Tonnarelli Cacio e Pepe with Pecorino Romano

Why You’ll Love This Recipe

• Minimal ingredients, maximum flavor: just pasta, Pecorino Romano, black pepper, and starchy water.
• Restaurant-level creaminess using a foolproof emulsion method—no butter, no cream.
• Ready in 25 minutes with pantry staples you likely have on hand.
• Thick, springy tonnarelli holds the glossy sauce like a dream.

Grocery List

• Produce: None
• Dairy: Pecorino Romano
• Pantry: Dried tonnarelli (or spaghetti alla chitarra), whole black peppercorns, kosher salt

Full Ingredients

Pasta and Water

• 12 oz (340 g) dried tonnarelli
• 3 qt (2.8 L) water, for boiling
• 2 tsp kosher salt, for the pasta water
• 2 to 2 1/2 cups (480–600 ml) hot starchy pasta water, reserved

Cheese and Pepper

• 5.3 oz (150 g) Pecorino Romano, very finely grated (about 2 to 2 1/2 cups loosely packed when microplaned)
• 2 1/2 tsp (6 g) whole black peppercorns, coarsely cracked, plus more to finish

To Serve

• Extra Pecorino Romano and cracked pepper
• Warm shallow bowls

Step-by-Step Instructions

Step 1: Prep cheese and pepper

Finely grate the Pecorino Romano into a fluffy pile; the finer the grate, the smoother the sauce. Coarsely crack whole black peppercorns using a mortar and pestle or a heavy pan—aim for a mix of small shards and coarse dust to perfume the sauce without overwhelming it.

Step 2: Boil the pasta

Bring 3 qt (2.8 L) water to a rolling boil (212°F/100°C). Salt with 2 tsp kosher salt. Add tonnarelli and cook, stirring occasionally, until 1–2 minutes shy of al dente per package time. Ladle out and reserve 2 to 2 1/2 cups hot pasta water before draining.

Step 3: Toast pepper and make a peppery broth

While pasta cooks, heat a wide skillet over medium heat. Add cracked pepper and toast for 60–90 seconds until fragrant. Carefully ladle in 1 cup hot pasta water; simmer for 1 minute to bloom the pepper and infuse the water. Reduce heat to low to keep the liquid hot without boiling.

Step 4: Make the Pecorino paste

In a warm mixing bowl, gradually whisk 3/4 cup hot pasta water (140–160°F/60–71°C) into the grated Pecorino until you have a smooth, thick paste with no dry specks. Keep the bowl warm to prevent premature thickening.

Step 5: Marry pasta and pepper broth

Using tongs, transfer the nearly al dente pasta directly into the skillet with the pepper broth along with 1/2 cup reserved pasta water. Toss over medium-low heat for 1–2 minutes to coat and finish cooking. The water should be steamy but not aggressively boiling.

Step 6: Emulsify off the heat

Remove the skillet from heat (aim to keep the mixture below 180–190°F/82–88°C). Add the Pecorino paste to the pasta. Toss vigorously, lifting and turning the noodles while dribbling in more hot pasta water as needed (usually 1/4 to 1/2 cup more) until a glossy, silky sauce clings to every strand. If it tightens too much, add another splash of hot water; if it looks thin, toss for another 30–60 seconds.

Step 7: Finish and serve

Taste and adjust with a pinch of salt if needed. Twirl into warm bowls. Shower with additional Pecorino and a final grind of black pepper. Serve immediately while the emulsion is at its glossiest.

Pro Tips

• Use less water than usual (3 qt for 12 oz pasta) to concentrate starch in the pasta water—this is your sauce base.
• Grate cheese ultra-fine (microplane or rasp grater). Coarse shreds resist melting and can clump.
• Heat management is everything: add cheese off the heat and keep the mixture below a bare simmer to avoid graininess.
• Grind size matters: coarsely cracked pepper gives aroma and gentle heat; super-fine dust can make the sauce muddy and harsh.
• If the sauce breaks, take the pan off heat, add 1–2 tbsp cool water, and toss vigorously to re-emulsify.

Variations

• Milder cheese blend: Use 2/3 Pecorino Romano and 1/3 Parmigiano Reggiano for a slightly sweeter, less salty profile.
• Buttery finish: Whisk 1–2 tbsp unsalted butter into the pepper broth before adding pasta for a richer, rounder sauce.
• Mixed peppercorns: Try a blend (Tellicherry, Sarawak, pink peppercorns) for layered fruitiness and aroma.

Storage & Make-Ahead

This dish is best eaten immediately. You can make ahead by pre-grating the Pecorino (store airtight up to 3 days in the fridge) and pre-cracking the pepper. Leftovers keep 2 days refrigerated; to reheat, splash with just-boiled water and toss gently over low heat off the burner, adding a teaspoon of freshly grated Pecorino to revive the sheen. Do not freeze.

Nutrition (per serving)

Approximate: 450–500 calories; 18–22 g protein; 60–65 g carbohydrates; 12–16 g fat; 5–7 g saturated fat; 2–4 g fiber; 650–800 mg sodium. Values will vary with cheese brand and salt level in the pasta water.