Spaghetti with Pecorino Romano and Black Pepper
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- kosher salt or coarse sea salt
- 1 1/2 pounds spaghetti, spaghettoni, tonnarelli or fettuccine
- about 2 cups freshly grated pecorino romano
- 1 heaping tablespoon freshly ground black pepper
- Carbohydrate 87 g(29%)
- Cholesterol 46 mg(15%)
- Fat 14 g(21%)
- Fiber 4 g(16%)
- Protein 29 g(58%)
- Saturated Fat 8 g(39%)
- Sodium 638 mg(27%)
- Calories 594
Preparation 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
