Tonnarelli Cheese and Pepper (Tonnarelli cacio e pepe)

Ingredients for 4 persons

400 gr (14.10 oz) Tonnarelli (egg pasta)

120 gr (4.23 oz) Grated Parmesan Cheese

200 gr (7.05 oz) Grated Pecorino Cheese

250 gr (8.81 oz) Butter

2 Tbsp Extra Virgin Olive Oil

2 Tsp Ground Black Pepper

VIDEO RECIPE
Tonnarelli Cheese and Pepper (Tonnarelli cacio e pepe)

This is a typical Roman dish, for this recipe you can use dried pasta (Spaghetti) or egg pasta (Tonnarelli).We suggest you egg pasta because it perfectly combines with butter and cheese

Spaghetti Cheese and Pepper recipe, is different from Tonnarelli recipe

First of all heat a frying pan, meantime put your Tonnarelli into boiling salted water. Once the pan is hot, add the butter first then a little extra virgin olive oil to prevent butter from burning and finally, 1 teaspoon of black pepper.

While the pasta cooks, put 50 gr (1.76 oz) of fresh grated pecorino cheese in a dish then add 30 gr (1.05 oz) of grated parmesan and set aside.

When the pasta is almost cooked heat the pan over high flame, raise it from heat and move gently, the butter must melt slowly and not fry. Once the butter has melted and well combined with olive oil, add a little pasta cooking water, the starch in the water helps to thicken the sauce

Once the pasta is cooked, drain and transfer to the pan, replace the pan over the heat and stir to mix the butter with olive oil and black pepper with Tonnarelli. Remove the pan from heat add parmesan and pecorino, a little more ground black pepper, replace the pan over the heat and stir to amalgamate

When the cheese melts it makes a creamy sauce and It's not necessary to add milk or cream. Sprinkle a serving dish with pecorino and ground black pepper, transfer the Tonnarelli to a serving dish finally sprinkle with a little more pecorino and serve