Tonnarelli a Cacio e Pepe

Ingredients for Tonnarelli a Cacio e Pepe

• Kosher salt

• 675g dried tonnarelli or spaghetti alla chitarra

• 60ml olive oil

• 2 tablespoons freshly ground black pepper

• 2 tablespoons unsalted butter

• 675g finely grated Pecorino Romano (about 170g ), plus more for serving

• 80g finely grated Grana Padano (about 30g )

Bring a large pot of salted water to a boil, filling pot slightly less than normal. (This increases the amount of starch leached from the pasta as it boils.)

Add pasta and cook, stirring frequently, until al dente, about 10 minutes. Drain pasta, transferring 1450ml pasta cooking liquid to a medium saucepan; keep warm. Wipe out pasta pot.

Cook oil, pepper, and butter in pasta pot over high heat, stirring, until fragrant, 2 minutes. Add 350ml pasta cooking liquid, bring to a boil, and cook, stirring occasionally, until reduced by half, 3–4 minutes. Add pasta and 350ml pasta cooking liquid and cook over high heat, stirring vigorously to help draw starch from pasta, until sauce is thickened, about 5 minutes.

Remove pot from heat and add 240ml pasta cooking liquid. Add 725ml Pecorino Romano in large handfuls, stirring and tossing vigorously with tongs, until very creamy. Stir in Grana Padano, adding more pasta cooking liquid if pasta is dry. Transfer to a serving bowl and serve immediately with more Pecorino Romano on the side.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.