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Cacio e pepe

Rome & Lazio · No.07 / 103

Cacio e pepe

Cacio e pepe, 9 ways

Just Pecorino Romano and black pepper. Everything comes down to temperature control — turning the cheese into a cream without it clumping.

Ryuji Fabio Tomomi Ogura Chef Ropia (Akifumi Kobayashi) Vincenzo's Plate Pasta Grammar J. Kenji López-Alt Italia Squisita Max Mariola
15 min · Difficulty ●●●●○ · 8videos

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RyujiRecipe developer Source verified

One-pan: 340cc water, 10g butter, 2 tbsp grated cheese

  • Adds MSG, butter, and grated cheese to make it work without Pecorino — a shortcut route
  • Warming the plate in the microwave to stop the cheese from clumping — a practical home-kitchen touch
  • The concept that 'aside from the pasta, it's basically just seasonings'
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In the chef’s words
  • It's a one-pan dish so it's super easy, and aside from the pasta it's basically just seasonings, so you can make it anytime you're hungry source

References: [1] [2]

FabioItalian cook (freelance chef; YouTube channel) Partly unverified

50g cream cheese leads the emulsion, melted off the heat

  • An original twist that puts 50g cream cheese at the center of emulsifying and adding richness
  • A home-kitchen-friendly, separation-proof design
  • A separate recipe reportedly exists with an unsalted-butter version from a Tuscan-born chef (unverified)
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In the chef’s words
  • Adding cream cheese brings mellowness and richness, making it easier to eat source

References: [1] [2]

Tomomi OguraOwner-chef of Regalo in Sangubashi Source verified

A build on aglio e olio, with 15g Parmigiano and garlic

  • Parmigiano instead of Pecorino, plus garlic — a real departure from tradition
  • A course-style build that treats 'the base aglio e olio is here' as a reusable component
  • Since the cheese isn't melted in, clumping failures structurally can't happen
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In the chef’s words
  • This time it's a pasta with Parmigiano and pepper. Please see the base aglio e olio recipe here source

References: [1]

Chef Ropia (Akifumi Kobayashi)After Ristorante Floria in Nagano (2013 to May 2023) and Ponte Carbo in Aoyama, Tokyo (August 2023 to March 2025), he cooked in Italy as the resident chef at the Japanese Consulate-General in Milan. Now back in Japan and preparing to reopen Ristorante Floria in Nagano in autumn 2026 Source verified

Three ingredients, no fat: cheese liquid, tossed off heat

  • Three ingredients, zero fat — the closest of the Japanese chefs to true Roman tradition
  • Explicitly calls out 'turn off the heat before adding cheese' as a Point
  • Finishes cooking the pasta in the pan (with extra pasta water)
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In the chef’s words
  • Pecorino Romano is the recommended cheese, but the video uses Grana Padano source
  • Turn off the heat before adding the cheese source

References: [1]

Vincenzo's PlateItalian-born, Sydney-based YouTube channel Source verified

2026 version: no salt, less water, melted by steam

  • Revised from an old recipe to a 2026 version (less water, no salt) — the method visibly evolved within the same chef
  • Cites '2025 research' to ground the starch-concentration claim in science
  • The older 150g figure is still on the page, but the FAQ states the 2026 version uses 125g
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In the chef’s words
  • Research published in 2025 specifically on the physics of cacio e pepe confirmed that a higher starch concentration in the cooking liquid produces a more stable sauce source
  • many Romans will tell you that mastering Cacio e Pepe is the true test of your pasta-making skills source

References: [1] [2]

Pasta GrammarA husband-and-wife channel: Eva, from Calabria, Italy, and Harper, from the US Source verified

Pecorino 30g + Parmigiano 30g, added off heat after 3 min

  • A 50/50 Pecorino/Parmigiano blend, clearly distinct from the 100%-Pecorino camp
  • Gives a specific cooldown instruction: 'turn off the heat and let it cool for 3 minutes'
  • Recommends the microplane, saying 'in Italy the cheese is always grated extra-fine'
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In the chef’s words
  • the entire purpose of the dish, which is meant to be something you can whip up in no time, with little fuss or forethought source

References: [1]

