Transport yourself to the heart of Tuscany with this delightful recipe for Italian Rustic Pici Cacio e Pepe.
This simple yet flavorful dish celebrates the beauty of Italian cooking—using just a few high-quality ingredients to create something truly memorable.
Save This Recipe! 💌
Perfect for beginners, this recipe features thick, hand-rolled pici pasta coated in a creamy blend of butter, parmesan cheese, and freshly cracked black pepper.
With minimal prep and cooking time, you can whip up a comforting bowl of authentic Italian pasta in just minutes, bringing a taste of Italy right to your kitchen.
Ingredients
- 1 batch of pici dough
- 1 1/2 sticks unsalted butter
- 1 cup parmesan cheese, finely grated
- 4 tablespoons freshly ground black pepper
- 1 teaspoon lemon juice
Instructions
Step 1: Cook the Pasta
- Bring a large pot of water to a boil, and add enough salt to make the water taste like mild seawater.
- Once boiling, carefully drop in the pici pasta and cook for about 5 to 6 minutes, or until tender but still slightly firm to the bite (al dente).
Step 2: Prepare the Sauce
- While the pasta is cooking, place a medium saucepan over medium heat.
- Add the butter, black pepper, and a small ladle of the pasta cooking water.
- Stir constantly until the butter melts and begins to blend with the water to create a creamy sauce.
- Reduce the heat to low to keep the sauce warm.
Step 3: Combine Pasta and Sauce
- Once the pici is cooked, use tongs or a slotted spoon to transfer the pasta directly from the pot to the saucepan with the butter and pepper mixture.
- Make sure to save the pasta water.
Step 4: Add the Cheese
- Add the parmesan cheese to the saucepan, but avoid stirring it immediately.
- Let the cheese sit for a moment to melt naturally from the pan’s warmth.
- This helps prevent the cheese from forming clumps.
Step 5: Finish the Dish
- Once the cheese has melted smoothly, gently toss the pasta and sauce together until well combined and creamy.
- Adjust seasoning with salt if needed.
- Serve immediately and enjoy!
FAQs
What is pici pasta, and can I substitute it with another type?
Pici is a thick, hand-rolled pasta from Tuscany, similar to thick spaghetti. If you can’t find pici, you can use bucatini or thick spaghetti as substitutes. The texture might be slightly different, but the sauce will still be delicious!
Why shouldn’t I stir the cheese immediately after adding it to the pan?
Allowing the cheese to melt gently from the residual heat of the pan prevents it from clumping into chewy balls. This technique creates a smoother, creamier sauce that coats the pasta evenly.
Quick & Easy Italian Rustic Pici Cacio e Pepe
Ingredients
- 1 batch of pici dough
- 1 ½ sticks unsalted butter
- 1 cup parmesan cheese finely grated
- 4 tbsp freshly ground black pepper
- 1 tsp lemon juice
Instructions
Cook the Pasta
- Bring a large pot of water to a boil, and add enough salt to make the water taste like mild seawater. Once boiling, carefully drop in the pici pasta and cook for about 5 to 6 minutes, or until tender but still slightly firm to the bite (al dente).
Prepare the Sauce
- While the pasta is cooking, place a medium saucepan over medium heat. Add the butter, black pepper, and a small ladle of the pasta cooking water. Stir constantly until the butter melts and begins to blend with the water to create a creamy sauce. Reduce the heat to low to keep the sauce warm.
Combine Pasta and Sauce
- Once the pici is cooked, use tongs or a slotted spoon to transfer the pasta directly from the pot to the saucepan with the butter and pepper mixture. Make sure to save the pasta water.
Add the Cheese
- Add the parmesan cheese to the saucepan, but avoid stirring it immediately. Let the cheese sit for a moment to melt naturally from the pan's warmth. This helps prevent the cheese from forming clumps.
Finish the Dish
- Once the cheese has melted smoothly, gently toss the pasta and sauce together until well combined and creamy. Adjust seasoning with salt if needed. Serve immediately and enjoy!