List of Ingredients
- 12 OZ. of tonnarelli or spaghetti
- 1 CUP of Pecorino Romano cheese
- salt
- peppercorns
Method
Pasta cacio e pepe is one of the simplest dishes in Italian cuisine, but also one of the trickiest to prepare. The trick is finding the perfect balance between the cheese and the moisture of the tonnarelli.
Cook the tonnarelli in a large pot of boiling salted water until al dente.
In the meantime, grate the Pecorino cheese into thin shavings. Grind plenty of black pepper into a large serving bowl, where you will toss the pasta.
Drain the tonnarelli and transfer it to the serving bowl, away from the heat of the stove. Add 2 small ladlefuls of pasta cooking water (around 1/2 cup) to help melt the cheese and blend the sauce. Gradually add the grated Pecorino cheese, stirring until the cheese is completely melted. Serve the pasta immediately, topping with extra grated Pecorino cheese.