Cookaholics Bulletin Board

And it was quite good, especially paired with some roasted broccoli.

The name translates to cheese and pepper. It's a simple dish consisting mainly of spaghetti, pecorino romano, black pepper, and some pasta water to help cream up the cheesy sauce.

CI adds a little olive oil and cream (said to prevent clumping of the sauce) to the mix. Some use butter. Others use none of that foolishness and stick to the basics.

Cook's calls it Spaghetti with Pecorino Romano and Black Pepper, somewhat insulting the intelligence of its readers.

I look forward to making and eating this one again.

Actually I suspect they avoided the Italian name in part because of the uproar sure to result because it isn't "authentic" (especially due to the cream)

Yeah, adding cream to Cacio e Pepe is an abomination. Not in my home!

Chris, the secret (which CI seems to have missed entirely) to doing it traditional-style (without cream) is to toss the hot pasta with the cheese in a room-temperature bowl, not in the hot pot. Several recipes misled me on this account, resulting in Pasta With Globs Of Congealed Cheese.