Pici cacio e pepe

Pici cacio e pepe is a dish from Italian tradition, very simple but fascinating thanks to its intense flavor and unique texture. Here is the recipe for you.

Ingredients

• 400 g di pici
• 200 g grated pecorino romano
• Freshly ground black pepper to taste
• Pasta cooking water to taste

Preparation

1. Cook the pici in plenty of salted water, following the cooking times indicated on the package to achieve al dente pasta.
2. While the pasta cooks, grate the pecorino romano finely and grind a generous amount of black pepper.
3. In a large skillet, briefly toast the freshly ground pepper over medium-low heat to enhance its aroma.
4. Drain the pici, reserving some of the cooking water.
5. Add the pasta to the skillet with the pepper and mix gently. Add some of the cooking water to keep the pici moist.
6. Remove the skillet from the heat and add the grated pecorino a little at a time, stirring constantly and adding more cooking water if necessary, until you obtain a creamy sauce that coats the pici.
7. Serve immediately, finishing with an additional sprinkle of pecorino and freshly ground black pepper to taste.

Fun Facts

Pici are a type of pasta similar to spaghetti but thicker and of Tuscan origin. The simplicity of cacio e pepe hides a significant technical challenge: achieving a smooth pecorino cream without lumps requires the right temperature and movement during the mixing. Make sure the cooking water is very hot at the time of mixing to allow the pecorino to melt perfectly.