Tagliolini Cacio e Pepe With Smoked Ricotta

14th June 2018

Interview: Letitia Clark
Photographs: Maria Bell

This dish was cooked for us by Mitch Tonks at his restaurant The Seahorse in Dartmouth, Devon.

Serves 2


1 tbsp freshly ground black pepper
150g fresh tagliolini
60g pecorino
25g smoked ricotta


Bring a pan of salted water to the boil and add the tagliolini. While it’s cooking take some of the reserved water and put into a shallow pan, add the pecorino and pepper and stir together to make a béchamel type sauce – don’t get it too hot or it will split. Add the pepper then toss with the cooked pasta to make sure it is well coated.

Divide between warm bowls and grate the smoked ricotta over the top. Sprinkle over a little more pepper and serve immediately.

Posted 14th June 2018

In Recipes


Interview: Letitia Clark
Photographs: Maria Bell