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Spaghetti with Pecorino Romano and Black Pepper Recipe

Spaghetti with Pecorino Romano and Black Pepper Recipe

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Spaghetti with Pecorino Romano and Black Pepper

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Ingredients

Count

Nutrition

527

Calories

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Ingredients:

Serving

kosher salt
1 1/2 lb spaghetti , spaghettoni , tonnarelli or fettuccine
about 2 cups freshly grated pecorino romano
1 heaping tbsp freshly ground black pepper

Directions:

1. Bring at least 5 quarts of water to a boil in a large pot and add a tiny pinch of salt. Drop in the pasta, stir and cover the pot. When the water returns to a boil, remove the lid and cook, uncovered, until the pasta is al dente. Reserve about 1/2 cup of the cooking water and drain the pasta.
2. Return the still-dripping pasta to the pot in which it was boiled. Away from any direct source of heat, stir in the reserved pasta water and toss vigorously while sprinkling in about 1 cup of the cheese and the pepper.
3. Serve immediately in pasta bowls with the remaining 1 cup Pecorino Romano on the side.
Cooking the Roman Way HarperCollins

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	527.2 Kcal (2207 kJ)
Calories from fat	116.33 Kcal
		% Daily Value*
Total Fat	12.93g	20%
Cholesterol	21.32mg	7%
Sodium	619.62mg	26%
Potassium	252.83mg	5%
Total Carbs	85.03g	28%
Sugars	3.4g	14%
Dietary Fiber	3.4g	14%
Protein	20.07g	40%
Iron	3.4mg	19%
Calcium	343.5mg	34%

Amount Per 100 g
Calories	376.52 Kcal (1576 kJ)
Calories from fat	83.08 Kcal
		% Daily Value*
Total Fat	9.23g	20%
Cholesterol	15.22mg	7%
Sodium	442.52mg	26%
Potassium	180.57mg	5%
Total Carbs	60.73g	28%
Sugars	2.43g	14%
Dietary Fiber	2.43g	14%
Protein	14.33g	40%
Iron	2.4mg	19%
Calcium	245.4mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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