Ingredients (4 people)
- 1 bag Tonnarelli
- ľ cup grated Pecorino Romano cheese plus more for dusting
- 1 ˝ teaspoons black pepper, plus more for garnish
Preparation 1. Bring a pot of salted water to a boil and add the Tonnarelli.
2. Meanwhile, gently heat a large fry pan with sides high enough to be able to toss the pasta in.
3. When the Tonnarelli are ready , drain, reserving about 1 cup of the water, and add both the pasta and then the water to the pan, quickly followed by the Pecorino Romano. Add 1 tsp black pepper.
4. Gently toss over a medium flame until it is all combined and the cheese has become creamy. Sprinkle in another ˝ teaspoon of pepper.
5. To serve, dust each plate with more Romano cheese and pepper, top with a serving of Tonnarelli, and dust Cacio and pepper again on top. Serve piping hot. You’ve just become a real Roman.
