Pici is thick, hand-rolled pasta, like fat spaghetti. It originates in the province of Siena in Tuscany; in the Montalcino area they are also referred to as pinci. The dough is typically made from flour or semolina and water only. This is one of our favourite pastas and works perfectly with the creamy, cheesy sauce!
- 500g/5 cups pici pasta or spaghetti or bucatini works well
- 4 eggs
- 1 egg yolk
- 125g/1 cup pancetta or guanciale if you can get
- 1 cup Pecorino Romano
- Black pepper
In a large pan fry the pancetta until crisp.
Cook the pasta in boiling salted water until al dente, drain and add to the pancetta and mix, take off the heat.
In a bowl whisk the eggs, cheese and lots of pepper until combined.
Add the egg mixture to the pasta and work fast mixing to create a creamy sauce.
Add extra cheese and pepper and enjoy!