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Recipe Detail Page
Tagliatelle with Pecorino and Black Pepper
Spring 2013
This recipe is a great Roman favourite, dating back to the cucina povera tradition. It can be prepared with any pasta, but tagliatelle or a slimmer version called tonnarelli works best. Although the sauce is often made with grated Pecorino alone, I found that to be salty and so combined a few different cheeses. My first time eating this pasta, which is served all over Rome, was at the St. Regis Grand Hotel, and this is my adaptation of it. It is best to freshly grate the cheese.
Serves 4
1 lb (500 g) fresh tagliatelle or dried tagliatelle made with eggs
2 tbsp (30 mL) olive oil
6 oz (175 g) grated Pecorino Romano (4 cups/1 L)
2 oz (60 g) grated Parmesan (1⅓ cups/330 mL)
2 oz (60 g) grated ricotta salata (1⅓ cups/330 mL)
1 tbsp (15 mL) freshly ground pepper or more to taste
1 Bring a large pot of salted water to boil (you will only need a little salt because pecorino Romano cheese is salty). Add pasta, stir once and cook until al dente, according to package directions.
2 Drain pasta, reserving 1½ cups (375 mL) cooking water. Heat oil in a sauté pan over medium heat. Add 1 cup (250 mL) of the reserved cooking water, then pasta, Pecorino, Parmesan, ricotta salata and pepper. Toss together until the cheese melts. Season with salt only if needed. Add more pasta cooking water if needed for creaminess. Serve at once.
Serves 4
