Cacio e Pepe

Overall we had a good dining experience and would consider going back. The food was delicious, and the service was great at the beginning. Toward the end of our meal we realized we never received our drinks, and then it took forever to the get bill and get out of there, even though the restaurant wasn’t busy at the time.

The food was great but we waited 35 minutes for the food. & Right after we ate, they took the plates and rush us out.

I got the carbonara, it was not very good, oversalted, the guanciale was very hard, almost like pebbles.

the food was excellent! a super warm place to go and enjoy! The service was very good too! I recommend eating pasta in New York and getting out of the Time Square area and the ordinary! We will definitely return ❤️ I recommend the lasagna with bolognese sauce!

We love a cheese wheel pasta.

This calcio Pepe pasta is one of the best that I ever try in NYC Service is ok Food is amazing

I came back to this place after few years of absence and the experience was terrible. When I stepped in to the place the guy at the door (that later introduced himself as the Sicilian owner) recognized my last name being Italian and, after calling me "mozzarella" (?!?!?), he asked us to follow him to the table. The place was so noisy that was impossible to talk and it was necessary to scream to place our order. The carbonara my American friend asked was presented to him with no eggs at all and full of water. The "guanciale" that was supposed to be in the carbonara was normal bacon in big chunks and when we asked to our waitress where the eggs were she (Romanian) told us the eggs where inside the pasta (the pasta they used were normal paccheri, dry pasta, no eggs involved). When I reply that kind of pasta is not made with eggs, she said she didn't know much about the carbonara and asked the Sicilian guy to step into the conversation. Rude and probably with very little knowledge about cooking, the guy came to our table with a terrible attitude. He insisted the eggs were there (no yellow color anywhere in the plate...just plenty of water and chunks of bacon) and he appeared quite angry at us. When I tried to explained to him I am born and raised in Rome and I know what a carbonara looks like, he became even more mad at us. Then, he even came back to our table to show us, in a little pan not bigger that one inch, the eggs (some kind of yellow creamy sauce) they use to prepare the carbonara. At no time, he offered us to prepare a new real good carbonara or not to charge us for the dish that my American friend ended up returning to the kitchen almost untouched. I will never again come back to this place. This is the typical restaurant where "Italian managers/owners" believe that American guests will eat anything they will be offered and where the perpetuation of Italian embarrassing stereotypes are intent to be attractive to an unprepared audience who will eat anything that looks like Italian. Very bad experience!