Source is a recipe page (no video)
J. Kenji López-AltFormer Managing Culinary Director at Serious Eats and now its Chief Culinary Advisor, New York Times columnist (two-time James Beard Award winner) Partly unverified

Skillet-boiled for starch, pepper bloomed in oil

  • Proposed 'boiling in a skillet with less water to concentrate the starch' back in 2016 — the same conclusion Vincenzo reaches in his 2026 version
  • A two-stage use of pepper: roasted plus freshly ground
  • A science-driven voice that spells out 4 points under 'Why It Works'
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In the chef’s words
  • Cooking the pasta in a skillet instead of a pot helps concentrate the starch in the water, making the sauce smoother. source

References: [1] [2]

Italia SquisitaItalian food media channel featuring Michelin-starred and well-known chefs Source verified

Armando al Pantheon original: cubeb pepper, off the heat

  • The only recipe here that calls for cubeb pepper (pepe nero cubebe)
  • A non-numeric craftsman's standard: 'everything should stay liquid but not wet'
  • Presented in an 'original vs. creative' contrast format
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In the chef’s words
  • Questo è il passaggio più complicato, perché tutto deve restare liquido ma non bagnato source

References: [1] [2]

Max MariolaRome-born professional chef and TV personality (Gambero Rosso Channel). In 2026 he moved with his family to Bali, Indonesia, and handed over all but one of his restaurants Partly unverified

Pecorino cream whisked in a bowl, with a drizzle of EVOO

  • While the rhetoric calls the BBC's butter-and-Parmigiano version 'the cuckold's dish,' his own recipe includes 1 tbsp Parmigiano and EVOO — a gap between the rhetoric and the recipe
  • A tool-driven emulsion made with a whisk in a bowl
  • Strongly recommends eating it immediately
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In the chef’s words
  • La Cacio e pepe è da servire e mangiare subito, poichè la cremina a condimento rischia di asciugarsi troppo source
  • A Roma, si dice che la pasta burro e parmigiano è il piatto dei cornuti source

References: [1] [2]

