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Tonnarelli cacio e pepe recipe (pasta with cheese and pepper)

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Created by Ilaria Paiella

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Cuisine: Italian
Prep Time: 30 min(s)
Cook Time: 10 min(s)
Serves 4

This is one of the most traditional dishes of the Lazio region. It’s so simple and requires just a few ingredients. It was developed in that area due to the abundance of shepherds in the region who produce Cacio (Roman cheese).

Ingredients

320g tonnarelli (long egg pasta)
200g grated pecorino (Roman cheese)
2 tsp black pepper
50g butter
120g grated parmesan cheese

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Preparation

Cook the pasta in a large pot of salted boiling water following packet directions. Drain (reserving a little of the water) and return the pasta to the pot. Add the pecorino, black pepper and butter. Mix well. Add some of the boiled water until a sauce forms.

Divide among bowls. Top with the parmesan and serve very hot.

If you enjoyed this Tonnarelli cacio e pepe recipe (pasta with cheese and pepper) then browse more Italian recipes, pasta recipes, quick recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

15 Jan 2011 07:38 AEST

Margareth Cole

Alphington

So easy!!!

One of my favourite Italian dishes...I had the luck to try it in Rome! And I couldn't imagine that was so easy to prepare it!!! Thank you!!!

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