- Recipes Home
- Interest Groups
Roman Style Pasta With Pecorino And Pepper Recipe Video
|Black peppercorns||1 Tablespoon|
|Whole wheat spaghetti||1 Pound|
|Chopped parsley||2 Tablespoon (Flat Leaf)|
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
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.
You can visit Local-Edition for more videos like this. We have more recipes and videos there.