Comments on: Cacio e Pepe

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 24 Jul 2026 15:45:18 +0000

In reply to Vanessa. Ha, so glad you loved it, Vanessa!

By: Vanessa

Vanessa — Tue, 21 Jul 2026 03:50:41 +0000

THIS IS THE BEST RECIPE EVER I AM OBSESSED EVERYONE YOU NEED TO MAKE THIS RIGHT NOW

By: Jeanine Donofrio

Jeanine Donofrio — Sat, 07 Feb 2026 21:13:29 +0000

In reply to Adrian. Hi Adrian, I would try adding more pasta water at that stage to loosen it.

By: Adrian

Adrian — Wed, 04 Feb 2026 04:08:44 +0000

I did everything right, I used freshly grated pecorino from a microplane, the butter was entirely melted, I even used De Cecco pasta for better grip, but on BOTH occasions I made this, it clumped. It still tasted nice but I’m frustrated.

By: Aamna Rashid

Aamna Rashid — Sat, 24 Jan 2026 00:06:23 +0000

I followed this recipe to the t and the cheese got clumpy.

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 12 Jan 2026 19:49:51 +0000

In reply to Mekhala. The highest compliments! I'm so glad you enjoyed it.

By: Mekhala

Mekhala — Mon, 12 Jan 2026 14:41:23 +0000

This dish was phenomenal and so simple to make. Honestly it turned out better than the cacio e pepe at one of our favorite spots in NYC. Thanks for another amazing recipe!

By: Julia T.

Julia T. — Sun, 04 Jan 2026 15:42:09 +0000

In reply to CHRISTINE.

Definitely try again with freshly grated cheese. If you’re in a pinch you can use freshly grated Parmesan which may be easier for you to find. Check the deli section in your grocery store – it’s often in the coolers around the deli. It’s a super easy dish once you have the right ingredients.

By: Chelsea

Chelsea — Fri, 22 Aug 2025 13:07:02 +0000

In reply to CHRISTINE.

The recipe specifically says not to use pre-grated cheese. The anti-clumping additives prevent the cheese from melting down.

By: CHRISTINE

CHRISTINE — Mon, 11 Aug 2025 15:21:19 +0000

I’m afraid it was a bit of a bust, but it might have been my choice of cheese. I used pre-grated romano which was the only romano I could find. It did not melt into the liquid AT ALL! It got terribly gloppy and clumped. I noticed later that it contained cellulose to prevent clumping (ironic, eh?), maybe that prevented melting? The flavor was good, but the texture, not so much.