Tonnarelli a Cacio e Pepe

Method

1. 1

   Gather ingredients: 500 g tonnarelli pasta, 20 g salt, 2 tbsp extra-virgin olive oil, 1 tbsp freshly cracked black pepper, 30 g unsalted butter, 300 g Pecorino Romano, 100 g Grana Padano. Tools: large pot, medium saucepan, tongs, large serving bowl.

2. 2

   Fill large pot with water, add 20 g salt, and bring to a boil.

3. 3

   Add 500 g tonnarelli to boiling water and cook for 10 minutes until al dente. Drain, reserving cooking liquid.

4. 4

   In the wiped-out pot, heat 2 tbsp olive oil, 1 tbsp black pepper, and 30 g butter over high heat for 2 minutes.

5. 5

   Add 350 ml pasta cooking liquid to pot, boil, and reduce by half.

6. 6

   Add pasta and 350 ml more liquid; stir vigorously over high heat for 5 minutes.

7. 7

   Off heat, add 230 ml liquid and 300 g Pecorino Romano in handfuls, tossing with tongs.

8. 8

   Stir in 100 g Grana Padano, adjusting consistency with remaining liquid if necessary.

9. 9

   Transfer pasta to a serving bowl.

10. 10

    Serve immediately with extra Pecorino on the side.