Tonnarelli cacio e pepe
Pecorino · black pepper
Via Marghera 37 · Roma Termini
Cacio e pepe
near Termini.
Few ingredients and nowhere to hide: La Lupa’s tonnarelli cacio e pepe, a short walk from Termini station.
TonnarelliPecorino · black pepper
Via Marghera 37About 350 m from Termini, straight line
Every dayKitchen 12:00–23:00
The simplest dish, and the hardest.
Cacio e pepe is Roman pasta reduced to the essentials: pecorino cheese, black pepper and the pasta water that binds them into a cream. No guanciale or egg to hide mistakes, which is why many Romans judge a trattoria by it.
At La Lupa it comes with tonnarelli, a long square-cut pasta that holds the sauce well. You’ll find it on the menu next to the other traditional Roman pastas.
If you like cacio e pepe.
Gricia adds guanciale to the same pecorino-and-pepper base; carbonara adds egg as well. Ordering them for the table and tasting them side by side is the quickest way to understand Rome’s pasta family.
Tonnarelli alla gricia
Guanciale · pecorino · black pepper
Rigatoni alla carbonara
Guanciale · pecorino · egg
Before you visit
What pasta is used for the cacio e pepe?
On La Lupa’s menu, cacio e pepe is made with tonnarelli.
Does cacio e pepe contain guanciale?
No: the menu lists pecorino and black pepper. Guanciale is in the gricia, the carbonara and the amatriciana.
Is it part of the €30 set menu?
The set-menu pasta is carbonara or amatriciana; cacio e pepe is ordered à la carte.
Can I book for today?
Yes, the booking form shows today’s free times. Otherwise call +39 06 8692 8542.