Tonnarelli cacio e pepe: the original recipe
This dish is a Roman invention. If you joined one of our food tours, you have already learned that Roman cuisine is simple but delicious.
Boil tonnarelli (or spaghetti if you do not find fresh handmade pasta) in a big amount of water, until chewy “al dente”. Remember that is always better to remove spaghetti from the water with a spaghetti spoon (or similar tool) in order to save some boiled water.
Mix it in a hard plastic bowl some olive oil, lots of grated pecorino cheese and a generous amount of freshly grounded black pepper. But do not get confused: choose original pecorino romano cheese, and, of course, a great brand of pasta.