[2 - 2] hey everyone this is Kenji Lopez Ulta
[2 - 3] hey everyone this is Kenji Lopez Ulta I'm<00:00:02.129><c> here</c><00:00:02.340><c> at</c><00:00:02.429><c> home</c><00:00:02.639><c> I</c><00:00:03.000><c> hope</c><00:00:03.120><c> y'all</c><00:00:03.330><c> staying</c>
[3 - 3] I'm here at home I hope y'all staying
[3 - 5] I'm here at home I hope y'all staying safe<00:00:03.870><c> and</c><00:00:04.020><c> healthy</c><00:00:04.470><c> and</c><00:00:04.650><c> washing</c><00:00:05.069><c> your</c><00:00:05.190><c> hands</c>
[5 - 5] safe and healthy and washing your hands
[5 - 7] safe and healthy and washing your hands today<00:00:06.720><c> I'm</c><00:00:06.839><c> going</c><00:00:06.930><c> to</c><00:00:06.990><c> show</c><00:00:07.080><c> you</c><00:00:07.200><c> how</c><00:00:07.290><c> to</c><00:00:07.319><c> make</c>
[7 - 7] today I'm going to show you how to make
[7 - 10] today I'm going to show you how to make probably<00:00:08.760><c> the</c><00:00:09.120><c> easiest</c><00:00:09.450><c> pasta</c><00:00:09.870><c> dish</c><00:00:10.019><c> around</c>
[10 - 10] probably the easiest pasta dish around
[10 - 12] probably the easiest pasta dish around cacio<00:00:10.950><c> e</c><00:00:10.980><c> pepe</c><00:00:11.309><c> it's</c><00:00:11.460><c> kind</c><00:00:11.670><c> of</c><00:00:11.700><c> like</c><00:00:11.820><c> Italian</c>
[12 - 12] cacio e pepe it's kind of like Italian
[12 - 15] cacio e pepe it's kind of like Italian Roman<00:00:12.780><c> mac</c><00:00:13.290><c> and</c><00:00:13.440><c> cheese</c><00:00:13.700><c> and</c><00:00:14.700><c> if</c><00:00:15.120><c> you're</c>
[15 - 15] Roman mac and cheese and if you're
[15 - 16] Roman mac and cheese and if you're looking<00:00:15.420><c> for</c><00:00:15.480><c> the</c><00:00:15.570><c> traditional</c><00:00:15.960><c> version</c><00:00:16.080><c> I'm</c>
[16 - 16] looking for the traditional version I'm
[16 - 18] looking for the traditional version I'm probably<00:00:17.100><c> gonna</c><00:00:17.369><c> piss</c><00:00:17.640><c> off</c><00:00:17.820><c> your</c><00:00:17.940><c> Italian</c>
[18 - 18] probably gonna piss off your Italian
[18 - 20] probably gonna piss off your Italian grandmother<00:00:18.720><c> so</c><00:00:19.109><c> just</c><00:00:19.920><c> warning</c><00:00:20.130><c> you</c><00:00:20.189><c> down</c>
[20 - 20] grandmother so just warning you down
[20 - 26] grandmother so just warning you down here<00:00:20.670><c> we</c><00:00:20.730><c> go</c><00:00:24.830><c> alright</c><00:00:25.830><c> so</c><00:00:26.099><c> the</c><00:00:26.189><c> first</c><00:00:26.340><c> thing</c><00:00:26.460><c> we</c>
[26 - 26] here we go alright so the first thing we
[26 - 28] here we go alright so the first thing we want<00:00:26.699><c> to</c><00:00:26.760><c> do</c><00:00:26.939><c> so</c><00:00:27.390><c> I</c><00:00:27.420><c> got</c><00:00:27.630><c> this</c><00:00:27.810><c> pasta</c><00:00:28.260><c> there's</c>
[28 - 28] want to do so I got this pasta there's
[28 - 31] want to do so I got this pasta there's water<00:00:29.160><c> boiling</c><00:00:29.519><c> I'm</c><00:00:30.330><c> gonna</c><00:00:30.480><c> add</c><00:00:30.630><c> some</c><00:00:30.840><c> salt</c><00:00:31.080><c> to</c>
[31 - 31] water boiling I'm gonna add some salt to
[31 - 33] water boiling I'm gonna add some salt to it<00:00:31.289><c> there's</c><00:00:31.980><c> no</c><00:00:32.130><c> reason</c><00:00:32.309><c> to</c><00:00:32.430><c> add</c><00:00:32.610><c> salt</c><00:00:32.850><c> at</c><00:00:33.000><c> the</c>
[33 - 33] it there's no reason to add salt at the
[33 - 35] it there's no reason to add salt at the end<00:00:33.410><c> you</c><00:00:34.410><c> can</c><00:00:34.500><c> start</c><00:00:34.770><c> it</c><00:00:34.860><c> right</c><00:00:34.980><c> when</c><00:00:35.160><c> you</c><00:00:35.309><c> put</c>
[35 - 35] end you can start it right when you put
[35 - 36] end you can start it right when you put the<00:00:35.520><c> water</c><00:00:35.640><c> on</c><00:00:35.790><c> I'm</c><00:00:36.180><c> only</c><00:00:36.300><c> doing</c><00:00:36.660><c> it</c><00:00:36.719><c> at</c><00:00:36.840><c> the</c>
[36 - 36] the water on I'm only doing it at the
[36 - 38] the water on I'm only doing it at the end<00:00:37.050><c> to</c><00:00:37.110><c> show</c><00:00:37.230><c> you</c><00:00:37.290><c> how</c><00:00:37.469><c> much</c><00:00:37.559><c> salt</c><00:00:37.829><c> I</c><00:00:37.920><c> put</c><00:00:38.070><c> in</c>
[38 - 38] end to show you how much salt I put in
[38 - 47] end to show you how much salt I put in there<00:00:39.170><c> and</c><00:00:40.170><c> now</c><00:00:40.290><c> we</c><00:00:40.350><c> need</c><00:00:40.559><c> our</c><00:00:40.590><c> pasta</c><00:00:45.410><c> that's</c>
[47 - 47] there and now we need our pasta that's
[47 - 51] there and now we need our pasta that's bucatini<00:00:49.640><c> spaghetti</c><00:00:50.640><c> would</c><00:00:50.879><c> be</c><00:00:51.030><c> the</c><00:00:51.180><c> normal</c>
[51 - 51] bucatini spaghetti would be the normal
[51 - 51] bucatini spaghetti would be the normal thing
[51 - 55] thing bucatini<00:00:53.360><c> looks</c><00:00:54.360><c> like</c><00:00:54.480><c> I</c><00:00:54.570><c> only</c><00:00:54.690><c> got</c><00:00:54.840><c> bucatini</c>
[55 - 55] bucatini looks like I only got bucatini
[55 - 59] bucatini looks like I only got bucatini alright<00:00:55.440><c> well</c><00:00:55.890><c> do</c><00:00:56.010><c> bucatini</c><00:00:57.410><c> any</c><00:00:58.410><c> really</c><00:00:58.680><c> long</c>
[59 - 59] alright well do bucatini any really long
[59 - 62] alright well do bucatini any really long skinny<00:01:00.390><c> pasta</c><00:01:00.719><c> will</c><00:01:01.050><c> do</c><00:01:01.430><c> bucatini</c><00:01:02.430><c> is</c>
[62 - 62] skinny pasta will do bucatini is
[62 - 64] skinny pasta will do bucatini is basically<00:01:02.879><c> like</c><00:01:03.120><c> spaghetti</c><00:01:03.510><c> that</c><00:01:03.629><c> has</c><00:01:03.870><c> a</c><00:01:03.899><c> hole</c>
[64 - 64] basically like spaghetti that has a hole
[64 - 66] basically like spaghetti that has a hole down<00:01:04.530><c> the</c><00:01:04.739><c> middle</c><00:01:04.970><c> it</c><00:01:05.970><c> takes</c><00:01:06.119><c> a</c><00:01:06.180><c> little</c><00:01:06.270><c> bit</c>
[66 - 66] down the middle it takes a little bit
[66 - 67] down the middle it takes a little bit longer<00:01:06.510><c> to</c><00:01:06.720><c> cook</c><00:01:06.810><c> but</c><00:01:06.960><c> that's</c><00:01:07.140><c> fine</c>
[67 - 67] longer to cook but that's fine
[67 - 69] longer to cook but that's fine so<00:01:08.460><c> you'll</c><00:01:08.610><c> see</c><00:01:08.760><c> I'm</c><00:01:08.970><c> doing</c><00:01:09.210><c> it</c><00:01:09.270><c> in</c><00:01:09.360><c> a</c><00:01:09.450><c> skillet</c>
[69 - 69] so you'll see I'm doing it in a skillet
[69 - 72] so you'll see I'm doing it in a skillet very<00:01:10.680><c> very</c><00:01:10.950><c> untraditional</c><00:01:11.430><c> way</c><00:01:11.790><c> to</c><00:01:11.850><c> do</c><00:01:12.000><c> it</c>
[72 - 72] very very untraditional way to do it
[72 - 73] very very untraditional way to do it most<00:01:12.420><c> people</c><00:01:12.720><c> tell</c><00:01:12.900><c> you</c><00:01:12.960><c> that</c><00:01:13.080><c> you</c><00:01:13.200><c> need</c><00:01:13.290><c> a</c>
[73 - 73] most people tell you that you need a
[73 - 75] most people tell you that you need a giant<00:01:13.710><c> pot</c><00:01:13.860><c> of</c><00:01:14.010><c> boiling</c><00:01:14.159><c> water</c><00:01:14.689><c> this</c><00:01:15.689><c> is</c>
[75 - 75] giant pot of boiling water this is
[75 - 78] giant pot of boiling water this is actually<00:01:16.350><c> not</c><00:01:16.590><c> the</c><00:01:16.860><c> case</c><00:01:17.150><c> I</c><00:01:18.150><c> don't</c><00:01:18.479><c> know</c><00:01:18.540><c> where</c>
[78 - 78] actually not the case I don't know where
[78 - 80] actually not the case I don't know where that<00:01:18.780><c> rumor</c><00:01:19.049><c> got</c><00:01:19.080><c> started</c><00:01:19.229><c> probably</c><00:01:19.979><c> because</c>
[80 - 80] that rumor got started probably because
[80 - 82] that rumor got started probably because with<00:01:21.299><c> fresh</c><00:01:21.630><c> pasta</c><00:01:21.840><c> you</c><00:01:21.990><c> certainly</c><00:01:22.380><c> do</c><00:01:22.619><c> need</c><00:01:22.770><c> a</c>
