Tonnarelli Cacio e Pepe is a Roman classic that packs bold flavor into a dish with just three main ingredients. Though simple at first glance, achieving the perfect harmony between pasta, Pecorino Romano, and black pepper transforms this dish from ordinary to extraordinary. In this interactive guide, we’ll explore the recipe step by step and dive into the nuances that make this humble pasta dish iconic.

What is Tonnarelli?

Tonnarelli is a type of pasta that resembles spaghetti but with a few distinct differences. It’s thicker and has square edges, unlike the rounded spaghetti we’re more familiar with. This unique shape helps it hold onto sauces better, making it an excellent choice for rich, creamy dishes like cacio e pepe, carbonara, or even a hearty ragù.

Tonnarelli is considered an egg pasta, and its rough texture helps sauces cling to each strand, enhancing the overall flavor of the dish. Traditionally, tonnarelli is made using a chitarra (a stringed pasta-making tool), which cuts the dough into perfect, square-shaped strands. This pasta is commonly found in the Lazio region, especially around Rome, but you can also find it in Abruzzo and Molise where it goes by other names.

How to Make Tonnarelli?

To make fresh tonnarelli, you only need a few simple ingredients:

• 3 large eggs
• Semolina flour
• Italian “00” flour (or all-purpose flour)

Mix the ingredients into a dough and knead for about 10 minutes until smooth and elastic. Let the dough rest, then roll it out and cut it using a chitarra or a pasta machine. If you don’t have one, don’t worry—many stores offer pre-made tonnarelli, making it easy to bring authentic Roman pasta into your home.

Now, let’s move on to the star of the show—Tonnarelli Cacio e Pepe.

What is Tonnarelli Cacio e Pepe?

Before we start cooking, let’s understand Tonnarelli Cacio e Pepe. Tognarelli, or spaghetti alla chitarra, is an egg-based square-cut pasta. This classic Italian dish is thicker and chewier than regular spaghetti, making it the ideal vehicle for a rich, cheesy sauce like Cacio e Pepe, which literally translates to “cheese and pepper.”

This dish is comfort food for many Italians. As noted in the blog by Cucina Italiana, Tonnarelli Cacio e Pepe is like a Roman take on mac and cheese, perfect for chilly evenings or when you’re craving something filling. Its warm and creamy texture makes it irresistible!

Ingredients For Tonnarelli Cacio e Pepe

Here’s a quick shopping list for two servings of Tonnarelli Cacio e Pepe:

• 8 oz. (250g) tonnarelli or spaghetti alla chitarra
• 1 cup (80g) Pecorino Romano cheese, freshly grated
• 1 tbsp black pepper, freshly cracked
• Salt (for boiling the pasta)

How to Make Tonnarelli Cacio e Pepe? Step-by-Step Cooking Guide

Now that you have the ingredients let’s begin the preparation process. Be ready for a few crucial techniques that will make or break this dish!

1. Boil the Pasta

Boil a large pot of salted water and add the tonnarelli. Fresh tonnarelli cooks fast, so keep an eye on it—about 3-4 minutes should do the trick. Al dente texture is crucial here, meaning the pasta should be firm to the bite but fully cooked.

Pro Tip: Save a cup of the pasta water before draining. In order to make a silky, smooth sauce, the starchy water is essential.

2. Toast the Pepper

In a large pan, toast the freshly cracked black pepper until it releases its aromatic oils. This step adds depth to the pepper’s flavor.

3. Create the Cheese Paste

Grate the Pecorino Romano into fine shavings. Add a spoonful of hot pasta water in a small bowl and stir the grated cheese to create a cheese paste. As noted in Rachel Roddy’s recipe, the trick here is to mix it slowly and away from heat to prevent the cheese from clumping.

4. Combine Pasta, Pepper, and Cheese

In a pan, melt the butter and add the drained pasta with the toasted pepper and a few spoonful’s of pasta water. Stir and let the starch from the pasta help the sauce come together. Once the pasta is well-coated, fold in the cheese paste, tossing the pasta until it’s covered in a creamy, cheesy sauce.

Pro Tip: Always remove the pan from heat before adding the cheese. The residual heat will melt the cheese evenly without turning it into a clumpy mess, a common pitfall!

5. The Final Touches

Plate your Tonnarelli Cacio e Pepe and finish it with an extra sprinkle of grated Pecorino Romano and a generous grind of black pepper. For an added layer of richness, many recipes suggest drizzling a little extra virgin olive oil on top, but this is optional.

Voilà! You now have a bowl of one of the most iconic Roman pastas. But remember, the key to a perfect Cacio e Pepe is mastering the balance between the ingredients and technique.

Tips for Perfection

1. Cheese consistency matters: Use a microplane or the finest grate to ensure the cheese melts into the sauce.
2. Starch is your friend. The starchy pasta water binds the cheese and pepper into a luscious, creamy sauce. Never skip adding it!
3. Patience is critical: Work quickly but gently to mix the cheese away from direct heat to prevent clumping. According to Cucina Conversation, this step separates good cacio e pepe from excellent cacio e pepe!

Best Sauces for Tonnarelli

While cacio e pepe is one of the most iconic sauces for tonnarelli, this pasta pairs well with a variety of sauces thanks to its thick, textured surface.

• Carbonara: A rich sauce made with eggs, Pecorino, and pancetta.
• Gricia: A simple yet flavorful sauce similar to carbonara, but without the egg.
• Ragù: A meaty sauce that’s popular in Abruzzo, often made with lamb or pork.
• Pesto: The thickness of tonnarelli makes it a great match for herby sauces like pesto.

Whether you’re preparing tonnarelli cacio e pepe or experimenting with other sauces, this pasta is sure to elevate your dishes and bring a taste of Italy to your kitchen.

Conclusion

The beauty of Tonnarelli Cacio e Pepe lies in its simplicity. Just three core ingredients—pasta, cheese, and pepper—demonstrate how a few essential elements can create something extraordinary. Whether you are new to Italian cooking or a seasoned chef, mastering this dish is rewarding and delicious.

So, grab your tonnarelli and Pecorino Romano, and prepare to create a masterpiece in your kitchen. It may seem simple, but with the proper techniques, it’ll be a dish you’ll return to repeatedly!

FAQs on Tonnarelli Cacio e Pepe

1. Can I Substitute Pecorino Romano with Parmesan?

No! Pecorino Romano is the backbone of this dish. Its sharp, salty flavor is what defines Cacio e Pepe. Stick to the original recipe instead of substituting Parmesan.

2. What If I Don’t Have Tonnarelli?

If you can’t find tonnarelli, substitute spaghetti or bucatini. The important thing is to use long pasta that can hold the sauce well.

3. Is Cacio e Pepe Similar to Alfredo?

While both Cacio e Pepe and Alfredo are creamy pasta dishes, they differ in ingredients and technique. Cacio e Pepe gets its creaminess from an emulsion of pasta water, grated cheese, and black pepper, but it can easily clump if not handled correctly. On the other hand, the traditional Alfredo sauce is made from butter and grated cheese. However, many people mistake Alfredo for the American version, which is thicker and uses heavy cream, unlike the original, which is thinner and relies solely on butter and cheese.

4. What Pairs Well With Cacio e Pepe?

The creamy and peppery flavors of Cacio e Pepe pair beautifully with wines that either complement or balance the dish. Ideal choices include Fiano, Greco di Tufo, Chablis, and Friulano, all of which offer a delightful pairing experience with the richness of the pasta.