Roman Style Pasta With Pecorino And Pepper Recipe Video
Summary
Ingredients
| Black peppercorns | 1 Tablespoon | |
| Whole wheat spaghetti | 1 Pound | |
| Chopped parsley | 2 Tablespoon (Flat Leaf) |
Nutrition Facts
Serving size
Calories 828 Calories from Fat 28
% Daily Value*
Total Fat 3 g5.1%
Saturated Fat 0.6 g3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 26.5 mg1.1%
Total Carbohydrates 178 g59.3%
Dietary Fiber 0.49 g2%
Sugars 0.1 g
Protein 34 g67.2%
Vitamin A 25.3% Vitamin C 33.3%
Calcium 11.1% Iron 50.9%
*Based on a 2000 Calorie diet
Directions
Cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts of water) until al dente.
Meanwhile, fill a large ceramic bowl with hot water to warm it. Just before pasta is done cooking, drain bowl but do not dry. Reserve 1 cup of pasta-cooking water, then quickly drain pasta (do not shake off excess water) and add to warm bowl. Sprinkle 1 1/4 cup cheese and 1/2 cup cooking water over pasta and toss quickly. Toss in parsley and 2 teaspoons crushed pepper. If pasta seems too dry, toss with some additional cooking water.
Serve pasta immediately, sprinkled with remaining pepper and cheese. Serve with additional cheese on the side.
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Editors Review
We bet you haven't come across a simpler, tastier pasta recipe than this. Chef Hermann tosses up this lively, rustic Roman favorite using simple ingredients. This recipe is so simple that you can easily cook it up even for the busiest weeknight dinner. And don't forget to invite a few close friends or family members to this scrumptious treat.Chef
