Pici Cacio e Pepe

Pici Cacio e Pepe is a traditional Tuscan dish that features hand-rolled pasta tossed in a creamy sauce made from Pecorino Romano cheese and black pepper. This healthy version focuses on whole ingredients, delivering comfort and flavor with each bite.

Ingredients

• Whole wheat flour - 150 grams
• Water - 70 ml
• Salt - 1/2 teaspoon
• Pecorino Romano cheese - 50 grams, grated
• Freshly cracked black pepper - 1 teaspoon
• Extra virgin olive oil - 1 tablespoon

Steps

1. In a large bowl, combine the whole wheat flour and salt. Gradually add the water while mixing with your hands until a dough forms.
2. Knead the dough on a floured surface for about 5 minutes until it's smooth and elastic. Wrap the dough in plastic wrap and let it rest for 15 minutes.
3. After resting, divide the dough into four pieces. Roll each piece into long, thick strands (about 1-2 cm thick) to create the pici pasta.
4. Bring a large pot of salted water to a boil. Add the pici and cook for 8-10 minutes or until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
5. In a large skillet over low heat, add the grated Pecorino Romano cheese, cracked black pepper, and a splash of the reserved pasta water. Stir until the cheese melts and forms a creamy sauce.
6. Add the cooked pici to the skillet, tossing to combine. If the sauce is too thick, add more pasta water until desired consistency is reached.
7. Drizzle with extra virgin olive oil, toss again, and serve immediately with additional Pecorino Romano and black pepper if desired.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 20 mg
• Total Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Water: 0.07 L

Health Benefits

• Whole wheat flour provides more fiber and nutrients compared to regular flour.
• Pecorino Romano cheese is a good source of calcium and protein, which are essential for bone health.

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