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Tonnarelli Cacio e Pepe

A classic Roman pasta dish featuring tonnarelli pasta tossed with aged pecorino Romano cheese and freshly cracked black pepper in a silky, creamy sauce made from starchy pasta water.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

Ingredients
  

  • 9 oz tonnarelli pasta
  • 3 oz pecorino Romano cheese finely grated
  • 6.5 oz cold water
  • 30 twists freshly ground black pepper

Instructions
 

  • 1. Bring a large pot of salted water to a rolling boil.
    2. Add the tonnarelli pasta and cook until al dente according to package instructions.
    3. While pasta is cooking, freshly grind the black pepper in a dry pan over medium heat until fragrant, about 1-2 minutes.
    4. In a large bowl, whisk together the grated pecorino Romano cheese and the toasted black pepper.
    5. Reserve 1 cup of the starchy pasta cooking water before draining.
    6. Drain the pasta and immediately add it to the cheese and pepper mixture.
    7. Gradually add the reserved pasta water, starting with 1/4 cup, tossing vigorously to create a creamy sauce.
    8. Continue adding pasta water as needed until the sauce is silky and coats each strand of pasta.
    9. Serve immediately in warm bowls, topped with additional pecorino Romano and freshly ground black pepper.
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