Compared on 9 axes

Figures are transcribed as written in each video or recipe page

AXIS Ryuji Fabio Tomomi Ogura Chef Ropia (Akifumi Kobayashi) Vincenzo's Plate Pasta Grammar J. Kenji López-Alt Italia Squisita Max Mariola
Pasta, portion, and boiling 1.4mm, 100g, no pre-boilingSpaghettoni, 90g1.5mm, 70g1 serving, 2 min under package timeSpaghettoni, 250gSpaghetti, 160g / 2 servingsSpaghetti 225g, boiled in the skillet, 1 min under package timeSpaghetti, 600gtonnarelli / spaghetti (no amount given)
Salt in the pasta water 1/3 tsp + 4 shakes of MSGto taste (no %)1.5%1%unsalted (2026 version) / old version used 1 tbsp rock saltplenty (no %)a pinchcoarse salt, to tastenot stated
Water volume 340cc (one-pan)water + pasta water, 100cc, for the saucenot stated (1-2 tbsp pasta water)separate pot + extra pasta water in the panless (2026 version)large potjust enough to cover the noodles (in the skillet)scant ('kept sparing')about 1 ladle of pasta water into the cream
Cheese 2 tbsp grated cheese (+ 10g butter)Pecorino 15g + cream cheese 50gParmigiano 15g (finish)grated cheese (video uses Grana Padano), no fatPecorino 125g (text also says 150g), no fatPecorino 30g + Parmigiano 30gPecorino 55g (extra-fine) + butter 30gPecorino 150g, no fatPecorino + Parmigiano 1 tbsp + a little EVOO
Black pepper cracked black peppercorns to finishcoarse, toasted over low heatblack pepper (finish)whole, dry-toastedroasted about 2 minmedium-high heat, 4 min roast, mortar1 tsp bloomed in oil + freshly groundcubeb pepper, 1 tbsp, roasted whole, mortarwhole black pepper
Emulsification method reduce, then butter, then grated cheese over low heatoff the heat, residual heat melts cream cheese then Pecorinoaglio e olio style, cheese added at the finishmake cheese liquid first, toss off the heatpaste, then steamed over the potoff heat, cooled 3 min, added in stagescombined with pasta water in a separate skilletmantecare with the heat off throughoutwhisked in a bowl, no heat
Heat and temperature low heatlow, then offoff once colored, then relitlow, then offoff direct heat, warmed by steamhigh, then off to coolmedium-low, then set asidesempre a fuoco spento (always off the heat)no heat used
Finishing warmed plate, black pepperblack pepper, cheeseblack pepper, Parmigianograted cheese, pepperremaining sauce, black pepperextra cheeseextra cheesewarmed plate, pepper, Pecorinoextra cheese, pepper, lemon zest (optional)
Total time 20 minabout 15 minabout 20 minabout 15 minabout 20 minabout 20 min25 minnot statednot stated
Source check Source verifiedPartly unverifiedSource verifiedSource verifiedSource verifiedSource verifiedPartly unverifiedSource verifiedPartly unverified
Ryuji One-pan: 340cc water, 10g butter, 2 tbsp grated cheese
Pasta, portion, and boiling
1.4mm, 100g, no pre-boiling
Salt in the pasta water
1/3 tsp + 4 shakes of MSG
Water volume
340cc (one-pan)
Cheese
2 tbsp grated cheese (+ 10g butter)
Black pepper
cracked black peppercorns to finish
Emulsification method
reduce, then butter, then grated cheese over low heat
Heat and temperature
low heat
Finishing
warmed plate, black pepper
Total time
20 min
Source
Source verified
Fabio 50g cream cheese leads the emulsion, melted off the heat
Pasta, portion, and boiling
Spaghettoni, 90g
Salt in the pasta water
to taste (no %)
Water volume
water + pasta water, 100cc, for the sauce
Cheese
Pecorino 15g + cream cheese 50g
Black pepper
coarse, toasted over low heat
Emulsification method
off the heat, residual heat melts cream cheese then Pecorino
Heat and temperature
low, then off
Finishing
black pepper, cheese
Total time
about 15 min
Source
Partly unverified
Tomomi Ogura A build on aglio e olio, with 15g Parmigiano and garlic
Pasta, portion, and boiling
1.5mm, 70g
Salt in the pasta water
1.5%
Water volume
not stated (1-2 tbsp pasta water)
Cheese
Parmigiano 15g (finish)
Black pepper
black pepper (finish)
Emulsification method
aglio e olio style, cheese added at the finish
Heat and temperature
off once colored, then relit
Finishing
black pepper, Parmigiano
Total time
about 20 min
Source
Source verified
Chef Ropia (Akifumi Kobayashi) Three ingredients, no fat: cheese liquid, tossed off heat
Pasta, portion, and boiling
1 serving, 2 min under package time
Salt in the pasta water
1%
Water volume
separate pot + extra pasta water in the pan
Cheese
grated cheese (video uses Grana Padano), no fat
Black pepper
whole, dry-toasted
Emulsification method
make cheese liquid first, toss off the heat
Heat and temperature
low, then off
Finishing
grated cheese, pepper
Total time
about 15 min
Source
Source verified
Vincenzo's Plate 2026 version: no salt, less water, melted by steam
Pasta, portion, and boiling
Spaghettoni, 250g
Salt in the pasta water
unsalted (2026 version) / old version used 1 tbsp rock salt
Water volume
less (2026 version)
Cheese
Pecorino 125g (text also says 150g), no fat
Black pepper
roasted about 2 min
Emulsification method
paste, then steamed over the pot
Heat and temperature
off direct heat, warmed by steam
Finishing
remaining sauce, black pepper
Total time
about 20 min
Source
Source verified
Pasta Grammar Pecorino 30g + Parmigiano 30g, added off heat after 3 min
Pasta, portion, and boiling
Spaghetti, 160g / 2 servings
Salt in the pasta water
plenty (no %)
Water volume
large pot
Cheese
Pecorino 30g + Parmigiano 30g
Black pepper
medium-high heat, 4 min roast, mortar
Emulsification method
off heat, cooled 3 min, added in stages
Heat and temperature
high, then off to cool
Finishing
extra cheese
Total time
about 20 min
Source
Source verified
J. Kenji López-Alt Skillet-boiled for starch, pepper bloomed in oil
Pasta, portion, and boiling
Spaghetti 225g, boiled in the skillet, 1 min under package time
Salt in the pasta water
a pinch
Water volume
just enough to cover the noodles (in the skillet)
Cheese
Pecorino 55g (extra-fine) + butter 30g
Black pepper
1 tsp bloomed in oil + freshly ground
Emulsification method
combined with pasta water in a separate skillet
Heat and temperature
medium-low, then set aside
Finishing
extra cheese
Total time
25 min
Source
Partly unverified
Italia Squisita Armando al Pantheon original: cubeb pepper, off the heat
Pasta, portion, and boiling
Spaghetti, 600g
Salt in the pasta water
coarse salt, to taste
Water volume
scant ('kept sparing')
Cheese
Pecorino 150g, no fat
Black pepper
cubeb pepper, 1 tbsp, roasted whole, mortar
Emulsification method
mantecare with the heat off throughout
Heat and temperature
sempre a fuoco spento (always off the heat)
Finishing
warmed plate, pepper, Pecorino
Total time
not stated
Source
Source verified
Max Mariola Pecorino cream whisked in a bowl, with a drizzle of EVOO
Pasta, portion, and boiling
tonnarelli / spaghetti (no amount given)
Salt in the pasta water
not stated
Water volume
about 1 ladle of pasta water into the cream
Cheese
Pecorino + Parmigiano 1 tbsp + a little EVOO
Black pepper
whole black pepper
Emulsification method
whisked in a bowl, no heat
Heat and temperature
no heat used
Finishing
extra cheese, pepper, lemon zest (optional)
Total time
not stated
Source
Partly unverified

