Authentic Italian Pici Pasta with Cacio e Pepe & Saffron Risotto Recipe

Updated at: 09/05/2025

Embark on a culinary journey to Tuscany with this delectable pairing of authentic Italian dishes: pici pasta with cacio e pepe, and creamy saffron risotto. Imagine the rustic charm of hand-rolled pici, tossed in a decadent sauce of pecorino romano, black pepper, and extra virgin olive oil, a symphony of simple yet profound flavors. Alongside, the vibrant yellow saffron risotto offers a luxurious counterpoint, its delicate aroma and creamy texture creating a truly unforgettable dining experience. These recipes celebrate the freshest ingredients and traditional techniques, resulting in dishes that are both comforting and sophisticated.

This is a celebration of Italian culinary excellence, showcasing two iconic pasta dishes. Each step, from rolling the pici to infusing the risotto with saffron, will be detailed in the following step-by-step guide, ensuring even novice cooks can achieve restaurant-quality results. Prepare to elevate your Italian cooking with these two magnificent recipes.

Tools Needed

  • Pot
  • Pan

Ingredients

Step-by-Step Instructions

Step 1. Prepare Authentic Italian Pici Pasta with Cacio e Pepe

  • Boil salted water and cook pici pasta until al dente (8-9 minutes).
  • Crush black peppercorns.
  • Toast peppercorns for 20-30 seconds, then add pasta water to create a paste.
  • Grate Pecorino Romano cheese, add some pasta water to create a cheese paste.
Boil salted water and cook pici pasta until al dente (8-9 minutes).Crush black peppercorns.Toast peppercorns for 20-30 seconds, then add pasta water to create a paste.
Prepare Authentic Italian Pici Pasta with Cacio e Pepe
  • Add the cooked pasta to the peppercorn sauce, stir.
  • Add cheese sauce, mix well.
  • Serve.
Add the cooked pasta to the peppercorn sauce, stir.Serve.
Prepare Authentic Italian Pici Pasta with Cacio e Pepe

Step 2. Prepare Saffron Risotto

  • Finely chop onion. Sauté in olive oil and butter until translucent (7-8 minutes).
  • Toast rice for a couple of minutes. Add wine and let it evaporate. Add vegetable stock gradually, letting the rice absorb each addition.
  • Add saffron, salt, pepper.
  • Add peas in the last few minutes of cooking. Stir in butter and cheese once the rice is cooked.
Toast rice for a couple of minutes. Add wine and let it evaporate. Add vegetable stock gradually, letting the rice absorb each addition.Add saffron, salt, pepper.Add peas in the last few minutes of cooking. Stir in butter and cheese once the rice is cooked.
Prepare Saffron Risotto
  • Serve.

Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe

Tips

  • Use salted water for pasta to prevent it from being tasteless.
  • Toasting rice helps maintain al dente texture in risotto.
  • Let alcohol evaporate when adding wine to risotto.
  • Add stock gradually to risotto, allowing it to absorb completely before adding more.
  • Stir risotto frequently to prevent sticking and achieve a creamy texture.
  • Add butter and cheese to risotto at the end to create a creamy consistency.

Nutrition

  • N/A

FAQs

1. Can I use other types of pasta instead of pici for the cacio e pepe?

While pici is ideal for its texture, you can substitute with other long, thick pasta like bucatini or rigatoni. However, the rustic, thicker texture of pici is what makes the dish truly authentic.

2. What kind of saffron should I use for the risotto, and how much?

Use high-quality saffron threads, not powder. Start with about 1/2 gram (a pinch) for a good color and flavor. More can be added to taste, but be mindful not to overpower the other ingredients.


Enjoy the fruits of your labor! This combination of pici cacio e pepe and saffron risotto is sure to impress your family and friends with its authentic Italian flavors and elegant presentation. Buon appetito!