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Creamy Classic Cacio e Pepe with Tonnarelli Pasta

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A simple yet rich Italian pasta dish featuring tonnarelli pasta coated in a creamy sauce made from Pecorino Romano cheese and freshly cracked black pepper. Perfect for a quick, comforting dinner with a gourmet feel.

Ingredients

Scale
  • 12 ounces (340 grams) tonnarelli pasta (fresh egg pasta with a square cross-section)
  • 1 ½ cups (150 grams) finely grated Pecorino Romano cheese
  • 2 teaspoons freshly cracked black pepper (toasted lightly before grinding)
  • Salt (for pasta water, preferably coarse kosher salt)
  • About 4 cups (1 liter) reserved pasta cooking water

Instructions

  1. Bring a large pot of salted water to a boil using about 4 quarts (3.8 liters) water and 1 tablespoon kosher salt. The water should taste like the sea. Add the tonnarelli pasta and cook until al dente, usually about 3 to 4 minutes for fresh pasta. Reserve 4 cups (1 liter) of pasta cooking water before draining.
  2. Toast 2 teaspoons of whole black peppercorns in a dry large skillet over medium heat for 1 to 2 minutes until fragrant, shaking the pan often to avoid burning. Transfer to a mortar and pestle or spice grinder and crush coarsely.
  3. Add the crushed pepper to the skillet with about 1/2 cup (120 ml) reserved pasta water. Allow it to simmer gently for 30 seconds to bloom the pepper’s aroma.
  4. Add the drained pasta to the skillet and toss quickly. Remove the pan from heat and sprinkle the grated Pecorino Romano in batches while stirring vigorously. Gradually add more reserved pasta water (a few tablespoons at a time) to loosen the sauce and help the cheese melt evenly until a silky, creamy coating forms.
  5. Taste and add more black pepper if desired. Serve immediately with an extra dusting of Pecorino Romano and freshly cracked black pepper on top.

Notes

Toast the peppercorns to release essential oils and deepen flavor. Use freshly grated Pecorino Romano for a smooth sauce. Stir the cheese and pasta off heat to prevent clumping. Add reserved pasta water gradually to achieve creamy consistency. Serve immediately as the sauce thickens and intensifies when cooled. Leftovers can be stored up to 2 days and reheated gently on stovetop with a splash of water.

Nutrition

Keywords: cacio e pepe, tonnarelli pasta, Italian pasta recipe, creamy pasta, Pecorino Romano, black pepper pasta, quick dinner, easy Italian recipe

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