Imagine twirling your fork into a plate of hand-rolled pasta, each bite bursting with the rich, bold flavors of Pecorino Romano and freshly cracked black pepper. Pici Cacio e Pepe isn't just a recipe—it's a culinary journey straight from the heart of Tuscany that will transport your taste buds to the rolling hills of Italy with just one mouthful. This deceptively simple yet incredibly delicious dish proves that sometimes the most extraordinary meals come from the most humble ingredients.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 1 cup Pecorino Romano cheese, grated
- 1 tablespoon black pepper
- Salt to taste
Instructions
- Begin by preparing your workspace. Clean your countertop or a large cutting board to create a flat surface for making the pasta.
- In a large bowl, combine 2 cups of all-purpose flour with a pinch of salt. Mix the flour and salt together to ensure even distribution.
- Gradually add 1/2 cup of water to the flour mixture. Use your hands or a fork to combine the ingredients until a rough dough begins to form.
- Transfer the dough onto your floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough feels too sticky, sprinkle a little more flour as needed.
- Once the dough is kneaded, wrap it in plastic wrap or cover it with a clean kitchen towel. Let it rest for at least 20 minutes at room temperature. This resting period allows the gluten to relax, making it easier to roll out later.
- After the resting period, divide the dough into four equal pieces. Take one piece and keep the others covered to prevent them from drying out.
- Using a rolling pin or your hands, flatten the piece of dough into a long rope about 1/2 inch thick. Aim for a rustic, uneven shape, as Pici pasta is traditionally handmade.
- Cut the rope into 2-inch long pieces. Dust the pieces lightly with flour to prevent them from sticking together. Repeat this process with the remaining pieces of dough.
- Bring a large pot of salted water to a boil. Once boiling, carefully add the Pici pasta to the pot. Cook for about 2-3 minutes, or until the pasta floats to the surface and is al dente.
- While the pasta is cooking, prepare the sauce. In a large skillet, toast 1 tablespoon of black pepper over medium heat for about 1 minute, until fragrant.
- Once the Pici is cooked, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Add the drained Pici pasta to the skillet with the toasted black pepper. Toss to combine, allowing the pasta to absorb the flavors.
- Remove the skillet from the heat and gradually add 1 cup of grated Pecorino Romano cheese, tossing continuously to create a creamy sauce. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
- Serve the Pici Cacio e Pepe immediately, garnished with additional grated Pecorino Romano cheese and a sprinkle of black pepper if desired. Enjoy your authentic Italian dish!
Tips
- Patience is key when kneading the dough. Take your time to develop the gluten, which gives the pasta its signature texture.
- Keep your work surface lightly floured to prevent sticking, but don't overdo it—too much flour can make the dough dry.
- For the most authentic experience, hand-roll your Pici pasta instead of using a machine. The irregular shapes are part of its rustic charm!
- Toast the black pepper briefly to release its essential oils and enhance its flavor before adding the pasta.
- Use high-quality Pecorino Romano cheese and freshly ground black pepper for the most authentic taste.
- Reserve some pasta water before draining—it's liquid gold for creating a silky, creamy sauce.
- Serve immediately after preparing to enjoy the pasta at its absolute best. Pici Cacio e Pepe waits for no one!
Nutrition Facts
Calories: 440kcal
Carbohydrates: 55g
Protein: 20g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 60mg
