Cheese & Pepper

In honor of S.'s 32nd birthday, the gang made a trek to the East Village to Cacio e Pepe for an Italian feast of pasta, wine, and then a little more wine. S. and her SO went to Italy last year and still reminisce, and attempt to recreate at home, a pasta dish they had there, which also happens to be the dish for which this restaurant is named. Three of our five ordered it and it was served tableside out of a hollowed out wheel of pecorino cheese. The presentation was very impressive, though it led to some discussion about whether this was a traditional way of serving it (the consensus was no, followed by a few cheese wheel jokes). The dish is very simple, literally just cheese and pepper dressing the pasta. S.'s SO thought the key was fresh, fragrant peppercorns. I was thrilled with my giant rigatoni with tuna, olives, and capers that packed quite a kick. RFC was also pleased with his pasta in red pesto. All were cooked perfectly al dente. We also tasted a sweet/salty foccacia with figs and proscuitto and a lentil salad with blue cheese and beets. We passed on dessert because there was a cake waiting back in Queens, but there were some interesting combinations that I would love to come back and try.

Cacio e Pepe
182 2nd Avenue
New York
(212) 505-5931