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).
- 320 g tonnarelli (long egg pasta)
- 200 g grated pecorino (Roman cheese)
- 2 tsp black pepper
- 50 g butter
- 120 g grated parmesan cheese
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- 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.