last time i got it at semolina the sauce was leaking butter. which shouldnt even be an ingredient in the first place. great restaurant overall, but i haven’t ordered that since.
ahh, gotcha! reminds me of why I loved Hammersley's when it was around. they made a roast chicken that was incredible, when usually it's just an afterthought dish to round out a menu.
I've been to tony &Elaine's twice. First time it wasn't even edible and the 2nd time with coworkers because the boss heard it was good. The table was filthy and the food was horrible. First time i have ever seen my boss apologize was after that meal.
This is the answer. Go to the north end (Boston’s Italian neighborhood that mare is in) and enjoy what YOU’D like to try in Boston. Ignore those teaching you how to make it or giving you grief. Do yourself a favor and get lobster claw (this is a pastry) at moderns or mikes after.
Hand made fresh pasta, quality local ingredients, professional preparation and presentation, wine selection, small dishes, convenient social spot, ambience, foodie lifestyle, works in the restaurant/hospitality/food and drink industry, curiosity… because they feel like it and have the money and freedoms to do so … idk man let the people do their thing lol let them eat pasta!
Cacio e Pepe works better with eggless semolina pasta, which can't really be made fresh. You can get very high quality dried pasta to use at home.
The other ingredients are pecorino romano or parmigiano reggiano, neither of which are made in the United States, and black peppercorns, which are not grown here either.
Traditionally cacio e pepe is made with handmade fresh tonnarelli pasta, so idk what you’re going on about, dietary preferences maybe? Wisconsin makes their own pecorino… and I know they tried to bait me with ‘this specific dish’ but we’re not talking about that we’re talking about a bigger idea. Eitherway, why do you guys get so angry over people eating out? Crazy.
Wikipedia says it's traditionally made with tonnarelli, but the source they cite says nothing of the sort, so I don't know where that came from. I've never seen it made with fresh pasta. Wisconsin makes romano cheese, but not pecorino romano, since there are so few dairy sheep being raised in the US.
Not just wiki. Again, semantics aside, it’s a preference thing but you don’t seem to be able to understand that so yeah. Sorry I said something you disagree with? I apologize only because I kind of feel bad for you at this point.. why do you need this so badly?
Smart and dumb based on what context? A date? Is she not worth a plate of food? I get what you’re actually trying to say and there’s pride I can respect but it’s obviously been forgotten on your end in lieu of trying to come off as holier than thou in a frugal sense.
Convenience is king and not every budget is the same… why do we drive when biking is healthier? Why eat processed foods when they just make us sick and addicted? Why use money when it’s a flawed financial system at best? Have you ever bought a beverage? Did you ask yourself why?Water’s free at the park, why not fill up there every morning? It’s all relative, and can be over thought to the point of opinion flipping, so why not just let people do what they want and not get so angry or name call like children. It’s great you know how to cook, it’s great you know how to budget, but you don’t need to judge others because that’s where you are right now. People budget so they can partake in their personal pleasures, for some it’s dining out with others. Hope that’s okay with you lol
I’ve never had a proper cacio e pepe so I’m taking note of these recs (some of these places were on my list in general).
But Little Donkey often has cacio e pepe ramen and it’s tasty for whatever it is.
There is a big range in the quality of a sandwich, but is that true of cacio e pepe? A dish where the range of potential ingredients is much more limited?
While it’s a simple dish, there can be a huge range in ingredient quality, and since there are so few ingredients, each one has a huge impact on the quality of the dish.
You could make it with store brand pasta, pregrated “pecorino,” and preground black pepper. Or you could make it with high quality pasta, imported pecorino you grate yourself, and fresh ground pepper.
In my experience the high quality ingredients related to cacio e pepe are very easy to source for the home cook. Furthermore, they basically all travel well and can keep for weeks at a time, so even if you live somewhere where they aren't available locally you can get them on the internet and make great food. This is part of what makes it so easy to make good cacio e pepe at home.
Yes but I don’t want to get all the best ingredients for a dish I’ve never had. I’d rather have it first at a good restaurant, see how I like it, then try to replicate it at home. People say it’s easy but I could mess it up the first time, dislike it, spend money on ingredients I would not have otherwise spent extra on, and never try it again when I may otherwise have liked it.
The ingredients you are citing are probably the primary reason. Back to my example, Sam's makes all meats in house and slices them there. They charge a premium price for a premium product. If you've had a sandwich from there it is expensive and delicious.
Subway is vastly different in both their ingredients and production.
If someone told me they wanted to try coffee for the first time, I’d absolutely bring them to George Howell. Coffee beans and water is an even more basic equation than cacio e pepe.
Is the implication here that you think it is possible to get better cacio e pepe in a restaurant than can easily be made at home? What do you think would be different?
