Spaghetti with cheese and pepper
Spaghetti with cheese and pepper is a symbol of Italian cuisine, made with PDO ingredients tied to the traditions of the regions where they originated. The chemical combination of water and Pecorino proteins, freshly crushed whole peppercorns, and pasta slowly tossed to absorb all the cheese flavor make this recipe a masterpiece of Italian cooking.
Ingredients
- Spaghetti
320g320g
Purchasable products
Symbiotic Senatore Cappelli Spaghetti 500g
1 product1 product €6.3
Preparation
- STEP 1 OF 7
Place a pot of water on the stove to cook the pasta and grate the Pecorino Romano.
- STEP 2 OF 7
Cook the spaghetti in salted water and crush the peppercorns with a meat mallet.
- STEP 3 OF 7
Toast the pepper in a pan and deglaze with the pasta cooking water.
- STEP 4 OF 7
Drain the spaghetti and transfer them to the pan with the pepper, adding hot water as needed.
- STEP 5 OF 7
Prepare the Pecorino cream by mixing grated Pecorino with hot cooking water.
- STEP 6 OF 7
Combine the Pecorino cream with the spaghetti and toss.
- STEP 7 OF 7
Serve the spaghetti with cheese and pepper sprinkled with grated Pecorino and freshly ground pepper.
General Information
Conservation notes
It is recommended to consume the spaghetti with cheese and pepper immediately. Any form of storage is discouraged.
Origin
Italia, Lazio
Analysis
Attention
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
| Energy (kcal) | 207.85 |
| Carbohydrates (g) | 44.31 |
| of which Sugars (g) | 1.34 |
| Fats (g) | 0.73 |
| of which Saturates (g) | 0.12 |
| Protein (g) | 8.23 |
| Fiber (g) | 1.04 |
Nutritional information
- Proteins8.23g·15%
- Carbohydrates44.31g·82%
- Fats0.73g·1%
- Fiber1.04g·2%