Cacio e Pepe: Good Food Recipe Sparks Fury in Italy

A simple pasta dish has ignited a culinary firestorm. Find out why Italians are enraged by a twist on a classic.

The Cream Controversy

The UK's popular Good Food website published a recipe for Cacio e Pepe that included cream. This seemingly innocuous addition has been met with harsh criticism from Italian chefs and food enthusiasts.

As one Rome café owner stated, "Whoever uses cream does not know what cooking means!" The outrage stems from the perception that cream fundamentally alters the dish's character, moving away from its simplicity and relying on an ingredient that isn't traditionally used.

What is Authentic Cacio e Pepe?

Authentic Cacio e Pepe is a Roman pasta dish made with just four ingredients: pasta (usually spaghetti or tonnarelli), black pepper, Pecorino Romano cheese, and pasta water. The key is to create a creamy sauce using only the starch from the pasta water and the emulsifying properties of the cheese. No cream required, or even allowed, in the eyes of many.

Why the Fuss?

For Italians, food is often deeply tied to culture and tradition. Modifying classic recipes can be seen as disrespectful to the history and heritage of the dish. In the case of Cacio e Pepe, its simplicity is part of its charm, and deviating from the traditional method can be viewed as a betrayal.