A plate of tonnarelli cacio e pepe made at home. This is a dish that I really like and which is all in all very easy to prepare at home (read here my recipe to learn some tricks to prepare it at its best). The tonnarelli, which I buy at the supermarket and are always ready to use, seasoned with plenty of grated cheese and pepper. A delight!
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Cacio e pepe is a typical dish from Lazio. As the name suggests, the ingredients are very simple and include only black pepper, pecorino romano cheese and pasta. The most traditionally used type of pasta is tonnarello. Like other dishes of Lazio cuisine, it is prepared with simple ingredients, easily available and with a long shelf life (during the transhumance it was not easy to get food). It has its roots in the cuisine of farmers and shepherds of the Roman countryside. Continue and learn more on Wikipedia
A plate of home-made tonnarelli cheese and pepper – Une assiette de fromage tonnarelli maison et poivre – Un plato de queso tonnarelli casero y pimienta. – Um prato de queijo tonnarelli caseiro e pimenta – Ein Teller mit hausgemachtem Tonnarelli-Käse und Pfeffer – Một đĩa phô mai tonnarelli và hạt tiêu tự làm
Tonnarelli pasta with cheese and pepper, the recipe Unfortunately, it hasn’t been that long since I became a fan of cacio e pepe pasta. I tried to prepare it at home and, after a couple of unsuccessful attempts, I managed to make it very good. This is the recipe for you.
Ingredients
– 350 grams of tonnarelli (or spaghetti, if you prefer, but with fresh pasta the dish is definitely more complete); – 150 grams of grated pecorino romano; – 1 teaspoon freshly ground black pepper; – Salt (for the pasta); – Water (for the pasta);
Preparation
Start by bringing a pot of salted water to a boil. Once the water is boiling, add the tonnarelli and cook until al dente. This usually takes about 8-10 minutes. While the pasta is cooking, prepare the sauce. In a bowl, mix the grated pecorino romano with a little of the cooking water. Make sure to use a good, high-quality pecorino romano for the best flavor; mix vigorously until you get a fairly thick cream.
In una padella metti il pepe macinato a scaldare. Quando il pepe inizia a cuocere, e te ne accorgerai dal fatto che gli occhi inizieranno a pizzicare, aggiungi un poco d’acqua di cottura e spegni il fuoco.
A couple of minutes before the pasta is ready, drain it (be careful not to throw away the cooking water because we will need it for a successful outcome) and finish cooking it in the pan with the pepper. In a couple of minutes the pasta will be ready and will also have made a little creamy sauce. At this point, turn off the heat and wait a couple of minutes for the pasta to cool. In fact, if you add the pecorino cream to the pan now, the excessive heat will make the cheese string instead of remaining creamy (at 65 °C the fat begins to separate and the proteins coagulate into lumps).
Transfer the tonnarelli to the bowl with the pecorino and pepper. Add a couple tablespoons of the reserved cooking water. This cooking water is important, as it will help create a cream with the pecorino and pepper. Stir quickly and vigorously to make a creamy sauce. Continue adding the cooking water, a tablespoon at a time, until you reach the desired consistency. The sauce should be creamy but not too thick. You may need to add 1/2 to 1 cup of cooking water, depending on the pecorino and pasta you are using. Taste the pasta and adjust the salt, if necessary. Pecorino is naturally salty, so you may not need to add additional salt.
Serve the tonnarelli cacio e pepe immediately, garnishing with a little freshly ground black pepper and extra pecorino, if desired.
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A nice dish of tonnarelli with cheese and pepper, the recipe – Un bon plat de tonnarelli au fromage et au poivre, la recette – Un buen plato de tonnarelli con queso y pimienta, la receta – Um belo prato de tonnarelli com queijo e pimenta, a receita – Ein schönes Gericht aus Tonnarelli mit Käse und Pfeffer, das Rezept – Công thức làm món tonnarelli ngon tuyệt với phô mai và hạt tiêu – 一道美味的通纳雷利奶酪和胡椒菜，食谱 – チーズとコショウを添えたトンナレッリの素敵な料理、レシピ
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
A nice plate of tonnarelli cacio e pepe A few weeks ago I tasted (in Brescia) a truly excellent dish of tonnarelli cacio e pepe. Creamy to perfection and very tasty. Sooner or later I will write you the recipe!
Do you like cacio e pepe pasta? Add your own comment or go to the bottom of the site to read what other visitors have written.
Cacio e pepe is a typical dish from Lazio. As the name suggests, the ingredients are very simple and include only black pepper, pecorino romano cheese and pasta. The most traditionally used type of pasta is tonnarello. Continue and learn more on Wikipedia
A nice plate of tonnarelli seasoned with cacio e pepe – Une belle assiette de tonnarelli assaisonnée de cacio e pepe – Un buen plato de tonnarelli sazonado con cacio e pepe – Um belo prato de tonnarelli temperado com cacio e pepe – Ein schöner Teller Tonnarelli, gewürzt mit Cacio e Pepe – Một đĩa tonnarelli ngon với cacio e pepe – 一盘美味的 tonnarelli，用黑胡椒酱调味 – カチョエペペで味付けしたトンナレッリの素敵なプレート
