Ingredients

• 750 g fresh tonnarelli pasta (spaghetti alla chitarra)
• 165 g grated Pecorino Romano Dop
• 100 g butter
• 30 g black peppercorns
• salt

For the recipe of tonnarelli cacio e pepe, bring a large saucepan of salted water to the boil, filling it less than normal (to concentrate the amount of starch); dip the pasta and stir frequently. Drain al dente, preserving the cooking water. Meanwhile, collect the butter and pepper, ground, in a large pan over high heat. Stir for a couple of minutes. Dilute then with 300 g of cooking water, bring to the boil and stir from time to time, for another 3 minutes.
Then add the pasta and another 300 g of its cooking water, raise the heat and stir vigorously (to extract the starch) until the sauce thickens (it will take about 5 minutes). Remove the pan from the heat and add 200 g of pasta cooking water. Add the pecorino and sauté vigorously until the dressing is very creamy (if necessary, add more water). Serve immediately, adding more pecorino as desired.
Via Carota recipe