[82 - 82] with fresh pasta you certainly do need a
[82 - 84] with fresh pasta you certainly do need a lot<00:01:22.979><c> of</c><00:01:23.040><c> boiling</c><00:01:23.280><c> water</c><00:01:23.400><c> otherwise</c><00:01:24.000><c> it</c><00:01:24.210><c> sticks</c>
[84 - 84] lot of boiling water otherwise it sticks
[84 - 88] lot of boiling water otherwise it sticks together<00:01:24.509><c> also</c><00:01:25.500><c> with</c><00:01:25.710><c> like</c><00:01:25.860><c> super</c><00:01:26.280><c> old-school</c>
[88 - 88] together also with like super old-school
[88 - 90] together also with like super old-school pasta<00:01:29.340><c> that's</c><00:01:29.520><c> done</c><00:01:29.670><c> on</c><00:01:29.700><c> brass</c><00:01:30.060><c> sized</c>
[90 - 90] pasta that's done on brass sized
[90 - 97] pasta that's done on brass sized actually<00:01:31.350><c> let</c><00:01:31.470><c> me</c><00:01:31.530><c> show</c><00:01:31.680><c> you</c><00:01:32.750><c> so</c><00:01:33.750><c> sorry</c><00:01:34.369><c> this</c><00:01:35.369><c> I</c>
[97 - 97] actually let me show you so sorry this I
[97 - 99] actually let me show you so sorry this I know<00:01:38.369><c> these</c><00:01:38.640><c> 2</c><00:01:38.790><c> brands</c><00:01:39.000><c> of</c><00:01:39.150><c> Foster</c><00:01:39.420><c> are</c>
[99 - 99] know these 2 brands of Foster are
[99 - 100] know these 2 brands of Foster are different<00:01:39.780><c> both</c><00:01:39.869><c> of</c><00:01:40.049><c> them</c><00:01:40.140><c> are</c><00:01:40.229><c> both</c><00:01:40.409><c> of</c><00:01:40.500><c> them</c>
[100 - 100] different both of them are both of them
[100 - 102] different both of them are both of them are<00:01:40.710><c> good</c><00:01:40.920><c> brands</c><00:01:41.220><c> of</c><00:01:41.369><c> pasta</c><00:01:41.759><c> but</c><00:01:41.970><c> one</c><00:01:42.600><c> of</c><00:01:42.630><c> them</c>
[102 - 102] are good brands of pasta but one of them
[102 - 105] are good brands of pasta but one of them is<00:01:42.930><c> better</c><00:01:43.140><c> than</c><00:01:43.470><c> the</c><00:01:43.560><c> other</c><00:01:43.970><c> and</c><00:01:44.970><c> it's</c>
[105 - 105] is better than the other and it's
[105 - 108] is better than the other and it's because<00:01:45.630><c> if</c><00:01:45.899><c> you</c><00:01:45.990><c> look</c><00:01:46.170><c> at</c><00:01:46.290><c> the</c><00:01:46.380><c> surfaces</c><00:01:47.299><c> so</c><00:01:48.299><c> I</c>
[108 - 108] because if you look at the surfaces so I
[108 - 111] because if you look at the surfaces so I don't<00:01:49.049><c> know</c><00:01:49.140><c> if</c><00:01:49.200><c> you</c><00:01:49.259><c> can</c><00:01:49.350><c> see</c><00:01:49.560><c> this</c><00:01:49.710><c> but</c><00:01:50.159><c> I'll</c>
[111 - 111] don't know if you can see this but I'll
[111 - 112] don't know if you can see this but I'll try<00:01:51.270><c> and</c><00:01:51.390><c> be</c><00:01:51.450><c> as</c><00:01:51.509><c> still</c><00:01:51.780><c> get</c><00:01:52.229><c> as</c><00:01:52.350><c> good</c><00:01:52.380><c> lighting</c>
[112 - 112] try and be as still get as good lighting
[112 - 115] try and be as still get as good lighting and<00:01:52.799><c> be</c><00:01:52.920><c> as</c><00:01:53.009><c> still</c><00:01:53.159><c> as</c><00:01:53.250><c> possible</c><00:01:53.600><c> so</c><00:01:54.600><c> one</c><00:01:54.960><c> of</c>
[115 - 115] and be as still as possible so one of
[115 - 116] and be as still as possible so one of these<00:01:55.200><c> is</c><00:01:55.470><c> relatively</c><00:01:56.040><c> smooth</c><00:01:56.520><c> on</c><00:01:56.850><c> the</c>
[116 - 116] these is relatively smooth on the
[116 - 119] these is relatively smooth on the surface<00:01:57.649><c> and</c><00:01:58.649><c> that's</c><00:01:58.740><c> because</c><00:01:59.219><c> well</c><00:01:59.790><c> I</c>
[119 - 119] surface and that's because well I
[119 - 121] surface and that's because well I believe<00:02:00.030><c> it's</c><00:02:00.329><c> done</c><00:02:00.479><c> on</c><00:02:00.509><c> brass</c><00:02:00.840><c> ties</c><00:02:01.170><c> maybe</c>
[121 - 121] believe it's done on brass ties maybe
[121 - 124] believe it's done on brass ties maybe this<00:02:01.680><c> one's</c><00:02:01.829><c> done</c><00:02:01.979><c> on</c><00:02:02.750><c> I'm</c><00:02:03.750><c> sorry</c><00:02:03.990><c> I</c><00:02:04.049><c> believe</c>
[124 - 124] this one's done on I'm sorry I believe
[124 - 125] this one's done on I'm sorry I believe it's<00:02:04.350><c> not</c><00:02:04.439><c> on</c><00:02:04.530><c> Teflon</c><00:02:04.860><c> dies</c><00:02:04.979><c> well</c><00:02:05.130><c> maybe</c><00:02:05.280><c> this</c>
[125 - 125] it's not on Teflon dies well maybe this
[125 - 126] it's not on Teflon dies well maybe this is<00:02:05.490><c> that</c><00:02:05.610><c> this</c><00:02:05.759><c> one's</c><00:02:05.909><c> done</c><00:02:06.000><c> on</c><00:02:06.119><c> a</c><00:02:06.210><c> really</c>
[126 - 126] is that this one's done on a really
[126 - 129] is that this one's done on a really smooth<00:02:06.719><c> smooth</c><00:02:07.409><c> brass</c><00:02:07.770><c> tie</c><00:02:08.009><c> this</c><00:02:08.910><c> brand</c><00:02:09.330><c> of</c>
[129 - 129] smooth smooth brass tie this brand of
[129 - 130] smooth smooth brass tie this brand of posh
[130 - 132] posh you<00:02:10.599><c> can</c><00:02:10.720><c> see</c><00:02:10.840><c> it</c><00:02:10.959><c> it's</c><00:02:11.080><c> a</c><00:02:11.170><c> much</c><00:02:11.439><c> rougher</c>
[132 - 132] you can see it it's a much rougher
[132 - 133] you can see it it's a much rougher surface<00:02:12.340><c> you</c><00:02:12.430><c> can</c><00:02:12.580><c> actually</c><00:02:12.700><c> see</c><00:02:13.090><c> sort</c><00:02:13.330><c> of</c>
[133 - 133] surface you can actually see sort of
[133 - 135] surface you can actually see sort of like<00:02:13.480><c> nooks</c><00:02:14.140><c> and</c><00:02:14.230><c> crannies</c><00:02:14.560><c> and</c><00:02:14.680><c> cracks</c><00:02:14.950><c> in</c>
[135 - 135] like nooks and crannies and cracks in
[135 - 137] like nooks and crannies and cracks in the<00:02:16.000><c> pasta</c><00:02:16.360><c> and</c><00:02:16.900><c> that's</c><00:02:17.079><c> because</c><00:02:17.319><c> it's</c>
[137 - 137] the pasta and that's because it's
[137 - 139] the pasta and that's because it's extruded<00:02:17.890><c> very</c><00:02:18.129><c> slowly</c><00:02:18.519><c> through</c><00:02:19.180><c> brass</c><00:02:19.569><c> ties</c>
[139 - 139] extruded very slowly through brass ties
[139 - 142] extruded very slowly through brass ties as<00:02:20.019><c> opposed</c><00:02:20.319><c> to</c><00:02:20.409><c> very</c><00:02:21.159><c> modern</c><00:02:21.519><c> pasta</c><00:02:21.879><c> which</c><00:02:22.030><c> is</c>
[142 - 142] as opposed to very modern pasta which is
[142 - 142] as opposed to very modern pasta which is like<00:02:22.329><c> the</c><00:02:22.420><c> stuff</c><00:02:22.599><c> you</c><00:02:22.659><c> get</c><00:02:22.750><c> in</c><00:02:22.870><c> the</c>
[142 - 142] like the stuff you get in the
[142 - 143] like the stuff you get in the supermarket<00:02:23.049><c> the</c><00:02:23.409><c> really</c><00:02:23.560><c> cheap</c><00:02:23.709><c> stuff</c>
[143 - 143] supermarket the really cheap stuff
[143 - 146] supermarket the really cheap stuff that's<00:02:24.400><c> extruded</c><00:02:24.849><c> on</c><00:02:24.939><c> teflon</c><00:02:25.450><c> dyes</c><00:02:25.799><c> which</c>
[146 - 146] that's extruded on teflon dyes which
[146 - 148] that's extruded on teflon dyes which allows<00:02:27.040><c> them</c><00:02:27.190><c> to</c><00:02:27.250><c> extrude</c><00:02:27.819><c> it</c><00:02:27.879><c> much</c><00:02:28.090><c> much</c>
[148 - 148] allows them to extrude it much much
[148 - 150] allows them to extrude it much much faster<00:02:28.510><c> but</c><00:02:29.409><c> the</c><00:02:29.500><c> edges</c><00:02:29.799><c> end</c><00:02:29.920><c> up</c><00:02:30.040><c> smoother</c><00:02:30.430><c> the</c>
[150 - 150] faster but the edges end up smoother the
[150 - 152] faster but the edges end up smoother the reason<00:02:31.150><c> that's</c><00:02:31.269><c> important</c><00:02:31.720><c> is</c><00:02:31.780><c> because</c><00:02:31.959><c> when</c>
