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Pici Cacio e Pepe Pici Cacio e Pepe

From our kitchen

Pici Cacio e Pepe

Prep
10 min
Cook
15 min
Makes
4
Ingredients ↓The Method ↓

Let’s cook

The Method

  1. Cook the Pici in boiling salted water and, in the meantime, grate the Pecorino Romano into a bowl.
  2. Crush the black peppercorns and pour them into a nonstick pan. Toast them over medium heat, stirring with a wooden spoon. Add a ladle of pasta water and continue stirring.
  3. Drain the Pici al dente, reserving the pasta water, and transfer them to the pan with the toasted pepper.
  4. Finish cooking the pasta in the pan, adding a few more ladles of cooking water as needed.
  5. Now prepare the pecorino cream: add a ladle of pasta water to the bowl with the cheese. Whisk until you get a smooth, creamy texture.
  6. Pour the pecorino cream over the Pici and stir, then transfer the pasta to your serving dish and serve.
Read more about this recipe
When we first introduced you to our Tuscan pici, we immediately recommended trying them with Cacio e Pepe—so in a way, we made a promise. And today, we’re here to keep it.

This classic Pici Cacio e Pepe recipe is wonderfully simple to prepare. Its success lies in the extraordinary and unforgettable flavors of just three ingredients: pasta, Pecorino cheese, and black pepper. Its preparation is an opportunity to be enveloped in the scents and warmth of Tuscan cuisine, in absolute (and precious) relaxation.

Thicker than spaghetti, more rustic, and with an uneven texture—pici have a distinctive look and an incredible ability to pair beautifully with any sauce, especially the creamy ones. It is for this reason that one of the ideal recipes to make with pici is cacio e pepe: a simple yet delicious dish that has deep roots in Central Italy’s culinary tradition and in the history of the shepherds and farmers who roamed the countryside with their livestock, seeking nourishment and simplicity—without ever compromising on flavor or the joy of finding goodness in everyday life.

Pecorino cheese was chosen for its long shelf life and resistance to temperature changes, while black pepper provided warmth and energy to endure the fatigue of the journey. What was once a humble meal for shepherds and peasants has now claimed its rightful place on the menus of traditional taverns and great starred restaurants. Our version of Pici Cacio e Pepe is incredibly easy to prepare because its secret lies in the exceptional quality of the few, carefully selected ingredients—chosen with patience, passion, and love, just for you.




  

Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4

Ingredients

11.3 oz - 320 g of Pici by Toscana Food Love
7 oz - 200 g of Pecorino Romano DOP Toscana Food Love
0.18 oz - 5 g of whole black peppercorns
Salt

Method

  1. Cook the Pici in boiling salted water and, in the meantime, grate the Pecorino Romano into a bowl.

  2. Crush the black peppercorns and pour them into a nonstick pan. Toast them over medium heat, stirring with a wooden spoon. Add a ladle of pasta water and continue stirring.
  3. Drain the Pici al dente, reserving the pasta water, and transfer them to the pan with the toasted pepper.
  4. Finish cooking the pasta in the pan, adding a few more ladles of cooking water as needed.
  5. Now prepare the pecorino cream: add a ladle of pasta water to the bowl with the cheese. Whisk until you get a smooth, creamy texture.
  6. Pour the pecorino cream over the Pici and stir, then transfer the pasta to your serving dish and serve.

    Tip

You can substitute Pici with our Spaghetti with wheat germ by Toscana Food Love. For an even richer and more intense flavor, try combining our Pecorino Romano DOP with our Aged Pecorino from the Apennines by Emilia Food Love.


 


Watch the Recipe

Pici Cacio e Pepe