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Tonnarelli cacio e pepe recipe tortellini

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Tonnarelli cacio e pepe recipe tortellini

Ingredients

  • Salt
  • 1 ½ cups finely grated pecorino Romano. plus much more for dusting completed dish
  • 1 cup finely grated Parmigiano-Reggiano
  • 1 tablespoon ground pepper, plus much more for finishing the dish
  • ¾ pound tonnarelli or any other lengthy pasta like linguine or spaghetti
  • Good essential olive oil
  • Dietary analysis per serving (4 servings)

    651 calories 25 grams fat 13 grams saturated fats 8 grams monounsaturated fat 1 gram polyunsaturated fat 67 grams carbohydrates 3 grams soluble fiber 2 grams sugars 37 grams protein 70 milligrams cholesterol 1103 milligrams sodium

    Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.

    Preparation

    1. Place a pot of salted water onto boil. Inside a large bowl, combine the cheeses and pepper mash with only enough cold water to create a thick paste. Spread the paste evenly within the bowl.
    2. When the water is boiling, add some pasta. The 2nd prior to it being perfectly cooked (taste it frequently once it starts to soften), use tongs to rapidly transfer it towards the bowl, reserving just one cup approximately from the cooking water. Stir intensely to coat the pasta, adding a teaspoon or a couple of essential olive oil and some of the pasta cooking water to thin the sauce if required. The sauce should hang on to the pasta and become creamy although not watery.
    3. Plate and mud each dish with a lot more pecorino and pepper. Serve immediately.

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