Pici Cacio e Pepe: How to Make Authentic Pasta from Scratch at Home
Pici Cacio e Pepe with Guanciale
Hand-Rolled Tuscan Pasta with Pepper, Pecorino and Crispy Guanciale
Thick, chewy, hand-rolled pasta meets a bold peppery cheese sauce in this rustic Tuscan classic. Pici Cacio e Pepe with Guanciale brings together two great Italian traditions: the hand-rolled pasta of Tuscany and the famous Roman combination of pecorino and black pepper.
The result is a dish that is rich, comforting and wonderfully simple. No pasta machine is needed — just your hands, a little patience, and a love for honest Italian cooking.
🕒 Prep: 45 minutes | Cook: 10 minutes | Serves: 4
Why Pici Is Perfect for Cacio e Pepe
Pici is a traditional hand-rolled pasta from Tuscany’s Val d’Orcia region. Unlike machine-cut pasta, pici is thicker and slightly irregular, giving it a hearty texture that holds sauces beautifully.
When paired with Pecorino Romano and black pepper, the pasta absorbs the creamy cheese sauce while maintaining its signature chew.
Adding crispy guanciale brings a rich savoury depth that transforms this minimalist dish into something even more indulgent.
Ingredients
- 400 g Italian “00” flour (you can swap entirely with semolina flour for a coarser texture or mix 00 and semolina)
- 200 ml warm water
- 1 tbsp extra virgin olive oil
- 100 g Pecorino Romano, finely grated
- Semolina flour, for dusting
- 100 g guanciale
- Freshly cracked black pepper
- Salt
- Optional: coarse sea salt for pasta water
Equipment
Mixing bowl
Wooden rolling surface
Large pot
Wide skillet or large mixing bowl
Knife
Step-by-Step Instructions
1. Make the Dough
Pour the flour onto a clean work surface and form a well in the centre.
Add the warm water, olive oil and a pinch of salt.
Using your fingers or a fork, gradually incorporate the flour into the liquid until a rough dough forms.
Knead the dough for about 8 minutes until smooth and elastic.
Wrap it in plastic or cover with a bowl and let it rest for 30 minutes. This allows the gluten to relax, making the dough easier to roll.
2. Roll the Pici
Divide the dough into four pieces.
Roll each piece into a log and cut it into strips about 1.5 cm wide.
Using your palms, roll each strip into long strands resembling thick spaghetti.
Work directly on the wooden surface — avoid flour so the dough grips slightly as you roll.
Once shaped, lightly dust the pici with semolina flour to prevent sticking.
3. Cook the Pasta
Bring a large pot of salted water to a rolling boil.
Cook the fresh pici for 2–3 minutes, until tender but still pleasantly chewy.
Before draining, reserve a ladle of the pasta cooking water.
4. Crisp the Guanciale
While the pasta cooks, cut the guanciale into small strips.
Place them in a skillet over medium heat and cook slowly until the fat renders and the meat becomes golden and crisp.
Remove from the heat but keep the rendered fat in the pan.
5. Make the Cacio e Pepe Sauce
In a warm bowl or skillet, combine the grated Pecorino Romano with freshly cracked black pepper.
Slowly add small splashes of hot pasta water while stirring continuously until the mixture forms a smooth, creamy sauce.
Add the cooked pici and toss gently to coat the pasta evenly.
Fold in the crispy guanciale and a little of its rendered fat for extra flavour.
6. Serve
Plate the pasta immediately.
Finish with:
- extra Pecorino Romano
- freshly cracked black pepper
Serve while hot for the best creamy texture.
Chef’s Tips
Use Semolina to Prevent Sticking
After rolling the pasta, dust it lightly with semolina to keep the strands separate.
Avoid Flour When Rolling
A slightly sticky surface helps create the characteristic hand-rolled texture of pici.
Save the Pasta Water
The starch in the cooking water helps emulsify the cheese into a silky sauce.
Adjust the Pepper
Cacio e pepe should have a noticeable pepper kick — adjust according to taste.
A Little History
Pici originated in the Tuscan countryside, where families traditionally rolled pasta by hand using simple ingredients like flour and water.
Cacio e pepe, meaning “cheese and pepper,” comes from Roman culinary tradition. Combining the two creates a beautiful meeting of Tuscan rusticity and Roman simplicity.
The result is a dish that celebrates the essence of Italian cooking: humble ingredients transformed through technique and tradition.
Bring Italy to Your Table
With hand-rolled pasta, aged Pecorino and freshly cracked pepper, this dish captures the soul of Italian home cooking.
Simple ingredients, honest technique, and a little patience — that’s the secret to unforgettable pasta