Tonnarelli a Cacio e Pepe
A classic Roman pasta dish featuring tonnarelli or spaghetti alla chitarra in a creamy sauce made with Pecorino Romano, Grana Padano, black pepper, and pasta water. This simple yet elegant dish highlights the perfect balance between sharp cheese and spicy black pepper.
Ingredients
- •2 tablespoons Kosher salt
- •1½ pounds dried tonnarelli
- •¼ cup olive oil
- •2 tablespoons freshly ground black pepper
- •2 tablespoons unsalted butter
- •3 cups Pecorino Romano
- •½ cup Grana Padano
Cooking Instructions
- 1.
Bring a large pot of salted water to a boil, filling pot slightly less than normal. (This increases the amount of starch leached from the pasta as it boils.)
10 min
- 2.
Add pasta and cook, stirring frequently, until al dente, about 10 minutes. Drain pasta, transferring 6 cups pasta cooking liquid to a medium saucepan; keep warm. Wipe out pasta pot.
10 min
- 3.
Cook oil, pepper, and butter in pasta pot over high heat, stirring, until fragrant, 2 minutes. Add 1 1/2 cups pasta cooking liquid, bring to a boil, and cook, stirring occasionally, until reduced by half, 3-4 minutes. Add pasta and 1 1/2 cups pasta cooking liquid and cook over high heat, stirring vigorously to help draw starch from pasta, until sauce is thickened, about 5 minutes.
11 min
- 4.
Remove pot from heat and add 1 cup pasta cooking liquid. Add 3 cups Pecorino Romano in large handfuls, stirring and tossing vigorously with tongs, until very creamy. Stir in Grana Padano, adding more pasta cooking liquid if pasta is dry. Transfer to a serving bowl and serve immediately with more Pecorino Romano on the side.
5 min
