Italian · dinner
30m
Total time
2
Servings
650
kcal
medium
Difficulty
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FAQ · Things people ask
Cream masks the sharpness and character of the pecorino and transforms the dish into something else entirely. The creaminess of authentic cacio e pepe comes purely from the cheese-starch emulsion. Adding cream is like adding cream to carbonara. Don't.
The pasta or pan was still too hot when the cheese hit it. Make a slurry first — cheese whisked with warm pasta water — and add it only after pulling the pan off heat for at least 15 seconds. Finer grating also helps dramatically; microplane-fine is ideal.
No. Pre-grated cheese contains anti-caking agents (usually cellulose) that prevent smooth melting. Buy a block, grate it fresh, and get it as fine as possible.
Purists use only pecorino romano. Many Roman cooks use a 2:1 pecorino-to-parm blend to reduce saltiness and add roundness — that's what this recipe does. Both are defensible; the blend is more forgiving for home cooks.
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