Cacio e Pepe | Botched by Babish (ft. Italia Squisita)

Birt 18 júl 2021
This week, the great (if somewhat particular) folks over at @Italia Squisita are weighing in on my misguided interpretation of the OG Roman mac n' cheese, Cacio e Pepe. Celebrated Italian chef Luciano Monosilio tells me exactly what it takes to make this supposedly simple dish: can I manage to further screw it up? Turns out yes, I can, and while sparing no expense. Join me in my descent into cheesy madness.

Directed & Edited by the immensely talented Brad Cash.
Produced by the incomparable Kendall Beach and the irreplaceable, irresistible Jessica Opon.

Check out @Italia Squisita on ISprofile:

Babish Cookware on Amazon:

My playlist of preferred cooking tunes, Bangers with Babish!

BCU TikTok:
Binging With Babish Website:
Basics With Babish Website:


  • That's insane! Andrew Rea is at the top of the game, his videos are almost rocket science, but he keeps putting himself on the line! Great respect from Italy, man. Still, we may have something else to say about this "botched" case...

  • Needs butter 😂😂😂

  • How does this guy have almost 10 Mil is beyond me! 🤷🏻‍♂️

  • Why is the music so loud and the talking so quiet... i didnt sign up to be jumpscared

  • Aawww ggaawdd what a daawwg... have a course on how to whisk pasta before shooting this mess. The temperature u are using to mixing pasta with cheese is too high. U can do it with any kind of cheese. My eyes are bleeding.

  • When I make it, it´s usually a lot more heat. I stir, on and of the stove and it takes a while. You doubt your self. Then suddenly it comes together.

  • i love that andrew has never seen that happen when melting cheese and that happens almost very time i try to make a cheese pasta dish

  • 21:59 that’s me when I always add the extra cheese on pasta. p.s. I am from Italy

  • "If it explodes it's a Molotov" - camera guy. 🤣🤣🤣

  • I love these episodes so much because while I respect the hard work in binging Botched is just way funnier


  • this guy is like Ryan Reynolds as a chef

  • I’m gonna go ahead and like and comment because this seemed like an expensive video and I feel like you could use all the help you can get right now 😂.

  • You cannot emulsify hard cheese at boiling temperatures. Everyone that fails at this dish does so because they put the cheese in when it's too hot. Let the pasta/water mixture drop down to 160-170 degrees and then mix and it works every time. Then after emulsification happens you can heat it back up.

  • Madness by Babish

  • Respect for the Parm Mitzvah joke. Running around your apartment in victory was the correct reaction.

  • you just need to grate the pecorino as finely as possible (so it's like powder), like in carbonara! otherwise it doesn't melt properly in the pan

  • 10:17 Freudian Slip

  • Babish your Parm Mitzvah joke is flawed A Bar Mitzvah is when a jewish Boy turns 13 NOT 12 If its 12 its a Baat Mitzvah which comes from the Word Baat aka Girl.

  • This episode is absolutely cursed and Andrew is losing his mind🤣

  • 7:05

  • The cheese should be left at low heat or remove the heat since the pan in hot.

  • It just hit me babish kinda sounds like a mix of tom from toonami bob from the burgers and joker

  • You forgot to toast the peppercorn and put pasta water in the pan with them before adding the pasta

  • The soul leaving Andrew’s body when the shop calls about his car is every German car owner’s cyclical nightmare

  • Man been a while since I watched babish. These videos are way different now.... All the presentation and personalisation is gone. I feel like this is all behind the scenes. No actual video.

  • Make a paste with the cheese, black pepper and pasta water then add that to the pasta

  • That was the least composed I’ve ever seen Babish 😅

  • my instinct is he didn't grate the cheese finely enough so it melted before it could form the sauce.

  • as a peasant i'm feeling an incomparable amount of stress watchign someone buy and then ruin $1000 worth of cheese. i need to lie down.

  • That's a ringing made a lot of Cacio Pepe...

  • How much did the cheese wheel weight?

  • i cannot believe they never used that thousand dollar cheese wheel

  • If it explodes it’s a Molotov.

  • Gotta let those noodles cool off for a bit before combining them with the cheese

  • You missed out on the hilarious opportunity to break all the pasta in half immediately. People would have lost their minds

  • In the first 6 or so attempts, could you have added too much cheese too fast?

  • So this is why he was always in fear of offending the Italians…

  • every time i rewatch this im just reminded of exactly how no one ever asked the italians

  • i thought he was gonna put it into the cheese wheel thingy. I WANT MY MONEY BACK ! ! ! i'm kidding lol. it:s fun to see andy suffer.

  • This was your best episode yet

  • Oh dear, I see myself trying to open a (significantly smaller) spaghetti squash the other day. I still have all my fingers. That said, I'm so impressed with this cheese/video/maker.

