Tonnarelli A Cacio E Pepe Recipes

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TONNARELLI A CACIO E PEPE



Tonnarelli a Cacio e Pepe image

This classic pasta only has a few ingredients, but the rich cheese, butter, and olive oil (along with a splash of pasta cooking liquid) merge into a surprisingly silky, flavor-packed sauce.

Provided by Maialino

Categories     Pasta     Dinner     Cheese     Kid-Friendly     Quick & Easy     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 6-8 servings

Number Of Ingredients 7

Kosher salt
1 1/2 pounds dried tonnarelli or spaghetti alla chitarra
1/4 cup olive oil
2 tablespoons freshly ground black pepper
2 tablespoons unsalted butter
3 cups finely grated Pecorino Romano (about 6 ounces), plus more for serving
1/2 cup finely grated Grana Padano (about 1 ounce)

Steps:

  • 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 6 cups 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 1 1/2 cups pasta cooking liquid, bring to a boil, and cook, stirring occasionally, until reduced by half, 3-4 minutes. Add pasta and 1 1/2 cups 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 1 cup pasta cooking liquid. Add 3 cups 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.

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