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    Home » Pasta » Pici Cacio e Pepe (Tuscan Pasta with Creamy Cheese and Black Pepper Sauce)

    Pici Cacio e Pepe (Tuscan Pasta with Creamy Cheese and Black Pepper Sauce)

    Published: Oct 20, 2018 · Modified: Sep 29, 2022 by Jessica Montanelli · This post may contain affiliate links.

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    Total time to make this recipe: 35 minutes minutes
    Jump to Recipe Jump to Video Print Recipe
    Pici Cacio e Pepe, cheese and black pepper pasta

    Pici are a thick pasta traditional from Tuscany and with their rustic thickness, they go particularly well with creamy Pecorino Romano cheese and black pepper sauce, Cacio e Pepe. A perfect Italian recipe that can be made from scratch in about 30 minutes.

    Pici Cacio e Pepe, cheese and black pepper pasta

    Cacio e Pepe is one of the most representative dishes of Italian food, along with Carbonara and Lasagne. What they all have in common is that they only need 3 ingredients. Yes, only 3. But the most important thing that they have in common is that you need to do them just right. Follow the instructions and use the right ingredients, otherwise, you end up with a completely different dish or a hot mess. 

    If you like cheesy pasta sauces, check also the recipe for Pasta e Patate (Pasta with Potatoes and cheese), the classic 4 Cheese Pasta, or the more decadent 4 Cheese Gnocchi.

    Jump to:
    • Ingredients
    • What is Pecorino cheese
    • What is Pici Pasta
    • How to make authentic Cacio e Pepe
    • Instructions with photos
    • Storage
    • FAQ & Tips
    • Related recipes you might like
    • 📖 RECIPE

    Ingredients

    Ingredients shot with flour, pecorino cheese, pepper and salt
    • All-Purpose Flour. Standard all-purpose flour will work fine to make fresh pasta. In this case, it's paired with Semolina to make the dough more flexible and easier to roll into Pici shape.
    • Semolina Flour. Semolina flour is ground durum wheat. It has a coarser texture than regular processed flour and it's often used to make eggless fresh pasta. If you can find multiple choices of Semolina, buy the finer one (called Semola Rimacinata in Italian), which is more suitable for pasta making.
    • Black Pepper. Black pepper gives all the flavor to this cheese sauce. The best result is given by whole peppercorns, quickly toasted in a pan, and then hand crushed. You can also use freshly ground black pepper.
    • Pink Peppercorns. This is an unusual addition that is not part of the authentic Roman recipe, but it's what I had in a restaurant once and I absolutely loved the fragrance of pink peppercorns to this dish. Pink peppercorns are milder than black peppercorns and that's why you can eat them whole without the need to crush them. If they're too much for you, feel free to skip them.
    • Pecorino Romano Cheese. Pecorino Romano or simply called Romano, is an aged sheep milk cheese that is particularly suited for this recipe as it melts perfectly and doesn't split or clog as easily as other cheese types.

    What is Pecorino cheese

    The name literally means cheese and pepper, which already indicates that there's nothing more you need. Cacio e Pepe is a traditional dish from Lazio region, specifically the beautiful ancient city of Rome. For this reason, the main ingredient is Pecorino Romano. A sheep milk cheese made in this same region for centuries (but thankfully available worldwide nowadays). Pecorino is a salty cheese and it's very hard and crumbly so it's perfect to grate on top of pasta dishes. 

    I like to use only Pecorino cheese but if you prefer you can use ⅔ Pecorino cheese and ⅓ Parmigiano Reggiano cheese. 

    What is Pici Pasta

    Pici are a traditional pasta from Tuscany, where I was born and raised. They are thick like Udon noodles but made with semolina, flour, and water just like other pasta shapes. If you double the recipe, making it for 4 people, I suggest adding 1 egg yolk to the pasta dough, to make it stretchier. 

    Pici Cacio e Pepe is very common in Tuscany and it's one of my favorite dishes. Pici pasta is so thick and rustic and coated with the delicious creamy cheese is just heavenly. Another great traditional Tuscan recipe with Pici pasta is Pici all'Aglione, a spicy garlic tomato sauce.

    The traditional Roman recipe, however, is with Tonnarelli pasta. Tonnarelli has a thickness halfway between Pici and Spaghetti. Although, the most common practice around Italy is to make Cacio e Pepe simply with Spaghetti pasta, the thicker the better!

    Check out also this extensive guide with step-by-step videos on how to make 10 different shapes of fresh pasta without a pasta machine.

    handmade pici pasta on a table

    How to make authentic Cacio e Pepe

    This dish is apparently very easy to make. The only ingredients are cheese, black pepper, and pasta, what can go wrong? Actually many things can go wrong.

