When it comes to Italian cuisine, certain dishes are considered untouchable — and Cacio e Pepe is right at the top of that list. This creamy Roman pasta masterpiece requires only three simple ingredients, yet any attempt to alter it could provoke strong reactions from Italian food purists.
Recently, controversy erupted after a modern twist on Cacio e Pepe replaced parts of the original recipe, leading to objections from Fiepet Confesercenti, an Italian restaurant association. The debated additions included parmesan cheese and butter, which traditionalists argue disrupt the authentic taste and texture.
The beauty of the true Cacio e Pepe lies in its simplicity. With only black pepper, pecorino romano cheese, and spaghetti, the dish delivers rich flavor through technique rather than extra ingredients. It’s a lesson in culinary minimalism — one that rewards precision.
Traditional Cacio e Pepe Recipe
Ingredients:
- ½ tbsp whole black peppercorns
- 2.5 cups finely grated pecorino romano
- 250g spaghetti
- Salt for pasta water
Method:
Boil a smaller-than-usual amount of water for the pasta, salting it once it reaches a boil. While waiting, grate the pecorino romano and crush the peppercorns, reserving 1.5 tsp for later. Cook the spaghetti only halfway in the boiling water before removing from heat.
In a separate pan, toast the reserved pepper for up to one minute, then add a ladle of pasta water to infuse the flavor. Transfer the half-cooked spaghetti to the pan, tossing constantly until it reaches al dente while releasing its starch. In a small bowl, mix pecorino romano with a splash of pasta water to form a paste. Remove pasta from heat, add the cheese mixture, and toss until creamy. Finish with a dusting of pepper and extra pecorino romano before serving.
With careful timing and attention to detail, this centuries-old Roman dish can be recreated perfectly at home — no butter, no cream, no shortcuts.