Again, under the inspiration of Anthony Bourdain’s Layover, an hour long walk across Rome was conducted to get to this venue to try what Romans seem to enjoy a lot – Cacio e Pepe. And if you’re going to try this simple pasta, eating it at an outdoor restaurant called Cacio e Pepe would seem a pretty good place to start(!). There’s no rocket science here other than the pasta being freshly made, perfectly cooked to have a very slightly hardened centre with an absolutely wonderful olive oil, cheese glaze and unexpectedly punchy kick of pepper. Simple and very effective.

One without and one with lardons was tried and although adding the bacon to this will no doubt be an utter sin to purists, I have to say this was a good choice (all except the pieces that had gristle in them which wasn’t such a pleasure). I thought they both had wonderful flavour, but if pushed, I can’t get away from the fact that the bacon oil at the bottom of my one was an absolute delight to dip all remaining pasta in to.

One without and one with lardons was tried and although adding the bacon to this will no doubt be an utter sin to purists, I have to say this was a good choice (all except the pieces that had gristle in them which wasn’t such a pleasure). I thought they both had wonderful flavour, but if pushed, I can’t get away from the fact that the bacon oil at the bottom of my one was an absolute delight to dip all remaining pasta in to.

An outdoor neighbourhood Italian eatery with simple and perfectly done pasta with cheese and luxurious fat, accompanied by red wine….that’ll do it(!).

https://major-foodie.com/cacio-pepe-rome/
https://instagram.com/richardbagnold