the original recipe of Roman cuisine
A creamy first course rich in flavor typical of Lazio cuisine: here’s how to prepare tonnarelli cacio e pepe with the original recipe.
The cacio e pepe is a symbolic recipe of Roman cuisine and, more generally, Lazio. The traditional recipe calls for it to be prepared with macaroni, i.e. spaghetti, but with the passage of time new versions have emerged, even tastier than the originalsuch as tonnarelli cacio e pepe.
This particular pasta shape is a sort of square section spaghetti prepared with a particular tool, the guitar. It is therefore no coincidence that the other name of tonnarelli is spaghetti alla chitarra: this is how they are called in Abruzzo and Molise. In any case, the procedure remains unchanged from the original recipe: three ingredientscodified steps to obtain a delicious creamy sauce and… nothing else.
How to prepare the recipe for tonnarelli cacio e pepe
- To prepare the cacio e pepe tonnarelli, start by cooking the pasta in plenty of salted water for 5 minutes less than indicated on the package.
- Meanwhile grate the pecorino Romano, preferably semi-seasoned, and add a generous grind of black pepper fresco.
- Once the pasta is al dente, drain it keeping the cooking water aside.
- Put a ladleful of pasta waterthen join i tonnarelli. Stir often until you notice it starting to release starch.
- Then add another ladle of water and, stirring occasionally, bring it to cooking.
- Also add half a ladle of water to the pecorinomixing with a whisk to obtain a thick, lump-free cream.
- Add it to the now cooked pasta and mix well with a fork until a cream is formed.
- Immediately distribute the pasta on plates and complete with a grind of black pepper.
As you may have seen, this recipe is similar to the traditional cacio e pepe pasta: you just have to choose the shape you prefer. Tonnarelli are certainly perfect for absorbing all the flavors of this rustic condiment. If, on the other hand, you are looking for something lighter, you can opt for the tagliolini cacio e pepe: also the typical format Piedmontese it lends itself very well to this recipe.
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