the original recipe of the Tuscan-Lazio first course

Born from the fusion of two cuisines, the pici cacio e pepe prepared with the original Sienese recipe are truly sensational.

The recipe of the cacio e pepe is by Romanian origin and, depending on the traction, the pasta format that best suits it is the spaghetti. But what happens if a traditional dish from Lazio borders on Tuscany? Pici cheese and pepper are born! This first course of fresh pasta is the result of the contamination of two different cuisines and, taking the best of each, it gives back something truly sensational.

I small, in fact, a sort of spaghettone prepared with water and flour (00 and semolina), they are much more full-bodied and by their nature attract a lot of seasoning. As in the traditional recipe, also in this case we will use only three ingredients, in addition to those necessary for the preparation of pasta: pecorino, pepper and pici to be precise. Let’s discover together the original recipe of pici cacio e pepe.

Pici cheese and pepper
Pici cheese and pepper

How to prepare the recipe for pici cacio e pepe

If you wish, you can also prepare the pici with a day or two in advance and store them in the refrigerator spread out on a clean tea towel and dusted with cornmeal to prevent them from sticking. For a quick first course, you can also opt for ready-made pici, fresh or dried. Let’s see immediately how to proceed in both cases!

How to make pici

  1. Start with the pasta. Put the two types of in a bowl farina and theolio then add thewatermixing with the hand.
  2. When the dough begins to compact, transfer it to the work surface and continue to knead. You’ll have to get a smooth but not too hard dough.
  3. Cover it with an upside down bowl and leave it rest for one hour.
  4. After the rest time, roll out the dough with a rolling pin until you reach one thickness of 3-4 mm.
  5. Then cut with a knife or a pasta cutter wheel strips of 2 mm wide and work each with the palm of your hands until you have one 3 mm spaghetti about in diameter. Then cut them so you have them 30cm long.

Put to cook the pici in plenty of salted water (it will take about 10 minutes).

How to make pici cacio e pepe

If, on the other hand, you use ready-made pasta, dip the pasta in water. In this case cooking will be much longer: we’re talking about 30 minutesbut always check the packaging.

  1. While the pasta is cooking, prepare the pecorino cream. Finely grate the cheese in a bowl, combine a generous grind of pepe and a little cooking water. Mix to obtain a thick, lump-free paste.
  2. Once the pasta is ready, drain it and transfer it to a bowl cooking pan with a ladle of its cooking water.
  3. Add the cream cheese and stir well over low heat until creamy. If necessary, you can add more water.
  4. Once ready, serve the pici cacio e pepe piping hot, completing with a sprinkling of freshly ground black pepper.

And here’s to video recipe to prepare them at home from scratch:

As mentioned, this first one is a retelling of one traditional Roman recipe: spaghetti cacio e pepe.


This pasta is essential to consume it hot and just ready. The creamy sauce that is created with the cooking water, the cheese and the pepper is mouth-watering but, over time it tends to cool down and lose its characteristic creamy consistency. We also advise against freezing in the freezer.

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