At Raccolto, the cacio e pepe is prepared with ridged gnocchi-shaped pasta that holds a peppery, cheese-rich sauce of Pecorino and black pepper. What makes this version distinctive is the use of the gnocchi-like pieces instead of long strands, creating more surface area for the sauce and giving each bite a concentrated burst of seasoning. The dish has a bouncy, toothsome texture and a sauce that starts off creamy and then delivers a sharp, pepper-forward finish, eating like a substantial, indulgent bowl. Food writers often point to this pasta as one of the standout reasons to visit Raccolto, describing it as among the more memorable cacio e pepe interpretations in the city.[6][22]