Served at
Lupa Osteria RomanaA charming and authentic Roman trattoria located on a quiet side street near the Pantheon, known for its traditional home-cooked dishes and welcoming atmosphere.
A classic Roman pasta dish featuring spaghetti or tonnarelli tossed with Pecorino Romano cheese, black pepper, and a bit of pasta water to create a creamy, emulsified sauce.
Cacio e pepe is a pasta dish originating from Lazio, Italy. Its defining characteristic is the combination of grated Pecorino Romano cheese and black pepper, typically served with tonnarelli or spaghetti. Careful preparation is needed to achieve a smooth, creamy texture, as the cheese can easily become lumpy.
Still hungry?
Swipe signature plates - save what you'd actually order tonight.
A charming and authentic Roman trattoria located on a quiet side street near the Pantheon, known for its traditional home-cooked dishes and welcoming atmosphere.
A prominent American chef and restaurateur with whom Tony Abou-Ganim collaborated to win an Iron Chef America competition.
Similar dishes to "Cacio E Pepe"
Swipe through plates like this