Cacio e Pepe is Rome’s most humble pasta dish. The first time I had Cacio e Pepe was a few years ago at Flavio al Velavevodetto in Rome. I immediately loved the dish and knew I had to master it myself. Although tonnarelli is the traditional pasta for Cacio e Pepe, this homemade Pici is the perfect alternative.
Pici is an eggless pasta dough that is only made from flour, water, and a little extra virgin olive oil. It originated in Tuscany, and is similar to spaghetti just thicker. If you’re just learning how to make pasta, Pici is the perfect pasta to start with - it’s easy, fun, and pretty much pairs with any sauce.
Anyway… let me show you how to make Cacio e Pepe the right way, how the Romans do it, with only four ingredients… no oil, no butter, no nonsense. Just freshly grated Pecorino Romano, freshly ground black pepper, pasta, and water.