Tonnarelli with Pecorino and Black Pepper

1. 1

   In a large pot of boiling, salted water, cook the tonnarelli, stirring, until al dente, about 6 minutes.

2. 2

   Meanwhile, in a large, warmed pasta bowl, stir the 1 cup of Pecorino with the Parmesan, vegetable stock and pepper.

3. 3

   Drain the tonnarelli thoroughly and add it to the bowl.

4. 4

   Using 2 forks, toss the pasta until the sauce is creamy.

5. 5

   Mound on plates and serve at once, passing more Pecorino and pepper at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.