Tonnarelli Cacio e Pepe

Step 1

Start by preparing a pot with water and turning on the heat.

Step 2

While you're waiting for it to come to a boil, grate the Pecorino cheese and set it aside in a bowl.

Step 3

Immediately after, crush the black peppercorns in a mortar or on a cutting board using a meat pounder.

Step 4

When the water boils, add some salt and shortly after, tonnarelli pasta.The water should be salted very lightly as the cheese sauce will add the extra saltiness to the final dish.

Step 5

While pasta is cooking prepare the sauce.

Step 6

In a large skillet pan place half of crushed peppercorns and turn on the heat.Let them toast for a couple of minutes until they strat to release the aroma. It's important to stir continuously and not let the peppercorns burn.

Step 7

As soon as they start releasing their aroma, add a ladleful of cooking water. The starch from the tonnarelli will react by creating a bubbly foam that will be part of this dish’s signature cream. Do not make the mistake of using plain hot water: only use water from the pot in which you are cooking the tonnarelli.

Step 8

Add half a ladle of cooking water to the bowl with previously grated pecorino cheese. Stir very quickly. Add half a ladleful of cooking water again and keep stirring. In a few seconds, a thick cream should form. It should be pretty thick but smooth, so be careful not to use too much water.

Step 9

When the pasta is al dente, drain it and add it to the pan, then either toss or stir with tongs (the important thing is that it moves in the pan a lot).Add another ladleful of cooking water and keep stirring. Soon, a cream will form.

Step 10

Turn off the heat, add the Pecorino cream you just made to the pasta. Keep tossing (or stirring) and, if the pasta looks too dry, add a little more cooking water.

Step 11

Add the rest of the crushed peppercorns and serve.