don't I want I'll forget too.

293
00:16:59,480 --> 00:17:02,200
Speaker 1: I don't know that enough time to make that. I

294
00:17:02,240 --> 00:17:05,240
Speaker 1: think for me, I like I like a Marinara sauce

295
00:17:05,359 --> 00:17:07,840
Speaker 1: because I wanted to be brighter. I think that if

296
00:17:07,880 --> 00:17:10,720
Speaker 1: you're gonna cook tomato sauce for like all day, so

297
00:17:10,760 --> 00:17:15,000
Speaker 1: to speak, I want something in it. I want like

298
00:17:15,560 --> 00:17:18,040
Speaker 1: you're like you're braising like a pork shoulder or something

299
00:17:18,160 --> 00:17:21,440
Speaker 1: in the tomato sauce or some lamb shanks or also

300
00:17:21,520 --> 00:17:25,480
Speaker 1: buco or something like that. Then I can completely understand

301
00:17:26,480 --> 00:17:29,960
Speaker 1: why you're cooking the tomatoes for that long. Well, you

302
00:17:29,960 --> 00:17:32,119
Speaker 1: because you're cooking, because you're picking, You're picking up the

303
00:17:32,640 --> 00:17:34,560
Speaker 1: you know, you're picking up the flavor of the pork

304
00:17:34,640 --> 00:17:37,359
Speaker 1: or whatever it is. Yeah. No, I just always wondered

305
00:17:37,359 --> 00:17:39,760
Speaker 1: because I also like a like a cherry tomato sauce,

306
00:17:40,320 --> 00:17:42,480
Speaker 1: A fresh cherry tomato sauce. Yeah, but that doesn't take

307
00:17:42,520 --> 00:17:45,679
Speaker 1: a long time. That takes no time. Well, I do

308
00:17:45,760 --> 00:17:48,199
Speaker 1: that in the summertime. Yeah, it's so good. So I

309
00:17:48,240 --> 00:17:49,600
Speaker 1: just what I do for that for that is I

310
00:17:49,760 --> 00:17:52,480
Speaker 1: just cut the cherry tomatoes in half and then I

311
00:17:52,560 --> 00:17:55,320
Speaker 1: burst them into olive oil like in the in the pan.

312
00:17:56,200 --> 00:17:58,600
Speaker 1: And then all you're doing is letting the juices start

313
00:17:58,640 --> 00:18:02,000
Speaker 1: to kind of you spurt out of the tomatoes to

314
00:18:02,040 --> 00:18:04,359
Speaker 1: make its own sauce. So basically the sauce is literally

315
00:18:04,359 --> 00:18:08,080
Speaker 1: like olive oil the tomatoes and I would sneak a

316
00:18:08,080 --> 00:18:12,560
Speaker 1: little butter and at the end, but yeah, very nice.

317
00:18:13,920 --> 00:18:15,879
Speaker 1: And then you know I usually put garlic and antchovies

318
00:18:15,960 --> 00:18:17,399
Speaker 1: or something like that and then I just wrap it

319
00:18:17,400 --> 00:18:19,840
Speaker 1: around some pasta and it's delicious. And that can that

320
00:18:19,920 --> 00:18:40,200
Speaker 1: can literally take you know, ten minutes. Come. So now

321
00:18:41,359 --> 00:18:45,720
Speaker 1: I'm gonna shut this off. I'm gonna add the cheese

322
00:18:45,720 --> 00:18:48,840
Speaker 1: off the heat. And then what you want to happen

323
00:18:48,920 --> 00:18:51,240
Speaker 1: is you want to the pasta water and then cheese

324
00:18:51,240 --> 00:18:57,280
Speaker 1: a multifier and if it gets too thick, as you do,

325
00:18:57,760 --> 00:19:00,280
Speaker 1: add more pasta water. Correct If you want to thicking

326
00:19:00,280 --> 00:19:04,080
Speaker 1: it up cheese, yea, and we'll be careful with the

327
00:19:04,160 --> 00:19:09,800
Speaker 1: salt because the cheese is salty. That looks so good. Creamy, yeah,

328
00:19:10,040 --> 00:19:13,560
Speaker 1: very creamy. Now, if you wanted to add butter to this,

329
00:19:13,640 --> 00:19:19,440
Speaker 1: you could, but you don't really need to at this point. Exactly. Yeah,

330
00:19:19,600 --> 00:19:23,520
Speaker 1: and more cheese and more pepper. Yes, that's basically it

331
00:19:23,600 --> 00:19:27,359
Speaker 1: so so easy. That was quick? Is it's supposed to

332
00:19:27,400 --> 00:19:29,000
Speaker 1: be that quick? Or are you just that quick? Well,

333
00:19:29,040 --> 00:19:31,600
Speaker 1: it's that quick when the pasta is already cooked, got it?

334
00:19:31,720 --> 00:19:33,560
Speaker 1: And that's it. I mean, this is this is the thing.