[152 - 152] reason that's important is because when
[152 - 154] reason that's important is because when you<00:02:32.650><c> have</c><00:02:32.829><c> these</c><00:02:33.040><c> rough</c><00:02:33.400><c> edges</c><00:02:33.810><c> what</c><00:02:34.810><c> that</c>
[154 - 154] you have these rough edges what that
[154 - 156] you have these rough edges what that translates<00:02:35.409><c> is</c><00:02:35.590><c> what</c><00:02:36.129><c> that</c><00:02:36.280><c> translates</c><00:02:36.549><c> to</c><00:02:36.790><c> is</c>
[156 - 156] translates is what that translates to is
[156 - 159] translates is what that translates to is more<00:02:37.120><c> starch</c><00:02:37.659><c> coming</c><00:02:38.560><c> off</c><00:02:38.709><c> the</c><00:02:38.920><c> surface</c><00:02:39.220><c> of</c>
[159 - 159] more starch coming off the surface of
[159 - 161] more starch coming off the surface of the<00:02:39.370><c> pasta</c><00:02:39.670><c> into</c><00:02:39.909><c> your</c><00:02:40.060><c> pasta</c><00:02:40.390><c> water</c><00:02:40.629><c> and</c><00:02:41.620><c> that</c>
[161 - 161] the pasta into your pasta water and that
[161 - 164] the pasta into your pasta water and that is<00:02:42.099><c> important</c><00:02:43.030><c> for</c><00:02:43.900><c> reasons</c><00:02:44.170><c> I'll</c><00:02:44.290><c> show</c><00:02:44.409><c> you</c>
[164 - 164] is important for reasons I'll show you
[164 - 166] is important for reasons I'll show you why<00:02:44.650><c> soon</c><00:02:44.950><c> and</c><00:02:45.220><c> yeah</c><00:02:45.579><c> that's</c><00:02:46.000><c> why</c><00:02:46.150><c> different</c>
[166 - 166] why soon and yeah that's why different
[166 - 169] why soon and yeah that's why different types<00:02:47.109><c> of</c><00:02:47.230><c> pasta</c><00:02:47.530><c> are</c><00:02:48.329><c> better</c><00:02:49.329><c> or</c><00:02:49.510><c> worse</c><00:02:49.540><c> and</c>
[169 - 169] types of pasta are better or worse and
[169 - 171] types of pasta are better or worse and you<00:02:50.049><c> know</c><00:02:50.109><c> if</c><00:02:50.290><c> you</c><00:02:50.409><c> have</c><00:02:50.530><c> if</c><00:02:50.709><c> you</c><00:02:50.829><c> have</c><00:02:50.980><c> like</c><00:02:51.129><c> a</c>
[171 - 171] you know if you have if you have like a
[171 - 173] you know if you have if you have like a super<00:02:51.549><c> old-school</c><00:02:51.879><c> pasta</c><00:02:52.659><c> like</c><00:02:52.810><c> that</c><00:02:52.989><c> that's</c>
[173 - 173] super old-school pasta like that that's
[173 - 175] super old-school pasta like that that's made<00:02:53.379><c> really</c><00:02:53.650><c> really</c><00:02:53.799><c> traditional</c><00:02:54.549><c> way</c><00:02:54.700><c> oh</c>
[175 - 175] made really really traditional way oh
[175 - 177] made really really traditional way oh the<00:02:56.650><c> other</c><00:02:56.769><c> big</c><00:02:56.950><c> difference</c><00:02:57.220><c> is</c><00:02:57.340><c> that</c><00:02:57.370><c> older</c>
[177 - 177] the other big difference is that older
[177 - 180] the other big difference is that older pot<00:02:58.120><c> old-school</c><00:02:58.659><c> pasta</c><00:02:59.049><c> is</c><00:02:59.680><c> dried</c><00:03:00.069><c> of</c><00:03:00.310><c> a</c><00:03:00.370><c> lower</c>
[180 - 180] pot old-school pasta is dried of a lower
[180 - 183] pot old-school pasta is dried of a lower temperature<00:03:00.940><c> whereas</c><00:03:02.069><c> modern</c><00:03:03.069><c> pastas</c><00:03:03.579><c> dried</c>
[183 - 183] temperature whereas modern pastas dried
[183 - 186] temperature whereas modern pastas dried at<00:03:03.909><c> a</c><00:03:03.970><c> higher</c><00:03:04.209><c> temperature</c><00:03:04.889><c> when</c><00:03:05.889><c> you</c><00:03:06.010><c> dry</c><00:03:06.310><c> it</c>
[186 - 186] at a higher temperature when you dry it
[186 - 187] at a higher temperature when you dry it at<00:03:06.549><c> a</c><00:03:06.579><c> higher</c><00:03:06.760><c> temperature</c><00:03:06.790><c> what</c><00:03:07.299><c> you</c><00:03:07.389><c> do</c><00:03:07.510><c> is</c>
[187 - 187] at a higher temperature what you do is
[187 - 189] at a higher temperature what you do is you<00:03:07.629><c> kind</c><00:03:07.780><c> of</c><00:03:07.840><c> deactivate</c><00:03:08.440><c> the</c><00:03:08.620><c> starch</c><00:03:08.889><c> so</c>
[189 - 189] you kind of deactivate the starch so
[189 - 191] you kind of deactivate the starch so that<00:03:09.340><c> it</c><00:03:09.519><c> doesn't</c><00:03:10.269><c> thicken</c><00:03:10.750><c> your</c><00:03:10.780><c> sauces</c><00:03:11.290><c> and</c>
[191 - 191] that it doesn't thicken your sauces and
[191 - 193] that it doesn't thicken your sauces and emulsify<00:03:11.889><c> them</c><00:03:12.069><c> in</c><00:03:12.159><c> the</c><00:03:12.250><c> same</c><00:03:12.430><c> way</c><00:03:12.780><c> I'll</c><00:03:13.780><c> show</c>
[193 - 193] emulsify them in the same way I'll show
[193 - 195] emulsify them in the same way I'll show you<00:03:13.900><c> what</c><00:03:14.109><c> I</c><00:03:14.139><c> mean</c><00:03:14.290><c> when</c><00:03:14.949><c> we're</c><00:03:15.069><c> finishing</c><00:03:15.370><c> up</c>
[195 - 195] you what I mean when we're finishing up
[195 - 203] you what I mean when we're finishing up this<00:03:15.639><c> dish</c><00:03:22.109><c> when</c><00:03:23.109><c> you</c><00:03:23.199><c> have</c><00:03:23.349><c> really</c>
[203 - 203] this dish when you have really
[203 - 206] this dish when you have really old-school<00:03:24.010><c> pasta</c><00:03:24.549><c> also</c><00:03:25.000><c> with</c><00:03:25.599><c> modern</c><00:03:25.870><c> pasta</c>
[206 - 206] old-school pasta also with modern pasta
[206 - 207] old-school pasta also with modern pasta you<00:03:26.199><c> can</c><00:03:26.230><c> actually</c><00:03:26.440><c> put</c><00:03:26.709><c> it</c><00:03:26.799><c> in</c><00:03:26.949><c> a</c><00:03:27.010><c> pot</c><00:03:27.190><c> with</c><00:03:27.430><c> a</c>
[207 - 207] you can actually put it in a pot with a
[207 - 210] you can actually put it in a pot with a cold<00:03:27.879><c> water</c><00:03:28.620><c> started</c><00:03:29.620><c> boiling</c><00:03:29.829><c> and</c><00:03:30.760><c> it'll</c>
[210 - 210] cold water started boiling and it'll
[210 - 213] cold water started boiling and it'll cook<00:03:31.150><c> up</c><00:03:31.379><c> just</c><00:03:32.379><c> fine</c><00:03:32.590><c> like</c><00:03:32.829><c> in</c><00:03:32.980><c> fact</c><00:03:33.220><c> you</c><00:03:33.310><c> won't</c>
[213 - 213] cook up just fine like in fact you won't
[213 - 214] cook up just fine like in fact you won't be<00:03:33.549><c> able</c><00:03:33.609><c> to</c><00:03:33.730><c> tell</c><00:03:33.940><c> the</c><00:03:34.030><c> difference</c><00:03:34.299><c> between</c>
[214 - 214] be able to tell the difference between
[214 - 218] be able to tell the difference between that<00:03:35.079><c> and</c><00:03:36.419><c> pasta</c><00:03:37.419><c> that's</c><00:03:37.540><c> been</c><00:03:37.690><c> cooked</c><00:03:37.870><c> in</c><00:03:37.959><c> a</c>
[218 - 218] that and pasta that's been cooked in a
[218 - 219] that and pasta that's been cooked in a big<00:03:38.169><c> pot</c><00:03:38.319><c> of</c><00:03:38.440><c> boiling</c><00:03:38.530><c> water</c><00:03:38.859><c> with</c><00:03:39.639><c> very</c>
[219 - 219] big pot of boiling water with very
[219 - 222] big pot of boiling water with very old-school<00:03:40.150><c> pasta</c><00:03:40.620><c> it's</c><00:03:41.620><c> possible</c><00:03:42.099><c> that</c><00:03:42.310><c> if</c>
[222 - 222] old-school pasta it's possible that if
[222 - 223] old-school pasta it's possible that if you<00:03:42.489><c> try</c><00:03:42.699><c> doing</c><00:03:42.730><c> that</c><00:03:43.120><c> it'll</c><00:03:43.389><c> stick</c><00:03:43.750><c> together</c>
[223 - 223] you try doing that it'll stick together
[223 - 225] you try doing that it'll stick together because<00:03:44.470><c> there's</c><00:03:44.650><c> so</c><00:03:44.739><c> much</c><00:03:44.859><c> loose</c><00:03:45.160><c> starch</c><00:03:45.489><c> on</c>
[225 - 225] because there's so much loose starch on
