PICI cacio e pepe
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
320 g of Pici by Toscana Food Love
200 g of Pecorino Romano DOP Toscana Food Love
5 g of whole black peppercorns
Salt
Method
-
Cook the Pici in boiling salted water and, in the meantime, grate the Pecorino Romano into a bowl.
- 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.
- Drain the Pici al dente, reserving the pasta water, and transfer them to the pan with the toasted pepper.
- Finish cooking the pasta in the pan, adding a few more ladles of cooking water as needed.
- 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.
-
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 Toscana Food Love.
Also in Cookbook
SAVORY PIE WITH RICOTTA, SEMI-DRIED TOMATOES & OLIVES
Trying to make this recipe without sneaking a taste of its irresistible ingredients? Mission impossible! And why resist? Treat yourself to a few olives, a couple of semi-dried tomatoes, or some cubes of provolone while you prepare your savory pie—you won’t regret it.
Colorful and full of flavor, it’s a dish that delights kids and adults alike. Quick, eye-catching, and guaranteed to fill your kitchen with an irresistible aroma while baking, it rewards you with unforgettable flavor.
PASTA ALL'AMATRICIANA
Hard to believe, but when tomatoes first arrived in Europe in the 16th century, they weren’t seen as food at all—they were just used as decoration.
Luckily, they eventually found their way into the kitchen. Otherwise, Pasta alla Gricia would have never become the legendary Amatriciana. And we wouldn’t be able to share our own version with you—one that honors tradition while adding a modern twist: Penne with wheat germ.
GRAMIGNA PASTA BAKE WITH CHEESE
Our gramigna is colorful and rich in flavor nuances: its dough combines the yellow of egg with the green of spinach for an inviting appearance and unmistakable taste.
It cooks in just minutes, so we’re only asking for a few more to create this delicious baked recipe. Trust us, it’s worth every second.