Ingredients
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380 g Tonnarelli
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280 g Pecorino cheese
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to taste Pepper
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to taste Salt
Directions
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.
Steps
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1
Done
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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. |
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2
Done
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Meanwhile, grate the Pecorino cheese, preferably semi-seasoned, and add a generous grinding of fresh black pepper. |
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3
Done
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Once the pasta is al dente, drain it, keeping the cooking water aside. |
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4
Done
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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. |
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5
Done
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Then add another ladleful of water and, still stirring occasionally, bring it to cook. |
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6
Done
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Also add half a ladleful of water to the pecorino, stirring with a kitchen whisk so that the cream is thick and lump-free. |
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7
Done
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Add it to the now-cooked pasta and mix well with a fork until a cream has formed. |
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8
Done
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Immediately distribute the pasta among the plates and finish with a grinding of black pepper. |
