The ultimate pasta dish. I defy you to find anyone who won’t enjoy this classic.
To keep it authentically Roman, use pecorino but if parmesan is all you have to hand that works just as well.
Pici cacio e peppe
Serves: Serves 2-4
- 300g of white bread flour
- 180ml of water
- Olive oil
- 100g of salted butter
- 1 tbsp. of fresh ground back pepper
- 80g of pecorino cheese
- Add the flour to a mixing bowl and make a well into the middle. Add the water and a drizzle of olive oil. Mix until fully combined then turn out onto a surface and kneed until smooth. Wrap in clingfilm and leave to rest for a minimum of one hour.
- To make the pici, slice a strip off the ball of pasta and wrap it back up to prevent it drying. On a surface with no four (you'll need the friction) roll the pasta with both hands using equal pressure to make a long sausage about the thickness of a pencil. Set aside under a damp teacloth until you've made the others.
- Bring a large pan of salted water to the boil. Cook the pici until al dente, about five minutes.
- Meanwhile in a saucepan add the salted butter and pepper to the pan. Melt over a medium heat then drag a couple of tablespoons of pasta water into the butter. Turn the heat down and swirl until it emulsifies.
- Once the pici is cooked, drain and add to the pan. Scatter the pecorino on top of the pici and allow to melt before stirring (this ensures no lumps and a silky sauce)
- Once melted, stir well to combine, add a little pasta water if necessary, season and serve immediately.