Tonnarelli cacio e pepe

Name: Tonnarelli cacio e pepe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Type 00 flour 3 ¼ cups; Semolina 0.6 cup; Eggs (medium) 5; Pecorino Romano PDO cheese 1 ¼ cup; Parmigiano Reggiano PDO cheese 1 ¼ cup; Black pepper to taste; Cubeb pepper to taste; Extra virgin olive oil to taste; Water to taste

it de es fr br

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Average
Note + the resting times for the fresh pasta and the resting of the sheets

PRESENTATION

Recipe by
Patrizio Bonelli

When it comes to classic comfort food in Rome, tonnarelli cacio e pepe is, well, pretty much unbeatable. Seriously good stuff. This dish is all about simple ingredients coming together perfectly. At its heart are these thick, square-shaped noodles known as tonnarelli pasta—a bit like spaghetti, but with more bite and chew. And you know what? The magic happens when these noodles are coated in a creamy, silky sauce made from Pecorino Romano cheese, a touch of Parmigiano Reggiano DOP, and lots and lots of cracked black pepper. When everything blends just right, you get this tangy and moist sauce that clings beautifully to the pasta.

In Rome, places like Osteria Bonelli keep this dish front and center—because, honestly, it's a must-have in a true cacio e pepe recipe. Dining in a Roman trattoria and savoring authentic Italian pasta is such a treat, especially with tonnarelli cacio e pepe. In Lazio, tradition reigns supreme—so, no fancy extras or cream, just excellent cheese and fresh pasta. Pretty simple, right?

To get the sauce just right, there are a few tricks. Like, adding hot pasta water helps the cheese melt into a creamy coating, and mixing quickly ensures the sauce stays smooth and never gritty. The black pepper gives it a tasty, spicy kick. Each bite feels warm and cozy, no question. What’s really really special is how the flavor of this traditional Roman dish always stands out: salty, cheesy, a bit nutty, and full of peppery goodness. This kind of black pepper pasta just keeps getting better with each bite.

Whether you’re looking to impress with your easy pasta recipe skills or just craving a big bowl of something really comforting, tonnarelli cacio e pepe brings that classic Roman flavor to life every time. It's the perfect dish for when you want something both simple and super satisfying.

INGREDIENTS

For the fresh pasta (for about 640 g of tonnarelli): Type 00 flour 3 ¼ cups (400 g); Semolina 0.6 cup (100 g); Eggs 5 - (medium)

for seasoning: Pecorino Romano PDO cheese 1 ¼ cup (300 g); Parmigiano Reggiano PDO cheese 1 ¼ cup (100 g); Black pepper to taste; Cubeb pepper to taste; Extra virgin olive oil to taste; Water to taste

Preparation

How to prepare Tonnarelli cacio e pepe

To prepare the tonnarelli cacio e pepe, start with the fresh pasta: place both the flour and semolina on the work surface 1 and create the classic well. Add the eggs in the center 2 and begin to mix, gradually incorporating the flour 3.

Knead for about 10 minutes 4, until you obtain a smooth and homogeneous dough 5. Wrap it in plastic wrap and let it rest for at least 30 minutes 6.

After the resting time, take one piece of dough at a time, keeping the rest covered. Roll out the dough with a rolling pin 7 8, dusting occasionally with semolina. The pasta should be kept rather thick, about 1/6 inch. Once rolled out 9, the sheet should dry, uncovered, for about 30-40 minutes. You can then roll out the other pieces and proceed in the same way.

When the sheets have dried, lightly dust the surface with a small amount of semolina and fold it onto itself: first one edge 10, then the other 11, and finally, close by matching the two edges 12.

Cut the tonnarelli by slicing the roll from the narrow side with a sharp knife 13 to a thickness of about 1/16 to 1/8 inch 14. Once ready, place the prepared tonnarelli well spread out 15 on a tray lined with a dry kitchen towel and sprinkled with semolina.

Let's move on to the seasoning: in a slightly warm pan, toast the mix of two peppers, black pepper and Cubeb pepper (if you don't have it you can omit it) 16. When an intense scent of pepper is released from the pan, it indicates the toasting is done. Transfer it to a mortar 17 and crush it to your preferred grain: we left it fairly coarse 18.

In a fairly large bowl, pour the grated Pecorino Romano, also add the grated Parmigiano Reggiano DOP 19, add the pepper 20 and the cold water 21.

Before starting to mix, add a little oil 22 (optional, it serves to polish), then stir vigorously 23: you should obtain a homogeneous mixture, creamy but not runny, almost like mortar consistency 34.

Bring the water to a boil, salt to taste, and cook the fresh tonnarelli 25 for about 7 minutes. Drain and transfer them directly to the bowl 26, then mix immediately very quickly with a spatula to blend with the seasoning 27. Add a little pasta cooking water if needed, for a creamy result.