[225 - 227] because there's so much loose starch on the<00:03:45.699><c> surface</c><00:03:46.060><c> but</c><00:03:46.480><c> the</c><00:03:46.540><c> real</c><00:03:46.660><c> trick</c><00:03:46.900><c> is</c><00:03:46.989><c> just</c>
[227 - 227] the surface but the real trick is just
[227 - 228] the surface but the real trick is just you<00:03:47.739><c> know</c><00:03:47.769><c> just</c><00:03:47.980><c> make</c><00:03:48.099><c> sure</c><00:03:48.220><c> you</c><00:03:48.280><c> stir</c><00:03:48.459><c> well</c><00:03:48.609><c> at</c>
[228 - 228] you know just make sure you stir well at
[228 - 230] you know just make sure you stir well at the<00:03:48.730><c> beginning</c><00:03:48.819><c> and</c><00:03:49.750><c> if</c><00:03:49.959><c> you</c><00:03:50.169><c> know</c><00:03:50.260><c> I</c><00:03:50.290><c> know</c>
[230 - 230] the beginning and if you know I know
[230 - 231] the beginning and if you know I know there's<00:03:50.859><c> got</c><00:03:50.980><c> a</c><00:03:51.010><c> lot</c><00:03:51.190><c> of</c><00:03:51.280><c> gonna</c><00:03:51.519><c> be</c><00:03:51.609><c> a</c><00:03:51.699><c> lot</c><00:03:51.819><c> of</c>
[231 - 231] there's got a lot of gonna be a lot of
[231 - 232] there's got a lot of gonna be a lot of people<00:03:52.000><c> in</c><00:03:52.150><c> the</c><00:03:52.209><c> comments</c><00:03:52.510><c> telling</c><00:03:52.750><c> me</c><00:03:52.840><c> I'm</c>
[232 - 232] people in the comments telling me I'm
[232 - 235] people in the comments telling me I'm wrong<00:03:53.230><c> for</c><00:03:53.260><c> doing</c><00:03:53.530><c> this</c><00:03:53.889><c> but</c><00:03:54.159><c> I've</c><00:03:54.790><c> done</c>
[235 - 235] wrong for doing this but I've done
[235 - 236] wrong for doing this but I've done numerous<00:03:55.389><c> tests</c><00:03:55.959><c> on</c><00:03:56.049><c> this</c><00:03:56.169><c> as</c><00:03:56.349><c> of</c><00:03:56.470><c> other</c>
[236 - 236] numerous tests on this as of other
[236 - 239] numerous tests on this as of other people<00:03:56.919><c> but</c><00:03:58.019><c> you</c><00:03:59.019><c> can't</c><00:03:59.290><c> tell</c><00:03:59.500><c> the</c><00:03:59.590><c> difference</c>
[239 - 239] people but you can't tell the difference
[239 - 241] people but you can't tell the difference between<00:03:59.889><c> pasta</c><00:04:00.400><c> that's</c><00:04:00.519><c> cooked</c><00:04:00.730><c> in</c><00:04:00.849><c> this</c><00:04:00.940><c> much</c>
[241 - 241] between pasta that's cooked in this much
[241 - 242] between pasta that's cooked in this much water<00:04:01.299><c> and</c><00:04:01.480><c> cost</c><00:04:01.720><c> that's</c><00:04:01.870><c> cooked</c><00:04:02.079><c> in</c><00:04:02.169><c> a</c><00:04:02.230><c> giant</c>
[242 - 242] water and cost that's cooked in a giant
[242 - 244] water and cost that's cooked in a giant pot<00:04:02.620><c> of</c><00:04:02.650><c> water</c><00:04:02.919><c> and</c><00:04:03.190><c> in</c><00:04:03.280><c> fact</c><00:04:03.489><c> a</c><00:04:03.730><c> smaller</c>
[244 - 244] pot of water and in fact a smaller
[244 - 247] pot of water and in fact a smaller volume<00:04:04.750><c> of</c><00:04:04.870><c> water</c><00:04:05.019><c> is</c><00:04:05.440><c> better</c><00:04:06.099><c> because</c><00:04:06.940><c> it</c>
[247 - 247] volume of water is better because it
[247 - 249] volume of water is better because it ends<00:04:07.329><c> up</c><00:04:07.389><c> making</c><00:04:07.569><c> the</c><00:04:07.810><c> pasta</c><00:04:07.989><c> water</c><00:04:08.459><c> starchier</c>
[249 - 249] ends up making the pasta water starchier
[249 - 251] ends up making the pasta water starchier there's<00:04:10.449><c> more</c><00:04:10.599><c> loose</c><00:04:10.810><c> starts</c><00:04:11.079><c> in</c><00:04:11.169><c> the</c><00:04:11.229><c> pasta</c>
[251 - 251] there's more loose starts in the pasta
[251 - 252] there's more loose starts in the pasta water<00:04:11.560><c> and</c><00:04:11.919><c> that's</c><00:04:12.250><c> important</c><00:04:12.669><c> for</c><00:04:12.699><c> when</c><00:04:12.879><c> we</c>
[252 - 252] water and that's important for when we
[252 - 255] water and that's important for when we finish<00:04:13.209><c> our</c><00:04:13.359><c> sauce</c><00:04:13.599><c> I'll</c><00:04:14.049><c> show</c><00:04:14.260><c> you</c>
[255 - 255] finish our sauce I'll show you
[255 - 258] finish our sauce I'll show you all<00:04:16.090><c> right</c><00:04:16.209><c> so</c><00:04:16.449><c> over</c><00:04:16.570><c> here</c>
[258 - 258] all right so over here
[258 - 263] all right so over here I<00:04:18.299><c> got</c><00:04:18.989><c> a</c><00:04:19.019><c> second</c><00:04:19.410><c> kill</c><00:04:19.680><c> it</c>
[265 - 265] and what am I gonna do I'm gonna take
[265 - 270] and what am I gonna do I'm gonna take some<00:04:25.530><c> olive</c><00:04:25.710><c> oil</c><00:04:27.800><c> put</c><00:04:28.800><c> it</c><00:04:28.889><c> in</c><00:04:28.979><c> there</c><00:04:29.160><c> so</c><00:04:29.310><c> with</c>
[270 - 270] some olive oil put it in there so with
[270 - 274] some olive oil put it in there so with traditional<00:04:30.630><c> cacio</c><00:04:30.960><c> e</c><00:04:30.990><c> pepe</c><00:04:31.380><c> you</c><00:04:32.599><c> add</c><00:04:33.599><c> raw</c>
[274 - 274] traditional cacio e pepe you add raw
[274 - 276] traditional cacio e pepe you add raw ground<00:04:34.919><c> black</c><00:04:35.130><c> pepper</c><00:04:35.190><c> what</c><00:04:35.880><c> I</c><00:04:35.910><c> like</c><00:04:36.090><c> to</c><00:04:36.180><c> do</c><00:04:36.330><c> is</c>
[276 - 276] ground black pepper what I like to do is
[276 - 278] ground black pepper what I like to do is add<00:04:37.319><c> it</c><00:04:37.560><c> in</c><00:04:37.650><c> a</c><00:04:37.710><c> couple</c><00:04:37.919><c> of</c><00:04:38.069><c> phases</c><00:04:38.220><c> so</c><00:04:38.520><c> I</c><00:04:38.550><c> got</c>
[278 - 278] add it in a couple of phases so I got
[278 - 281] add it in a couple of phases so I got black<00:04:38.970><c> pepper</c><00:04:39.150><c> here</c><00:04:39.770><c> I'm</c><00:04:40.770><c> gonna</c><00:04:40.919><c> put</c><00:04:41.099><c> them</c><00:04:41.190><c> in</c>
[281 - 281] black pepper here I'm gonna put them in
[281 - 282] black pepper here I'm gonna put them in this<00:04:41.400><c> mortar</c><00:04:41.759><c> pestle</c><00:04:41.940><c> you</c><00:04:42.120><c> don't</c><00:04:42.270><c> need</c><00:04:42.389><c> to</c><00:04:42.509><c> use</c>
[282 - 282] this mortar pestle you don't need to use
[282 - 283] this mortar pestle you don't need to use a<00:04:42.690><c> mortar</c><00:04:42.930><c> pestle</c><00:04:43.139><c> you</c><00:04:43.259><c> can</c><00:04:43.349><c> just</c><00:04:43.500><c> use</c><00:04:43.919><c> a</c>
[283 - 283] a mortar pestle you can just use a
[283 - 286] a mortar pestle you can just use a pepper<00:04:44.220><c> mill</c><00:04:45.110><c> actually</c><00:04:46.110><c> this</c><00:04:46.169><c> is</c><00:04:46.289><c> a</c><00:04:46.319><c> multi-hit</c>
[286 - 286] pepper mill actually this is a multi-hit
[286 - 288] pepper mill actually this is a multi-hit de<00:04:46.830><c> the</c><00:04:46.979><c> Mexican</c><00:04:47.849><c> version</c><00:04:47.940><c> of</c><00:04:48.090><c> it</c><00:04:48.240><c> and</c><00:04:48.630><c> how</c>
[288 - 288] de the Mexican version of it and how
[288 - 289] de the Mexican version of it and how about<00:04:48.840><c> this</c><00:04:49.080><c> because</c><00:04:49.199><c> it</c><00:04:49.380><c> gives</c><00:04:49.500><c> you</c><00:04:49.560><c> a</c><00:04:49.590><c> kind</c>
[289 - 289] about this because it gives you a kind
[289 - 297] about this because it gives you a kind of<00:04:49.770><c> coarser</c><00:04:50.610><c> a</c><00:04:52.520><c> coarser</c><00:04:53.520><c> texture</c>
[302 - 302] all right that's what we got so I'm
[302 - 305] all right that's what we got so I'm gonna<00:05:02.270><c> take</c><00:05:02.450><c> this</c><00:05:02.540><c> pepper</c><00:05:03.640><c> and</c><00:05:04.640><c> put</c><00:05:04.820><c> it</c><00:05:04.940><c> in</c><00:05:05.060><c> the</c>
[305 - 305] gonna take this pepper and put it in the
[305 - 307] gonna take this pepper and put it in the olive<00:05:05.480><c> oil</c><00:05:05.600><c> so</c><00:05:06.500><c> traditionally</c><00:05:07.160><c> with</c><00:05:07.370><c> cut</c><00:05:07.820><c> you</c>
