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.