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| Tonnarelli Cacio e Pepe (adapted from recipe handed to us in the kitchen at La Fiaschetteria Beltramme) |
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 (careful, egg pasta
cooks much faster than regular, so be sure to note the
time indicated on the package), drain, reserving about
1 cup of the water, and add both the pasta and then
the water to the pan, quickly followed by the Cacio di
Roma. 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 ½ teaspoon of pepper.
5. To serve, dust each plate with more Cacio di Roma
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.
Buon appetito!
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 (careful, egg pasta
cooks much faster than regular, so be sure to note the
time indicated on the package), drain, reserving about
1 cup of the water, and add both the pasta and then
the water to the pan, quickly followed by the Cacio di
Roma. 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 ½ teaspoon of pepper.
5. To serve, dust each plate with more Cacio di Roma
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.
Buon appetito!
Ingredients
(4 people)
1 package Spinosi Tonnarelli (cooking
water reserved)
¾ cup grated Cacio di Roma, plus
more for dusting
1 ½ teaspoons black pepper, plus
more for garnish
(4 people)
1 package Spinosi Tonnarelli (cooking
water reserved)
¾ cup grated Cacio di Roma, plus
more for dusting
1 ½ teaspoons black pepper, plus
more for garnish
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