335
00:19:34,000 --> 00:19:35,960
Speaker 1: The thing about this dish is that this is like

336
00:19:36,200 --> 00:19:38,240
Speaker 1: you come home from work or you come home from

337
00:19:38,280 --> 00:19:41,280
Speaker 1: being out, you haven't eaten yet, and you haven't gone shopping.

338
00:19:41,520 --> 00:19:43,760
Speaker 1: Like you have this in your pantry, right, you have

339
00:19:43,800 --> 00:19:46,800
Speaker 1: some parmesan with region and cheese probably or some pepperino cheese,

340
00:19:47,000 --> 00:19:48,960
Speaker 1: you have some black pepper, you have some pasta. You

341
00:19:48,960 --> 00:19:51,520
Speaker 1: can make this yeah easy, Yeah, yeah, let's eat it.

342
00:19:57,359 --> 00:20:02,040
Speaker 1: Let's talk about how cato peppe has uh has influenced

343
00:20:02,160 --> 00:20:05,200
Speaker 1: food everywhere, like in some ways. What do you mean

344
00:20:05,240 --> 00:20:08,480
Speaker 1: by that? Well, because like caccio pepe is actually a dish,

345
00:20:08,920 --> 00:20:13,200
Speaker 1: it's a pasta dish, right, yeah, and it clearly means

346
00:20:14,280 --> 00:20:15,879
Speaker 1: where what do you think I'm going with this? Are

347
00:20:15,920 --> 00:20:20,080
Speaker 1: you going to talk about pizzas well? Everything? Okay, do

348
00:20:20,160 --> 00:20:23,360
Speaker 1: you remember that caccio peppe that we had in Vegas

349
00:20:23,800 --> 00:20:27,719
Speaker 1: the weekend that Shark was opening And it was like

350
00:20:27,840 --> 00:20:30,399
Speaker 1: one am and we were in this random speakeasy and

351
00:20:30,400 --> 00:20:33,400
Speaker 1: they gave us cacio pepe with like caviar on top.

352
00:20:33,680 --> 00:20:35,960
Speaker 1: Do you remember this? That was? That was at the Palms,

353
00:20:36,600 --> 00:20:39,240
Speaker 1: that was upstairs. That was Yeah, that was the very

354
00:20:39,240 --> 00:20:41,640
Speaker 1: fancy cocktail bar. Oh I thought it was a speak

355
00:20:41,640 --> 00:20:44,680
Speaker 1: easy whatever. Yeah, it was cool though, Yeah, very very cool.

356
00:20:44,680 --> 00:20:48,240
Speaker 1: Such a random So now there's there's definitely riffs on these,

357
00:20:48,520 --> 00:20:51,080
Speaker 1: you know, like any other classic dish, there's always going

358
00:20:51,119 --> 00:20:52,919
Speaker 1: to be riffs on them. I did one this summer

359
00:20:53,680 --> 00:20:58,080
Speaker 1: that I thought worked. Okay, I did a coccio corn

360
00:20:58,119 --> 00:21:02,920
Speaker 1: caccio pepe in the middle of the summer. So I

361
00:21:02,960 --> 00:21:05,760
Speaker 1: don't sound that interested in that. But what was it.

362
00:21:05,760 --> 00:21:08,760
Speaker 1: It's fresh corn with with you know, peccorino cheese and

363
00:21:08,760 --> 00:21:12,520
Speaker 1: black pepper. It was delicious. What I don't know because

364
00:21:12,640 --> 00:21:15,920
Speaker 1: that sounds like does the corn make it a little sweet? Yeah? Yeah,

365
00:21:15,920 --> 00:21:17,760
Speaker 1: I don't know. I don't want my catchio a pepper

366
00:21:17,840 --> 00:21:20,720
Speaker 1: like that. Okay. Yeah, I did a dish the other

367
00:21:20,800 --> 00:21:25,120
Speaker 1: day for Williams and Oma where I took Oh my god,

368
00:21:25,119 --> 00:21:28,159
Speaker 1: I can't belie them gonna say this califlower and white beans.

369
00:21:28,600 --> 00:21:32,800
Speaker 1: Look at that, okay, with like some aromatics, et cetera,

370
00:21:33,400 --> 00:21:36,520
Speaker 1: some chicken broth and I and I cooked it until

371
00:21:36,520 --> 00:21:38,640
Speaker 1: it was soft, and then I purate it, and then

372
00:21:39,520 --> 00:21:42,480
Speaker 1: I made a gratin, a caccio pepe gratan, so it

373
00:21:42,560 --> 00:21:47,000
Speaker 1: was like, you know, cheese and black pepper on crust

374
00:21:47,080 --> 00:21:49,960
Speaker 1: on top of it. Yes, and then I put it

375
00:21:49,960 --> 00:21:53,560
Speaker 1: into the broiler, so it got really nice and brown

376
00:21:53,600 --> 00:21:56,080
Speaker 1: on top. But you got that, You get that caccio

377
00:21:56,160 --> 00:21:59,679
Speaker 1: pepe flavor. And underneath it is the cali flower and

378
00:21:59,720 --> 00:22:05,720
Speaker 1: the the white beam puree and caccio pepper. Caccio catchio

379
00:22:05,720 --> 00:22:11,800
Speaker 1: a peppe cacio e peppe um pizza is very is

380
00:22:11,880 --> 00:22:15,200
Speaker 1: very popular. Okay. So here's a really cool thing. When

381
00:22:15,240 --> 00:22:17,440
Speaker 1: I was in Rome, went to this pizzeria and the

382
00:22:17,480 --> 00:22:20,920
Speaker 1: guy says, I'm gonna share you this caccio pepe pizza pizza.

