Carbonara or cacio e pepe: what is the difference
Carbonara and cacio e pepe are Roman-style pasta dishes built on grated pecorino. Cacio e pepe is just cheese and pepper; carbonara adds guanciale and eggs.
| 🍝 Carbonara | 🍝 Cacio e pepe | |
|---|---|---|
| What the name means | "Charcoal-burner style" (carbonaro, charcoal burner) | "Cheese and pepper" (cacio, an old word for cheese) |
| Ingredients | Pasta, browned guanciale, eggs, grated pecorino, black pepper | Pasta, grated Pecorino Romano, black pepper, pasta cooking water |
| Meat | Yes: guanciale (pork cheek) | None |
| Eggs | Yes, they bind the sauce | No; the sauce is cheese and starchy water |
| Cheese | Pecorino (or parmesan) | Pecorino Romano PDO: whole sheep's milk, aged at least 8 months for grating |
| Vegetarian | No | Meat-free, but Pecorino Romano is made with lamb rennet |
| Official recipe | Not registered | Not registered |
Which to choose
Cacio e pepe is the simpler of the two: three ingredients and no eggs, but the cheese sauce needs exact temperature. Carbonara is more filling thanks to guanciale and eggs. If you avoid meat or eggs, cacio e pepe is your choice.
Sources
Themes
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