Ingredients
FOR THE BLACK PEPPER BLEND
Tellicherry peppercorns: 3 tbsp
Kampot peppercorns: 1 tbsp
Cubeb peppercorns: 1 tsp
FOR THE PASTA AND ASSEMBLY
Tonnarelli pasta: 1 lb
Reserved pasta water: 3/4 cup
Extra virgin olive oil: 1/4 cup
Ground black pepper blend: 2 tbsp
Unsalted butter: 4 tbsp (chilled)
Parmigiano Reggiano: 1/2 cup (finely grated)
Pecorino Romano: 3/4 cup plus more for topping (finely grated)
Designed by chef Mike Friedman of Aventino in Bethesda, Maryland, this tonnarelli cacio e pepe is rooted in memory, restraint, and repetition. Built on careful emulsification and a custom black pepper blend, it’s a deceptively simple dish that rewards patience and attention, making it ideal for a shared Valentine’s Day meal at home.
How to make Tonnarelli Cacio e Pepe
01.
Make the Black Pepper Blend
- In a spice grinder, add all the peppercorns.
- Pulse until the peppercorns have a small, coarse texture, about 30 seconds.
- Package and reserve for further use.
02.
Cook the Pasta
- Bring a large pot of water to a boil.
- Once at a boil, season lightly with salt.
- It should not taste like the ocean.
- Cook the pasta until it is al dente.
- Once the pasta is al dente, reserve ¾ cup of pasta water and drain the pasta.
(Al dente means “to the tooth.” The pasta should be slightly undercooked, as it will continue to cook in the pan with the sauce.)
03.
Build the Sauce
- Heat a wide saucepan over medium heat.
- Add the olive oil until it has a wavy, shimmering look.
- Do not let the oil smoke.
- If it does, discard and start again.
- Add the black pepper blend to toast. It should become fragrant in 10–15 seconds.
- Carefully add half of the reserved pasta water.
- Quickly add the pasta and stir so nothing sticks to the bottom of the pan.
- Add the remaining pasta water.
- Add the butter and melt, ensuring the pasta is fully coated.
- Bring the liquid to a quick boil.
- Add the Parmigiano-Reggiano and pecorino Romano.
04.
Emulsify and Finish
- Shake the pan back and forth while stirring with tongs, watching the heat carefully. Too hot and the sauce will break. Too cool and the cheese will clump. You are creating a hot emulsification of cheese, pasta water, and butter.
- Once the sauce reaches a cream-like texture, remove the pan from the heat.
- Continue to shake the pasta to ensure nothing sticks.
- Divide the pasta among 3 to 5 bowls and top with additional pecorino Romano.
