A three-ingredient Roman pasta of tonnarelli, Pecorino Romano and black pepper, bound into a glossy sauce with starchy pasta water. No cream, ever — the sauce is an emulsion, not a stir-in.
Toast the pepper
In a dry, cold pan, toast the cracked black pepper over medium heat for one minute until fragrant, then take the pan off the heat.
Cook the pasta
Boil the tonnarelli in generously salted water for one minute less than the packet says, so it finishes al dente in the sauce.
8 minSave the water
Scoop out a full cup of the starchy pasta water before draining, then drain the pasta.
Make the pecorino slurry
In a bowl, mash the grated Pecorino Romano with a few tablespoons of the hot pasta water into a smooth, thick paste.
Combine off the heat
Tip the drained pasta into the pepper pan, off the heat, and toss with a splash of pasta water until loosened.
Emulsify the sauce
Add the pecorino paste and toss vigorously, adding pasta water a splash at a time, until the sauce turns glossy and coats every strand.
Serve at once
Plate immediately with an extra crack of black pepper on top; cacio e pepe waits for no one.
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