Anthony Bourdain’s reported favorite pasta was cacio e pepe, the Roman classic of cheese and black pepper. The dish became especially memorable through his meal at Ristorante Roma Sparita, whose version is served in an edible Parmesan bowl.
What was Anthony Bourdain’s favorite pasta?
La Cucina Italiana identifies cacio e pepe as Bourdain’s favorite dish, and The Kitchn likewise calls it his favorite pasta in the world. Bravo connects his well-known No Reservations meal with Ristorante Roma Sparita in Rome. The restaurant’s Parmesan bowl helped make that serving distinctive, but the presentation is not what defines the dish: its name means “cheese and pepper.”
That preference is separate from another pasta memory. La Cucina Italiana recalls Bourdain cherishing the experience of making linguine alle vongole with his daughter. That was a meaningful dish he enjoyed preparing together with her, not a competing report of his favorite pasta.
How to make a published version of cacio e pepe
Bravo published a five-ingredient home recipe using spaghetti, pasta water, freshly ground pepper, butter and Pecorino Romano. Its quantities and method are one published version, not a verified formula for Roma Sparita’s restaurant dish or Bourdain’s own home cooking.
#1 Best Overall
- Classic Roman Flavor: Traditional Italian Cacio e Pepe with rich cheese and cracked black pepper for bold, savory taste.
- Made in Italy: Crafted using authentic ingredients including Pecorino Romano cheese and real cream.
- Velvety, Creamy Texture: Perfect for coating pasta, gnocchi, or roasted vegetables - just heat and serve.
- Non-GMO & No Artificial Preservatives: Made with clean ingredients and packed in a convenient glass jar.
- Family-Owned Italian Brand: From SACLA, crafting premium pasta sauces and condiments since 1939.
Ingredients in Bravo’s version
- ½ pound spaghetti
- About 6 cups salted boiling water
- Freshly ground black pepper
- Butter
- Pecorino Romano
Method
- Boil the spaghetti in salted water. Before it is done, reserve some of the cooking water.
- Shortly before the pasta is ready, put pasta water, butter and pepper in a hot sauté pan.
- Transfer the pasta to the pan and toss it in the liquid until coated.
- Take the pan off the heat and quickly stir in Pecorino Romano.
- Serve promptly. Bravo suggests a Parmesan cup as an optional presentation.
The Kitchn points readers to a close copy of Roma Sparita’s recipe published by chef Kathy Ayer at Food Lover’s Odyssey. It describes the restaurant’s Parmesan bowl and the technique of melting Parmesan in a nonstick pan, draping it over a bowl and letting it cool. The bowl is an optional flourish, not a requirement for making cacio e pepe.
What Bourdain’s Rome preference says about the dish
Bourdain’s reported favorite ties the pasta to a specific place and way of eating: a simple Roman preparation enjoyed in Rome. In a quote attributed by AZQuotes to a 2011 A.V. Club interview, he described skipping cacio e pepe on a short visit to Rome as a sin. Because that wording is available here through a secondary quote attribution rather than a directly verified interview page, it is safer to treat it as an attributed sentiment rather than repeat it as a confirmed verbatim quote.
Quick Recap
Best Value
- Cheese and black pepper: This cacio e pepe sauce brings the savory character of pecorino cheese and aromatic black pepper to pasta, with a creamy texture inspired by the Roman classic.
- PREMIUM INGREDIENTS: Made with 45% Pecorino Romano DOP cheese and 8.9% pecorino cheese, plus bold black pepper for a rich, refined flavor.
- Choose your pasta: Serve this gluten-free sauce with the pasta of your choice. The finished meal depends on the pasta and other ingredients you add; use gluten-free pasta when needed.
- Ready to use: Warm the sauce and toss with freshly cooked pasta. Start with a little, add more to suit your portion, and taste before adding salt or extra cheese. Each jar contains 7.05 oz.
- NUTRITIONAL INFO: Per 100g: 189 kcal, 15g fat, 2.5g carbohydrates, 11g protein. Keep refrigerated after opening.
Rank #4
- ONE POT, READY IN 10 MINUTES — NO DRAINING REQUIRED: Open the pouch, pour into boiling water, simmer for 8 minutes, done. No draining, no extra dishes. Easier to make than instant ramen. Chef's tip: use 2 cups of water instead of the full amount for a thicker, creamier sauce
- 30G PROTEIN PER POUCH — CHICKPEA & YELLOW PEA PENNE: Made with chickpea and yellow pea flour — naturally high protein, gluten free, and easier to digest than wheat pasta. No bloating. No guilt. More protein per serving than most chicken dishes, without the chicken. The noodles hold their texture al dente — not mushy, not gummy, actually pasta
- AUTHENTIC CACIO E PEPE — REAL ROMANO CHEESE: Developed with Italian chefs. The sauce layers real Romano and Parmesan cheese with cracked black pepper and a touch of brown butter. Genuinely creamy, genuinely indulgent. Not a cheese powder — real cheese. Finish with a drizzle of good olive oil and extra cracked pepper to unlock the full flavor. For a richer sauce, try half water and half whole milk
- CERTIFIED GLUTEN FREE KOSHER VEGETARIAN (NOT VEGAN): No artificial flavors. No preservatives. No wheat. Just legume-based pasta with a real-cheese sauce packet. Clean label, every time. The whole thing cooks in one pot — nothing hidden, nothing you can't pronounce. Contains dairy (romano and parmesan cheese) and is not suitable for vegans
- STOCK YOUR PANTRY — 4 POUCHES, 8 SERVINGS: Each pouch serves 2, so this is 4 dinners ready to go. No planning, no grocery run, no thinking about it on a Wednesday night. Add chicken, shrimp, bacon, or whatever's in your fridge to make it a full meal. Shelf-stable and ready whenever you are — the kind of thing that earns a permanent spot in your pantry
Rank #3
- RESTAURANT EDITION MAC AND CHEESE: One 9.5 oz box of Kraft Restaurant Edition Romano Cacio e Pepe Flavored Mac and Cheese
- QUALITY INGREDIENTS, ICONIC TASTE: Made with pipette pasta, cracked black pepper and Romano cheese
- PIPETTE PASTA: Our mac and cheese box comes with pipette pasta and cheese sauce mix
- MADE WITH REAL CHEESE: Our restaurant-style Kraft mac n cheese is made with real cheese, and no artificial flavors, preservatives or dyes
- STAY IN AND DINE OUT: Kraft elevated macaroni and cheese lets you enjoy restaurant-quality dining from the comfort of your own home
Rank #2
- Add to pasta with olive oil for a perfect pasta dinner. No sauce needed.
- Beyond pasta, this seasoning is great on chicken, rice, veggies, potatoes and more.
- The perfect blend of cheesy, peppery goodness, ready to bring that delicious cacio e pepe flavor to any dish
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