This pici cacio e pepe is one of the simplest, authentic Italian recipes you'll ever have! Make the handmade pasta with just 3 ingredients, then toss it in the 2-ingredients sauce!
One of my favorite places to get pasta in New York City serves some of the best handmade pasta and its super affordable. At Fiaschetteria Pistoia in the West Village, one of their popular dishes is their Pici Cacio e Pepe. And it's SO good.
I'd argue it's easily the best cacio e pepe outside of Italy. But, the crazy part is, it's so easy to make!
Table of Contents:
🍝 Recipe Origins
Pici pasta originated in Tuscany, Italy and has been around for a long time. It is always a homemade, fresh pasta (aka not sold in boxes). It is rolled out by hand and seems sort of like a very thick spaghetti.
Cacio e pepe (pronounced "catch-ee-oh ee peh-pay") has quite a long history. It's origin comes from the city of Rome, Italy and translates directly to "cheese and pepper." It is one of the oldest pasta dishes of Italy, and many people colloquially refer to cacio e pepe as the 'Italian mac and cheese.'
🎥 Watch the video of this recipe
🧀 Why you'll love this Pici Cacio e Pepe
- Tastes so authentic! Because it is! There is nothing that will transport you to Italy better than fresh pasta cooked in an authentic cacio e pepe sauce.
- Just 5 ingredients. Flour, water, oil, cheese, and pepper! Can't be simpler.
- No one will believe you made it yourself! Not because you're not impressive (you are SO impressive as a cook), but because this dish is just so damn good.
🥘 What you need for this recipe
Ingredients and Substitutions
- Flour - 00 Flour or All-purpose flour will work here. Do not substitute with a gluten-free or whole grain flour.
- Water - Warm, tap water is fine.
- Olive Oil - Olive oil or another mild flavored oil is fine. It doesn't need to be extremely high quality oil, but don't use canola or vegetable oil.
- Pecorino Romano - This is different from parmesan cheese. However, if you can't find pecorino, a good Parmigiano Reggiano cheese can work as a substitute.
- Fresh Black Pepper - I know this sounds nit-picky, but fresh crack black pepper is really important in this recipe. Don't use pre-ground pepper if you can help it. Cracking the pepper yourself has a much more robust, floral flavor.
Tools and Equipment
- Mixing bowl
- Fork
- Pot
- Pan
- Cheese Grater
- Pepper Grinder
📋 How to make Pici Cacio e Pepe
Step 1: Make the Pasta Dough
Begin by making the pici pasta by hand.
To a medium or large mixing bowl, add all of the flour.
Use the bottom of a smaller bowl to create a "well" inside the pile of flour. It should look like a smooth crater.
Gently pour in the warm water and olive oil into the well.
Use a fork to make very small circles in the well, slowly mixing flour into the well until it becomes thick and batter-like.
Once the well looks like batter, begin to fold in the remaining loose flour until you have a very shaggy-looking dough.
Knead the dough thoroughly until round and smooth. This will take at least 10 minutes and is best done on a flat surface.
Once smooth, immediately wrap or cover with a bowl and let it rest for 1-2 hours. (Don't skip the resting stage, this is important).
Step 2: Roll the Pici
After the dough has rested, cut off a ¼ of the dough. Cover the remaining dough
Use your hand to flatten in slightly, then use a rolling pin to roll it out to about a ¼ inch thickness.
Brush the rolled dough with olive oil.
Use a knife to cut the dough into long strips, about ¼ inch in width.
Take one strip at a time and turn it horizontal.
Use both hands to roll the dough strip back and forth until it is long and rounded. The pici noodle should be as thin as you can get them, as they'll expand in the cooking process.
Continue this until all the desired strips are rolled. Remember that it's okay for them to be imperfect.
Bring a pot of salted water to a boil.
Meanwhile, grate the pecorino cheese and grind the black peppercorns.
Step 3: Make the Cacio e Pepe
In a dry pan, stainless steel or nonstick, add the cracked black pepper and toast over medium heat for about 5 minutes, until fragrant.
Add the pici to the boiling water for 1-2 minutes, or until they begin to float.
Add about 2 tablespoon of pasta water (or so) to the pan. Lower the heat.
In the bowl of grated cheese, add around ¼ cup of hot pasta water and whisk to create a sort of "cream."
