Quick & Easy Italian Rustic Pici Cacio e Pepe
A simple, delicious Italian pasta dish made with hand-rolled pici, butter, black pepper, and parmesan, perfect for beginners looking to master a classic.
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!
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