Print

Tonnarelli Cacio e Pepe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tonnarelli Cacio e Pepe is a Roman classic made with just pasta, Pecorino Romano cheese, and black pepper. This minimalist dish delivers creamy, bold flavor in just 20 minutes—perfect for a quick dinner or elegant meal at home.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 340 g (12 oz) tonnarelli pasta
  • 120 g (about 1 cup) Pecorino Romano cheese, finely grated
  • 2 teaspoons freshly ground black pepper
  • 1½ tablespoons salt (for pasta water)

Instructions

  1. Bring a large pot of water to a boil and add salt. Cook tonnarelli until al dente (about 9–11 minutes).
  2. Meanwhile, toast the ground black pepper in a wide pan over medium heat for 30 seconds, stirring frequently.
  3. Before draining the pasta, reserve 250 ml (1 cup) of pasta water.
  4. In a bowl, mix grated Pecorino Romano with about 120 ml (½ cup) of the warm pasta water to form a smooth paste.
  5. Drain pasta and add it to the pan with the pepper.
  6. Remove pan from heat, then add cheese mixture and toss vigorously to coat the pasta.
  7. Add more pasta water as needed, 1 tablespoon at a time, until the sauce is creamy and glossy.
  8. Serve immediately with extra black pepper if desired.

Notes

  • Use freshly grated cheese for best results—pre-grated may clump.
  • Pan must be off heat when adding cheese to prevent separation.
  • Substitute tonnarelli with spaghetti or bucatini if unavailable.
  • For a milder flavor, use part Parmesan instead of all Pecorino Romano.
  • This dish is best served fresh, not ideal for make-ahead meals.

Nutrition

Find it online: https://savorymomskitchen.com/tonnarelli-cacio-e-pepe/