International chef

Not Another Cooking Show

Stephen Cusato

Studies and translates restaurant technique Studies professional Italian technique and translates it for the home cook. Covers everything from Roman classics to Italian-American dishes.

NOT ANOTHER COOKING SHOW · ~1.41M subscribers (as of 2026-09-05)

Source verifiedChannel, videos and techniques confirmed against sources

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Spaghetti alla puttanescaHow I Learned To Like The 1 Pasta I Hate (Spaghetti alla Puttanesca)

Penne alla Vodkathe GREATEST PENNE VODKA you’ve ever made

Spaghetti alle vongolehow to make PERFECT SPAGHETTI ALLE VONGOLE (spaghetti with clams)

Spaghetti alla carbonaraPERFECT SPAGHETTI CARBONARA...the easy way

Cacio e pepehow to make REAL CACIO E PEPE like they do in ROME

What defines this chef’s technique

States on his own site that his carbonara studies and reworks the technique of Roman chef Luciano Monosilio
Presents cacio e pepe as done in Rome, centering the episode on the cheese emulsification process
Covers Italian-American dishes like penne alla vodka within the same research-driven framework

Cook from this chef’s recipes

3 dishes

Spaghetti alla puttanescaA milder reworking, aimed at winning over a skepticSource verified

Penne alla VodkaProsciutto instead of pancetta, vodka added in two stages, finished with a butter mountPartly unverified

Spaghetti alle vongoleSmall pot for starch, cold-oil garlic, off the heat in 10sSource verified

Gear and ingredients referenced by Not Another Cooking Show

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Articles about Not Another Cooking Show

Science of the stepsSep 5, 2026

Some Chefs Pull It 30 Seconds Early. Others Pull It at Half.

The box time appears to assume pasta eaten straight from the pot, though we could not find a manufacturer stating that outright. Skip the subtraction before a pan toss, and it turns soft.

ReadsSep 5, 2026

Even "Traditionalist" Cacio e Pepe Splits Cheese in Half

Three channels all calling themselves traditionalist put 25g, 37.5g, and 50g of cheese per 100g of pasta into cacio e pepe — the middle one is half Pecorino, half Parmigiano.

Chef comparisonsSep 5, 2026

Ryuji Puts Kombu Tea in His Vongole

Ryuji's vongole bianco includes a half-teaspoon of kombu tea. Seven takes split on one real question — does the pasta drink clam liquor straight, or get tossed with a pasta-water emulsion?

Sources: [1] [2] [3] [4] [5] [6]