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Rome, Italy – A recipe for Cacio e Pepe published by BBC Good Food has ignited a fierce debate, with Italians expressing outrage over the inclusion of cream in the traditionally simple Roman pasta dish. The controversy highlights a growing tension between culinary adaptation and the preservation of authentic Italian cuisine.
Cacio e Pepe, meaning “cheese and pepper” in several central Italian dialects, traditionally consists of only three ingredients: pasta (typically tonnarelli or spaghetti), Pecorino Romano cheese, and black pepper. The recipe in question, originally appearing on the BBC Good food website – owned by Immediate Media Company – deviated from this standard by adding 30g of double cream.
Nicola, proprietor of a *paninoteca* (sandwich shop) located near Vatican City in the Prati neighborhood of Rome, voiced strong disapproval. “Don’t use cream on Cacio e Pepe. Cream is for dessert.Please stop. Those who use cream don’t understand what cooking means,” he stated, reflecting a sentiment widely shared among Italian chefs and food enthusiasts.
