Pici cacio is actually quite simple to make. All you really need is the pici, some cheese (both Pecorino and Parmesan), and the pepper. Of course, there is a secret ingredient, and that ingredient is the pasta water. The water that the pasta cooked in should be salty and have just enough starch to allow the cheese to melt perfectly and create a homogeneous mixture. In Italy, the sauce is never added to the pasta; instead, the pasta is added to the sauce. So, after the pasta is cooked just before al dente (which means slightly undercooked pasta, a little on the harder side), the chef adds the pasta to the sauce pan. The dish is finished with an (optional) bit of cracked pepper.
Ricciarelli are a bit harder to prepare and have to rest overnight. I have only ever made these cookies once when I was back home in Georgia, and unfortunately my dogs ended up eating about half of them… If you get the chance to visit Tuscany, I would definitely recommend buying these from a local bakery, since they have mastered the technique of baking these delicious almond bites. If you are brave, though, and looking for a weekend project, the ingredients should not be too difficult to find (eggs, orange zest, vanilla, almond flavoring, powdered sugar, almond flour, salt and baking powder).
Yes! The sauce cacio e pepe likely originated from ancient Rome, where shepherds needed long-lasting food that was easily accessible. Since aged pecorino romano cheese was able to be cultivated on farms, this provided a delicious and high-caloric option for ancient Romans.
