Padella’s pici cacio e pepe. Three of the most comforting words you’ll read: pasta, butter, cheese. This classic Tuscan recipe for pici cacio e pepe comes from Borough Market’s Padella. Ingredients. For the cacio e pepe sauce: sunflower oil 200ml, garlic 2 cloves, finely chopped, butter 80g, cubed, freshly ground black pepper 1 tbsp, marjoram or oregano chopped to make 1 tbsp, parmesan 25g, finely grated. For the pici dough: strong white bread flour 410g, olive oil 2 tbsp, salt 1½ tsp. Cook’s notes: You can keep the garlic-infused oil in the fridge for up to a week and use it in salad dressings or on pasta.