Two Easy and Comforting Pastas | America's Test Kitchen Full Episode (S23 E4)

The cooking technique of Pasta Cacao e Uova is hybrid. It's a blend of aglio olio and carbonara. That's what I thought after looking at the way it has been cooked. The other pasta dish wasn't that appealing , looked grassy.

Followed the cacio e uova recipe to a T and got a kind of a soup instead. 😢

Yummy,I love that creamy sound Too😋

I would never cook with lard. It disturbs me that chefs night be using that in restaurant food. What is the substitute?

Good source for real lard? The lard at the store has tons of chemical in it.

If you peel and ground the sausages, instead of doing something like slicing them to preserve the shape of sausage pieces, then why even use sausages instead of ground meat and spices? Aren't you getting essentially the same thing, except with higher cost, and with less control over the spices/flavor?

Did not like the lard - BUT with terrific olive oil the dish was outstanding!!!! now a monthly staple!!! Love Cacio e Uova!!

Adam confuses edge geometry for blade geometry here. The angle of the edge is edge geometry. Blade geometry is the overall shape of the blade, including the shape of the blade behind the edge. The shape of the blade behind the edge can have a huge impact on performance. For example, the thinness of the Victorinox stamped blade lets them get away with the higher edge angle, where the lower grade steel can hold the edge longer.

That said, I still think your choices for inexpensive chef's knives are fine. A lot of your audience can afford better, though, and would do well to catch a sale on something like Zwilling JA Henckel's Miyabi line. Their SG2 steel based knives are absolutely amazing knives for what you can buy them for if you shop around. They're in the same performance range as my expensive Japanese steel, but inexpensive enough I'm willing to let other people use them!

its called RAPINI!!!

I have 2 of Material's chef knives. I dont find the bolus/handle a problem at all. Sometimes I wonder who your testsers are.

-Former prof. chef

"Wow, these pasta recipes look absolutely mouthwatering! 😍 I love how the Pasta Cacio e Uova is a celebration of simple yet high-quality ingredients, and the Orecchiette with Broccoli Rabe and Sausage brings such a delightful twist to a classic dish. The step-by-step instructions and cooking tips are incredibly helpful. Can't wait to recreate these in my own kitchen! Your passion for cooking truly shines through, and I appreciate the effort you put into making these recipes accessible and enjoyable for all of us. Keep up the fantastic work! 👩‍🍳🍝"

Keith reminds me of the many chefs I have worked with in the food industry. Hmmm…

Chef John did orecchietti best

Both pastas look delicious.

I make mine basically the same way. Except I have a half a cup of good white wine makes a world of difference 😋

That is carbonara

Nice knives. I have two chef's knives in the drawer. I use a Chinese cleaver for almost everything. Chef's knives are based on the European single-edged sword, I think. Somehow they became popular for cooking in Europe. I think that before that, Europeans used rectangular knives without a point, like most of the world does. (There's no stabbing in cooking.) Chef's knives are delicate and not for me. Even at a low price, which is still a higher price than my cleaver. I like the recipes, as always, but the first pasta one needs presentation. By itself, it's a mess.

Where did they get the prices of the knives? Their links are more expensive than what they said.

This is a weird observation but it seems Keith tends to ignore Julia when she makes an observation. Not always and I'm positive it's not on purpose. But it's still quite obvious.

keep up hard work on your channels hope to see more

Knife segment is a rerun, not new. The knife is more expensive now.

Basically a variation of carbonara sauce. Looks great. Need to try it

I’ve been making the broccoli rabe and sausage for years. Pretty much just like this. When I have them on hand, adding toasted pine nuts at the end and a big handful of raisins when cooking the garlic and sausage is amazing. Those little bursts of sweet raisins with the bitterness of the broccoli rabe is chefs kiss.

Y'all gotta chill with all these mid-roll ads for your own stuff. Three in one video is beyond excessive.

Love Julia. She’s the best

The victorinox is fine, especially for the money, but the advice on handles is really bad. If you're a home cook, you're not dependent on handle grip with gloves and you shouldn't be gripping by the handle anyway. There's nothing wrong with a Wa handle, and the advantage to the rubber victorinox handle is dumb. That's just encouraging bad knife skills. There's a reason only cheap knives use rubber.

I'll definitely be trying it this way. I too use the stems but I cut the stems higher up and boil a bit longer before adding the leaves and florettes and then shock them. I use high quality Italian canned Roma tomatoes when I make it. I triple the recipe when I do 🤤 Which is quite often. I freeze individual containers for work. I let it sit in a cupboard for a few hours till lunch break. I'm the only one in a house of 3 that eats it, all for me! 😋

One of my favorite dishes (orrechiete w/rabe & sausage). A glug of really good EVOO or...even better...a nice knob of butter at the end doesn't hurt either.

Sounds like Alan Alda. 🌞

Thank you ATK for the sausage recipe! I'm always looking for ways to get more Class 1 carcinogens into my diet. Which brand of cigarettes do you recommend?

I wish ATK would have a taste test of gluten free pastas along with a pasta episode like this. Some of the people I would cook for have celiac disease and can't eat regular pasta. It would be super helpful to know the best gluten free alternative to use.

I’ve got Cutco knives, best knife hands down,can’t beat CUTCO,

Another good one from ATK.

I never discard the water used to blanch the broccoli rabe because it’s loaded with nutrients! Instead, I save it to add to chicken or bean soup, etc. Also, I do not cook the pasta in the water used to blanch the broccoli rabe and instead, cook the pasta separately in plain water and rinse it using a strainer to remove the starchy water. After rinsing, starch will continue to exude from the pasta in the final product. In this way, it is lower in calories and since some of us are diabetic or overweight, who needs the extra starch? In addition, I do not save some pasta water in case it’s needed to loosen the dish. If liquid is needed, plain water works just fine for me.

We've seen this before, haven't we?
Don't get me wrong I'm not complaining, just wondering if I'm right or just having deja vu haha

One of my favorite dishes!

I jumped right over to get your winning knife for $38, but it's $60.
Then I came back to hear about the runner up which is not $31, but $58 on Amazon.
**When I searched for the name of the knife it was $39**

both the knives are much higher in price on Amazon

Didn’t the Broccoli Rabe segment already air? I made this recipe the first time I saw it.

Both of these recipes look delicious. Gotta try these. Thanks for sharing yet another yummy idea.

Mmmmm.

Hey Keith, what is your favorite word? LARD.

Thank you so much

Wow!!! 38 years … 🎉congratulations 🎉

I love broccoli rabe & sausage orecchiette, but broccoli rabe is very hard to find in most typical grocery stores.

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