Gocciolina's cacio e pepe is the dish that gets written about most frequently in early reviews of the restaurant: a pasta that in lesser hands becomes gluey or greasy, executed here with the correct emulsification of sheep's-milk pecorino, butter and pasta water. The pasta is made in-house daily. That a restaurant in Durham is producing the best cacio e pepe many Triangle diners have eaten would have been a strange claim a decade ago; Gocciolina makes it unremarkable.
Featured by TableJourney as a signature dish of Durham. See the Durham signature dishes guide for the canonical version.
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