[307 - 307] olive oil so traditionally with cut you
[307 - 309] olive oil so traditionally with cut you a<00:05:07.970><c> Peppa</c><00:05:08.150><c> you</c><00:05:08.330><c> would</c><00:05:08.420><c> add</c><00:05:08.510><c> the</c><00:05:08.660><c> raw</c><00:05:08.810><c> pepper</c><00:05:09.050><c> at</c>
[309 - 309] a Peppa you would add the raw pepper at
[309 - 311] a Peppa you would add the raw pepper at the<00:05:09.260><c> end</c><00:05:09.410><c> I</c><00:05:09.620><c> like</c><00:05:10.280><c> to</c><00:05:10.520><c> bloom</c><00:05:10.730><c> it</c><00:05:10.880><c> a</c><00:05:10.940><c> little</c><00:05:11.090><c> bit</c>
[311 - 311] the end I like to bloom it a little bit
[311 - 314] the end I like to bloom it a little bit in<00:05:11.330><c> the</c><00:05:11.390><c> olive</c><00:05:11.720><c> oil</c><00:05:12.010><c> first</c><00:05:13.010><c> of</c><00:05:13.130><c> all</c><00:05:13.220><c> it</c><00:05:13.340><c> infuses</c>
[314 - 314] in the olive oil first of all it infuses
[314 - 315] in the olive oil first of all it infuses the<00:05:14.420><c> oil</c><00:05:14.600><c> with</c><00:05:14.840><c> the</c><00:05:14.930><c> black</c><00:05:15.080><c> pepper</c><00:05:15.290><c> flavor</c><00:05:15.590><c> oh</c>
[315 - 315] the oil with the black pepper flavor oh
[315 - 317] the oil with the black pepper flavor oh I<00:05:16.220><c> didn't</c><00:05:16.370><c> tell</c><00:05:16.520><c> you</c><00:05:16.610><c> this</c><00:05:16.700><c> but</c><00:05:16.880><c> cacio</c><00:05:17.090><c> e</c><00:05:17.150><c> pepe</c>
[317 - 317] I didn't tell you this but cacio e pepe
[317 - 319] I didn't tell you this but cacio e pepe means<00:05:17.720><c> um</c><00:05:17.960><c> pasta</c><00:05:18.830><c> with</c><00:05:18.980><c> ketchup</c><00:05:19.550><c> hep</c><00:05:19.790><c> is</c><00:05:19.910><c> a</c>
[319 - 319] means um pasta with ketchup hep is a
[319 - 323] means um pasta with ketchup hep is a cheese<00:05:20.540><c> and</c><00:05:20.860><c> pepper</c><00:05:22.000><c> those</c><00:05:23.000><c> are</c><00:05:23.090><c> the</c><00:05:23.180><c> only</c><00:05:23.300><c> two</c>
[323 - 323] cheese and pepper those are the only two
[323 - 325] cheese and pepper those are the only two only<00:05:23.990><c> two</c><00:05:24.110><c> real</c><00:05:24.380><c> ingredients</c><00:05:24.890><c> in</c><00:05:24.950><c> it</c><00:05:25.040><c> other</c>
[325 - 325] only two real ingredients in it other
[325 - 327] only two real ingredients in it other than<00:05:25.310><c> the</c><00:05:25.400><c> pasta</c><00:05:25.640><c> in</c><00:05:25.700><c> the</c><00:05:25.760><c> olive</c><00:05:25.970><c> oil</c><00:05:26.290><c> I'm</c>
[327 - 327] than the pasta in the olive oil I'm
[327 - 328] than the pasta in the olive oil I'm gonna<00:05:27.500><c> add</c><00:05:27.620><c> some</c><00:05:27.800><c> butter</c><00:05:27.830><c> people</c><00:05:28.400><c> are</c><00:05:28.490><c> gonna</c>
[328 - 328] gonna add some butter people are gonna
[328 - 330] gonna add some butter people are gonna crucify<00:05:28.880><c> me</c><00:05:29.210><c> for</c><00:05:29.390><c> that</c><00:05:29.540><c> but</c><00:05:29.720><c> I</c><00:05:29.750><c> don't</c><00:05:29.930><c> really</c>
[330 - 330] crucify me for that but I don't really
[330 - 333] crucify me for that but I don't really care<00:05:30.320><c> cuz</c><00:05:30.530><c> it</c><00:05:30.650><c> tastes</c><00:05:30.830><c> good</c><00:05:30.980><c> so</c><00:05:31.630><c> you</c><00:05:32.630><c> toast</c><00:05:32.900><c> the</c>
[333 - 333] care cuz it tastes good so you toast the
[333 - 337] care cuz it tastes good so you toast the the<00:05:33.920><c> pepper</c><00:05:34.330><c> in</c><00:05:35.330><c> the</c><00:05:35.480><c> olive</c><00:05:35.750><c> oil</c><00:05:35.900><c> that</c><00:05:36.860><c> sort</c><00:05:37.220><c> of</c>
[337 - 337] the pepper in the olive oil that sort of
[337 - 338] the pepper in the olive oil that sort of improves<00:05:37.610><c> its</c><00:05:37.760><c> flavor</c><00:05:38.000><c> gives</c><00:05:38.720><c> it</c><00:05:38.810><c> a</c><00:05:38.870><c> little</c>
[338 - 338] improves its flavor gives it a little
[338 - 340] improves its flavor gives it a little bit<00:05:39.110><c> of</c><00:05:39.200><c> sweetness</c>
[340 - 340] bit of sweetness
[340 - 342] bit of sweetness it<00:05:40.430><c> also</c><00:05:40.760><c> infuses</c><00:05:41.630><c> the</c><00:05:41.750><c> olive</c><00:05:42.050><c> oil</c><00:05:42.230><c> with</c><00:05:42.320><c> black</c>
[342 - 342] it also infuses the olive oil with black
[342 - 345] it also infuses the olive oil with black pepper<00:05:42.740><c> flavor</c><00:05:43.640><c> which</c><00:05:43.970><c> gets</c><00:05:44.630><c> to</c><00:05:44.930><c> your</c><00:05:45.020><c> pasta</c>
[345 - 345] pepper flavor which gets to your pasta
[345 - 350] pepper flavor which gets to your pasta this<00:05:46.670><c> pastas</c><00:05:47.060><c> got</c><00:05:47.210><c> a</c><00:05:47.240><c> little</c><00:05:47.510><c> bit</c><00:05:47.630><c> to</c><00:05:47.930><c> go</c><00:05:49.510><c> let's</c>
[350 - 350] this pastas got a little bit to go let's
[350 - 351] this pastas got a little bit to go let's see<00:05:50.690><c> what</c><00:05:50.720><c> else</c><00:05:51.020><c> can</c><00:05:51.110><c> we</c><00:05:51.230><c> talk</c><00:05:51.380><c> about</c><00:05:51.530><c> in</c><00:05:51.710><c> the</c>
[351 - 351] see what else can we talk about in the
[351 - 353] see what else can we talk about in the meantime<00:05:51.980><c> well</c><00:05:52.640><c> let's</c><00:05:52.820><c> talk</c><00:05:52.880><c> about</c><00:05:52.940><c> the</c>
[353 - 353] meantime well let's talk about the
[353 - 358] meantime well let's talk about the cheeses<00:05:55.930><c> the</c><00:05:56.930><c> cheese</c><00:05:57.260><c> I'm</c><00:05:57.590><c> using</c><00:05:57.920><c> and</c><00:05:58.730><c> what</c>
[358 - 358] cheeses the cheese I'm using and what
[358 - 360] cheeses the cheese I'm using and what this<00:05:59.000><c> dish</c><00:05:59.180><c> is</c><00:05:59.330><c> traditionally</c><00:06:00.170><c> made</c><00:06:00.350><c> with</c><00:06:00.380><c> is</c>
[360 - 360] this dish is traditionally made with is
[360 - 363] this dish is traditionally made with is um<00:06:01.160><c> pecorino</c><00:06:01.640><c> romano</c><00:06:01.790><c> I</c><00:06:02.630><c> think</c><00:06:03.410><c> actually</c>
[363 - 363] um pecorino romano I think actually
[363 - 365] um pecorino romano I think actually because<00:06:04.460><c> of</c><00:06:04.700><c> this</c><00:06:04.910><c> a</c><00:06:04.940><c> whole</c><00:06:05.180><c> quarantine</c><00:06:05.630><c> thing</c>
[365 - 365] because of this a whole quarantine thing
[365 - 367] because of this a whole quarantine thing the<00:06:05.900><c> only</c><00:06:06.050><c> one</c><00:06:06.170><c> I</c><00:06:06.200><c> could</c><00:06:06.350><c> find</c><00:06:06.380><c> was</c><00:06:06.740><c> Boar's</c>
[367 - 367] the only one I could find was Boar's
[367 - 370] the only one I could find was Boar's Head<00:06:07.190><c> like</c><00:06:07.520><c> an</c><00:06:07.610><c> American</c><00:06:08.740><c> an</c><00:06:09.740><c> American</c><00:06:09.860><c> brand</c>
[370 - 370] Head like an American an American brand
[370 - 374] Head like an American an American brand but<00:06:11.680><c> it</c><00:06:12.680><c> it</c><00:06:13.220><c> actually</c><00:06:13.460><c> tastes</c><00:06:13.640><c> pretty</c><00:06:13.669><c> fine</c>
[374 - 374] but it it actually tastes pretty fine
[374 - 377] but it it actually tastes pretty fine it's<00:06:14.450><c> not</c><00:06:14.570><c> it's</c><00:06:14.990><c> not</c><00:06:15.140><c> bad</c><00:06:15.380><c> at</c><00:06:15.590><c> all</c><00:06:16.450><c> it's</c><00:06:17.450><c> a</c>
[377 - 377] it's not it's not bad at all it's a
[377 - 381] it's not it's not bad at all it's a sheep's<00:06:17.810><c> milk</c><00:06:17.960><c> cheese</c><00:06:18.080><c> from</c><00:06:18.500><c> oh</c><00:06:20.110><c> shoot</c><00:06:21.169><c> I'm</c>
[381 - 381] sheep's milk cheese from oh shoot I'm
[381 - 382] sheep's milk cheese from oh shoot I'm gonna<00:06:21.410><c> call</c><00:06:21.590><c> it</c><00:06:21.770><c> on</c><00:06:21.830><c> the</c><00:06:21.919><c> fly</c><00:06:22.100><c> and</c><00:06:22.430><c> I'm</c>
