Tonarelli cacio-e-pepe
2 servings
20 minutes
Tonnarelli cacio e pepe is the essence of Roman cuisine, embodying simplicity and sophistication. This recipe, rooted in the century-old history of Lazio, was originally a shepherd's dish made from accessible ingredients: pasta, cheese, and pepper. A rich, creamy sauce forms from the combination of pecorino romano and parmesan, while various peppers add spicy notes. The flavor is rich with a slight sharpness and depth. It is served hot on a warmed plate to maintain its silky texture. It pairs beautifully with a glass of dry white wine that highlights the creaminess of the cheese and reveals the aroma of spices. This masterpiece requires no extra embellishments—just respect for tradition and enjoyment of every bite.
1
Boil the pasta in a large amount of salted boiling water until al dente.
- Spaghetti: 120 g
- Water: 150 ml
2
In a mortar, crush all types of pepper to a crumbly state (not powder).
3
Pour 150 ml of water into a deep large pan, add crushed pepper, and boil for 5 minutes.
- Black peppercorns: 2 g
- Pink peppercorns: 2 g
- Green peppercorns: 2 g
- Water: 150 ml
4
Use tongs to place the pasta in the pan. Dilute with the water it was cooked in to the desired consistency.
- Spaghetti: 120 g
- Water: 150 ml
5
Bring the pasta to a boil, add butter, thicken the sauce, and immediately remove the pasta from heat.
- Butter: 50 g
6
Mix grated pecorino and parmesan cheeses into the pasta with an upward motion using a spatula.
- Pecorino cheese: 15 g
- Parmesan (Parmigiano Reggiano): 15 g
7
Serve immediately on a heated plate.