    One of the biggest mistakes people do (and with people I include myself as well) is to keep the pan on the heat after you added the cheese to the pasta. If you cook the cheese, it will separate so you'll end up with watery pasta and a thick cheese paste glued to the pan.

    Another consideration to make is about salt. Pecorino cheese is quite salty so make sure you taste it and regulate the saltness of the pasta water accordingly. Or regulate the cheese intensity by mixing in Parmigiano cheese which is less salty.

    To make the perfect Cacio e Pepe you simply have to mix the cheese and pepper in a bowl, and slowly add the pasta water while mixing energetically until you get a cream. When the pasta is cooked, drain it and add it directly to the bowl with the cheese, away from the heat. Mix well and serve.

    Instructions with photos

    semolina flour and oil in a blue bowl

    In a large bowl, add the all-purpose flour, semolina flour, salt, and a drizzle of olive oil.

    fork mixing the flour while water is added to the bowl

    Mix the flours and add the water a little bit at a time, until the dough comes together, then knead it with your hands into a ball.

    hand cutting strips of pasta dough on a wooden board

    Roll the pasta on a cutting board, then cut it into strips.

    hands rolling the pici pasta on a wooden board

    Roll each strip with the palms of your hands to make the pici pasta shape. Boil the pasta 2-3 minutes in salted water.

    hand adding ground pepper to a bowl with romano cheese

    In another bowl, mix the Romano cheese with the ground black pepper. Set a few ladles of pasta water aside to cool down slightly.

    boiled pasta is added to a bowl with cacio e pepe sauce

    Add the warm water to the cheese and pepper mix and whisk until you get a cream. Add the pasta to the sauce and mix well, serve immediately.

    black pepper with pici cacio e pepe pasta with a fork

    Storage

    Fresh uncooked Pici Pasta can be frozen in portions for up to 6 months. You do not need to thaw frozen pasta, simply add it to the pot with boiling salted water and cook for an additional 1-2 minutes.

    You can also air-dry Pici Pasta on a clean towel and use it within 1-2 days. Dried pasta should also cook a couple of minutes longer as it takes more time to rehydrate.

    Do not store fresh pasta in the fridge as the humidity will make it too soft and sticky.

    Leftovers Pici Cacio e Pepe will unfortunately not survive reheating. The cheese sauce will clog if overheated and it will also become a sticky mass in the fridge.

    FAQ & Tips

    Can I make this in advance?

    You can make the Pici Pasta in advance and either air-dry them or freeze them in portions. In both cases, cook the pasta a couple of minutes longer. The cheese sauce and final assembly of the dish, though, can only be done when ready to serve and cannot be done in advance.

    Can I use a different type of cheese?

    The only cheese that can be used for this recipe is Pecorino Romano. Parmigiano Reggiano or Grana Padano can be added together with Pecorino Romano in a ⅓ ratio. The reason for this is that only Pecorino Romano has the right consistency, aging, and fat amount to make the perfect creamy sauce. Any other cheese would most likely separate or not melt perfectly.

    Can I use store-bought pasta?

    Of course, you can use spaghetti, or any other pasta shape you prefer to eat with Cacio e Pepe sauce.

    Related recipes you might like

    If you like this recipe, try also these other pasta recipes:

    • bowl of seafood stew with ocean in the background.
      10+ Italian Seafood Dishes You've Probably Never Heard of
    • overhead photo of various bowls of pasta and sauces
      An Easy Guide to Italian Pasta Shapes and Sauces
    • oval baking dish with tomato cheese baked tortellini
      Cheesy Baked Tortellini with Mozzarella and Tomato Sauce
    • handmade ravioli on a table with a rolling pin and a cutter
      How to make perfect handmade Ravioli (complete step-by-step guide)

    If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★

    📖 RECIPE

    Pici Cacio e Pepe, cheese and black pepper pasta

    Pici Cacio e Pepe

    A creamy cheesy and peppery cacio e pepe with handmade rustic Tuscan Pici pasta.
    4.90 from 19 votes
    Print Pin Rate
    Prep Time: 30 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 2 people
    Author: Jessica Montanelli

    Ingredients

    • 3 oz All Purpose Flour
    • 3 oz Semolina Flour
    • Water
    • Salt
    • ⅓ cup Pecorino Romano Cheese, grated
    • Black Pepper, ground
    • Pink Peppercorns, optional
    • Olive Oil

