Why is cacio e pepe so salty?

[Kenz]

Ever wonder why cacio e pepe packs such a salty punch? I made up a batch recently and found myself reaching for a glass of water more times than I could count. Don't get me wrong, I love the cheesy, peppery goodness, but the saltiness was a bit overwhelming. Any fellow pasta enthusiasts have thoughts on why this dish tends to be saltier than the tears shed over a burnt soufflé? Let's dish out some ideas, shall we?

 

[hoyeon]

Ever wonder why cacio e pepe packs such a salty punch? I made up a batch recently and found myself reaching for a glass of water more times than I could count. Don't get me wrong, I love the cheesy, peppery goodness, but the saltiness was a bit overwhelming. Any fellow pasta enthusiasts have thoughts on why this dish tends to be saltier than the tears shed over a burnt soufflé? Let's dish out some ideas, shall we?

I think cacio e pepe can become too salty if there's too much cheese added or if the cheese used is particularly salty.