I dined with the owner’s relatives at Cacio e Pepe six years ago. I loved it and couldn’t wait to return. 

After the watery Cacio e Pepe at Basta Pasta, we decided to visit the original eponymous restaurant on Second Avenue for the minimalist classic dish of pasta, butter, cheese, and pepper.

When two of us arrived, our server mentioned that happy hour was ending and offered a glass of house cabernet ($9) before the discounted time ended. Nice. When our friend arrived, she offered her a glass, implying she was offering the discounted wine.

We shared two appetizers, the fabulous Timballo Di Melanzane ($16) — layers of molded eggplant parmesan. Delicious.

Not so the Mozzarella Di Bufala Alla Caprese —  sliced underripe tomatoes and Buffalo mozzarella drizzled with olive oil ($20).

Sadly, their tableside Cacio E Pepe ($25), made with housemade tonnarelli pasta, was not up to par. Neither of my friends liked it. It was neither hot nor peppery enough.

I tried their cavatelli ($24), which has shredded pork ribs in tomato sauce sitting in a spinach broth topped with pecorino.

We skipped dessert.

Cacio E Pepe
East Village
182 2nd Avenue
New York, NY 10003
(212) 505-5931
eastvillage.cacioepepe.com/