Ingredients

NutritionSortLoading...
Loading...

360g tonnarelli, spaghetti or spaghettoni

320g Pecorino Romano, grated, plus extra to serve

120g Parmigiano Reggiano, grated

2 teaspoons freshly ground black pepper

Select allAdd

1. Method

2. Bring a large saucepan of salted water to the boil. Add the pasta and cook for the time indicated on the packet.

3. Meanwhile, in a large bowl, mix together the pecorino, parmigiano and black pepper. Once the pasta is al dente, drain and add to the cheese mixture, reserving the cooking water.

4. Mix well, then gradually stir through 4-5 tablespoons of the reserved cooking water, a spoonful at a time, until the cheese melts and the sauce coats the pasta. If the sauce is too dry, add a little more water and continue to stir until smooth.

5. Serve with an extra grind of black pepper and an extra sprinkling of pecorino.

6. The key to making this dish work is to keep the cheese at room temperature, and to mix it well with the right amount of water that you boiled your pasta in; some chefs encourage you to add pasta water to the cheese and pepper mix to make a paste of sorts. Ultimately, it is a dish that requires a bit of practice.

7. Alba adds Parmigiano Reggiano to her dish, but if you prefer, sticking with the traditional Pecorino Romano is totally fine, and while tonnarelli are customary in Rome, serving it with spaghetti or spaghettoni would do just as well at home.