tonnarelli

• “It can be prepared with any pasta, although tagliatelle or a slimmer version called tonnarelli work best.”

  The Globe and Mail - Home RSS feed

• “The pastas include tonnarelli with pecorino cheese and black pepper; rigatoni with a tomato sauce; and tagliolini alla carbonara.”

  The Wall Street Journal: Chiaroscuro

• “These are all on the menu in the main dining room, as are pastas -- our favorite is the tonnarelli with sharp pecorino and fresh pepper -- and generous "secondi" such as the veal chop, whose succulence restores our faith in this dish.”

  The Wall Street Journal: Signs of Spring in New York

• “Pastas, extruded by an awe-inspiring machine in Locanda's kitchen, included tonnarelli cacio e pepe, dressed simply and exquisitely in pecorino and black pepper; and a muscular rigatoni alla carbonara with house-cured guanciale.”

  NYT > Home Page

• “Mortadella to start, then tonnarelli with pecorino and black pepper and Chad Harbach's "Art of Fielding"- that's a home run.”

  NYT > Home Page

• “The "cacio e pepe" lavishes square-cut threads of tonnarelli pasta in a piquant flow of pecorino cheese and black pepper.”

  Philly.com - Latest Videos

• “The pastas are daydream-worthy, especially the tonnarelli cacio e pepe, long tagliatelle-like noodles bound with pepper and Pecorino that turns to a cream sauce when it hits the noodles.”

  The New Yorker

• “We know how to make fresh bavette," he said of the pasta that he serves with salt cod, and which is turned out daily in the kitchen at Maialino, along with tonnarelli for cacio e pepe.”

  NYT > Home Page

• “And while he can expound upon Amís 'Roman menu items with enthusiasm, Vetri gets really rapturous about his tonnarelli cacio e pepe with pecorino and black pepper.”

  The Clog

• “We had tonnarelli with artichokes and pecorino, a salad and tonnareli all'amatriciana.”

  The Clog

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