Tonnarelli with Cheese and Pepper, a main dish from traditional Roman or Lazio cuisine. Say: Cheese and Pepper, Amatriciana, or Carbonara, and your mind immediately thinks of Rome, the Colosseum, St. Peter’s Square, and all the wonders this city offers.
If you follow me on Instagram, you have surely seen my reel of Tonnarelli with Cheese and Pepper twirled with a fork in front of Castel Sant’Angelo. Beautiful reel, I must admit!
This means only one thing, how much I love this dish that today I want to present to you on my blog.
Easy and quick dish. Only three ingredients. Rich taste and intense flavor.
Also see:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz tonnarelli (or spaghetti)
- 10.5 oz Pecorino Romano cheese
- 3 tbsps black peppercorns
- as needed water (from pasta cooking)
Preparation
Transfer the pepper to a mortar and crush it, I prefer it quite fine;
In a bowl, grate the Pecorino cheese and then add the pepper to the cheese;
Heat the water for the pasta, once it reaches boiling, add coarse salt and then the tonnarelli;
Just before the pasta is cooked, gradually add some pasta cooking water to the bowl with the Pecorino and mix vigorously with a whisk or spatula until you get a creamy sauce;
Drain the pasta, transfer it to the bowl with the cheese and mix;
Plate the pasta, add more grated Pecorino Romano cheese and pepper;
The Tonnarelli with Cheese and Pepper are ready!
