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Creamy Classic Cacio e Pepe Recipe with Hand-Cut Tonnarelli Pasta

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A simple yet deeply satisfying Roman pasta dish featuring hand-cut tonnarelli with a creamy sauce made from Pecorino Romano, black pepper, and pasta water—no cream needed.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, plus extra for dusting
  • 2 large eggs, room temperature
  • A pinch of salt
  • 1 cup (100g) Pecorino Romano cheese, finely grated
  • 2 teaspoons freshly cracked black pepper
  • Salt, to taste
  • Reserved pasta cooking water (about 1 cup or 240ml)

Instructions

  1. Make the pasta dough: In a large bowl, mound the flour and create a well in the center. Crack the eggs into the well and add a pinch of salt. Using a fork, gently whisk the eggs, gradually incorporating flour from the edges until a shaggy dough forms.
  2. Knead the dough: Transfer the dough to a floured surface. Knead for about 8-10 minutes until smooth and elastic. If the dough feels sticky, sprinkle a little flour, but be careful not to add too much. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
  3. Roll and cut the tonnarelli: Divide the dough into two portions. Roll out one portion into a thin rectangle about 1/8 inch (3mm) thick. Using a sharp knife or pizza cutter, slice the dough into strips approximately 1/8 inch (3mm) wide. Repeat with the second portion. Toss the strips lightly in flour to prevent sticking.
  4. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the tonnarelli and cook for 2-3 minutes or until al dente. Reserve 1 cup (240ml) of pasta water before draining.
  5. Toast the pepper: While pasta cooks, heat a large skillet over medium heat. Add freshly cracked black pepper and toast for about 1 minute until fragrant. Be careful not to burn it.
  6. Make the sauce: Add about ½ cup (120ml) of the reserved pasta water to the skillet with the pepper. Lower the heat to medium-low.
  7. Combine pasta and sauce: Add the drained pasta to the skillet. Gradually sprinkle in the grated Pecorino Romano while tossing vigorously with tongs or a fork to create a creamy, emulsified sauce. Add more pasta water a little at a time if needed to loosen the sauce.
  8. Taste and adjust: Season with a pinch of salt if needed. The sauce should be silky and coat every strand of tonnarelli. Serve immediately.

Notes

Use freshly cracked black pepper for best aroma and flavor. Toss cheese slowly and vigorously to avoid clumps. Reserve enough pasta water to create a creamy sauce. Fresh pasta cooks quickly; do not overcook. If clumps form, add a splash of warm pasta water and stir.

Nutrition

Keywords: cacio e pepe, tonnarelli pasta, creamy pasta, Pecorino Romano, hand-cut pasta, Italian recipe, easy pasta recipe, black pepper pasta

Find it online: https://elvafood.com/creamy-classic-cacio-e-pepe-recipe-with-hand-cut-tonnarelli-pasta-easy-and-perfect/