Add 1 cup of the pasta water to the skillet with the pasta and black pepper. Turn the heat back on to medium-high. Once the water simmers, turn the heat back down to medium. Keep cooking the pasta, stirring frequently, for the remaining cooking time, as indicated by the manufacturer. (i.e. Tonnarelli cacio e pepe from Felice a Testaccio among the best in Rome. This rustic dish is easy to understand. Its main ingredients are just as the name reads: cacio (Roman pecorino cheese) and black pepper. During the cooking process, it's crucial to pay attention to the detail. Tortellini Cacio e Pepe Recipe. Ingredients (4 servings): 18 oz. tortellini with prosciutto 5 oz. young Pecorino Romano cheese Salt Black pepper. How To Prepare: Grate the cheese and place it in a bowl, then grind plenty of black pepper on top. Insalata Mista con Fragole, Caprino e Mandorle Tostate $13.00. Mixed greens with strawberries, goat cheese & toasted almonds. Primi - First Courses. Tonnarelli Cacio e Pepe $23.00. Homemade tonnarelli tossed in pecorino cheese & whole black peppercorns. Bucatini All'Amatriciana $24.00. Rigatoni with tomato, guanciale & pecorino. Lasagna alla Cacio e pepe is traditionally made with just four ingredients: Pecorino Romano cheese, black pepper, pasta and pasta water. It's named for two of them. Translated from Italian, cacio e pepe means cheese and black pepper. The allure of a dish made with so few ingredients is indeed rooted in its simplicity, in its intensity of flavors and textures. Cacio e Pepe Ingredients. Cacio and pepe pasta has truly minimal ingredients. Even for the famous "midnight spaghetti" aglio olio e peperoncino you'll technically need "more ingredients". Well, granted, all of them are pantry items, in contract to cacio e pepe, where you do need quality Pecorino cheese. Ingredients Step 1. Bring a large pot of salted water to a boil, filling pot slightly less than normal. Step 2. Add pasta and cook, stirring frequently, until al dente, about 10 minutes. Drain pasta, transferring 6 cups Step 3. Cook oil, pepper, and butter in pasta pot over high heat, Black pepper and salty Pecorino Romano added ample flavor to this plate of Tonnarelli Cacio e Pepe we ate in Rome. Cacio e Pepe is the king of Roman pasta despite a seemingly simple recipe with just three ingredients. Beyond the two ingredient (cheese and pepper) in its name, Cacio e Pepe's only other ingredient is pasta. Ingredients Pasta: Tonnarelli Cacio e Pepe Before opening his classic Italian restaurant Maialino in 2009, Manhattan restaurateur Danny Meyer spent weeks in Rome with chef Nick Anderer. Ingredients Serves 4-6 500g (1 lb) tonnarelli, spaghetti, bucatini or another long pasta 250g (1/2 lb) freshly grated pecorino cheese Freshly ground black pepper Salt, for boiling the pasta Directions Boil the pasta in well salted water, drain it—but not too well—and pour it into a large, warmed mixing bowl. YjhR9.