Pici cacio e pepe is a simple yet technically challenging dish with roots in ancient Roman pastoral traditions. Originating from the shepherds of the Roman countryside, cacio e pepe was a practical and nourishing meal made with readily available ingredients: dried pasta (often pici), aged Pecorino Romano cheese, and black pepper. The dish's simplicity belies the skill required to create its signature creamy sauce, a delicate emulsion of cheese, pepper, and starchy pasta water.

In this fun and hands-on class, we will explore the process of hand-rolling pici pasta, emphasizing the importance of achieving the ideal texture and chew, while also delving into the nuances of creating the emulsified sauce, focusing on the precise balance of ingredients. Once you have created your masterpiece, you will then plate, garnish and devour your creations with your fellow foodies joining you for this delicious cooking party! You will gain insight on how to source fresh, seasonal ingredients and specialty spices in order to recreate the perfect Italian date night at home.