Tonnarelli Recipe

Bring water to a boil

Fill a large pot with about 4–5 liters (approx. 16–20 cups) of water. Add 1 tablespoon coarse kosher salt and bring to a rolling boil over high heat.

Cook the tonnarelli

Add 12 oz fresh tonnarelli to the boiling water and cook until al dente — typically 2–4 minutes for fresh pasta (follow package if using store-bought). Stir gently to prevent sticking.

Reserve cooking water and drain

Before draining, ladle and reserve at least 2 cups of the starchy pasta cooking water into a heatproof container. Drain the pasta quickly, leaving it hot (do not rinse).

Toast the black pepper

While the pasta cooks (or in a skillet just before mixing), place a medium skillet over medium heat. Add 2 tsp freshly ground black pepper and toast, stirring or shaking the pan, for 30–45 seconds until aromatic. This brightens and deepens the pepper flavor. Optionally crush slightly with the back of a spoon to release oils.

Make a hot pepper-infused water base

Add about 1/2 cup of the reserved hot pasta water to the skillet with the toasted pepper. Heat until nearly simmering — this helps bloom the pepper into the liquid and creates a peppery broth to build the emulsion.

Create the cheese emulsion

In a large mixing bowl (metal or warm ceramic) place 1.5 cups finely grated Pecorino Romano. Add a few tablespoons of the hot peppered pasta water to the cheese and whisk briskly to form a thick paste. Continue adding hot pasta water a little at a time (about 1/4 cup increments) while whisking to form a smooth, creamy emulsion. If using butter, melt 1 tablespoon into the peppered water before adding to the cheese for extra silkiness.

Combine pasta and sauce

Transfer the hot drained tonnarelli into the bowl with the cheese emulsion (or return pasta to the hot skillet and pour emulsion over). Toss vigorously, using tongs or two forks, adding additional reserved pasta water as needed (a few tablespoons at a time) to achieve a glossy, clingy sauce that coats each strand. The sauce should be creamy, not runny — typically you'll use 1/2 to 1 cup of reserved water in total depending on cheese dryness and pasta temperature.

Finish and adjust

Taste and adjust: add a pinch more salt only if needed (Pecorino is salty, so usually none is required). Add a final drizzle (1 tsp) of extra-virgin olive oil if desired for sheen. If you used the optional butter earlier, the sauce will already be silkier.

Plate and serve

Twirl portions of tonnarelli onto warmed plates or shallow bowls. Grind additional black pepper over each serving to taste (about a little extra 1/4–1/2 tsp per serving) and, if desired, sprinkle a light dusting of extra grated Pecorino. Serve immediately so the emulsion stays creamy.