Cacio e Pepe with Anchovies

with orange zest, fresh dill and tonnarelli

Difficulty Medium

Preparation 20 min

Cooking 20 min

Serves 4 people

Category First Courses

Season Spring

Cuisine Contemporary

Propaganda's cacio e pepe with anchovies is a bold reinterpretation of a great Roman classic: tonnarelli creamed with Pecorino Romano and toasted black pepper, finished with briefly seared fresh anchovies perfumed with orange zest and dill. A dish that pairs the assertive power of cheese and pepper with the delicacy of fresh fish, lifted by a citrus note that brightens every bite and transforms a timeless recipe into something unexpected.

Ingredients

For the pasta

Tonnarelli360 g

Coarse salt for pasta waterto taste

For the anchovies

Fresh anchovy fillets, cleaned150–200 g

Orange zest1

Fresh dillto taste

Extra virgin olive oilto taste

Saltto taste

For the cacio e pepe

Pecorino Romano, very finely grated120 g

Black peppercorns, freshly ground, generous amountto taste

For plating

Fresh dillto taste

Grated orange zestto taste

Method

Cleaning and cutting the anchovies

Clean the anchovies: remove the head, the central spine and any remaining bones to obtain clean fillets. Cut the fillets into small pieces and place in a bowl.

Orange zest marinade

Grate fresh orange zest directly over the anchovy pieces. The essential oils of the citrus will perfume the fish and balance its natural brininess, adding a vivid, aromatic contrast.

Dill, oil and salt

Add fresh dill, a drizzle of extra virgin olive oil and a pinch of salt to the anchovies. Toss gently to combine all the ingredients. Set aside.

Searing the anchovies

Heat a pan with a drizzle of extra virgin olive oil until very hot. Add the dressed anchovies and sear for 30-40 seconds per side — they should be just marked on the outside, still tender within. Remove and set aside: these will be the final garnish.

Drop the tonnarelli

Drop the tonnarelli into a large pot of well-salted boiling water and start the clock. Reserve the cooking water.

Toasting the pepper and pasta water

In a wide pan, toast the freshly ground black pepper over medium heat for about 1 minute — this releases the essential oils and deepens the aroma. Add a generous ladle of tonnarelli cooking water and allow to reduce slightly, creating the base for the sauce.

Finishing the pasta and creaming with Pecorino

When the tonnarelli have 2 minutes left, drain them directly into the pan. Finish cooking in the pepper and water base, tossing constantly. Remove from the heat and allow the pan to cool slightly. Add the very finely grated Pecorino Romano and cream vigorously, adding pasta water in a thin stream, until you achieve a smooth, silky, coating sauce.

Plating

Twirl the tonnarelli into a neat nest at the centre of the plate. Arrange the seared anchovies on top of the pasta. Finish with a scattering of fresh dill. Grate orange zest directly over the dish. Serve immediately.

👨‍🍳 Chef's tip