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Food + Drinks

Cacio e Pepe

Recipe courtesy of Amis, Philadelphia.

Tuesday, June 01, 2010


  • 1 lb dried Spinosi brand tonnarelli
  • 1 tablespoon butter
  • A heaping 1/2 tsp very coarsely ground black pepper
  • 1 cup finely grated Pecorino Romano or Toscano


  1. Cook the tonnarelli in a large pot of well-salted boiling water. Drain two minutes before time specified on package, reserving 1 cup of pasta water. In a large pan over medium-low heat, combine 2D3 cup pasta water, butter, and pepper. Add the pasta and continue to cook, tossing frequently, until it is al dente (about 2 minutes). Add half the cheese (and a little more pasta water if the pasta looks dry) and salt to taste. Toss. Serve topped with remaining cheese.
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