Cacio e Pepe in Durham

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.

The editor-picked rooms for Cacio e Pepe in Durham are still in research. Meanwhile, see the Durham signature-dishes index or the Durham food guide.