Pici are our pasta choice; the cited consortium recipe allows pasta of choice. Follow the selected pasta package for doneness.
Pici cacio e pepe with Pecorino Toscano
Serves 2 · Difficulty Medium
Method
Put the pici and measured water in a roomy pan over medium-low heat; season the water with salt to taste. Bring to a gentle boil so the pasta cooks evenly. Follow the package guidance and taste for doneness, keeping the starchy cooking liquid in the pan.
Take the pan off the heat. Add the finely grated aged Pecorino Toscano a little at a time, stirring until the cheese and starchy liquid form a creamy sauce. Finish with freshly ground black pepper.
