How to make Unauthentic Cacio e Pepe, out of anything

pecorino cheese

💰Cheaper: parmesan cheese

Parmesan is more widely available and less expensive than pecorino.

Set a pan over medium heat and toast the cumin seeds until fragrant, about 1 to 2 minutes.

Transfer the toasted cumin seeds to a mortar and pestle and lightly bash them up, then set aside.

In the same pan, add 100 grams of spaghetti and fill with water to just submerge the pasta, adding a pinch of salt.

Stir the pasta for the first minute to avoid sticking, then once it starts simmering, set a timer for 8 minutes, stirring occasionally.

While the pasta cooks, grate 25 grams of cotija cheese and 25 grams of Mexican manchego cheese into a bowl.

Finely dice a fresno chili pepper and add it to the bowl with the grated cheese along with the toasted cumin seeds.

Once the pasta timer goes off, pour some of the pasta water into the cheese mixture bit by bit, stirring until you have a cohesive cheese sauce.

If there's excess water in the pan, drain some off but leave a little in, then pour the cheese sauce over the pasta and toss until well coated.

Serve the pasta in a bowl, optionally adding more cotija cheese and cilantro on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens