Italian Pici Cacio e Pepe

Ingredients

• 400g flour
• 200ml water
• Pinch salt
• 150g pecorino romano, finely grated
• 2 tsp coarse black pepper
• Salt

Instructions

1. Mix flour, water and salt; knead 8 min to a soft dough; rest 30 min.
2. Roll into long, hand-rolled spaghetti-thick noodles (5mm).
3. Cook in salted water 4 min until al dente; reserve pasta water.
4. Toast pepper in a dry pan; add a ladle of pasta water; bring to a simmer.
5. Drain pasta; tip into the pan.
6. Off the heat, add pecorino; toss vigorously with more pasta water until creamy.
7. Eat immediately.

Serving suggestions

• Eat immediately while glossy.

Storage & reheating

Make fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions