If it’s the namesake dish, it’s bound to be good. At Cacio e Pepe Italian in North Miami the cacio e pepe is tossed tableside in an aged cheese wheel before being twirled into a large mountain on each diner’s plate. It’s as simple and classic as it gets.

Headed to MiMo with a pasta craving? Check out Via Verdi where the cacio e pepe is one of the most popular dishes. So popular in fact that it’s listed as the first pasta on the menu. No frills needed here, it’s a delightful spaghetti with pecorino Romano and fresh black pepper prepared by two Italian brothers who wanted to bring a piece of their homeland to Miami.

Located right off Biscayne Boulevard this restaurant is an easy one to miss as it looks suspiciously like a gorgeous house in the Morningside neighborhood. But don’t be fooled, the sneaky restaurant serves Italian food in an intimate atmosphere including bigoli cacio e pepe.

Despite its many name changes, the second-floor food hall located in the Miami Design District has been serving up fresh pasta since day one at Dal Plin. Naturally, there’s a delightful cacio e pepe on the menu.

In the heart of Wynwood, this spot serves Mediterranean meets Southern Italian cuisine and of course that includes cacio e pepe. Here it’s made with bucatini, black skin pecorino romano cheese, sichuan black pepper, and crispy pecorino.

At Alton Road’s pasta haven, Macchialina, the cacio e pepe is always a grand slam. It’s made simply and perfectly with spaghetti, shallots, pecorino, and black pepper. It’s usually on the menu, but if it’s not — it can always be made upon request, because as chef Mike Pirolo puts it, “what self respecting Italian can’t make cacio e pepe on the fly?”

Head South of Fifth to Forte dei Marmi for truffle cacio e pepe. Topped with shaved truffles, this version of the dish uses bucatini and is served tableside in Pecorino wheel.

Hide from Brickell’s traffic and enjoy a creamy dish of cacio e pepe at Casa Tua Cucina. For those who want a chance to practice their cooking skills — head to the market portion of the Italian food hall to pick up the three necessary ingredients to make it at home.

The cacio e pepe at Zucca is another example of simple and straight to the point. At Zucca, the ingredients speak for themselves. It’s prepared using bucatini that’s made fresh each day, and high-quality pecorino, Parmesan, and plenty of black pepper.

There’s something about a massive cheese wheel filled with pasta — especially pasta that’s topped with fresh truffles. That’s what’s being served at Sapore di Mare in Coconut Grove. The cacio e pepe is tossed table-side to ensure maximum cheesiness.

At Fiola, the cacio e pepe gives off major adult macaroni and cheese vibes. The pasta of choice here is oversized Roman shells that fill up with the creamy cheese sauce made using sheep’s pecorino, Parmigiano, and of course black pepper. It’s a gooey delight worth filling up on.