Trullo
By Tim Siadatan
Pici cacio e pepe
Not Too Tricky
serves 4
About the recipe
Cacio e pepe (cheese and pepper) is a classic dish from Rome and is one of our most popular dishes when it goes on the menu. Romans use pecorino but we prefer high-quality, aged parmesan because it gives the dish more depth of flavour. But if you want to keep it traditional, swap the cheese in the ingredients list below.
Recipe From
Ingredients
1 batch of pici dough
160g unsalted butter
100g parmesan, finely grated
4 tablespoons freshly ground black pepper
1 teaspoon lemon juice
Method
- In a large saucepan, bring water up to the boil and season with salt to resemble mild sea water. Drop the pici in water and cook for 5–6 minutes.
- Meanwhile, add the butter, black pepper and a splash of pici water to a saucepan on a medium heat and then turn down to a low heat until they emulsify (melt into each other).
- When the pici is cooked, remove it from the water and add to the saucepan with the butter and pepper. Keep the pasta water. Add the parmesan – but do not stir. Leave the parmesan to sit and melt from the residual heat of the pan – this prevents it from becoming chewy little cheesy balls.
- Once the parmesan has melted, stir the pici and sauce together to incorporate. Season with salt and serve immediately.
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