Jamie Oliver Pici Cacio E Pepe Pasta

There are meals you make to fill a hole. And then there are meals like this—pici cacio e pepe—that slow you down. That make people quiet around the table, chewing slowly, eyes closing just slightly. You know, the kind of pasta that feels like someone whispered “I love you” but through butter and black pepper instead of words.

I made this on a rainy Sunday when I was feeling a bit flat. No energy for meat or sauce or mess. Just needed something warm, salty, silky. I had some leftover pici dough from earlier in the week (which, yes, makes you feel like a pasta god), and remembered Jamie’s version with butter, pepper, cheese, and a whisper of lemon. That’s it. Just five ingredients, and somehow it tastes like you booked a flight to Tuscany and came back full.

I didn’t even sit down to eat it. I just stood at the counter, barefoot, bowl in one hand, fork in the other, melting. It was that good.

Why You’ll Love It

• It’s pure comfort with zero fuss
• Only five ingredients (and they’re all saints)
• One pan, one pot, no stress
• It feels fancier than it is
• Lemon cuts through the richness like magic
• It tastes like the pasta equivalent of a cashmere blanket

Ingredients

• 1 batch pici dough (homemade, or sub with thick spaghetti if you’re in a rush)
• 160g unsalted butter
• 100g finely grated Parmesan
• 4 tbsp freshly ground black pepper (yes, really)
• 1 tsp lemon juice
• Salt (for pasta water)

How to Make It

Get that pasta going:

Bring a big pot of salted water to a boil. Drop in your pici and cook for 5–6 minutes. You want it just tender, still with some bite.

Start the butter and pepper party:

In a separate pan, add the butter, black pepper, and a splash of pasta water. Keep the heat low and let them melt and mingle until glossy and almost creamy-looking.

Add the pasta straight in:

Use tongs to pull the cooked pici straight into the butter pan. Don’t worry about some water clinging—it’s actually a good thing.

Cheese time, but hands off:

Sprinkle the Parmesan over the pasta but don’t stir yet. Let it sit for a minute or two so it melts gently into the butter. This is the bit that keeps it smooth and not clumpy.

Stir like you mean it:

Once the cheese looks melty, stir everything together. Add the lemon juice, taste, adjust seasoning. That’s it. Magic done.

Serve and swoon:

Eat immediately. With extra cheese on top if you like. Or just as it is. Trust me, it doesn’t need anything else.

Common Mistakes and How to Dodge Them

Why is the cheese clumpy?
You stirred it too soon or the pan was too hot. Let it sit and melt before you mix.

Too dry?
Add more pasta water—a little at a time. It loosens and glosses things up.

Too bland?
You probably under-salted your water. Pasta needs it. Or maybe your pepper’s old—use fresh cracked.

Mine tastes too sharp.
You may have overdone the lemon. Try a gentler squeeze next time—just enough to brighten, not dominate.

Storage and Reheating

Fridge: Fine for a day or two, though the texture softens.
Freezer: Wouldn’t. This is a “now” dish.
Microwave: It’ll reheat, but you’ll need to add a splash of water and maybe a knob of butter to bring it back.
Pan: Best option. Gently reheat with water and butter until creamy again.

Frequently Asked Questions

Can I skip the lemon?
You can, but that tiny zing really balances the richness. I’d leave it in.

Do I have to use pici?
Nope. Thick spaghetti or bucatini works too. Just aim for a chewy pasta with bite.

Is this basically mac and cheese?
Not quite. It’s silkier, lighter, and all about the butter + pepper. But I get the vibe.

Can I add garlic?
You could, but then it’s not really cacio e pepe. Try it once as is—you might not want to mess with it.

Nutrition Facts (Per Serving)

• Calories: 610
• Fat: 34g
• Carbs: 56g
• Protein: 19g
• Sodium: 390mg
• Sugar: 1g