Ingredients
- 1 package (16 oz) spaghetti
- ¼ cup olive oil
- 2 teaspoons coarse ground black pepper
- 1½ cups finely shredded Pecorino Romano cheese
- Chopped fresh parsley, if desired
How to Make It
- Cook pasta as directed on package, except remove 1 cup of pasta cooking water before draining pasta. Set aside the reserved pasta cooking water. Drain the pasta but do not rinse.
- In 4-quart saucepan, heat oil over medium heat. Add pepper; cook and stir 1 minute to toast pepper. Add ¾ cup of the reserved pasta water and heat until simmering. Add pasta; sprinkle pasta with cheese. Toss with tongs to combine until mixture clings to pasta. If mixture seems dry, add remaining ¼ cup reserved pasta cooking water, but this pasta dish will not be saucy.
- Sprinkle with parsley. Serve with additional cheese if desired.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 520 kcal Calories from Fat: 171 kcal |
|
% Daily Value*
|
| Total Fat 19 g 54% |
Saturated Fat 6 g 30% |
Trans Fat 0 g |
Cholesterol 30 mg 10% |
Sodium 640 mg 11% |
carbohydrates 67 g 52% |
Dietary Fiber 4 g 11% |
Protein 21 g 42% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