[382 - 382] gonna call it on the fly and I'm
[382 - 383] gonna call it on the fly and I'm probably<00:06:22.610><c> gonna</c><00:06:22.790><c> be</c><00:06:22.910><c> wrong</c><00:06:23.150><c> and</c><00:06:23.300><c> people</c><00:06:23.360><c> are</c>
[383 - 383] probably gonna be wrong and people are
[383 - 385] probably gonna be wrong and people are gonna<00:06:23.630><c> yell</c><00:06:23.840><c> at</c><00:06:23.870><c> me</c><00:06:23.990><c> but</c><00:06:24.260><c> I</c><00:06:24.290><c> believe</c><00:06:24.620><c> it's</c><00:06:24.950><c> from</c>
[385 - 385] gonna yell at me but I believe it's from
[385 - 386] gonna yell at me but I believe it's from emilia<00:06:25.400><c> romagna</c>
[386 - 386] emilia romagna
[386 - 389] emilia romagna sheep's<00:06:27.110><c> milk</c><00:06:27.590><c> cheese</c><00:06:27.680><c> I'm</c><00:06:28.100><c> flavors</c><00:06:28.970><c> similar</c>
[389 - 389] sheep's milk cheese I'm flavors similar
[389 - 393] sheep's milk cheese I'm flavors similar to<00:06:29.960><c> say</c><00:06:30.440><c> like</c><00:06:30.620><c> a</c><00:06:30.650><c> sharper</c><00:06:31.570><c> a</c><00:06:32.570><c> little</c><00:06:33.110><c> bit</c><00:06:33.230><c> more</c>
[393 - 393] to say like a sharper a little bit more
[393 - 395] to say like a sharper a little bit more acidic<00:06:33.860><c> parmesan</c><00:06:34.460><c> but</c><00:06:35.120><c> you</c><00:06:35.240><c> can</c><00:06:35.360><c> use</c><00:06:35.510><c> it</c><00:06:35.660><c> in</c>
[395 - 395] acidic parmesan but you can use it in
[395 - 397] acidic parmesan but you can use it in very<00:06:35.930><c> much</c><00:06:36.050><c> the</c><00:06:36.200><c> same</c><00:06:36.350><c> way</c><00:06:36.590><c> it's</c><00:06:37.100><c> great</c><00:06:37.370><c> for</c>
[397 - 397] very much the same way it's great for
[397 - 402] very much the same way it's great for for<00:06:37.880><c> grading</c><00:06:38.090><c> it's</c><00:06:39.020><c> great</c><00:06:39.320><c> for</c><00:06:39.590><c> grading</c><00:06:41.800><c> you</c>
[402 - 402] for grading it's great for grading you
[402 - 404] for grading it's great for grading you can<00:06:42.830><c> of</c><00:06:43.040><c> course</c><00:06:43.070><c> also</c><00:06:43.460><c> make</c><00:06:43.760><c> this</c><00:06:43.880><c> dish</c><00:06:44.120><c> with</c>
[404 - 404] can of course also make this dish with
[404 - 408] can of course also make this dish with Parmesan
[414 - 414] all right so peppers toasting pastas
[414 - 421] all right so peppers toasting pastas boiling
[423 - 423] I don't know what to do now I got away
[423 - 424] I don't know what to do now I got away from<00:07:03.470><c> the</c><00:07:03.650><c> pasta</c><00:07:03.860><c> but</c><00:07:04.009><c> maybe</c><00:07:04.160><c> I'll</c><00:07:04.280><c> tell</c><00:07:04.430><c> a</c>
[424 - 424] from the pasta but maybe I'll tell a
[424 - 425] from the pasta but maybe I'll tell a joke
[431 - 431] what do you call what you call bucatini
[431 - 434] what do you call what you call bucatini that's<00:07:11.599><c> dressed</c><00:07:11.930><c> up</c><00:07:12.379><c> as</c><00:07:12.740><c> spaghetti</c><00:07:13.479><c> you</c><00:07:14.479><c> call</c>
[434 - 434] that's dressed up as spaghetti you call
[434 - 437] that's dressed up as spaghetti you call it<00:07:14.870><c> an</c><00:07:15.080><c> impostor</c>
[437 - 437] it an impostor
[437 - 441] it an impostor get<00:07:18.440><c> it</c><00:07:19.629><c> all</c><00:07:20.629><c> right</c><00:07:20.780><c> that's</c><00:07:21.349><c> sizzling</c><00:07:21.740><c> a</c>
[441 - 441] get it all right that's sizzling a
[441 - 444] get it all right that's sizzling a little<00:07:21.979><c> bit</c><00:07:22.099><c> you</c><00:07:22.639><c> don't</c><00:07:22.819><c> want</c><00:07:22.940><c> to</c><00:07:23.180><c> let</c><00:07:23.509><c> it</c><00:07:23.599><c> burn</c>
[444 - 444] little bit you don't want to let it burn
[444 - 450] little bit you don't want to let it burn so<00:07:25.220><c> I'm</c><00:07:25.280><c> gonna</c><00:07:25.370><c> shut</c><00:07:25.610><c> it</c><00:07:25.669><c> off</c><00:07:28.120><c> and</c><00:07:29.800><c> let's</c><00:07:30.800><c> see</c><00:07:30.919><c> I</c>
[450 - 450] so I'm gonna shut it off and let's see I
[450 - 452] so I'm gonna shut it off and let's see I guess<00:07:31.099><c> I</c><00:07:31.280><c> can</c><00:07:31.400><c> grate</c><00:07:31.669><c> a</c><00:07:31.699><c> little</c><00:07:31.819><c> now</c><00:07:32.120><c> I'm</c><00:07:32.210><c> not</c>
[452 - 452] guess I can grate a little now I'm not
[452 - 453] guess I can grate a little now I'm not you're<00:07:32.449><c> gonna</c><00:07:32.539><c> grate</c><00:07:32.750><c> a</c><00:07:32.810><c> little</c><00:07:32.840><c> cheese</c>
[453 - 453] you're gonna grate a little cheese
[453 - 454] you're gonna grate a little cheese because<00:07:33.590><c> we're</c><00:07:33.949><c> just</c><00:07:34.099><c> gonna</c><00:07:34.220><c> grate</c><00:07:34.370><c> a</c>
[454 - 454] because we're just gonna grate a
[454 - 455] because we're just gonna grate a stirring<00:07:34.669><c> the</c><00:07:34.759><c> pot</c><00:07:34.880><c> this</c><00:07:35.090><c> is</c><00:07:35.210><c> a</c><00:07:35.240><c> super</c><00:07:35.659><c> super</c>
[455 - 455] stirring the pot this is a super super
[455 - 459] stirring the pot this is a super super simple<00:07:36.110><c> dish</c><00:07:36.610><c> not</c><00:07:37.610><c> much</c><00:07:37.759><c> else</c><00:07:37.909><c> to</c><00:07:38.000><c> do</c><00:07:38.270><c> other</c>
[459 - 459] simple dish not much else to do other
[459 - 460] simple dish not much else to do other than<00:07:39.289><c> stand</c><00:07:39.680><c> here</c><00:07:39.770><c> and</c><00:07:39.860><c> wait</c><00:07:40.039><c> maybe</c><00:07:40.370><c> I'll</c><00:07:40.520><c> cut</c>
[460 - 460] than stand here and wait maybe I'll cut
[460 - 462] than stand here and wait maybe I'll cut until<00:07:41.120><c> the</c><00:07:41.210><c> pastas</c><00:07:41.539><c> done</c><00:07:41.659><c> all</c><00:07:41.960><c> right</c><00:07:42.080><c> I'm</c>
[462 - 462] until the pastas done all right I'm
[462 - 464] until the pastas done all right I'm gonna<00:07:42.289><c> cut</c><00:07:42.500><c> the</c><00:07:42.590><c> video</c><00:07:42.680><c> now</c><00:07:43.099><c> and</c><00:07:43.400><c> it</c><00:07:43.849><c> will</c><00:07:43.940><c> come</c>
[464 - 464] gonna cut the video now and it will come
[464 - 466] gonna cut the video now and it will come back<00:07:44.300><c> I</c><00:07:44.630><c> promise</c><00:07:45.530><c> it'll</c><00:07:45.770><c> only</c><00:07:45.860><c> be</c><00:07:46.009><c> like</c><00:07:46.130><c> a</c><00:07:46.159><c> two</c>
[466 - 466] back I promise it'll only be like a two
[466 - 468] back I promise it'll only be like a two minute<00:07:46.490><c> cut</c><00:07:46.699><c> okay</c><00:07:46.970><c> cut</c><00:07:47.389><c> okay</c><00:07:47.870><c> we're</c><00:07:48.080><c> back</c><00:07:48.169><c> that</c>
[468 - 469] minute cut okay cut okay we're back that
[469 - 471] minute cut okay cut okay we're back that was<00:07:49.130><c> probably</c><00:07:49.340><c> like</c><00:07:49.520><c> a</c><00:07:49.639><c> two</c><00:07:49.849><c> minute</c><00:07:49.880><c> cut</c><00:07:50.270><c> um</c>
[471 - 471] was probably like a two minute cut um
[471 - 472] was probably like a two minute cut um there<00:07:52.069><c> you</c><00:07:52.130><c> go</c>
[472 - 476] there you go all<00:07:53.690><c> right</c><00:07:53.840><c> so</c><00:07:54.080><c> at</c><00:07:54.229><c> this</c><00:07:54.409><c> point</c><00:07:54.680><c> our</c><00:07:54.919><c> pasta</c><00:07:55.960><c> is</c>
[476 - 476] all right so at this point our pasta is
[476 - 479] all right so at this point our pasta is basically<00:07:57.440><c> done</c><00:07:58.030><c> what</c><00:07:59.030><c> you're</c><00:07:59.120><c> looking</c><00:07:59.360><c> for</c>
[479 - 479] basically done what you're looking for
[479 - 482] basically done what you're looking for is<00:07:59.870><c> a</c><00:08:00.169><c> little</c><00:08:00.919><c> bit</c><00:08:01.039><c> less</c><00:08:01.340><c> than</c><00:08:01.550><c> al</c><00:08:01.669><c> dente</c><00:08:02.060><c> which</c>
