Cacio e Pepe

I can’t pretend that I have the time, energy, financial resources, or stomach capacity to try every dish in a restaurant. But sometimes, one dish is enough.

Cacio e Pepe, located in the East Village in New York City, bills itself as having “Creative Roman Cuisine.” The dish I had, Tonnarelli cacio e pepe was definitely that– Italian, but beyond Italian.

The perfectly al dente pasta was brought to the table in a huge, hollowed-out round of pecorino romano cheese. In the hollow, our server mixed and turned the pasta (already wonderfully coated in a light cream sauce), scooping up the romano as he did it.

The pasta, placed onto our plates in a neat ball, was delicious– light, creamy, and with a thorough (yet not overpowering) cheese taste. Lest it be a pleasant yet unremarkable dish, the pasta had been seasoned generously with pepper. Fantastic.

Overall: YYYYY (out of five)
Prices: NYC-cheap, which is to say that the dish was around $12 bucks. Cheapest wine (but still excellent) was $9/glass
Atmosphere: Cozy yet formal.
Dress code: It’s New York– wear whatever you want. But business casual would be appropriate.
Great place to go for… New Year’s Eve.

Cacio e Pepe
182 Second Avenue
NY, NY 10003

New menus daily.


2 Responses

  1. Yum! Speaking of giant rounds of cheese with pasta in them, go at once to Marco Polo in Carroll Gardens (Court at Union). It’s old school and Brooklyn and delicious and fantastic!

  2. Wow, what a great idea. Although clearly it’s out of the budget for your typical home cook to buy a half round of Parmesan. I wonder how many times they reuse the rind. It seems like it would be okay since nobody is eating directly from the rind itself.

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