Tonnarelli cacio e pepe (pasta with cheese and pepper)

This is one of the most traditional dishes of the Lazio region. It’s so simple and requires just a few ingredients. It was developed in that area due to the abundance of shepherds in the region who produce Cacio (Roman cheese).

Cacio e pepe is just one easy win. Credit: Tammi Kwok

• serves

  4

• prep

  30 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 320 g tonnarelli (long egg pasta)
• 200 g grated pecorino (Roman cheese)
• 2 tsp black pepper
• 50 g butter
• 120 g grated parmesan cheese

Instructions

1. Cook the pasta in a large pot of salted boiling water following packet directions. Drain (reserving a little of the water) and return the pasta to the pot.
2. Add the pecorino, black pepper and butter. Mix well. Add some of the boiled water until a sauce forms. 
3. Divide among bowls. Top with the parmesan and serve very hot.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.