Where To Find The Best Cacio E Pepe In Rome
Cacio e pepe is made with pecorino Romano cheese and black pepper, along with starchy pasta water, which creates a creamy sauce. The classic recipe uses tonnarelli pasta. You’ll see cacio e pepe on nearly every Roman menu, but we list the best the city has to offer.
Da Enzo al 29 who is Enzo? When our patrons ask us who Enzo is we show them a photo of his portrait hanging on one of the walls of our trattoria. He, the previous owner, can’t be present for he passed away in the late 80’s and our family bought his trattoria after his passing.
Enzo’s presence is still felt very much; he is in the memory of patrons that hung out in the trattoria when himself ran it. Everybody remembers him fondly and thus we imagine him walking through the tables, playful, boisterous and snarky in times when the trattoria was the best place not only to drink and eat but to meet friends too and socialize. Everybody portrays Enzo, an avid A.S. Roma supporter who used to bet on horse racing, as a kind and generous host. If he’s watching us from above I hope he’s happy with the way his tavern has remained the same as decades ago, basically.
Da Felice in Testaccio is the most famous old-school restaurant for cacio e pepe. Serving up classic Roman dishes since 1936, it’s an institution in the city and beloved by locals for its hearty, honest fare. Actor Roberto Benigni was a fan of Felice, the restaurant’s original owner, and is just one of the restaurant’s well-known patrons. The draw of the cacio e pepe here is that the waiter whips up this dish in front of you, tossing the pasta at your plate with an adept hand ensuring the ingredients are combined to perfection.
Flavio al Velavevodetto never disappoints. Chef De Maio originally worked at iconic restaurant Da Felice meaning he learned from the best and has since shifted his expertise to this restaurant which means “Flavio, I told you so”. Built upon Monte Testaccio, a man-made hill comprised of discarded amphora, the restaurant has a main dining area with plenty of outdoor seating on two patios. Everything on the menu is fantastic and the cacio e pepe is well-balanced and creamy.
Just steps away from buzzing Piazza Trilussa lies one of Rome’s hidden treasures: Osteria Zi Umberto. With classic Roman service (read: brusque), high quality and low prices, its always bustling for good reason. The rotating daily specials are always excellent as are the staples. The cacio e pepe here is mild but flavorful; we recommend pairing with a side dish of cicoria.
Roma Sparita has one of the most lauded bowls of cacio e pepe in the city. This restaurant in Trastevere rose to fame after being featured on Anthony Bourdain’s visit to Rome on No Reservations back in 2011 because of its unique way of serving cacio e pepe: here, the coated tonnarelli noodles arrive on your plate served in a parmesan cheese bowl.
repost from....The culture trip
Da Enzo al 29 who is Enzo? When our patrons ask us who Enzo is we show them a photo of his portrait hanging on one of the walls of our trattoria. He, the previous owner, can’t be present for he passed away in the late 80’s and our family bought his trattoria after his passing.
Enzo’s presence is still felt very much; he is in the memory of patrons that hung out in the trattoria when himself ran it. Everybody remembers him fondly and thus we imagine him walking through the tables, playful, boisterous and snarky in times when the trattoria was the best place not only to drink and eat but to meet friends too and socialize. Everybody portrays Enzo, an avid A.S. Roma supporter who used to bet on horse racing, as a kind and generous host. If he’s watching us from above I hope he’s happy with the way his tavern has remained the same as decades ago, basically.
Da Felice in Testaccio is the most famous old-school restaurant for cacio e pepe. Serving up classic Roman dishes since 1936, it’s an institution in the city and beloved by locals for its hearty, honest fare. Actor Roberto Benigni was a fan of Felice, the restaurant’s original owner, and is just one of the restaurant’s well-known patrons. The draw of the cacio e pepe here is that the waiter whips up this dish in front of you, tossing the pasta at your plate with an adept hand ensuring the ingredients are combined to perfection.
Flavio al Velavevodetto never disappoints. Chef De Maio originally worked at iconic restaurant Da Felice meaning he learned from the best and has since shifted his expertise to this restaurant which means “Flavio, I told you so”. Built upon Monte Testaccio, a man-made hill comprised of discarded amphora, the restaurant has a main dining area with plenty of outdoor seating on two patios. Everything on the menu is fantastic and the cacio e pepe is well-balanced and creamy.
Just steps away from buzzing Piazza Trilussa lies one of Rome’s hidden treasures: Osteria Zi Umberto. With classic Roman service (read: brusque), high quality and low prices, its always bustling for good reason. The rotating daily specials are always excellent as are the staples. The cacio e pepe here is mild but flavorful; we recommend pairing with a side dish of cicoria.
Roma Sparita has one of the most lauded bowls of cacio e pepe in the city. This restaurant in Trastevere rose to fame after being featured on Anthony Bourdain’s visit to Rome on No Reservations back in 2011 because of its unique way of serving cacio e pepe: here, the coated tonnarelli noodles arrive on your plate served in a parmesan cheese bowl.
repost from....The culture trip
