Tortello Cacio e Pepe Price

Tortello’s Cacio e Pepe features fresh spaghetti alla chitarra, a square-cut noodle crafted daily from imported Italian '00' flour and eggs. Cooks toss the pasta in a dense emulsion formed by combining aged Pecorino Romano cheese, starchy cooking water, and toasted cracked black pepper. This preparation eschews butter or cream, relying entirely on the technique of agitation to create a creamy sauce that clings to the rough surface of the noodles. The sharp, salty profile of the sheep's milk cheese balances the aromatic heat of the pepper. The price for the Cacio e Pepe on Tortello's menu ranges from $19.00 to $24.00.

Tortello’s adherence to traditional Roman technique in making the Cacio e Pepe parallels the approach found at Coda di Volpe, though Tortello distinguishes itself by using the thicker chitarra cut which offers a more substantial chew. Tortello Cacio e Pepe reviews consistently highlight the al dente texture of the fresh noodles, noting that the porous nature of the dough absorbs the sauce more effectively than dried boxed varieties.

Dario Monni features this dish to demonstrate the quality of the raw ingredients, specifically the flour sourced from a family mill in Italy established in 1832. The term "alla chitarra" refers to the guitar-like instrument used to cut the dough, leaving textured edges ideal for holding the cheese mixture. Tortello operates as a single-location casual eatery in Chicago, IL, where passersby can view the pasta production process through the front window. The menu focuses on bringing the experience of a local Italian town pastificio to the Wicker Park neighborhood.