Tuscan Pici Cacio e Pepe with Roasted Sausage

Method

1. Make the pici dough: place the semola on a work surface and form a well (fontanella). Add 250 g of warm water and a pinch of salt. Gradually mix in the flour with a fork, then knead with your hands for a few minutes until smooth. Shape into a ball, cover with plastic wrap, and rest for 30 minutes.
2. While the dough rests, grate the aged pecorino toscano cheese into a bowl. Add abundant coarsely ground black pepper.
3. Prepare the cacio e pepe cream: add a small amount of warm water to the cheese and pepper mixture and whisk. Place the bowl over a bain-marie (double boiler) and stir until the cheese melts into a creamy sauce. Remove from heat and let cool slightly.
4. Prepare the sausages: remove the casings and crumble the meat into a pan. Roast over medium heat without adding extra fat, breaking the meat into small pieces, until fully cooked and crispy on the edges.
5. Shape the pici: after resting, lightly knead the dough. Cut off a piece and roll it into a long rope. On a floured surface, use your hands to roll and stretch the rope into long, thin strands (pici) about the thickness of a pencil. Repeat with remaining dough.
6. Cook the pici: bring a pot of salted water to a boil. Add the pici and cook for about 2 minutes (fresh pasta cooks quickly). Reserve some pasta water.
7. Combine: in the pan with the roasted sausage, add a splash of pasta water and toss over heat. Then add the cooked pici and the cacio e pepe cream. Mix vigorously until the pasta is well coated and creamy. Add more pasta water if needed.
8. Serve: plate the pasta and finish with an extra grind of black pepper. Enjoy immediately.