Tonnarelli Pasta Recipe

Bring water to a boil

Pour 4 liters (about 1 gallon) of water into a large pot and bring to a rolling boil over high heat. Add 1 tablespoon fine sea salt once boiling. The water should taste slightly salty.

Cook tonnarelli

Add 12 oz fresh tonnarelli to the boiling water and cook, stirring gently, until just shy of al dente (about 2–3 minutes for fresh pasta; adjust if using dried). Begin timing from when the pasta enters the water.

Reserve pasta water

Before draining, ladle and reserve 1 cup of the hot pasta cooking water into a bowl. This starchy water is essential for the sauce emulsion.

Toast the black pepper

While the pasta cooks, heat a wide, shallow sauté pan or skillet over medium heat. Add 3 teaspoons freshly cracked black pepper to the dry pan. Toast, stirring or shaking the pan, for 30–45 seconds until aromatic and slightly darker — do not burn. Remove from heat briefly.

Start the sauce

When the pasta is about 30–60 seconds from done, add the reserved 1 cup pasta water to the skillet with the toasted pepper and return to medium heat until it simmers gently.

Create cheese slurry

In a medium mixing bowl, combine 1 ¾ cups finely grated Pecorino Romano with 2–3 tablespoons of the hot peppered pasta water. Stir vigorously to form a thick, smooth paste (a cheese slurry). This helps prevent clumping when combining with pasta.

Combine pasta and sauce

Using tongs, transfer the pasta directly from the boiling pot into the skillet with the peppered water (do not fully drain). Toss and fold over medium-low heat for 15–30 seconds so the pasta absorbs some liquid.

Emulsify with cheese

Remove the skillet from direct heat. Add the Pecorino slurry to the pasta and toss vigorously. If the sauce looks too thick or grainy, add more reserved pasta water, a tablespoon at a time, tossing constantly until a glossy, creamy emulsion coats the tonnarelli. If desired, add 1 tablespoon unsalted butter now and continue tossing until fully incorporated for extra silkiness.

Adjust seasoning and texture

Taste and add more cracked black pepper if needed (reserve about ½ tsp for finishing). If sauce is too loose, toss over low heat very briefly while stirring to reduce slightly. If too thick, add a splash of pasta water.

Plate and finish

Divide the tonnarelli between plates or shallow bowls. Sprinkle an additional light dusting (about 1–2 tablespoons per plate) of Pecorino if desired, finish with the reserved cracked black pepper, and drizzle a tiny amount (½–1 tsp) of extra-virgin olive oil if using.