The Roman classic, cacio e pepe, has taken Manhattan by storm. What’s often referred to as “mac and cheese for adults”, cacio e pepe quite literally means cheese and pepper. It’s this elegant simplicity and back to basics mentality that makes this pasta dish one of the most coveted in NYC.
Many New-York based chefs are adding their own spin and unique flair to this traditional dish. Below are the best cacio e pepe dishes from classic to innovative.
See Also: The 9 Best Italian Restaraunts in NYC
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182 2nd Ave, Manhattan / Website
It would be a disgrace to not mention the Italian restaurant named after this authentic Roman dish, Cacio e Pepe. The authentic no frills ambiance of this East Village gem translates to every dish on the menu, especially the cacio e pepe. What makes this dish so special is that it is served in a giant pecorino wheel right at your table. Not only does this make for a fun, theatrical experience, but it secures the perfect cheese to pepper ratio- the key to any successful cacio e pepe dish.
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54 Prince Street, Manhattan / Website
Not only does La Pecora Bianca serve one of the best cacio e pepe dishes in town, but they make—wait for it—fried cacio e pepe fritters exclusive to the Soho location. The fried outer coating of the fritter provides a great contrast to the soft, creamy pecorino-filled middle. Although this Roman classic is all about simplicity, I applaud La Pecora Bianca for taking this culinary risk. Normal is boring, right?
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51 Grove Street, Manhattan / Website
This list would be incomplete without the West Village pasta establishment, Via Carota. The pasta is cooked perfectly al-dente (a staple of any great cacio e pepe), and is the perfect harmony of cheesiness, creaminess and pepperiness. For those of you who don’t like to over-do it on the cheese, this dish is the one for you. It’s cheesy, but not too cheesy. Finding that balance is key. Getting this city-renowned dish is not a polite suggestion, it’s mandatory.
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567 Union Ave, Brooklyn / Website
Critically-acclaimed chef Missy Robbins takes the traditional cacio e pepe recipe and elevates it to a whole new level. The dish is not called cacio e pepe on the menu, which is no shock coming from Robbins, pasta connoisseur and culinary genius. She pushes the boundaries over and over, and it’s so damn good. Labels aside, the pink peppercorn malfadini at Brooklyn hot spot Lilia is out of this universe. There is no better pasta fork twirl than the one you can do with the slithering malfadini noodles. The pink peppercorn flavor hits your tongue and immediately bursts with flavor. I would only order this if you love pepper. It’s definitely overpowering but in the most exciting way possible. For all the critics out there who say real cacio e pepe doesn’t have butter, head over to Williamsburg to see for yourself.
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5 King Street, Manhattan / Website
Similar to Lilia, Charlie Bird isn’t afraid to challenge culinary conventions. The tonnarelli, an egg pasta typically found in Roman dishes, is cooked to perfection and slathered with pecorino pepato and pink peppercorn. It’s like a little party in your mouth. My absolute favorite part about Charlie Bird is that you can trade the tonnarelli for rigatoni, which is a baller move. I think we can all agree that rigatoni is an elite pasta shape.
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4 Charles St #3004, Manhattan / Website
Described as an intimate supper club, 4 Charles Prime Rib is not just a restaurant—it’s an establishment. While many go for the incredible steaks and famous burgers, I highly recommend the cacio e pepe carbonara hybrid. I mean, what could be better? Far from traditional, this dish is served with a juicy, thick slab of bacon, pepper, pecorino and a fried egg on top. Oh, and they replace the spaghetti with bucatini. I know the haters may not call this cacio e pepe, but screw the labels. This dish is awesome.
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345 Park Ave S. / Website
Just like 4 Charles, Upland is on the cacio e pepe bucatini wave, and I never wanna stop riding. Justin Smillie’s cacio e pepe is relatively traditional but adds a twist with the bucatini and usage of butter (a huge no-no according to the Romans). I think that’s what makes this dish so irresistible. It’s the perfect blend of orthodox and unorthodox, and it’s pretty darn delicious.
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306 E 81st St, Manhattan / Website
Known as an intimate neighborhood classic, Sandros is where to go for your fix of authentic Italian dishes. Notoriously drawing in a Roman crowd, cacio e pepe is one of, if not the most, popular dish at this restaurant. In typical Sandros fashion, this dish is not on the menu. It’s like an “if you know, you know” kind of thing, but everybody on this entire island should know. This ultra-traditional take on cacio e pepe deserves an award.
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105 Christoper St, Manhattan / Website
Did somebody say cacio e pepe lasagna? That’s music to my ears. This spin on cacio e pepe is absolutely brilliant. Classified as a “baked white lasagna,” this dish is perfect for those who want the presentation of lasagna, but want to ditch the red sauce. Rita Sodi, the James Beard Best Chef, reveals that this dish is made with a creamy bechamel sauce, which “creates a perfect stack of oozing creamy goodness.” Now, that’s the ultimate comfort food.
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170 Thompson St, Manhattan / Website
There are two secrets to Lupa’s famous cacio e pepe dish: extra virgin olive oil and butter. Not only does the EVO and butter add a delectable, velvety taste to the bavette noodles, but it helps the cheese and pepper sauce mixture bind to the noodles. The key to a great cacio e pepe is making sure the cheese is smooth so you don’t get a clumpy, watery mess. Lupa masters this art every single time.
Sometimes less is more, and sometimes more is more. Either way, I know what I’m eating this weekend.
Photography by: Evan Kaster
