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Best Easy Pici Cacio e Pepe Recipe

Name: Best Easy Pici Cacio e Pepe Recipe
Total time: 30 min
Yield: 250 g
Ingredients: pici pasta (fresh or dried) 12 oz; pecorino romano cheese, finely grated 1.25 cups; freshly ground black pepper 2 tsp; kosher salt 1 tbsp

Thick hand-rolled Tuscan pici pasta coated in sharp pecorino and cracked black pepper is deceptively simple yet deeply satisfying. A vegetarian mediterranean classic beloved by the whole family.

Cook 30 min Difficulty NORMAL 460 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

pici pasta (fresh or dried) 12 oz
pecorino romano cheese, finely grated 1.25 cups

Seasonings/Sauce

freshly ground black pepper 2 tsp
kosher salt 1 tbsp

Nutrition summary

Carbohydrates 66 g 57%

Protein 19 g 17%

Fat 14 g 26%

Serving size 250g

Cooking steps

1

Bring a large pot of water to a boil and add kosher salt; ensure water tastes moderately salty before adding pasta.
2

Add pici pasta and cook, stirring occasionally, until just al dente (typically 15–16 minutes for dried, 5–6 for fresh). Reserve 1.5 cups pasta cooking water before draining.
3

While pasta cooks, combine half the black pepper with half of the grated pecorino in a large mixing or serving bowl.
4

Immediately transfer hot drained pasta to the bowl with cheese and pepper. Add 3/4 cup hot reserved pasta water, and vigorously toss with tongs to start melting the cheese and emulsifying.
5

Gradually add the remaining pecorino in batches, continuing to toss and add reserved water as needed until a creamy sauce clings to all the noodles. Finish with remaining black pepper and serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The essential ingredient is pecorino romano cheese, which gives the dish its signature sharp, nutty flavor and creamy sauce typical of a true Cacio e Pepe. Freshly cracked black pepper is also central to its classic taste.

Q. What cooking technique ensures a smooth sauce that doesn't clump?

The secret to a creamy sauce is to reserve hot pasta water and incorporate it gradually with the pecorino, vigorously tossing the pasta to emulsify. Adding cheese in batches prevents clumping and helps the sauce coat every strand smoothly.

Q. How do I avoid overcooking or undercooking pici?

Cook your pici just to al dente, testing a minute before the shortest recommended time. Undercooked pasta will be tough, while overcooked will lose its chew. Proper draining and immediate mixing with cheese ensures the ideal texture.

Q. How many calories and nutrients are in each serving?

Each serving of this Best Easy Pici Cacio e Pepe Recipe has about 460 kcal, with 66g carbohydrates (57% of calories), 19g protein (17%), and 14g fat (26%).

Best Easy Pici Cacio e Pepe Recipe

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