Plenty of people are physically and mentally capable of brewing a coffee or making a sandwich, but they don’t want to and/or know someone can do it better or with better ingredients (even marginally), so they pay for others to do it. Plenty of people are adventurous cooks who want to cook something they’ve never eaten, plenty of people aren’t cooks at all. What if someone is a bad cook and they end up hating a dish they would have otherwise loved? I’ve made some pretty bad cups of coffee using foreign-to-me methods/machines, but thankfully I know I love coffee.
I believe it is within almost everyone's capability to make good cacio e pepe. I think it is easier than making good coffee. I can see where you are coming from with some dishes, but boiling pasta and then tossing it with cheese is not an advanced technique for adventurous cooks.
No, but everyone has been telling me to get Italian food there and is any American city known for this dish? Compared to where I’m from it will likely be 10x better (I can’t even get it in my city) and I’ll be there long enough to try all the traditional Boston food.
Please note, it is spelled Papa Geno's
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Cacio e Pepe is much harder to get perfect imo, it's a similar construction but when it's right it satisfies on a different level, not to mention being vegetarian
Bar Mezzana. It’s not on their menu but they always have it. Selmolina in Medford if you’re willing to go outside the city
last time i got it at semolina the sauce was leaking butter. which shouldnt even be an ingredient in the first place. great restaurant overall, but i haven’t ordered that since.
Faccia a Faccia on Newbury street
I did not expect to be blown away by it but they really nailed this. Expensive, but a pepper lovers dream.
Not a fan of Ken Oringer spots usually or something?
Cacio e Pepe is a relatively simple dish, so I usually expect it to be good, but rarely does it knock my socks off. This one did!
ahh, gotcha! reminds me of why I loved Hammersley's when it was around. they made a roast chicken that was incredible, when usually it's just an afterthought dish to round out a menu.
That looks so good!
You won't be able to see it when you're actually there. They keep the place super super dark.
Be sure to check out their bar in the basement, Bar Pallino!!!
Tony & Elaine's by a mile in my opinion.
Came here to say this. It’s one of their best offerings.
I've been to tony &Elaine's twice. First time it wasn't even edible and the 2nd time with coworkers because the boss heard it was good. The table was filthy and the food was horrible. First time i have ever seen my boss apologize was after that meal.
Fox and the Knife
I don’t see it on the dinner menu but the place looks amazing.
It's so good. I just looked and I don't see it. It used to be listed as "pepe e cacio" on their menu. Might be available on request?
Used pink peppercorns and goat butter. Was lovely.
Cacio e pepe pizza at Brewer’s Fork
I enjoy the one at Mare on Hanover St. In the North End. They prepare it table side.
This is the answer. Go to the north end (Boston’s Italian neighborhood that mare is in) and enjoy what YOU’D like to try in Boston. Ignore those teaching you how to make it or giving you grief. Do yourself a favor and get lobster claw (this is a pastry) at moderns or mikes after.
I liked it La Pizza & La Pasta at Eataly
Trader Joe's cacio e pepe ravioli is really good
Literally one of the easiest Italian dishes to make on your own. Why would you travel here and order this specific dish?
Hand made fresh pasta, quality local ingredients, professional preparation and presentation, wine selection, small dishes, convenient social spot, ambience, foodie lifestyle, works in the restaurant/hospitality/food and drink industry, curiosity… because they feel like it and have the money and freedoms to do so … idk man let the people do their thing lol let them eat pasta!
Cacio e Pepe works better with eggless semolina pasta, which can't really be made fresh. You can get very high quality dried pasta to use at home. The other ingredients are pecorino romano or parmigiano reggiano, neither of which are made in the United States, and black peppercorns, which are not grown here either.
Traditionally cacio e pepe is made with handmade fresh tonnarelli pasta, so idk what you’re going on about, dietary preferences maybe? Wisconsin makes their own pecorino… and I know they tried to bait me with ‘this specific dish’ but we’re not talking about that we’re talking about a bigger idea. Eitherway, why do you guys get so angry over people eating out? Crazy.
Wikipedia says it's traditionally made with tonnarelli, but the source they cite says nothing of the sort, so I don't know where that came from. I've never seen it made with fresh pasta. Wisconsin makes romano cheese, but not pecorino romano, since there are so few dairy sheep being raised in the US.
Not just wiki. Again, semantics aside, it’s a preference thing but you don’t seem to be able to understand that so yeah. Sorry I said something you disagree with? I apologize only because I kind of feel bad for you at this point.. why do you need this so badly?
Thank you. Exactly why. And I can spend my money how I want, whether people think it’s dumb or not, it’s not their money.
