Cheese and pepper tonnarelli (Tonnarelli cacio e pepe)

It could not miss, together with amatriciana and carbonara.

Like other Roman recipes, it is prepared with a few simple ingredients; but its realization requires some manual skills.

ingredients (2 people)

egg tonnarelli: 300gr
pecorino: 100gr
pepper: 4gr



In a bowl, dilute the cheese with a ladle of unsalted boiling water.

Salt (slightly) the water and cook the pasta al dente.

In the meantime, toast the pepper in a pan.

Finish cooking the pasta in the pan, adding a little cooking water if it is too dry.

Turn off the heat, add the diluted cheese and mix.

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