Friday 16 February 2024


This seriously insta hyped dish from Carbone, a hip restaurant in Paris, has been flooding my feed for the last few fashion weeks, and I have been craving it ever since I laid my eyes on this bowl of homemade, luscious pici pasta with cacao e Pepe sauce and marinated egg yolk online.

I was therefore super excited when I found a make-at-home version that was super fun and surprisingly easy to make!

A real show stopper of a recipe and almost as good as having the original dish in Paris (almost!).


Marinaded Egg Yolks
  • 2 Egg yolks
  • Soy sauce enough to cover the egg yolks half way
  • 2 1/4 cups flour using 00 flour 
  • 3/4 cup warm water with a pinch of salt
  • 2 tbsp olive oil
Cacio e pepe
  • ~1 cup of reserved pasta water
  • 2-3 tsp freshly ground pepper
  • 2 tbsp unsalted butter
  • 1/2 cup pecorino and 1/2 cup parmesan cheese

  • Marinade Egg Yolks: Separate the egg yolks from the egg whites and cover with soy sauce in a bowl. 
  • Cover with plastic wrap and set in the fridge for 2 hours.
  • For the dough in a large mixing bowl or on a clean surface, add the flour and make a well in the middle. 
  • Add a drizzle of olive oil, and then gradually add the warm water mixed with a bit of salt to the well. 
  • Mix with a fork and continue to add water until the dough starts to come together.
  • Once the dough begins to form, transfer it to a clean and floured surface and knead for about 10 minutes. It should become smooth and elastic.
  • Cover with plastic wrap and let rest for at least 30 minutes.
  • After resting the dough, cut into small pieces (about the size of a walnut) and roll and stretch each piece between your palms to form the Pici noodles. 
  • The motion should be similar to rolling a piece of Play-Doh into a rope shape. 
  • Keep them covered in some flour so they don’t stick together.
  • Once all the Pici are rolled, you can cook them immediately or dry them for later use. 
  • To dry them, lay them out in a single layer on a floured surface or a parchment-lined baking sheet and let them air dry for a couple of hours.
  • If cooking right away, get a large pot of water boiling (just lightly salt since we already salted the dough) and boil for only a few minutes.
  • For the sauce toast peppercorns in a dry frying pan for a few minutes and then grind up.
  • Take some of the starchy pasta water that the pici is boiling in and ladle into a separate pan over medium heat. 
  • Add the toasted pepper and two knobs of butter. 
  • Stir until this comes together, then add the al dente pici pasta and stir again for another minute.
  • Add the parmesan and pecorino cheese and let sit for a minute without stirring. 
  • Remove the pan from the heat, let sit for one more minute and then give a final stir so it all comes together.
  • Plate and serve with marinaded egg yolk!

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