The tonnarelli cacio e pepe is a typical first course from Roman cuisine and one of the most loved dishes in Italy. Only a few simple ingredients are required to make a dish with an intense and enveloping flavor. For the success of this recipe I recommend using quality products, which will further enhance the taste of the dish. In this case I used tonnarelli, but as an alternative you can use spaghetti.
For more traditional recipes, see the collection First courses of Italian cuisine
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 7 oz tonnarelli
- 1 cup grated Pecorino Romano (about 3.5 oz)
- 1 tbsp black peppercorns
- to taste salt
Preparation
To make tonnarelli cacio e pepe, cook the tonnarelli in boiling salted water.
Grind the pepper and pour it into a pan. Toast it over low heat, stirring so it doesn’t burn; then deglaze with a ladle of the pasta cooking water.
Drain the tonnarelli very al dente (keeping some of the cooking water) and add them to the pan with the toasted pepper.
Stir and add a ladle of hot water (from the pasta cooking), continuing to cook the pasta risotto-style. Add more hot water as needed.
While the pasta is cooking, make the pecorino cream. In a bowl pour half of the grated pecorino and a ladle of pasta cooking water.
Add the remaining grated pecorino and a little water if needed, until you obtain a thick, lump-free cream.
Once the pasta is cooked, remove it from the heat and add the pecorino cream. Mix, and if necessary add a splash of water, then serve. Enjoy!
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