Pici cacio e pepe. Alright all you cacio e pepe purists, it's GOOD and EASY. And quite frankly that's all that matters. So let people have their cheesy, peppery pasta with a wee bit of butter.

After having the Pici Cacio e Pepe at Padella (a pasta restaurant in Borough Market, London), I became kind of obsessed with it. My brother and I discovered that there was a video on Jamie Oliver's youtube channel of Tim Siadatan, the head chef of Padella, making said cacio e pepe. Add the flour to a mixing bowl and make a well in the middle. You can have Pici cacio e pepe using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Pici cacio e pepe

You need 80 gr of pasta formato pici secchi.
It's 50 gr of pecorino romano grattuggiato.
Prepare 1-2 cucchiai of pepe nero un grani.
It's 1 rametto of menta.
It's of Olio extra vergine.
Prepare of Sale.

Three of the most comforting words you'll read: pasta, butter, cheese. This classic Tuscan recipe for pici cacio e pepe comes from Borough Market's Padella. To make the pici cacio e pepe, bring a large saucepan of heavily salted water to the boil. Meanwhile, place a saucepan over a medium heat.

Pici cacio e pepe instructions

Pestare grossolanamente i grani di pepe. Intanto cuocere la pasta in abbondante acqua bollente salata..
Versare il pecorino romano un una ciotola e farlo sciogliere unendo un po' alla volta qualche cucchiaio di acqua di cottura fino a ottenere una crema..
Scolare la pasta al dente, senza sgociolarla troppo, un modo che rimane umida. Trasferirla nella ciotola, unire il pepe pestato e mescolare bene. Suddividere nei piatti e irrorare con abbundante olio e decorare con le foglie di menta..

Add the butter, black pepper and a splash of pici cooking water. Turn down to a low heat and cook until emulsified. Learn how to make traditional cacio e pepe (cheese and pepper) sauce from an Italian chef! This recipe is featured in the book Love in a Tuscan Kitchen. Cacio e pepe is the most divine pasta dish made with simple, high quality ingredients.