[482 - 482] is a little bit less than al dente which
[482 - 484] is a little bit less than al dente which means<00:08:02.770><c> it's</c><00:08:03.770><c> still</c><00:08:03.979><c> gonna</c><00:08:04.099><c> have</c><00:08:04.219><c> like</c><00:08:04.310><c> a</c>
[484 - 484] means it's still gonna have like a
[484 - 487] means it's still gonna have like a little<00:08:04.430><c> bit</c><00:08:04.849><c> of</c><00:08:05.199><c> raw</c><00:08:06.199><c> pasta</c><00:08:06.530><c> flavor</c><00:08:06.919><c> in</c><00:08:07.009><c> the</c>
[487 - 487] little bit of raw pasta flavor in the
[487 - 492] little bit of raw pasta flavor in the very<00:08:07.219><c> center</c><00:08:10.750><c> you</c><00:08:11.750><c> don't</c><00:08:11.870><c> want</c><00:08:12.020><c> it</c><00:08:12.080><c> definitely</c>
[492 - 492] very center you don't want it definitely
[492 - 493] very center you don't want it definitely don't<00:08:12.500><c> want</c><00:08:12.620><c> to</c><00:08:12.650><c> be</c><00:08:12.710><c> mushy</c><00:08:12.949><c> so</c><00:08:13.190><c> the</c><00:08:13.280><c> pastas</c>
[493 - 493] don't want to be mushy so the pastas
[493 - 496] don't want to be mushy so the pastas gonna<00:08:13.669><c> cook</c><00:08:13.909><c> a</c><00:08:13.940><c> little</c><00:08:14.330><c> bit</c><00:08:14.449><c> more</c><00:08:15.550><c> in</c><00:08:16.550><c> the</c>
[496 - 496] gonna cook a little bit more in the
[496 - 498] gonna cook a little bit more in the other<00:08:16.759><c> pan</c><00:08:16.969><c> what</c><00:08:17.479><c> I'm</c><00:08:17.569><c> gonna</c><00:08:17.659><c> do</c><00:08:17.840><c> is</c><00:08:18.020><c> I'm</c>
[498 - 498] other pan what I'm gonna do is I'm
[498 - 501] other pan what I'm gonna do is I'm taking<00:08:18.319><c> some</c><00:08:18.620><c> butter</c><00:08:18.800><c> adding</c><00:08:19.610><c> it</c><00:08:19.699><c> here</c><00:08:20.469><c> people</c>
[501 - 501] taking some butter adding it here people
[501 - 503] taking some butter adding it here people butter<00:08:22.580><c> is</c><00:08:22.699><c> not</c><00:08:22.880><c> a</c><00:08:22.940><c> traditional</c><00:08:23.389><c> part</c><00:08:23.599><c> of</c><00:08:23.659><c> this</c>
[503 - 503] butter is not a traditional part of this
[503 - 507] butter is not a traditional part of this dish<00:08:23.930><c> so</c><00:08:24.770><c> don't</c><00:08:25.130><c> mistake</c><00:08:25.279><c> that</c><00:08:25.460><c> but</c><00:08:26.419><c> I</c><00:08:26.719><c> like</c>
[507 - 507] dish so don't mistake that but I like
[507 - 509] dish so don't mistake that but I like the<00:08:27.229><c> way</c><00:08:27.319><c> I</c><00:08:27.949><c> like</c><00:08:28.370><c> the</c><00:08:28.460><c> richness</c><00:08:28.610><c> of</c><00:08:28.849><c> that</c><00:08:28.909><c> Sam</c>
[509 - 509] the way I like the richness of that Sam
[509 - 510] the way I like the richness of that Sam it<00:08:29.389><c> also</c><00:08:29.509><c> makes</c><00:08:29.719><c> it</c><00:08:29.750><c> a</c><00:08:29.810><c> little</c><00:08:29.960><c> easier</c><00:08:30.259><c> to</c>
[510 - 510] it also makes it a little easier to
[510 - 512] it also makes it a little easier to emulsify<00:08:30.560><c> the</c><00:08:30.800><c> sauce</c><00:08:30.969><c> so</c><00:08:31.969><c> the</c><00:08:32.060><c> key</c><00:08:32.240><c> here</c><00:08:32.450><c> is</c>
[512 - 512] emulsify the sauce so the key here is
[512 - 514] emulsify the sauce so the key here is you<00:08:32.779><c> don't</c><00:08:33.409><c> need</c><00:08:33.529><c> to</c><00:08:33.589><c> drain</c><00:08:33.860><c> your</c><00:08:34.010><c> pasta</c><00:08:34.190><c> at</c>
[514 - 515] you don't need to drain your pasta at
[515 - 517] you don't need to drain your pasta at all<00:08:35.409><c> in</c><00:08:36.409><c> fact</c><00:08:36.560><c> it's</c><00:08:36.709><c> better</c><00:08:36.919><c> not</c><00:08:37.159><c> to</c><00:08:37.219><c> drain</c><00:08:37.579><c> it</c>
[517 - 517] all in fact it's better not to drain it
[517 - 520] all in fact it's better not to drain it because<00:08:38.029><c> what</c><00:08:38.180><c> happens</c><00:08:38.479><c> is</c><00:08:38.659><c> the</c><00:08:39.579><c> pasta</c><00:08:40.579><c> water</c>
[520 - 520] because what happens is the pasta water
[520 - 523] because what happens is the pasta water which<00:08:41.060><c> has</c><00:08:41.209><c> starch</c><00:08:41.539><c> in</c><00:08:41.599><c> it</c><00:08:41.899><c> that's</c><00:08:42.829><c> what's</c>
[523 - 523] which has starch in it that's what's
[523 - 524] which has starch in it that's what's gonna<00:08:43.099><c> sort</c><00:08:43.459><c> of</c><00:08:43.520><c> thicken</c><00:08:43.880><c> up</c><00:08:43.940><c> and</c><00:08:44.120><c> emulsify</c>
[524 - 524] gonna sort of thicken up and emulsify
[524 - 527] gonna sort of thicken up and emulsify the<00:08:44.690><c> sauce</c><00:08:45.100><c> and</c><00:08:46.100><c> make</c><00:08:46.339><c> sure</c><00:08:46.579><c> that</c><00:08:46.700><c> the</c><00:08:46.820><c> cheese</c>
[527 - 527] the sauce and make sure that the cheese
[527 - 530] the sauce and make sure that the cheese first<00:08:47.390><c> of</c><00:08:47.480><c> all</c><00:08:47.540><c> doesn't</c><00:08:47.870><c> clump</c><00:08:48.079><c> up</c><00:08:48.970><c> but</c><00:08:49.970><c> it</c>
[530 - 530] first of all doesn't clump up but it
[530 - 531] first of all doesn't clump up but it also<00:08:50.149><c> kind</c><00:08:50.329><c> of</c><00:08:50.360><c> makes</c><00:08:50.420><c> the</c><00:08:50.660><c> sauce</c><00:08:50.810><c> nice</c><00:08:50.959><c> and</c>
[531 - 531] also kind of makes the sauce nice and
[531 - 532] also kind of makes the sauce nice and creamy<00:08:51.290><c> so</c><00:08:51.380><c> I</c><00:08:51.410><c> had</c><00:08:51.529><c> a</c><00:08:51.560><c> little</c><00:08:51.709><c> bit</c><00:08:51.860><c> of</c><00:08:51.950><c> extra</c>
[532 - 532] creamy so I had a little bit of extra
[532 - 537] creamy so I had a little bit of extra pasta<00:08:52.610><c> water</c><00:08:52.730><c> to</c><00:08:52.880><c> it</c>
[540 - 540] all right now what I'm going to do is a
[540 - 544] all right now what I'm going to do is a little<00:09:00.529><c> bit</c><00:09:00.680><c> more</c><00:09:00.829><c> pasta</c><00:09:01.190><c> water</c><00:09:03.579><c> and</c><00:09:04.579><c> take</c><00:09:04.730><c> my</c>
[544 - 544] little bit more pasta water and take my
[544 - 554] little bit more pasta water and take my cheese
[557 - 557] right in there now if you weren't to use
[557 - 558] right in there now if you weren't to use pasta<00:09:17.380><c> water</c><00:09:17.649><c> let's</c><00:09:18.009><c> say</c><00:09:18.130><c> we</c><00:09:18.220><c> just</c><00:09:18.399><c> use</c><00:09:18.550><c> plain</c>
[558 - 558] pasta water let's say we just use plain
[558 - 561] pasta water let's say we just use plain water<00:09:19.500><c> what</c><00:09:20.500><c> would</c><00:09:20.620><c> end</c><00:09:20.769><c> up</c><00:09:20.829><c> happening</c><00:09:20.889><c> is</c>
[561 - 561] water what would end up happening is
[561 - 564] water what would end up happening is that<00:09:21.459><c> your</c><00:09:21.610><c> cheese</c><00:09:21.910><c> would</c><00:09:22.240><c> kind</c><00:09:22.870><c> of</c><00:09:22.930><c> clump</c><00:09:23.620><c> the</c>
[564 - 564] that your cheese would kind of clump the
[564 - 567] that your cheese would kind of clump the proteins<00:09:24.699><c> would</c><00:09:24.970><c> clump</c><00:09:25.690><c> together</c><00:09:25.860><c> and</c><00:09:26.860><c> what</c>
[567 - 567] proteins would clump together and what
[567 - 569] proteins would clump together and what we're<00:09:27.699><c> really</c><00:09:27.819><c> looking</c><00:09:28.029><c> for</c><00:09:28.360><c> is</c><00:09:28.600><c> a</c><00:09:28.630><c> nice</c>
[569 - 569] we're really looking for is a nice
[569 - 573] we're really looking for is a nice creamy<00:09:30.880><c> sauce</c><00:09:32.399><c> emulsifying</c><00:09:33.399><c> a</c><00:09:33.550><c> muscle</c>
[573 - 573] creamy sauce emulsifying a muscle
[573 - 578] creamy sauce emulsifying a muscle vacation<00:09:34.120><c> house</c><00:09:34.240><c> we're</c><00:09:34.420><c> looking</c><00:09:34.600><c> for</c><00:09:37.500><c> some</c>
