Cooks this dish for paying guests · Verified chef · Answers buyers directly
25 min total20 min hands-onServes 2Hard
This recipe has reached the top of the ladder
LEGEND → —Two ingredients, and the only reason it works is the water you cooked the pasta in.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Tonnarelli000 g
Pecorino Romano000 g
Black peppercorns000 g
Coarse salt000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Pecorino Romano: age, saltiness and what to reject
Why the pasta water gets cooled before the cheese
Pan width and heat for the final toss
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 12 of the 13 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: keeping the cheese from stringing — step 8 of 13.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Alessia Rinaldi watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Cooking the pasta in half the usual water
Grating on the fine side, never the coarse
Bringing back a sauce that has strung
The water temperature the cheese meets, and the starch concentration that stops it clumping into strings.
Written by Alessia Rinaldi. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
1207 people cooked it, 96% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription