Roman Square-Cut Spaghetti with Pecorino and Black Pepper

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This Roman classic elevates humble ingredients into a velvety, peppery showpiece. Fresh hand-rolled square spaghetti is tossed with aged Pecorino Romano and toasted black pepper in a starchy emulsion that clings to every strand. The technique rewards patience and precision over heavy sauce.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 1 gSugar
• 22 gProtein
• 640 mgSodium
• 180 mgPotassium
• 385 mgCalcium
• 4 mgIron
• 0 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the fresh pasta dough

• 200 g (about 1 2/3 cups) tipo 00 flour, plus extra for dusting
• 2 large whole eggs, room temperature
• 2 large egg yolks, room temperature
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine sea salt

For the sauce and finishing

• 150 g (about 1 1/2 cups) aged Pecorino Romano, finely grated
• 2 teaspoons whole black peppercorns
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt, for the pasta water
• 1/2 cup reserved pasta cooking water

Directions

1. Mound the flour on a clean wooden board and create a deep well in the center. Crack the whole eggs and egg yolks into the well, add the olive oil and salt, and whisk the wet ingredients with a fork while gradually drawing in flour from the inside walls until a shaggy dough forms.
2. Knead the dough firmly for 8 to 10 minutes until smooth, elastic, and pale yellow. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes to relax the gluten.
3. Lightly toast the peppercorns in a dry skillet over medium heat for 1 to 2 minutes until fragrant, then crack them coarsely with a mortar and pestle or the bottom of a heavy pan. Set aside.
4. Divide the rested dough into 4 portions. Working with one piece at a time, roll through a pasta machine from the widest setting down to about 2 mm thickness. Lay the sheet on a floured surface and cut into 2.5 mm wide strips with a sharp knife or square pasta cutter to produce the signature square strands.
5. Bring a wide pot of water to a boil, add the kosher salt, and stir in the fresh tonnarelli. Cook for 3 to 4 minutes until just tender with a firm bite. Reserve 1/2 cup of the starchy cooking water before draining the pasta.
6. While the pasta cooks, melt the butter in a wide skillet over low heat, add the cracked pepper, and warm gently for 30 seconds. In a large mixing bowl, combine the grated Pecorino with 3 tablespoons of the warm pasta water and whisk vigorously into a thick, smooth paste.
7. Add the drained pasta to the skillet with the pepper, then pour the cheese paste over the top. Toss rapidly and continuously over low heat, splashing in more reserved pasta water a tablespoon at a time, until the cheese melts into a glossy sauce that coats each strand without clumping. Serve immediately in warmed bowls, finished with an extra grind of pepper.
8. Pair with a chilled glass of Frascati and a simple bitter green salad to balance the richness.

Cook’s Notes

• Use truly room-temperature eggs so the dough comes together smoothly without seizing.
• Toast peppercorns only until they smell aromatic, not until they smoke, or they will turn bitter.
• Never add oil to the pasta water; the starch is essential for the cheese to form a stable emulsion.
• Work quickly when tossing the hot pasta with the cheese paste so it melts before the strands cool and clump.
• If the sauce seizes and looks stringy, splash in more hot pasta water and toss vigorously to bring it back together.

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