    Instructions

    • Mix the two flours in a large bowl and drizzle a little bit of olive oil and a pinch of salt. Slowly add some water and start mixing with your hands, adding more water a little bit at a time until the dough starts coming together. After a few minutes of kneading, you should have a round soft ball, which is not crumbly nor sticky.
    • Cover the dough ball in plastic wrap and set aside to rest for about 15 minutes.
    • To make the Pici, roll the pasta dough and cut it into strips, then roll them with both your hands on the cutting board to get the thick pasta strings. Try to keep the same thickness on the whole lenght, to cook it uniformly.
    • In a large bowl, grate the Pecorino cheese and add the ground black pepper to taste (it should be quite a lot but not too much) and set aside.
    • Toss the Pici in a large pot of boiling salted water.
    • Slowly add half ladle of pasta water to the cheese while whisking energetically and add more water gradually if necessary until you get a smooth cream.
    • After 3-4 minutes, drain the pasta and add it to the bowl of cheese sauce. Mix well and serve immediately with freshly grated cheese and crushed pink peppercorns if you like.

    Video

    Notes

    Fresh pasta (when eggless) can be made in advance and dried at room temperature. You can also freeze it when raw and then toss directly the frozen pasta in boiling water to cook.

    Nutrition

    Calories: 372 kcal | Carbohydrates: 64 g | Protein: 15 g | Fat: 5 g | Saturated Fat: 3 g | Cholesterol: 17 mg

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Main Course
    Cuisine: Italian
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!
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    Reader Interactions

    Comments

    1. Jenni LeBaron

      October 29, 2018 at 3:36 am

      5 stars

      I love that you don’t need a pasta maker to make this gorgeous looking pasta. This looks creamy and decadent and just perfect!

      Reply
    2. Jagruti Dhanecha

      October 28, 2018 at 10:52 pm

      5 stars
      Amazing..you have prepared pasta without a pasta maker, it just looks so delicious! Thanks for sharing a lovely and simple recipe.

      Reply
    3. Michelle

      October 28, 2018 at 8:05 pm

      5 stars
      This pasta looks divine! I love that you don't need a pasta maker to make the Pici, I'm definitely making this! Great recipe x

      Reply
    4. Daniela

      October 28, 2018 at 6:18 pm

      5 stars
      This cacio e pepe looks so creamy and comforting! I bet it tastes amazing as well! Great recipe!

      Reply
    5. Jyothi (Jo)

      October 28, 2018 at 4:39 pm

      5 stars
      Like anything else homemade is always the best. What a lovely perfect homemade pasta that is. Nothing beats this. I’m sure this tastes out of the world

      Reply
    6. Veena Azmanov

      October 25, 2018 at 7:55 pm

      5 stars

      I love simple easy and quick recipe. My kids love making pasta with me at home. I must try this, looks so simple. I’m saving this for later

      Reply
    7. Emily Leary

      October 25, 2018 at 3:17 pm

      5 stars

      Oh my goodness. Pasta is my all time favourite and this dish sounds fantastic! I love the fact that a pasta machine is unnecessary too. Thank you – I’m going to try this for sure!

      Reply
      • Jessica - Cooking my Dreams

        October 29, 2018 at 5:12 pm

        Thank you Emily! You'll love this pasta dish then! 🙂

        Reply
    8. Analida Braeger

      October 24, 2018 at 4:43 pm

      5 stars
      My daughter has been begging me to make pasta. I put it off because of the labor-intensive process. Now we have a great option for making it. Thanks for sharing.

      Reply
      • Jessica - Cooking my Dreams

        October 24, 2018 at 2:49 pm

        Thanks Analida! It still takes some time to make but it can also be fun if you make pasta together with your daughter! 🙂

        Reply
    9. Aleta

      October 23, 2018 at 11:30 pm

      5 stars
      A pasta that doesn’t require a pasta maker? How exciting! I love pecorino cheese, I can see it being absolutely delicious in this pasta dish. Thanks for sharing, I can’t wait to give it a try!

      Reply
      • Jessica - Cooking my Dreams

        October 24, 2018 at 5:52 am

        Thanks Aleta! I hope you'll try it soon, you'll LOVE it!

        Reply
    10. Kelly Anthony

      October 23, 2018 at 10:18 am

      5 stars
      This recipe gets ALLLL the yes's! Simple and delicious!

      Reply
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    Hi, I'm Jessica! Born and raised in Siena, Tuscany, I've been immersed in the rich traditions of Italian cuisine my entire life. Through my food blog, I hope to share a slice of Tuscan warmth and the genuine flavors that have been a part of my journey since childhood.

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