Where To Find The Best Cacio E Pepe In Rome

Flavio al Velavevodettonever 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.

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.

To sample this decadent variation in a less touristy setting, head to Officine Beat. Located in the thriving student neighborhood of San Lorenzo, this restaurant has a hip vibe, cool furniture, a great beer list and a tasty menu. You’ll only hear Italian spoken at this restaurant which is a local go-to on weekend nights.

Probably the best restaurant in Monti, this fourth-generation family-run restaurant has proven itself adept at staples but not averse to revisions of the classics. Cacio e pepe is kicked up a notch at La Taverna dei Fori Imperialiwith a sprinkling of black truffles.

This simple Roman trattoriais well loved by locals for its quality dishes and down-to-earth-service. Often touted as a favorite among Rome’s food bloggers, it excels at all typical dishes, including cacio e pepe as well as the other classic Roman pastas. You’ll also find an intriguing variation on the appetizer menu: deep-fried gnocchi served on a bed of cacio e pepe.

Sforno, located in southern Rome near the Cinecittà studios, is worth the trek to try one of Rome’s best Neapolitan pizzas. It is doubly-worth the trek to taste its cacio e pepe pizza. You’d be wise to share this salty pie, which is topped by a healthy dose of grated pecorino cheese and served with its own black pepper mill. The secret to achieving this perfectly cooked pizza lies in some simple chemistry: the dough is first baked with ice to ensure the center stays soft and moist and then topped by pecorino for the final minutes of cooking.