Cacio e Pepe Tonnarelli

Preparation Stage

Toast the whole peppercorns in a pan at 60°C. Leave to cool, then grind by hand. Bring the water for the pasta to the boil, add a pinch of coarse salt and dip the tonnarelli into it.

In a glass bowl, combine the freshly grated Pecorino Romano PDO, add the ground peppercorns and soften by gradually adding the cooking water from the cooled pasta.

The mixture must be creamy but not excessively liquid.

Drain the tonnarelli al dente and transfer them to a previously heated pan.

With the heat off, add the mixture of Pecorino Romano PDO and pepper and stir. If necessary, soften with a little cooking water to obtain a perfectly creamy consistency. Plate up and serve piping hot.

Recipe created in collaboration with APCI (Professional Association of Italian Chefs)