The Best Cacio e Pepe in Rome

Finding the best Cacio e Pepe in Rome means embarking on a culinary journey through the tastes and gastronomic history of the capital, but it brings with it ancient complex questions.

Since Charles Darwin developed his theory of evolution and the good Piero Angela explained it to us, we have come to understand how in the animal kingdom a fierce battle is fought for dominance in the pack. If ibex fight with horns, hippos with their bellies, and kangaroos with punches, in the world of human animals there is a violent struggle that changes according to different eras to determine who is worthy of the title of Alpha Male.

Initially, it was a question of brute strength, then sexual prowess, followed by money; today, the ultimate test is called cacio e pepe. If you don't know how to make the creamy sauce, you have no hope-better to give up any reproductive aspirations or even just the hope of pairing up right from the start.

Whether the hand at work is male or female, what matters is that it is trained and sensitive, quick and skilled. To tame the beastly cream, which must neither tear nor overcook, technique is crucial, but without the right dose of sentimental care, success is not guaranteed.

Yes, because never before has following all the required steps to the letter been insufficient without the addition of secret ingredients like passion and mischief. Only at a later stage does the conflict shift to the equally treacherous issue of the correct recipe to follow. Only pecorino? Or a mix with parmesan? Hot or cold water? Vegetable broth? Freshly ground pepper or toasted with a hint of oil? Spaghetti or tonnarello, purist attitudes or experimental?

The variables could be endless, but only one is the winning combination to achieve a true Cacio e Pepe de Cristo, as it is called in the hungriest suburbs of Rome where it was born.

READ ALSO: CARBONARA IN ROME

Before proceeding with our list of the best Cacio e Pepe in the city of Rome, we repeat like a mantra our disclaimer: this list is not a ranking and remains: incomplete, biased, forgetful, and subjective, a product of our unbridgeable emotional deficiencies, stubborn prejudices, and a natural aversion to the concept of objective measurement of feelings.

That said, here is our flawed and non-meritocratic list of the best Cacio e Pepe in restaurants in Rome.

When it comes to Cacio e Pepe, Felice at Testaccio is a true institution. The restaurant owes its great notoriety in Rome to this dish since it opened in 1936.

Here, the pasta is mixed by a waiter right at the table, carefully incorporating each ingredient until the magic happens and the creamy sauce makes its spectacular appearance.

Via Mastro Giorgio, 29

Parisi eggs for the homemade pasta, aged 24-month pecorino romano mixed with two other types of cheese and at least two different blends of Eastern pepper. For four generations, the Roscioli family has been making one of the best Cacio e Pepe in the city.

Via dei Giubbonari, 21

Cesare al Casaletto is certainly one of the best guardians of the Roman culinary tradition. His Cacio e Pepe is superlative: perfectly creamy and peppered with thick, handmade tonnarelli.

Via del Casaletto, 45

At Da Danilo, an old trattoria in Esquilino, the Cacio e Pepe is skillfully immersed in a gigantic wheel of pecorino, carefully coating the tonnarelli from the Casoli pasta factory with ample cheese and the right amount of black pepper.

Via Petrarca, 13

A classic in Trastevere, the Cacio e Pepe here is creamy and also offered in a variation made with casarecce pasta, pecorino, and chicory, which blend perfectly together.

Piazza di S. Giovanni della Malva, 14

A straightforward osteria at Ponte Milvio focuses on classic dishes of the capital. The Cacio e Pepe here is made with excellent regional ingredients such as pecorino from Tuscia, which lends it a delicate and harmonious flavor.

Via dei Prati della Farnesina, 61

A renowned restaurant by brothers Francesco and Simone Panella in Trastevere, where an obsessive attention to the quality of raw ingredients is in the DNA of the family's great tradition, for a Cacio e Pepe made with Mancini spaghetti and 18-month aged Fulvi pecorino.

Via Garibaldi, 18

The preparation offered by this restaurant in Testaccio for its Cacio e Pepe does not come from the pan, but from a mixing off the heat of tonnarelli from the Gatti pasta factory with pecorino romano, black pepper, cooking water, and just a drop of oil.

Via di Monte Testaccio, 97

In the heart of the historic center, it offers its tonnarelli Cacio e Pepe in the classic version with 18-month aged DOP pecorino romano or in a summer variation that adds a touch of freshness with the addition of Roman mint and lemon.

Via Frattina, 94

In this popular trattoria in the Appio neighborhood, designed by Michelin-starred chef Alessandro Baldassarre, the Cacio e Pepe is presented authentically according to tradition. A blend of various aged pecorino along with Indian pepper and thick homemade tonnarelli ensure a high-quality dish.

Circonvallazione Appia, 56

This tiny but bustling trattoria of traditional Roman cuisine in Trastevere strongly emphasizes pepper for its Cacio e Pepe. Or rather, a spicy blend composed of pepper from three different origins.

The whole is well balanced and combined with egg tonnarelli and 10-month aged DOP pecorino romano creates a truly remarkable result.

Via dei Vascellari, 29,

Of course, Garbatella had to be included in this list of the best Cacio e Pepe in Rome. In the historic working-class neighborhood, the address is the family-run trattoria Tanto pe' magnà. Here you'll find a version with a generous helping of egg tonnarelli dressed with 12-month aged pecorino romano from Agro pontino.

Via Giustino de Jacobis, 9

In this trattoria near Campo de Fiori, homemade egg tagliolini and plenty of pecorino romano are used for each serving, thoughtfully melted with starchy cooking water that transforms it into a delicious creamy sauce.

Via del Pellegrino, 11/12

A variation on the theme for those not afraid of experimentation is Cacio e Pepe on pizza rather than pasta. Some daring but skilled chefs like pizza master Stefano Callegari have created a new and exciting version of this typical dish. Sforno, Tonda, and Sbanco are the three pizzerias where you can try this specialty as a valid alternative to the traditional pasta version.