Cacio e Pepe Recipe

A staple of Stockholm’s Cafe Nizza, this Roman benchmark is elevated with hand-rolled, chewy pici pasta that catches every ounce of glossy emulsion. The secret lies in coaxing out deep aromatics by blooming cracked Tellicherry peppercorns in rich fat before tossing with starchy cooking water and sharp Pecorino Romano. Crowned with an unapologetic blanket of microplaned cheese that melts as you eat, it delivers pure, peppery indulgence.

The Bistro Recipe

Recreating Cafe Nizza’s beloved Cacio e Pepe: chewy, hand-rolled pici coated in a velvety, pepper-flecked emulsion and blanketed in an airy snowdrift of sharp Pecorino Romano.

Prep Time 35 mins

Cook Time 10 mins

Total Time 45 mins

Servings 4

Method Hand-Rolled Pasta & Pan Emulsion

Scale

1x 2x 3x

Units

US Metric

Ingredients

Hand-Rolled Pici Dough

• 2.6 cup tipo 00 pasta flour
• 0.33 cup semolina rimacinata flour
• 0.85 cup tepid water
• 1 tbsp extra virgin olive oil

Pepper Emulsion & Finish

• 1.5 tbsp whole black peppercorns, freshly crushed
• 1 tbsp European unsalted butter
• 1.5 cup Pecorino Romano DOP, finely microplaned (divided)
• 0.5 cup Parmigiano-Reggiano, finely microplaned
• Coarse sea salt for boiling water, to taste

Instructions

1. 1
   Knead Dough

   Knead flours, water, and oil until a firm, silky dough forms. Wrap tightly and rest 30 minutes.

2. 2
   Shape Pici

   Roll thin strips between palms and work surface into long, chewy, rustic ropes slightly thicker than spaghetti.

3. 3
   Toast Pepper

   Gently toast crushed peppercorns in a dry skillet until aromatic. Swirl in butter and a ladle of pasta water.

4. 4
   Boil Pasta

   Drop pici into moderately salted boiling water; cook until buoyant and toothsome, about 3 to 4 minutes.

5. 5
   Whisk Crema

   Whisk Parmigiano and half the Pecorino with hot pasta water in a separate bowl until thick and clump-free.

6. 6
   Glaze Noodles

   Toss drained pasta into peppercorn pan off heat, stirring in cheese paste vigorously until silky, clinging sauce coats every noodle.

7. 7
   Plate and Snow

   Twirl pasta into warmed bowls and shower immediately with the remaining Pecorino Romano into a heavy, cloud-like blanket.

Chef's Secret: The Two-Stage Pecorino Snowfall

Notice how Cafe Nizza plates this dish under an abundant white blanket. To prevent the cheese from turning gummy or stringy, incorporate part of the finely microplaned cheese with starchy water off the heat for the creamy base sauce. Then, reserve the rest to pile generously across the hot pasta right at the table. The heat rising through the mound melts the bottom layer into velvet while the top stays light as freshly fallen snow.

Sommelier Pairing

Frascati Superiore or Trebbiano d'Abruzzo: The chalky minerality, citrus blossom lift, and snappy natural acidity cut through the dense sheep's-milk fat of the Pecorino while highlighting the floral notes of toasted black pepper.

Cafe Nizza

More Inspiration from Cafe Nizza

Explore our dining guide to one of Stockholm’s favourite Italian bistro, alongside more signature dishes you can recreate at home.

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