Pour the pecorino cream into the pan with the black pepper.
Strain pici pasta and add directly to the pan.
Toss to combine, adding more pasta water as needed.
Continue until the sauce has thickened to your liking, then garnish with more cheese, pepper, and a dash of salt, if desired.
💭 Expert Tips & Tricks
- I know this sounds nit-picky, but fresh crack black pepper is really important in this recipe. Don't use pre-ground pepper if you can help it. Cracking the pepper yourself has a much more robust, floral flavor.
- Pecorino Romano is different from parmesan cheese. However, if you can't find pecorino, a good Parmigiano Reggiano cheese can work as a substitute.
- Please, do not skip the resting time for the pasta dough. I have tried to do this without resting, and the pasta is very difficult to roll. It is worth the wait!
Recipe FAQs
Cacio e pepe translates to "cheese and pepper," and it is made with pecorino romano cheese and fresh cracked black pepper, best served with fresh pasta!
Pici pasta is not hollow, and that's the biggest difference between pici and bucatini. Pici is a thick, spaghetti-like shape, and it is nearly always fresh pasta.
For sure! Traditionally, nothing should be added. However, you can do whatever you want! Sometimes adding a bit of butter or cream can make the pasta good for a longer time!
Related Recipes
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📖 Recipe
Pici Cacio e Pepe (Authentic Fresh Pasta)
Ingredients
- 3¼ cup All-purpose flour or 00 flour (about 400 grams)
- 200 ml Warm water
- 1 tablespoon Olive oil
- 1 cup Pecorino Romano Cheese finely grated
- 1 teaspoon Black pepper Fresh cracked
- 1-2 tablespoon Pasta water or more, based on preference.
Instructions
- Begin by making the pici pasta by hand.
- To a medium or large mixing bowl, add all of the flour.
- Use the bottom of a smaller bowl to create a "well" inside the pile of flour. It should look like a smooth crater.
- Gently pour in the warm water and olive oil into the well.
- Use a fork to make very small circles in the well, slowly mixing flour into the well until it becomes thick and batter-like.
- Once the well looks like batter, begin to fold in the remaining loose flour until you have a very shaggy-looking dough.
- Knead the dough thoroughly until round and smooth. This will take at least 10 minutes and is best done on a flat surface.
- Once smooth, immediately wrap or cover with a bowl and let it rest for 1-2 hours. (Don't skip the resting stage, this is important).
- After the dough has rested, cut off a ¼ of the dough. Cover the remaining dough.
- Use your hand to flatten it slightly, then use a rolling pin to roll it out to about a ¼ inch thickness.
- Brush the rolled dough with olive oil.
- Use a knife to cut the dough into long strips, about ¼ inch in width.
- Take one strip at a time and turn it horizontal.
- Use both hands to roll the dough strip back and forth until it is long and rounded. The pici noodle should be as thin as you can get them, as they'll expand in the cooking process.
- Continue this until all the desired strips are rolled. Remember that it's okay for them to be imperfect.
- Bring a pot of salted water to a boil.
- Meanwhile, grate the pecorino cheese and grind the black peppercorns.
- In a dry pan, stainless steel or nonstick, add the cracked black pepper and toast over medium heat for about 5 minutes, until fragrant.
- Add the pici to the boiling water for 1-2 minutes, or until they begin to float.
- Add about 2 tablespoon of pasta water (or so) to the pan. Lower the heat.
- In the bowl of grated cheese, add around ¼ cup of hot pasta water and whisk to create a sort of "cream."
- Pour the pecorino cream into the pan with the black pepper.
- Strain pici pasta and add directly to the pan.
- Toss to combine, adding more pasta water as needed.
- Continue until the sauce has thickened to your liking, then garnish with more cheese, pepper, and a dash of salt, if desired.
Video
Notes
- I know this sounds nit-picky, but fresh crack black pepper is really important in this recipe. Don't use pre-ground pepper if you can help it. Cracking the pepper yourself has a much more robust, floral flavor.
- Pecorino Romano is different from parmesan cheese. However, if you can't find pecorino, a good Parmigiano Reggiano cheese can work as a substitute.
- Please, do not skip the resting time for the pasta dough. I have tried to do this without resting, and the pasta is very difficult to roll. It is worth the wait!
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