Spaghetti with Pecorino Romano and Black Pepper

Need a lacto ovo vegetarian main course? Spaghetti with Pecorino Romano and Black Pepper could be an amazing recipe to try. One serving contains 330 calories, 15g of protein, and 10g of fat. This recipe serves 4 and costs 66 cents per serving. 11 person have made this recipe and would make it again. If you have heavy cream, spaghetti, romano, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes. It is brought to you by For the Love of Cooking. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is good. If you like this recipe, you might also like recipes such as Spaghetti With Pecorino Romano And Black Pepper, Spaghetti With Pecorino Romano And Black Pepper, and Spaghetti with Pecorino Romano, Pepper and Tomatoes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the finely grated Pecornino Romano in a medium bowl. Set aside. Set a colander in a large serving bowl. Bring two quarts (8 cups) of water to a boil in a large pot; season with a pinch of salt. Add the spaghetti to the boiling water and cook, stirring frequently, until the pasta is al dente, per cooking instructions. Drain the pasta into the colander set in the bowl, reserving the cooking water in the bowl. Pour of the cooking water into a liquid measuring cup and discard the remaining water and place the pasta in the now empty bowl. Slowly whisk cup of the reserved pasta water into the finely grated Pecorino Romano until smooth. Whisk in the heavy cream, olive oil, and freshly cracked black pepper. Gradually pour the cheese mixture over the pasta, tossing to coat evenly. Let the pasta rest for a few minutes, tossing frequently, adjusting the consistency with the remaining cup of reserved pasta water as needed. Serve with additional cheese. Enjoy!

 

Step by step:

1. Place the finely grated Pecornino Romano in a medium bowl. Set aside.

2. Set a colander in a large serving bowl.

3. Bring two quarts (8 cups) of water to a boil in a large pot; season with a pinch of salt.

4. Add the spaghetti to the boiling water and cook, stirring frequently, until the pasta is al dente, per cooking instructions.

5. Drain the pasta into the colander set in the bowl, reserving the cooking water in the bowl.

6. Pour of the cooking water into a liquid measuring cup and discard the remaining water and place the pasta in the now empty bowl.

7. Slowly whisk cup of the reserved pasta water into the finely grated Pecorino Romano until smooth.

8. Whisk in the heavy cream, olive oil, and freshly cracked black pepper.

9. Gradually pour the cheese mixture over the pasta, tossing to coat evenly.

10. Let the pasta rest for a few minutes, tossing frequently, adjusting the consistency with the remaining cup of reserved pasta water as needed.

11. Serve with additional cheese. Enjoy!

Nutrition Information:

covered percent of daily need