The Best Cacio e Pepe in Rome for 2025

When you think of Rome, it’s hard to go past the highlights: the Colosseum, Vatican, Spanish steps… but of course for me, the best part of Rome are the Roman pastas. No trip to the Eternal City is complete without tasting its most iconic dishes and in particular, Cacio e Pepe.

Simple, salty, creamy, and bursting with peppery goodness, this traditional Roman pasta is made with just grated Pecorino Romano cheese, black pepper, pasta, and a bit of starchy water to bring it all together. Even though it only has a few ingredients, it isn’t the easiest dish to make, but when done right, it’s absolute perfection.

Its origins go back centuries to Roman shepherds, who carried these same ingredients on long journeys through the Apennine Mountains. With food that wouldn’t spoil and could easily be cooked over a fire, they created what would eventually become one of Italy’s most beloved pasta dishes.

The name says it all: “Cacio” (cheese) and “Pepe” (pepper). That’s all it takes to make this simple but irresistible dish. No cream needed, obviously!

The Internet Loves Cacio e Pepe

Often called Italy’s version of mac and cheese, Cacio e Pepe has gone from a humble Roman specialty to a full-blown global obsession.

You’ll find it on menus from New York to Tokyo, in Italian restaurants and of course in kitchens the world over – especially if you follow me. Its simple recipe has won over millions of fans worldwide and this is my favourite way to make it

On social media, Cacio e Pepe is one of the most shared pasta dishes. Some TikTok videos have reached over 10 million views and as of 2025, the hashtag #cacioepepe has accumulated over 50 million views. Proof of just how much people love this Roman classic.

The glossy sauce, the way it perfectly clings to each strand of pasta, the balance of salt, creaminess, and peppery heat, how can you resist?

Where is the Best Cacio e Pepe in Rome?

My pick for the best Cacio e Pepe in Rome for 2025 is not at a fancy restaurant, you don’t even need to dine in to enjoy it. You can grab it as takeaway and enjoy world-class pasta while strolling through the cobblestone streets of Rome.

Watch The Best CACIO e PEPE in Rome

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

Pasta Imperiale is tucked away on Via dei Coronari, one of the most picturesque streets in Rome’s historic center. Just a short walk from Piazza Navona, this area is lined with antique shops, boutiques, and beautiful buildings.

At this casual pasta spot, you can watch the chefs making fresh pasta right in front of you from scratch, every single day. They focus on high-quality, seasonal ingredients and traditional Roman recipes, all prepared to order. And their Cacio e Pepe is no exception so I’ve detailed exactly what makes their version one of the best in Rome.

It All Starts With the Pasta

The traditional way to make Cacio e Pepe is, a square-shaped pasta made with flour and eggs. Its rough surface holds the thick cheese and pepper sauce beautifully, and it’s a favorite in Rome for good reason.

At Pasta Imperiale, you have options. You can stick with the classic tonnarelli or try their handmade spaghetti, which is made with semolina flour and water only, with no eggs. The difference is that the spaghetti is a little lighter and softer while still offering that al dente bite we all crave. All their pasta is handmade fresh daily, and whichever one you pick, you’re in for a treat.

Here’s something you might not expect: they don’t salt the pasta water. Unlike traditional methods, where a handful of salt usually goes into the pot, the chefs at Pasta Imperiale skip it because the cheese brings all the salt you need.

On to My Favorite Part… the Cheese

You know I’m a BIG Pecorino lover, so when it comes to Cacio e Pepe, I usually go all in with 100% Pecorino Romano and no compromises.

But here’s the beauty of Pasta Imperiale, they understand that not everyone wants such a bold, punchy flavor. So they offer a little customization. If you prefer a milder taste, just ask and they’ll create a cheese blend using 50% Pecorino and 50% Parmigiano Reggiano.

Why does this matter? Pecorino Romano is a very salty sheep’s milk cheese. Parmigiano Reggiano, on the other hand, is nuttier and more mellow. When combined, they create a rich, well-rounded flavor that is smooth, satisfying, and not overwhelming.

What Makes Their Cheese Cream So Special

Let’s talk about the real star of the show: that dreamy Pecorino cream. It’s the heart and soul of a great Cacio e Pepe, and made from just three ingredients. Grated cheese, starchy pasta water, and freshly cracked black pepper. Sounds easy enough, but it’s actually surprisingly easy to make a mistake.

When cheese reaches around 72°C (161°F), it can turn stringy if it’s too hot. And when pasta comes straight out of boiling water, it’s usually far too hot for the cheese to melt properly. That’s why the chefs at Pasta Imperiale let the pasta rest for about 10 seconds before mixing it with the cheese. This short pause lowers the temperature just enough to melt the cheese into a luscious sauce without turning it into a gooey mess.

Serving the Pasta

Once the pasta is ready, the chef adds a splash of the reserved pasta water and quickly stirs everything together. This helps to loosen the sauce just enough, making it extra glossy and smooth.

Then comes the tossing. The pasta is mixed vigorously using tongs to ensure every strand is coated in delicate cheese sauce. With no clumps or dry pasta in sight.

The final touch is a generous sprinkle of black pepper, which is aromatic, bold, and the perfect finishing touch.

The Taste Test

My choice of pasta was the spaghetti made with water and flour. I also opted for the blend of Parmigiano and Pecorino (mainly out of curiosity). This softened the saltiness and gave it a mellow finish. No stringiness, just smooth, melted cheese coating every bite.

The best part is that you can enjoy it however you like. You can take it to go or sit outside and soak in the Roman sun.

If you’re not used to the bold flavor of Pecorino Romano, ask for the cheese blend—I highly recommend it. Then get ready for a mouthful of pepper in the best way possible, it really is the star.

Along with pasta Carbonara or Amatriciana, Cacio e Pepe is a must-try when in Rome, and Pasta Imperiale is one of the best restaurants to experience it, just as the Romans intended.