Recipe for Tonnarelli Cacio e Pepe

Let me show you how I make Tonnarelli Cacio e Pepe, a classic Roman dish that’s simple but incredibly delicious. From my own personal experience, Cacio e Pepe is one of those recipes that feels both luxurious and humble at the same time. This dish originates from Rome, where it’s often served as a quick meal with just a few basic ingredients, pasta, Pecorino Romano cheese, and black pepper. It’s pure simplicity and a testament to the richness of Italian cuisine.

What to Expect:

You’ll get a beautifully creamy, peppery pasta with the richness of the Pecorino. The sauce will cling to the pasta perfectly, and the black pepper adds a delightful bite that pairs beautifully with the cheese.

Recipe for Tonnarelli Cacio e Pepe

Prep time: 5 minutes
Cook time: 15 minutes
Time to stand: 2-3 minutes
Total time: 20 minutes
Ease of cooking: Easy
Servings: 4
Calories per serving: ~500
Cost of ingredients: $10–$15 depending on local pricing for Pecorino and pasta

Ingredients:

• 400g (14 oz) Tonnarelli pasta (or spaghetti, bucatini)
• 200g (7 oz) freshly grated Pecorino Romano cheese
• Freshly ground black pepper (about 2 teaspoons)
• Salt (for pasta water)
• A little pasta cooking water (about 1 cup)

Equipment Needed:

• Large pot for boiling pasta
• Strainer or slotted spoon
• Large mixing bowl
• Tongs or a wooden spoon for mixing

Method:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the tonnarelli (or your pasta of choice) and cook until al dente (about 8–10 minutes, or follow package instructions). Reserve about a cup of pasta cooking water before draining.
2. Prepare the Cheese and Pepper: While the pasta cooks, add the grated Pecorino Romano to a large mixing bowl. Add the freshly ground black pepper to taste. (Cacio e Pepe is all about the pepper, so feel free to add more or less depending on your spice preference.)
3. Mix the Pasta and Cheese: Once the pasta is cooked, use tongs to transfer it directly from the pot to the bowl with the cheese and pepper. Be sure to keep some pasta water with it. Stir quickly and vigorously. The pasta water helps the cheese melt into a creamy sauce, so don’t worry if it looks a little lumpy at first. Keep stirring, adding a little more pasta water if needed, until the cheese creates a creamy coating over the pasta.
4. Serve: Divide the pasta onto warm plates. Top with extra Pecorino and a fresh grind of black pepper.

Notes:

• The key to perfect Cacio e Pepe is mixing well to prevent clumping. Be patient and stir the pasta vigorously!
• The pasta water should be used to help emulsify the cheese, turning it into a smooth sauce rather than just melting the cheese.
• Make sure to use freshly grated Pecorino Romano for the best flavor. Pre-grated cheese may not melt as well and could result in a less creamy sauce.

Variations and Tips:

• Vegetarian: This dish is naturally vegetarian. If you’re looking for a variation, you can add a drizzle of olive oil for a slightly different flavor.
• Dairy-free: Use a dairy-free cheese alternative, though the flavor might differ slightly.
• Spicy: Add a pinch of red pepper flakes to the black pepper for a spicy kick.
• Herbs: A sprinkle of fresh parsley or basil can give the dish a fresh twist.

Nutritional Information per Serving:

• Calories: 500
• Protein: 20g
• Carbs: 60g
• Fat: 20g
• Fiber: 3g

I hope this guide has made making Tonnarelli Cacio e Pepe seem a little less daunting. Or, have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!This recipe is all about simplicity and technique, so I’m sure you’ll love it once you try it! Enjoy your Roman feast.