Cacio e Pepe with Homemade Tonnarelli

Ingredients

• 200g "00" flour, plus more for dusting
• 2 large eggs
• 2 egg yolks
• 150g Pecorino Romano, finely grated on a Microplane
• 50g Parmigiano-Reggiano, finely grated
• 2 tsp whole black peppercorns
• 1 tsp kosher salt (for pasta water)
• 1 tbsp unsalted butter

Instructions

1. 1

   Make the pasta: mound flour on a work surface, create a well, and add whole eggs and yolks. Gradually incorporate flour from the edges until a dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap and rest 30 minutes.

2. 2

   Roll dough to 2–3mm thickness and cut into square-section strands (tonnarelli) roughly 3mm wide. Dust generously with flour to prevent sticking.

3. 3

   Toast whole peppercorns in a dry skillet over medium heat for 2 minutes until fragrant. Grind coarsely in a mortar or spice grinder.

4. 4

   Combine grated Pecorino and Parmigiano in a bowl. Mix in half the black pepper. Add just enough cold water (a few tablespoons) to form a thick, spreadable paste.

5. 5

   Cook pasta in a large pot of lightly salted boiling water until just al dente, about 3–4 minutes.

6. 6

   Meanwhile, toast remaining pepper in a large skillet over medium heat with butter for 1 minute.

7. 7

   Using tongs, transfer pasta directly to the skillet along with a large ladle of pasta water. Toss vigorously over medium-low heat.

8. 8

   Remove pan from heat and add the cheese paste, tossing rapidly and adding pasta water a splash at a time to create a smooth, emulsified sauce that coats every strand.

9. 9

   Serve immediately in warm bowls. Finish with extra Pecorino and black pepper.