Cacio e pepe

Ingredients

• Tonnarelli pasta (fresh egg or semolina)320 g
• Aged Pecorino Romano PDO (finely grated)200 g
• Whole black peppercorns (to be freshly ground)10 g
• Coarse salt (for boiling water)15 g

Allergens

Gluten, Milk
May contain traces of: Eggs.

Method

1. Bring 3 liters of water to a boil and add 15g of coarse salt (reduced amount to balance the cheese saltiness).
2. Toast whole peppercorns in a large pan over medium heat for 2 minutes, then crush them coarsely in a mortar.
3. Place half of the crushed pepper back in the hot pan and deglaze with two ladles of pasta water to extract aromas and starch; turn off the heat.
4. Cook the tonnarelli in boiling water, planning to drain them about 3 minutes before they are fully cooked.
5. Prepare the cheese 'paste': in a bowl, combine grated pecorino with a ladle of warm pasta water (approx. 55-60°C/131-140°F).
6. Whisk vigorously by hand until a thick, lump-free cream forms, adding water drop by drop if necessary.
7. Transfer the very al dente pasta to the pan with the pepper and finish cooking by 'risottatura' style, adding small amounts of pasta water.
8. Remove the pan from the heat (critical step: temperature must drop below 65°C/149°F to prevent the cheese from clumping).
9. Add the pecorino cream and toss quickly to create a velvety emulsion between fats, starch, and water.
10. Plate immediately, finishing with the remaining pepper and an extra sprinkle of pecorino if desired.