Roman simplicity is on full display in a plate of cacio e pepe. In a crowded Italian scene like New York, it has become the ultimate test for authenticity. And, with only a handful of ingredients and no sauce to hide behind, the dish leaves little room for error.
Legend has it cacio e pepe was invented by shepherds during migration season, relying on a few staple ingredients to produce a calorie-dense meal. When starchy pasta water single-handedly holds together a silky sauce, technique matters. NYC offers no shortage of versions, some staying faithful to the Roman original and others adding a New York spin to the classic.
Roscioli
Roscioli reigns supreme. After all, no one does cacio e pepe quite like the Romans. As the first international location outside Rome, the NYC outpost holds up to its counterpart, bite for bite, delivering a version that stays true to the origins. The flavor balance is precise, the pasta bites perfectly al dente, and the sauce stays silky from first twirl to last.
As the last Roman import still standing in the city since L’Antica Da Michele closed, Roscioli sets the bar. Go à la carte for the cacio e pepe or opt for the full tasting menu downstairs for a more intimate Italian cellar experience. Upstairs offers a livelier setting for lunch or a casual dinner, made better by a strong Italian wine list and an open kitchen that keeps the focus on craft. 43 MacDougal St., SoHo, rosciolinyc.com
Via Carota
Via Carota is seen as an institution for a reason, and the Tonnarelli Cacio e Pepe is rarely skipped, even by regulars who know the menu by heart. The dish comes out hearty and dense, built on thicker, pepper-forward tonnarelli, with just enough glossy sauce to coat every strand without excess lingering at the bottom of the bowl.
The dining room is perpetually buzzing, full even on a Monday afternoon, and reservations require some luck. Book well in advance, take your chance at a walk-in, or keep an eye out for last-minute lunch openings during the week. Loud, lively and always in motion, Via Carota delivers a version of cacio e pepe that pairs perfectly with the room’s energy. 51 Grove St., West Village, viacarota.com
Forsythia
What started as a pop-up quickly became a permanent outpost with a focused menu. With many diners coming for the photo-ready agnolotti, it’s easy to overlook the cacio e pepe tucked under the Roman Classics section of the menu. The handmade pasta has a confident bite, letting the freshly cracked pepper shine while the pecorino strikes the right balance.
Few restaurants open solely on a pasta premises alone, and Forsythia represents the new guard of serious handmade pasta in the city. Plus, the intimate dining room and thoughtful wine list make it a natural date-night choice. 9 Stanton St., Bowery, forsythianyc.com
Rubirosa
Outstanding pastas at Rubirosa are an open secret. While most people come for the oversized tie-dye pies, rightfully so, the real fans know there’s solid pasta to be had too. After all, a certain bar gets set when the menu lists a Roman Cacio e Pepe, and this one meets it. The spaghetti runs on the thinner side, delivering a lighter, pepper-forward plate that won’t leave you too full, a quiet flex in a dish where heaviness can be mistaken for indulgence.
The dining space offers mixed seating between high tops and cozier booths, it’s always loud, and often includes a quoted wait time that sounds worse than it usually is. Don’t let that scare you off, tables turn faster than advertised, and the payoff is worth it. 235 Mulberry St., SoHo, rubirosanyc.com
Bad Roman
The name leaves little to interpretation, and this tongue-in-cheek spot isn’t aiming for strict Roman authenticity. Classic Roman dishes get an indulgent spin, and the cacio e pepe is no exception when it comes out finished with black truffle. An adventurous, slightly elongated penne lungo acts as the vehicle, catching more of the glossy cheese with each bite. The truffle adds another layer of umami, making it a fun option for anyone willing to stray from purist territory.
The colorful, maximalist dining room is high-energy, with photogenic cocktails and a party-forward atmosphere to match. It’s an easy pick for a weekend dinner with a small group. 10 Columbus Cir, 3rd floor, Columbus Circle, badromannyc.com
I Sodi
I Sodi carries a heavy reputation for its lasagna and the near-impossible reservation, but the cacio e pepe deserves some attention too. From the same owner as Via Carota, it carries a similar confidence, opting for the slightly thinner spaghetti chitarra. The result is a lighter pasta with a strong pepper kick and a silky sauce that keeps its composure from first bite to last.
Reservations remain elusive and the dining room is perpetually full, but for those who manage to snag a table, the payoff extends well beyond the headliners. 314 Bleecker St., West Village, isodinyc.com
Altro Paradiso
Altro Paradiso takes a distinctive approach to cacio e pepe, opting for a candele, a type of pasta crafted into long tubes resembling tapered candles. The shape creates a slightly different balance, with the glossy sauce coating the exterior while the center stays partially naked. The bright, semiformal dining room and wine list make it especially well-suited for work dinners or client meetings where you still want a plate of good pasta on the table. It’s refined without feeling stiff, the kind of place that works just as well for business as it does for an easy meal. 234 Spring St., SoHo, altroparadiso.com
