Angeline's Cacio E Pepe Price

Angeline's Cacio E Pepe features bucatini pasta, a thick and hollow spaghetti-like noodle, tossed in a dense emulsion of Pecorino Romano and starchy cooking water. Chefs grind Tellicherry peppercorns fresh for the dish, utilizing this specific variety for its large size and complex, fruit-forward heat that lingers on the palate. The hollow center of the bucatini allows the sauce to coat both the interior and exterior of the noodle, maximizing the cheese flavor in every bite. The preparation relies entirely on the agitation of the pasta water and cheese to create a creamy consistency, avoiding the use of butter or heavy cream. The Angeline's Cacio E Pepe price ranges from $22.00 to $24.00.

Patrons contrast the minimalist execution of this dish from Angeline’s with the richer cream-based Fettuccine Alfredo at Mama Ricotta’s, noting that Angeline's relies strictly on the emulsification of cheese and water. A starter of Whipped Ricotta with lavender honey and lemon oil provides a light, floral introduction to the savory main course. Guests often add a side of Fried Artichokes with lemon aioli to introduce a crunchy texture that breaks up the softness of the pasta. Customer feedback consistently highlights the balance of the Tellicherry pepper, stating that the spice level cuts through the saltiness of the Pecorino without overpowering the dish.

Executive Chef Farid Ahmed leads the culinary team, applying techniques honed at Le Cordon Bleu Atlanta and prestigious venues like the Pinehurst Resort. The menu reflects a modern approach to Italian cuisine, where the quality of simple ingredients dictates the success of the recipe. Angeline's operates as a single-location establishment in Uptown Charlotte, NC, located on West 3rd Street. The restaurant functions as a social hub for the city, offering a warm environment where traditional Roman pastas sit alongside wood-fired pizzas.