Tonnarelli cacio e pepe
A creamy and richly flavored first course typical of Lazio cuisine: here's how to prepare tonnarelli cacio e pepe with the original recipe.

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Tonnarelli cacio e pepe

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Ingredients

Adjust Servings:
380 g Tonnarelli
280 g Pecorino cheese
to taste Pepper
to taste Salt

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Ingredients

Directions

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Cacio e pepe is an iconic recipe of Roman and, more generally, Lazio cuisine. The traditional recipe calls for it to be prepared with maccheroni, i.e., spaghetti, but with the passage of time new versions, even tastier than the original, were born, such as tonnarelli cacio e pepe.

This particular pasta format is a kind of spaghetti with a square cross-section prepared with a special utensil, the chitarra. It is no coincidence, then, that the other name for tonnarelli is precisely spaghetti alla chitarra: this is what they are called in Abruzzo and Molise. In any case, the procedure remains unchanged from the original recipe: three ingredients, codified steps to obtain a delicious cream and… nothing else.

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Steps

1
Done

To prepare the tonnarelli cacio e pepe, start by putting the pasta to cook in plenty of salted water for 5 minutes less than the time indicated on the package. Remember that the salt should be put into the water after the water has come to a boil and a minute or two before adding the pasta.

2
Done

Meanwhile, grate the Pecorino cheese, preferably semi-seasoned, and add a generous grinding of fresh black pepper.

3
Done

Once the pasta is al dente, drain it, keeping the cooking water aside.

4
Done

Place a ladleful of the pasta water in a large skillet, then add the tonnarelli. Stir often until you notice it begins to release starch.

5
Done

Then add another ladleful of water and, still stirring occasionally, bring it to cook.

6
Done

Also add half a ladleful of water to the pecorino, stirring with a kitchen whisk so that the cream is thick and lump-free.

7
Done

Add it to the now-cooked pasta and mix well with a fork until a cream has formed.

8
Done

Immediately distribute the pasta among the plates and finish with a grinding of black pepper.

Eatsitaly

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