Pici cacio e pepe

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

Ingredients

• 400 g of pici
• 200 g of grated Pecorino Romano
• Freshly ground black pepper to taste
• Pasta cooking water as needed

Preparation

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

Trivia

Pici is 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 and lump-free pecorino cream requires the correct temperature and movement during the creaming process. Ensure that the pasta cooking water is very hot during the creaming to allow the pecorino to melt perfectly.