Italian
Pici Cacio e Pepe
“Pici cacio e pepe is a simple yet intensely flavorful dish where thick hand-rolled pasta entwines with the sharpness of Pecorino Romano and freshly cracked black pepper.”
Medium1 hour
Where it comes from
Originating from the rustic kitchens of Tuscany, pici embodies the region's reliance on simple ingredients like wheat flour and local cheeses, showcasing the minimalist elegance of Tuscan fare.
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On the Palate
What goes into it
Herbs & Spices
Grains & Staples
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Combine wheat flour and water to make a dough.
- 2
Roll the dough into thick, long strands by hand.
- 3
Boil the pici in salted water until al dente.
- 4
Grate Pecorino Romano finely and mix with a splash of pasta water to form a creamy sauce.
- 5
Toss the cooked pici with the cheese sauce and copious amounts of freshly cracked black pepper.