  • I have this on in the background at work right now and I am laughing hysterically purely at the sounds of Andrew losing his mind over cheese

  • Honestly you did ruin the cheese though

  • I got a ISprofile ad with babish in it on a babish video

  • Some olive oil to emulsify?

    • Alright he ended up using it. I love how Americans overcomplicate cooking so much it was painful to watch 😂

  • The multiple fails is karma for the horrible scraping noises throughout from the tongs on the pans

  • I like how he eats it angry and everything

  • I think this is my favourite video ever

  • Andy: _Slaps his face with a cheese grater_ Everyone: (Extreme concern) Andy: *RAGE*

  • Brad: "If it explodes, it's a molotov" I gotchu, fam - even if Babi don't.

  • I am loving the chaos lol

  • What happened to the $ 1000 cheese?!!

  • OOOOOOOO so, this is like... the bloopers?

  • still wrongly made

  • I dunno which made me laugh more, the parm mitzvah, or your reaction to your own joke.

  • The energy is so much different in this video than what I'm used to. But man does it look like y'all had fun.

  • This video feels like john cusack on coke lol

  • I find it easier to just add a little pasta water to a bowl of grated pecorino romano and mix it with a fork until it becomes a thick paste and then add the paste to the pasta and toss, adding more pasta water little by little to achieve desired consistency. Works every time for me

  • Who is the Brad on the camera? Had me laughing with the silly comments. (secretly hoped it was Brad Leone but it doesn't sound like him)

  • “It’s unstable” “YOU’RE UNSTABLE”

  • "There is no escape from being botched when one has been botched" That was villain Babish. Tell me straight up the minions didn't just tell you your plans failed.

  • I feel sorry for babish cause j kenji Lopez alt actually used olive oil in his pasta

  • first 3 attempts were WAY TOO MUCH HEAT, and if you temper the cheese in a separate bowl you should have better results

  • This video is pure chaotic energy.

  • There were a few depressing moments between the mold and everything but I was upset about your car the way she called and said the amounts like oh its just 3 different prices I was like idk what you drive but maybe time to just give it up 😆

  • Your cheeses to Young

  • This was a slow painful decent into madness.

  • The pure manic energy babish has is funny

  • Madness with babish

  • As an Italian descendant, I was literally screaming at you to add butter. Unless you’re cooking with fire your pan is never going to be hot enough!

  • I like him more when he is serious.

  • This is absolutely unhinged and I love it

  • This brings me so much catharsis. I cannot emulsify cheese in water for the life of me.

  • It was the pan. Just sayin

  • This is by far the most chaotic and hilarious babish video I've seen in ages

  • I'm gonna guess starch was the issue, he may well find the issue later in the video but to me it looks like this would all be solved by using homemade pasta

  • Wooooooo yeahhh baby, the bald moist critical

  • Transfer pasta water into the cheese mix well also pasta water in the pan after resting for 30 sec then turn on low heat add cheese mix from before turn off heat mix well enjoy

  • Where’s the pepper?

  • You look like a jewish Ryan Reynolds

  • I’m not saying I’m sat crying laughing at the “bleughahahdbahaj” with the trivet…but I am.

  • 15:58, pretty sure that’s a Kanye sample.

  • I watch so many of your videos and this has been THE funniest one yet😂🖤

  • now this episode was kinda different...

  • Usually you mix the cheese and pepper in hot pasta water then add to heat once your ready to plate

  • This very well may be the best episode yet! 😂

  • I think you did not have enough starch in the pasta water. I always use a coarse bronze cut pasta so I have a long cooking time (15-20 minutes) and a rough surface so it gives off a lot of starch. Additionally I reduce the pasta water I use for the sauce in the same pan I toast the pepper, so I concentrate the starch even more. Lastly I grate the cheese finer and add a little bit of pasta water to the cheese before mixing.


  • You need to grate the cheese very fine like a powder almost. Add pasta water to the bowl of grated cheese and stir it into a thick paste and set it aside to be added later after the pasta is almost al dente. Finish the cooking process with the al dente pasta and cheese paste while adding more pasta water as need for the proper consistency. That's how I'd do it anyway. I think that will work.

  • Testing doneness of pasta. Bite into it or cut it in half. Look at the cut section. If it has a raw hard circle in the center, it not al dente it's still under cooked. Al dente should be only slightly firm to the bite. All other wacky methods are taboo.

  • Just stir it longer and not with metal tongs

  • Send me 1/4 of the wheel. I will pay you 200 CDN. LOL

  • I love this video

  • 4:49 that face is terrifying

  • 1000 dollar shia pet

  • I have found that tempering the cheese with a few tablespoons of cooking water before adding it helps.

  • I think it’s the heat from the water not the heat from the pan

  • 7:02 saving this for the pure chaos of this scene

  • why does this feel like a fever dream