Tonnarelli cacio e pepe

Tonnarelli cacio e pepe is a classic of Roman tradition, a simple yet flavorful dish that requires only a few ingredients and a good preparation technique. Here is the recipe:

Ingredients

• 320 g of tonnarelli
• 200 g of grated Pecorino Romano
• Black peppercorns to taste
• Pasta cooking water as needed

Preparation

1. Start by bringing a large pot of salted water to a boil. Once boiling, cook the tonnarelli until al dente.
2. In the meantime, lightly toast the peppercorns in a pan over medium heat to enhance their aroma and then crush them coarsely (you can use the bottom of a pot or a pestle).
3. In a large bowl, put the grated pecorino and add a little pasta cooking water to create a cream with the pecorino. The consistency should be creamy but not too liquid.
4. Drain the tonnarelli when al dente, reserving some of the cooking water, and pour them into the pan with the toasted pepper.
5. Add the pecorino cream to the tonnarelli and mix everything quickly. If necessary, add a little more cooking water to maintain a good creaminess.
6. Serve immediately, finishing with an extra sprinkle of pecorino and a grind of black pepper.

Trivia

It is said that the “cacio e pepe” dish originated as a simple meal for Roman shepherds, who carried with them easily preservable foods like dry pasta, pecorino, and peppercorns. This recipe is a true symbol of the humble yet extremely tasty cuisine from Lazio.

Remember to work quickly during the creaming phase to prevent the cheese from becoming lumpy. Enjoy your meal!