Pici Cacio e Pepe with Lemon, Basil, and Burrata

Ingredients

• Pici pasta
• Salt (For the pasta water)
• 1.5 cup Pasta water (Reserve before draining; use 1/2 cup to start the sauce, then add more gradually as needed)
• No.1 pancetta cubes (Optional)
• 1.5 tsp Black pepper (Coarsely crushed)
• 80 g Pecorino Romano (80 g or more, plus more for serving)
• Lemon zest (For topping)
• Truffle oil (For drizzling)
• Fresh basil (For topping)
• Burrata (A spoonful per serving, for topping)

Steps

1. 1

   Bring a pot of salted water to a boil. Add the pici and cook until al dente, 10–12 minutes.

2. 2

   Before draining the pasta, reserve 1.5 cups of the cooking water. Drain the pici.

3. 3

   If using pancetta, fry the cubes in a dry pan until golden and crispy. Set aside.

4. 4

   In the same pan, toast the coarsely crushed black pepper for about 1 minute, until fragrant.

5. 5

   Pour 1/2 cup of the reserved pasta water into the pan with the pepper and let it bubble.

6. 6

   Add the drained pasta to the pan and reduce the heat.

7. 7

   Stir in at least 80 g Pecorino Romano. Keep stirring and gradually add more reserved pasta water until the sauce is silky and glossy.

8. 8

   Twist the pasta into serving bowls. Top with more Pecorino, lemon zest, a drizzle of truffle oil, fresh basil, the crispy pancetta if using, and a spoonful of burrata per serving.

Notes

The source does not specify the amount of pici, pancetta, or finishing toppings. It suggests serving with chilled Gavi or Verdicchio dei Castelli di Jesi and warm roasted-garlic and buffalo-mozzarella flatbread.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian option
• optional pancetta
• quick meal