383
00:22:21,400 --> 00:22:25,479
Speaker 1: He takes do you remember this? No? So he takes

384
00:22:26,160 --> 00:22:29,160
Speaker 1: the cheese and puts it on top, and he puts

385
00:22:29,200 --> 00:22:31,919
Speaker 1: the black pep pepper on top of the dough. And

386
00:22:31,960 --> 00:22:35,119
Speaker 1: then he says, and watch this trick, and he takes

387
00:22:35,200 --> 00:22:40,119
Speaker 1: ice cubes, oh yes, and sprinkles the ice cubes on

388
00:22:40,119 --> 00:22:42,600
Speaker 1: top of the pizza and then puts it in the

389
00:22:42,600 --> 00:22:46,000
Speaker 1: oven to bake it. Here's the question, why is he

390
00:22:46,040 --> 00:22:52,199
Speaker 1: doing that? Do you know? Okay, I just made caccio

391
00:22:52,240 --> 00:22:57,760
Speaker 1: peppe with you right? What were the ingredients? Es? Water?

392
00:22:58,760 --> 00:23:02,280
Speaker 1: You melt ice? What do you get water? Yes? So

393
00:23:02,359 --> 00:23:07,320
Speaker 1: basically what he's doing is he's taking you know, the

394
00:23:07,359 --> 00:23:10,439
Speaker 1: dough has flour in it, of course, so he's creating

395
00:23:10,480 --> 00:23:13,040
Speaker 1: the starchy water by melting the ice cubes on the

396
00:23:13,080 --> 00:23:16,360
Speaker 1: pizza as it bakes, so that the cheese becomes smooth.

397
00:23:16,400 --> 00:23:19,600
Speaker 1: It's a really brilliant idea. You know, it's very you

398
00:23:19,640 --> 00:23:21,920
Speaker 1: have a pizza oven. I haven't done it. Actually, I'm

399
00:23:21,920 --> 00:23:24,880
Speaker 1: going to try it and then um you know actually

400
00:23:25,160 --> 00:23:29,760
Speaker 1: um Pizzana in Los Angeles, his one of his famous pizzas,

401
00:23:29,800 --> 00:23:31,919
Speaker 1: has caught you a pepper? I haven't had it. We

402
00:23:31,960 --> 00:23:34,560
Speaker 1: got to try it. Yeah, I mean you can cut

403
00:23:34,560 --> 00:23:36,920
Speaker 1: you a pepper anything, Yeah, might as well. How about

404
00:23:36,920 --> 00:23:41,280
Speaker 1: a roasted chicken with cato peppe? Like, think about it. Down,

405
00:23:41,400 --> 00:23:43,159
Speaker 1: you have the roasted chicken and then you have this

406
00:23:43,280 --> 00:23:46,520
Speaker 1: crust of like you know, pecorino or parmergano cheese with

407
00:23:46,560 --> 00:23:48,080
Speaker 1: black pepper. I mean, who does you want to eat that?

408
00:23:48,320 --> 00:23:51,480
Speaker 1: It sounds great? Isn't that sounding? Wait? What about a turkey?

409
00:23:51,520 --> 00:23:53,480
Speaker 1: Thanksgiving is coming up? You want to cut you a

410
00:23:53,480 --> 00:23:58,120
Speaker 1: pepper turkey? Maybe make a few mashed potatoes. We caught

411
00:23:58,119 --> 00:24:02,240
Speaker 1: you a peper. This is the problem with destroying literally

412
00:24:02,520 --> 00:24:06,119
Speaker 1: literally destroying traditions. Yes, I think we should just go

413
00:24:06,160 --> 00:24:09,280
Speaker 1: back to the bucatinea call it a day. Okay, well,

414
00:24:09,440 --> 00:24:15,160
Speaker 1: why don't we have another? Okay? Always Hungry is created

415
00:24:15,200 --> 00:24:18,439
Speaker 1: by Bobby Flay and Sophie Flay. Our executive producer is

416
00:24:18,520 --> 00:24:22,320
Speaker 1: Christopher Hasiotis. Always Hungry is produced, edited, and mixed by

417
00:24:22,400 --> 00:24:26,520
Speaker 1: Jonathan hoos Dressler. Always Hungry is engineered by Sophie Flay.

418
00:24:26,560 --> 00:24:28,919
Speaker 1: For more podcasts from My Heart Radio, visit the I

419
00:24:29,119 --> 00:24:32,679
Speaker 1: Heart Radio app, Apple podcast, or wherever you listen to

420
00:24:32,720 --> 00:24:33,560
Speaker 1: your favorite shows.