How to make CACIO E PEPE | Fact Check Report

Fact Checking a YouTube Video

"How to make CACIO E PEPE"

From Lionfield

January 9, 2026

/100

Accurate

Analysis Summary

The video accurately demonstrates the 'Pecorino paste' method for making Cacio e Pepe, a technique widely used by professional Roman chefs (such as Luciano Monosilio) to ensure a creamy emulsion. The central claim—that the pan must rest to lower the temperature before adding cheese—is scientifically correct, as Pecorino proteins coagulate and clump at high temperatures (approx. 60-65°C).

Video Transcript

POV: you made CACIO E PEPE
(Visual: Clumpy, failed pasta)
That's not how you make it. We are going t...

Accurate Information

The 'Pecorino paste' technique (mixing cheese with starch water beforehand) is a valid method to prevent clumping.

Temperature control is the critical scientific factor in this recipe; adding cheese to boiling heat causes immediate coagulation.

The ingredient list (Pecorino Romano, Black Pepper, Pasta, Water) is traditional and correct.

Analysis of Claims (2)

True

"The traditional/correct way to make Cacio e Pepe involves creating a 'Pecorino paste' with water before adding it to the pasta."

While rustic methods vary, the 'paste method' is a standard professional technique (popularized by chefs like Luciano Monosilio) to stabilize the cheese emulsion and prevent the separation shown at the start of the video.

Sources:

• Authentic Cacio e Pepe Recipe

True

"You must let the pasta rest (cool down) for 40 seconds to 1 minute before adding the cheese to avoid ruining the recipe."

This is scientifically accurate. Pecorino Romano proteins denature and clump (the 'Mozzarella Phase') at temperatures above ~140°F (60°C). Cooling the pan ensures the cheese melts into a cream rather than seizing into lumps.

Sources:

• Phase behavior of Cacio e Pepe sauce