Boil the spaghetti in plenty of salted water.
Once cooked, dress the spaghetti with a drizzle of Tuscan IGP extra virgin olive oil, a bit of Parmigiano Reggiano, and toss in a pan.
Plate the pasta, season with black pepper, and add more Parmesan for those who prefer.
Italia, Toscana
| Energy (kcal) | 434.71 |
| Carbohydrates (g) | 42.3 |
| of which Sugars (g) | 1.28 |
| Fat (g) | 22.89 |
| of which Saturates (g) | 7.25 |
| Protein (g) | 16.99 |
| Fiber (g) | 0.99 |
| Sale (g) | 0.15 |
