This easy and delicious Pici Cacio e Pepe Pasta recipe by Jamie Oliver is a creamy, comforting pasta dish that’s quick to make. With just a few simple ingredients like butter, parmesan, and freshly ground black pepper, you can create a rich, flavorful meal perfect for any occasion.
Ingredients Needed
- 1 batch of pici dough
- 160g (5.6 oz) unsalted butter
- 100g (3.5 oz) parmesan, finely grated
- 4 tablespoons freshly ground black pepper
- 1 teaspoon lemon juice
How To Make Pici Cacio e Pepe Pasta
- Cook the pici: In a large saucepan, bring water to a boil and season it with salt to taste like mild seawater. Add the pici and cook for 5–6 minutes.
- Prepare the sauce: In a separate saucepan over medium heat, add butter, black pepper, and a splash of Pici water. Lower the heat and allow the ingredients to emulsify (melt into each other).
- Combine pasta and sauce: Once the pici is cooked, remove it from the water and add it to the butter and pepper mixture. Reserve the pasta water.
- Add parmesan carefully: Sprinkle in the parmesan but do not stir. Allow it to melt gently using the pan’s residual heat, avoiding clumps of cheese.
- Finish the dish: Once the parmesan has melted, stir the pici and sauce together to coat. Adjust seasoning with salt if needed. Serve immediately.
Recipe Tips
- Don’t stir the parmesan immediately: Let the parmesan sit on top of the pasta for a few moments before stirring. This ensures it melts smoothly and doesn’t turn into clumps.
- Save some pasta water: Always keep a little of the cooking water. It helps create the perfect sauce consistency when mixed with the butter and pepper.
- Watch the heat: Once you add the butter and pepper, turn the heat to low. High heat can make the butter separate, ruining the sauce’s creamy texture.
- Adjust seasoning last: Taste the dish before adding salt. The parmesan and butter already bring a lot of flavor, so you may not need much more salt.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Pici Cacio e Pepe cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 2 days.
- Reheat: Place the pici in a pan over low heat with a splash of reserved pasta water or milk. Heat for 3–5 minutes, stirring constantly, until warmed through and creamy again.
Nutrition Facts
Serving Size: 1 serving (approximately 168g)
- Calories: 668
- Total Fat: 22g
- Saturated Fat: 13g
- Total Carbohydrate: 87g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 29g
Try More Jamie Oliver Recipes:
- Jamie Oliver Sweet Pea Pasta
- Jamie Oliver Beetroot Pasta
- Jamie Oliver Sardine Puttanesca Pasta
- Jamie Oliver Seasonal Greens Ravioli Pasta
Jamie Oliver Pici Cacio e Pepe Pasta
Description
This easy and delicious Pici Cacio e Pepe Pasta recipe by Jamie Oliver is a creamy, comforting pasta dish that’s quick to make. With just a few simple ingredients like butter, parmesan, and freshly ground black pepper, you can create a rich, flavorful meal perfect for any occasion.
Ingredients
Instructions
- Cook the pici: In a large saucepan, bring water to a boil and season it with salt to taste like mild seawater. Add the pici and cook for 5–6 minutes.
- Prepare the sauce: In a separate saucepan over medium heat, add butter, black pepper, and a splash of Pici water. Lower the heat and allow the ingredients to emulsify (melt into each other).
- Combine pasta and sauce: Once the pici is cooked, remove it from the water and add it to the butter and pepper mixture. Reserve the pasta water.
- Add parmesan carefully: Sprinkle in the parmesan but do not stir. Allow it to melt gently using the pan’s residual heat, avoiding clumps of cheese.
- Finish the dish: Once the parmesan has melted, stir the pici and sauce together to coat. Adjust seasoning with salt if needed. Serve immediately.
Notes
- Don’t stir the parmesan immediately: Let the parmesan sit on top of the pasta for a few moments before stirring. This ensures it melts smoothly and doesn’t turn into clumps.
- Save some pasta water: Always keep a little of the cooking water. It helps create the perfect sauce consistency when mixed with the butter and pepper.
- Watch the heat: Once you add the butter and pepper, turn the heat to low. High heat can make the butter separate, ruining the sauce’s creamy texture.
- Adjust seasoning last: Taste the dish before adding salt. The parmesan and butter already bring a lot of flavor, so you may not need much more salt.
Jamie Oliver Pici Cacio e Pepe Pasta