Pici Cacio e Pepe

Ingredients

• 1 pound pici pasta
• 1 cup pecorino cheese
• 2 tablespoons black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 4 quarts water
• 2 tablespoons fresh parsley
• 1 clove garlic

Instructions

1. 1

   Bring 4 quarts of water to a boil in a large pot. Add 1 teaspoon of salt.

2. 2

   While the water is boiling, prepare the pici pasta by hand-rolling it into long, thick noodles. Aim for a diameter of about 1/4 inch.

3. 3

   Once the water is boiling, add the freshly rolled pici pasta and cook for about 5-7 minutes, or until al dente.

4. 4

   While the pasta cooks, grate 1 cup of pecorino cheese and set aside.

5. 5

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 clove of minced garlic and sauté for 1-2 minutes until fragrant, then remove the garlic.

6. 6

   Once the pasta is cooked, reserve 1 cup of pasta water, then drain the pasta.

7. 7

   Add the drained pici pasta to the skillet with olive oil and the sautéed garlic. Toss to coat the pasta.

8. 8

   Gradually add the grated pecorino cheese and 1-2 tablespoons of reserved pasta water, stirring quickly to create a creamy sauce. Add more pasta water as needed to achieve the desired consistency.

9. 9

   Add 2 tablespoons of freshly cracked black pepper and toss to combine. Adjust seasoning if necessary.

10. 10

    Serve immediately, garnished with chopped fresh parsley and additional pecorino cheese if desired.