Tuscan Cucina Povera: Pici Cacio Pepe
In Umbria, we call thick spaghetti “strangozzi” but for Tuscans, they’re “pici.” And no better way to savor those thick ropes of pasta than with cacio pepe (“cheese and pepper”), but pecorino (sheep’s milk cheese, semi-aged – Parmesan won’t do!). On an icy January in southern Tuscany, Pino and I warmed up with a dish…