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Sep 28, 2009 07:59 AM

Cacio e Pepe

Reading the replies to a recent post reminded me of this dish, which I love. My wife grew up in Italy, and when we visit her hometown I always order this from the little "Cucina Tipica" restaurant in town. However, I've never seen it on a menu in New York.

Any suggestions for a real authentic version of Cacio e Pepe in New York?

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  1. I am fond of Lupa's version, but that's the only place I've ever had it.


    4 Replies
    1. re: small h

      I love Lupa. It's actually the only Italian restaurant I've been to with my wife that she raved about. She grew up outside of Rome and thinks their cooking is very authentic. I don't remember seeing the dish on their menu, but haven't been in a while. Thanks for an excuse to go back!

          1. re: thievery

            I agree with the Lupa rec. I would also suggest Supper in the EV; they make a surprisingly good rendition of this dish.

    2. There's a restaurant in the east villaged called, Cacio e Pepe. They have it on their menu. They bring out the big wheel of cheese and toss the pasta inside it, then scoop it out and pepper it for you on your plate.

      Is that what you mean by authentic? This is the only place I've ever had it.

      7 Replies
      1. re: egit

        Oh! I don't know how they do it in Italy.... by authentic I just mean not Italian-American. Lots of places here advertise carbonara for example, but in the end it's nothing like the real thing overseas. Thanks for the recommendation.

        1. re: egit

          I actually went to Cacio e Pepe's sister restaurant I believe it was called Bocca and the cacio e pepe was awful. They do it the same way and the sauce doesn't stick like it should and it seems to be a dish more for show than for enjoyment. That's not to say it's exactly the same at the Cacio e Pepe restaurant but I thought I'd share.

          1. re: stephaniec25

            I had a horrible experience at Bocca, but then again, that was almost 3 years ago. Otto makes a really good cacio e pepe pasta.


            1. re: stephaniec25

              Yeah, that doesn't sound like the preparation I remember. What I'm thinking of has the sauce very much coating the noodles. Not sure how you'd achieve that by tossing it in a wheel. I think I'll avoid Bocca, thanks for sharing.

              1. re: chorosch

                I would imagine the success of the dish is dependent on how well drained the pasta is. If there is still a lot of water on the pasta when you toss it into the wheel, then it will result in cheesy, runny water dripping off your pasta and not adhering.

            2. re: egit

              I had it at Cacio e Pepe in the EV too, actually shared it with a friend. I enjoyed it so much I wished I had my own entire plate.

              1. re: synergy

                I haven't had it anywhere else but at C e P in the EV. I started out with a taste but now I crave the dish and always order my own when we go there. Definitely not runny.

            3. I think Frankie's 457 Spuntino, both in Brooklyn and New York, have cacio e pepe on the menu, at least they did back in December 2008 when I had it in Brooklyn.

              2 Replies
              1. re: mike1213

                That's interesting... how was it? I was only there once, and had a very disappointing experience. Would be willing to try it again I suppose.

                1. re: chorosch

                  It was excellent and I too had a disappointing experience my first time there (at lunch time). When I kept hearing good things I went back and I have had very experiences since then.