[578 - 578] vacation house we're looking for some
[578 - 580] vacation house we're looking for some toasted<00:09:39.220><c> pepper</c><00:09:39.430><c> and</c><00:09:39.670><c> some</c><00:09:39.819><c> fresh</c><00:09:39.880><c> pepper</c><00:09:40.269><c> a</c>
[580 - 580] toasted pepper and some fresh pepper a
[580 - 587] toasted pepper and some fresh pepper a little<00:09:41.350><c> bit</c><00:09:41.440><c> of</c><00:09:41.560><c> fresh</c><00:09:41.860><c> olive</c><00:09:42.160><c> oil</c><00:09:42.339><c> too</c><00:09:46.170><c> and</c><00:09:47.170><c> we</c>
[587 - 587] little bit of fresh olive oil too and we
[587 - 592] little bit of fresh olive oil too and we want<00:09:47.500><c> this</c><00:09:47.620><c> to</c><00:09:47.680><c> kind</c><00:09:47.829><c> of</c><00:09:47.980><c> vigorously</c><00:09:51.240><c> cook</c><00:09:52.240><c> for</c>
[592 - 592] want this to kind of vigorously cook for
[592 - 597] want this to kind of vigorously cook for just<00:09:53.800><c> a</c><00:09:53.889><c> minute</c><00:09:54.160><c> just</c><00:09:54.339><c> until</c><00:09:54.490><c> the</c><00:09:54.699><c> pastas</c><00:09:55.060><c> done</c>
[597 - 597] just a minute just until the pastas done
[597 - 613] just a minute just until the pastas done [Music]
[616 - 616] and with pasta like this if it ever
[616 - 618] and with pasta like this if it ever starts<00:10:16.839><c> to</c><00:10:16.959><c> dry</c><00:10:17.230><c> out</c><00:10:17.259><c> or</c><00:10:17.740><c> if</c><00:10:17.949><c> you</c><00:10:18.040><c> ever</c><00:10:18.160><c> see</c>
[618 - 618] starts to dry out or if you ever see
[618 - 620] starts to dry out or if you ever see this<00:10:19.389><c> sauce</c><00:10:19.569><c> breaking</c><00:10:20.230><c> I</c><00:10:20.410><c> don't</c><00:10:20.500><c> know</c><00:10:20.589><c> if</c><00:10:20.680><c> you</c>
[620 - 620] this sauce breaking I don't know if you
[620 - 626] this sauce breaking I don't know if you can<00:10:20.860><c> see</c><00:10:21.069><c> that</c><00:10:21.899><c> wait</c><00:10:22.899><c> let</c><00:10:23.050><c> me</c><00:10:23.079><c> get</c><00:10:23.230><c> my</c>
[628 - 628] yeah you can probably see that but if
[628 - 630] yeah you can probably see that but if the<00:10:29.230><c> sauce</c><00:10:29.380><c> ever</c><00:10:29.620><c> breaks</c><00:10:29.860><c> so</c><00:10:29.980><c> it</c><00:10:30.070><c> looks</c><00:10:30.250><c> like</c>
[630 - 630] the sauce ever breaks so it looks like
[630 - 632] the sauce ever breaks so it looks like kind<00:10:30.520><c> of</c><00:10:30.550><c> oily</c><00:10:31.000><c> that's</c><00:10:31.870><c> an</c><00:10:32.080><c> indication</c><00:10:32.410><c> that</c>
[632 - 632] kind of oily that's an indication that
[632 - 633] kind of oily that's an indication that you<00:10:32.710><c> need</c><00:10:32.860><c> a</c><00:10:32.890><c> little</c><00:10:33.160><c> bit</c><00:10:33.310><c> more</c><00:10:33.460><c> pasta</c><00:10:33.880><c> water</c>
[633 - 633] you need a little bit more pasta water
[633 - 635] you need a little bit more pasta water and<00:10:34.150><c> that's</c><00:10:34.270><c> the</c><00:10:34.360><c> case</c><00:10:34.510><c> with</c><00:10:34.570><c> pasta</c><00:10:35.410><c> sauces</c><00:10:35.590><c> or</c>
[635 - 635] and that's the case with pasta sauces or
[635 - 637] and that's the case with pasta sauces or with<00:10:36.250><c> any</c><00:10:36.880><c> kind</c><00:10:37.090><c> of</c><00:10:37.120><c> pan</c><00:10:37.330><c> sauce</c><00:10:37.540><c> like</c><00:10:37.720><c> let's</c>
[637 - 637] with any kind of pan sauce like let's
[637 - 639] with any kind of pan sauce like let's say<00:10:37.930><c> you're</c><00:10:38.020><c> making</c><00:10:38.050><c> a</c><00:10:38.260><c> pan</c><00:10:38.740><c> sauce</c><00:10:38.950><c> grated</c>
[639 - 639] say you're making a pan sauce grated
[639 - 641] say you're making a pan sauce grated chicken<00:10:39.520><c> I'm</c><00:10:40.150><c> gonna</c><00:10:40.300><c> make</c><00:10:40.420><c> sure</c><00:10:40.540><c> that</c><00:10:40.650><c> it</c>
[641 - 641] chicken I'm gonna make sure that it
[641 - 644] chicken I'm gonna make sure that it stays<00:10:41.830><c> nice</c><00:10:41.980><c> and</c><00:10:42.010><c> creamy</c><00:10:43.290><c> and</c><00:10:44.290><c> emulsified</c>
[644 - 644] stays nice and creamy and emulsified
[644 - 652] stays nice and creamy and emulsified with<00:10:45.730><c> more</c><00:10:45.940><c> pasta</c><00:10:46.300><c> water</c>
[655 - 655] all right I think it's been about how
[655 - 656] all right I think it's been about how long<00:10:55.199><c> has</c><00:10:55.319><c> it</c><00:10:55.350><c> been</c><00:10:55.439><c> in</c><00:10:55.620><c> the</c><00:10:55.680><c> pan</c><00:10:55.860><c> a</c><00:10:56.100><c> couple</c>
[656 - 656] long has it been in the pan a couple
[656 - 679] long has it been in the pan a couple minutes<00:11:06.589><c> all</c><00:11:07.589><c> right</c><00:11:08.029><c> all</c><00:11:09.029><c> the</c><00:11:09.420><c> services</c><00:11:18.860><c> see</c>
[679 - 679] minutes all right all the services see
[679 - 681] minutes all right all the services see how<00:11:19.920><c> nice</c><00:11:20.100><c> and</c><00:11:20.279><c> creamy</c><00:11:20.610><c> that</c><00:11:20.819><c> sauces</c><00:11:21.240><c> that's</c>
[681 - 681] how nice and creamy that sauces that's
[681 - 682] how nice and creamy that sauces that's really<00:11:21.689><c> what</c><00:11:21.839><c> you're</c><00:11:21.930><c> looking</c><00:11:21.990><c> for</c>
[682 - 682] really what you're looking for
[682 - 685] really what you're looking for OOP<00:11:23.939><c> hey</c><00:11:24.389><c> this</c><00:11:24.899><c> pastas</c><00:11:25.199><c> a</c><00:11:25.230><c> little</c><00:11:25.410><c> too</c><00:11:25.500><c> stiff</c>
[685 - 685] OOP hey this pastas a little too stiff
[685 - 688] OOP hey this pastas a little too stiff to<00:11:25.860><c> do</c><00:11:26.009><c> with</c><00:11:26.310><c> the</c><00:11:26.430><c> little</c><00:11:27.300><c> for</c><00:11:27.810><c> capital</c><00:11:28.350><c> just</c>
[688 - 688] to do with the little for capital just
[688 - 694] to do with the little for capital just dump<00:11:29.009><c> it</c><00:11:29.129><c> in</c>
[698 - 698] what else do need some more fresh
[698 - 702] what else do need some more fresh cracked<00:11:38.459><c> black</c><00:11:38.550><c> pepper</c><00:11:39.829><c> the</c><00:11:40.829><c> top</c><00:11:41.040><c> a</c><00:11:41.600><c> little</c>
[702 - 702] cracked black pepper the top a little
[702 - 713] cracked black pepper the top a little extra<00:11:45.500><c> cheese</c><00:11:46.500><c> on</c><00:11:46.680><c> the</c><00:11:46.769><c> top</c><00:11:49.730><c> and</c><00:11:50.730><c> that</c><00:11:51.269><c> is</c>
[713 - 713] extra cheese on the top and that is
[713 - 716] extra cheese on the top and that is cacio<00:11:54.060><c> e</c><00:11:54.089><c> pepe</c><00:11:54.389><c> classic</c><00:11:54.930><c> classic</c><00:11:55.560><c> Roman</c><00:11:55.889><c> pasta</c>
[716 - 716] cacio e pepe classic classic Roman pasta
[716 - 719] cacio e pepe classic classic Roman pasta dish<00:11:57.709><c> if</c><00:11:58.709><c> you</c><00:11:58.920><c> want</c><00:11:59.129><c> to</c><00:11:59.399><c> do</c><00:11:59.519><c> this</c><00:11:59.639><c> in</c><00:11:59.759><c> front</c><00:11:59.850><c> of</c>
[719 - 720] dish if you want to do this in front of
[720 - 723] dish if you want to do this in front of your<00:12:00.120><c> Italian</c><00:12:00.750><c> friends</c><00:12:01.529><c> use</c><00:12:02.309><c> more</c><00:12:02.519><c> water</c><00:12:02.699><c> and</c>
[723 - 723] your Italian friends use more water and
[723 - 725] your Italian friends use more water and don't<00:12:03.389><c> use</c><00:12:03.509><c> butter</c><00:12:03.750><c> but</c><00:12:04.220><c> I</c><00:12:05.220><c> like</c><00:12:05.459><c> to</c><00:12:05.579><c> do</c><00:12:05.670><c> it</c>
[725 - 725] don't use butter but I like to do it
[725 - 736] don't use butter but I like to do it this<00:12:05.850><c> way</c>
[756 - 756] sit down girls wait trouble sit wait
[756 - 765] sit down girls wait trouble sit wait wait<00:12:37.180><c> wait</c><00:12:38.200><c> wait</c><00:12:39.550><c> wait</c><00:12:40.570><c> wait</c><00:12:41.680><c> wait</c><00:12:42.680><c> okay</c>