Once you consider Rome, it’s onerous to go previous the highlights: the Colosseum, Vatican, Spanish steps… however after all for me, the most effective a part of Rome are the Roman pastas. No journey to the Everlasting Metropolis is full with out tasting its most iconic dishes and specifically, Cacio e Pepe.

Easy, salty, creamy, and bursting with peppery goodness, this conventional Roman pasta is made with simply grated Pecorino Romano cheese, black pepper, pasta, and a little bit of starchy water to deliver all of it collectively. Although it solely has a number of substances, it isn’t the simplest dish to make, however when performed proper, it’s absolute perfection.

Its origins return centuries to Roman shepherds, who carried these identical substances on lengthy journeys via the Apennine Mountains. With meals that wouldn’t spoil and will simply be cooked over a fireplace, they created what would finally turn out to be one among Italy’s most beloved pasta dishes.

The title says all of it: “Cacio” (cheese) and “Pepe” (pepper). That’s all it takes to make this easy however irresistible dish. No cream wanted, clearly!

The Web Loves Cacio e Pepe

Typically referred to as Italy’s model of mac and cheese, Cacio e Pepe has gone from a humble Roman specialty to a full-blown international obsession.

You’ll discover it on menus from New York to Tokyo, in Italian eating places and naturally in kitchens the world over – particularly for those who comply with me. Its easy recipe has received over hundreds of thousands of followers worldwide and this is my favorite approach to make it

On social media, Cacio e Pepe is among the most shared pasta dishes. Some TikTok movies have reached over 10 million views and as of 2025, the hashtag #cacioepepe has accrued over 50 million views. Proof of simply how a lot folks love this Roman basic.

The shiny sauce, the best way it completely clings to every strand of pasta, the stability of salt, creaminess, and peppery warmth, how will you resist?

The place is the Finest Cacio e Pepe in Rome?

My choose for the most effective Cacio e Pepe in Rome for 2025 will not be at a flowery restaurant, you don’t even must dine in to get pleasure from it. You may seize it as takeaway and revel in world-class pasta whereas strolling via the cobblestone streets of Rome.

Watch The Finest CACIO e PEPE in Rome

The Finest Cacio e Pepe in Rome (Sure, You Can Get It To-Go!)

Pasta Imperiale is tucked away on Through dei Coronari, probably the most picturesque streets in Rome’s historic heart. Only a brief stroll from Piazza Navona, this space is lined with vintage retailers, boutiques, and exquisite buildings.

At this informal pasta spot, you’ll be able to watch the cooks making contemporary pasta proper in entrance of you from scratch, each single day. They give attention to high-quality, seasonal substances and conventional Roman recipes, all ready to order. And their Cacio e Pepe isn’t any exception so I’ve detailed precisely what makes their model top-of-the-line in Rome.

It All Begins With the Pasta

The standard approach to make Cacio e Pepe is, a square-shaped pasta made with flour and eggs. Its tough floor holds the thick cheese and pepper sauce superbly, and it’s a favourite in Rome for good motive.

At Pasta Imperiale, you’ve choices. You may keep on with the basic tonnarelli or strive their handmade spaghetti, which is made with semolina flour and water solely, with no eggs. The distinction is that the spaghetti is just a little lighter and softer whereas nonetheless providing that al dente chunk all of us crave. All their pasta is handmade contemporary day by day, and whichever one you choose, you’re in for a deal with.

Right here’s one thing you may not count on: they don’t salt the pasta water. In contrast to conventional strategies, the place a handful of salt normally goes into the pot, the cooks at Pasta Imperiale skip it as a result of the cheese brings all of the salt you want.

On to My Favourite Half… the Cheese

I’m a BIG Pecorino lover, so relating to Cacio e Pepe, I normally go all in with 100% Pecorino Romano and no compromises.

However right here’s the great thing about Pasta Imperiale, they perceive that not everybody needs such a daring, punchy taste. So they provide just a little customization. In case you favor a milder style, simply ask and so they’ll create a cheese mix utilizing 50% Pecorino and 50% Parmigiano Reggiano.

Why does this matter? Pecorino Romano is a really salty sheep’s milk cheese. Parmigiano Reggiano, however, is nuttier and extra mellow. When mixed, they create a wealthy, well-rounded taste that’s easy, satisfying, and never overwhelming.

What Makes Their Cheese Cream So Particular

Let’s discuss the actual star of the present: that dreamy Pecorino cream. It’s the guts and soul of a terrific Cacio e Pepe, and constructed from simply three substances. Grated cheese, starchy pasta water, and freshly cracked black pepper. Sounds straightforward sufficient, however it’s really surprisingly straightforward to make a mistake.

When cheese reaches round 72°C (161°F), it may flip stringy if it’s too sizzling. And when pasta comes straight out of boiling water, it’s normally far too sizzling for the cheese to soften correctly. That’s why the cooks at Pasta Imperiale let the pasta relaxation for about 10 seconds earlier than mixing it with the cheese. This brief pause lowers the temperature simply sufficient to soften the cheese right into a luscious sauce with out turning it right into a gooey mess.

Serving the Pasta

As soon as the pasta is prepared, the chef provides a splash of the reserved pasta water and rapidly stirs all the pieces collectively. This helps to loosen the sauce simply sufficient, making it additional shiny and easy.

Then comes the tossing. The pasta is blended vigorously utilizing tongs to make sure each strand is coated in delicate cheese sauce. With no clumps or dry pasta in sight.

The ultimate contact is a beneficiant sprinkle of black pepper, which is fragrant, daring, and the proper completion.

The Style Check

My selection of pasta was the spaghetti made with water and flour. I additionally opted for the mix of Parmigiano and Pecorino (primarily out of curiosity). This softened the saltiness and gave it a mellow end. No stringiness, simply easy, melted cheese coating each chunk.

The very best half is which you can get pleasure from it nevertheless you want. You may take it to go or sit exterior and soak within the Roman solar.

In case you’re not used to the daring taste of Pecorino Romano, ask for the cheese mix—I extremely suggest it. Then prepare for a mouthful of pepper in one of the simplest ways doable, it truly is the star.

Together with pasta Carbonara or Amatriciana, Cacio e Pepe is a must-try when in Rome, and Pasta Imperiale is among the finest eating places to expertise it, simply because the Romans supposed.

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