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1 Pasta & boiling Brand, thickness, salt, water volume, cooking time
2 Base Fat and the main ingredient: rendering, infusing
3 Sauce & emulsion Where you toss, heat level, how much pasta water
4 Finish Cheese, pepper, finishing oil, plating

The map of schools: where the heat is managed

For Cacio e pepe, the fork in the road is how you emulsify and heat

Toss over direct heat

The pan stays on the flame and your hands manage the temperature. Fast, but it takes feel.

Indirect heat

Bain-marie, steam, double boiler or a hand blender. Repeatable, at the cost of one extra step.

Off the heat

Emulsify after killing the flame, or in a bowl with only the pasta’s residual heat. Hard to get wrong.

Salt in the pasta waterActual values from 2 styles. Equal values stack vertically
0.9%1.1%1.3%1.4%1.6%Chef Ropia (Akifumi Kobayashi): 1%CRTomomi Ogura: 1.5%TO
Total timeActual values from 7 styles. Equal values stack vertically
13.8 min16.9 min20 min23.1 min26.2 minFabio: about 15 minFChef Ropia (Akifumi Kobayashi): about 15 minCRRyuji: 20 minRTomomi Ogura: about 20 minTOVincenzo's Plate: about 20 minVPPasta Grammar: about 20 minESJ. Kenji López-Alt: 25 minJK
Pasta thicknessActual values from 2 styles. Equal values stack vertically
1.4mm1.4mm1.4mm1.5mm1.5mmRyuji: 1.4mm, 100g, no pre-boilingRTomomi Ogura: 1.5mm, 70gTO
  • CarbonaraAnother Rome & Lazio dish · Shared main ingredients: Pecorino · Shared tags: Rome, Pecorino Romano
  • AmatricianaAnother Rome & Lazio dish · Shared main ingredients: Pecorino · Shared tags: Rome, Pecorino Romano
  • Pasta alla griciaAnother Rome & Lazio dish · Shared main ingredients: Pecorino · Shared tags: Rome

What to serve after this

In an Italian meal the primo (pasta) is followed by a secondo (main course)

Rome & Lazio 20 min

Saltimbocca alla romana

Saltimbocca alla romana

Thin-pounded veal is layered with sage and prosciutto, pinned with a toothpick, and sauteed in butter. The name means "jumps in the mouth" (salta in bocca). The salt of the prosciutto and the aroma of the sage make up for the veal's blandness, and the key is not to overcook the prosciutto side.

Pairs with: Pasta alla gricia / Cacio e pepe / Spaghetti alle vongole

A staple Roman primo. Since it's just cheese and black pepper with no meat, its flavor doesn't overlap with the prosciutto secondo's pork character, and the weight can still rise in the second half while staying rooted in the same place.

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