Fresh pasta Pici Toscani artisan 400g.

Description

Recipe for pici cacio e pepe

Bring a pot of water to a boil (do not use too much: less than a liter for two people will be fine), add salt and toss the pici in, stirring often, until they are cooked.

In the meantime, grate the pecorino romano directly in a bowl. When the pasta is almost cooked, take two or three ladles of cooking water and pour it into the bowl together with the pecorino, stirring quickly, to form the cream.

Drain the pasta once cooked and toss in the tureen together with the cream thus prepared; if necessary, add more cooking water. Add a generous dose of freshly ground black pepper, stir again and serve immediately.