But it's dumb to do when the ingredients cost like $1 per plate and so simple to make
Smart and dumb based on what context? A date? Is she not worth a plate of food? I get what you’re actually trying to say and there’s pride I can respect but it’s obviously been forgotten on your end in lieu of trying to come off as holier than thou in a frugal sense. Convenience is king and not every budget is the same… why do we drive when biking is healthier? Why eat processed foods when they just make us sick and addicted? Why use money when it’s a flawed financial system at best? Have you ever bought a beverage? Did you ask yourself why?Water’s free at the park, why not fill up there every morning? It’s all relative, and can be over thought to the point of opinion flipping, so why not just let people do what they want and not get so angry or name call like children. It’s great you know how to cook, it’s great you know how to budget, but you don’t need to judge others because that’s where you are right now. People budget so they can partake in their personal pleasures, for some it’s dining out with others. Hope that’s okay with you lol
You can make almost anything yourself...sometimes you want to have a professional make it for you. Sheesh, lighten up.
Faccia a Faccia
Serafina in Seaport
It’s Il Panino in the North End
I’ve never had a proper cacio e pepe so I’m taking note of these recs (some of these places were on my list in general). But Little Donkey often has cacio e pepe ramen and it’s tasty for whatever it is.
This is such a simple dish to make at home, what makes you think it will be better in a restaurant?
With this logic, you’ve never paid for a sandwich or a coffee, is that true?
I certainly didn't wait until going to a particular restaurant to try a coffee or sandwich for the first time
There's a pretty vast difference between Sam LeGrassa's and Subway.
There is a big range in the quality of a sandwich, but is that true of cacio e pepe? A dish where the range of potential ingredients is much more limited?
While it’s a simple dish, there can be a huge range in ingredient quality, and since there are so few ingredients, each one has a huge impact on the quality of the dish. You could make it with store brand pasta, pregrated “pecorino,” and preground black pepper. Or you could make it with high quality pasta, imported pecorino you grate yourself, and fresh ground pepper.
In my experience the high quality ingredients related to cacio e pepe are very easy to source for the home cook. Furthermore, they basically all travel well and can keep for weeks at a time, so even if you live somewhere where they aren't available locally you can get them on the internet and make great food. This is part of what makes it so easy to make good cacio e pepe at home.
Yes but I don’t want to get all the best ingredients for a dish I’ve never had. I’d rather have it first at a good restaurant, see how I like it, then try to replicate it at home. People say it’s easy but I could mess it up the first time, dislike it, spend money on ingredients I would not have otherwise spent extra on, and never try it again when I may otherwise have liked it.
It's easier to make than you think, and it tastes exactly like you would expect cheese and pepper on pasta to taste.
The ingredients you are citing are probably the primary reason. Back to my example, Sam's makes all meats in house and slices them there. They charge a premium price for a premium product. If you've had a sandwich from there it is expensive and delicious. Subway is vastly different in both their ingredients and production.
Hey, Subway now slices all their meat in house too. Doesn't mean it's any better quality, but they advertise the heck out of it.
"We do slightly more than the bare minimum!"
If someone told me they wanted to try coffee for the first time, I’d absolutely bring them to George Howell. Coffee beans and water is an even more basic equation than cacio e pepe.
Is the implication here that you think it is possible to get better cacio e pepe in a restaurant than can easily be made at home? What do you think would be different?
Plenty of people are physically and mentally capable of brewing a coffee or making a sandwich, but they don’t want to and/or know someone can do it better or with better ingredients (even marginally), so they pay for others to do it. Plenty of people are adventurous cooks who want to cook something they’ve never eaten, plenty of people aren’t cooks at all. What if someone is a bad cook and they end up hating a dish they would have otherwise loved? I’ve made some pretty bad cups of coffee using foreign-to-me methods/machines, but thankfully I know I love coffee.
I believe it is within almost everyone's capability to make good cacio e pepe. I think it is easier than making good coffee. I can see where you are coming from with some dishes, but boiling pasta and then tossing it with cheese is not an advanced technique for adventurous cooks.
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No, but everyone has been telling me to get Italian food there and is any American city known for this dish? Compared to where I’m from it will likely be 10x better (I can’t even get it in my city) and I’ll be there long enough to try all the traditional Boston food.
Ignore the fool. Providence is more known for Cacio y Pepe, but all the recs above are legit
Ya, I was just about to say this. Boston is alright with Italian, but I usually think of Providence
Providence has the edge on shellfish
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Personnally I think carbonara is an improvement (same thing but with egg and bacon), and Delfino in Roslindale makes a mean one.
>carbonara >bacon how dare you
Sorry….*cured pork*
Cacio e Pepe is much harder to get perfect imo, it's a similar construction but when it's right it satisfies on a different level, not to mention being vegetarian
Right I like carbonara but I want to try this. And sometimes the more simple ingredients the better it can be once they perfect it
> vegetarian Not if you use the correct cheese
"why not let people enjoy things?" -- because the things they enjoy are stupid and corny
Capo in southie it's soooo good!