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    You are in: Home / Recipes / Spaghetti With Crushed Black Pepper and Pecorino Cheese Recipe
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    Spaghetti With Crushed Black Pepper and Pecorino Cheese

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    ratherbeswimmin''s Note:

    In 'Lidia's Italy' by Lidia Bastianich

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a big pot of salted water to a boil.
    2. 2
      Grind the peppercorns very coarsely; preferably crushing them in a mortar with a pestle or in a spice grinder.
    3. 3
      Warm up a big bowl for mixing and serving the pasta--use some of the pasta water to heat the bowl, if you like.
    4. 4
      Cook the spaghetti until al dente.
    5. 5
      Quickly lift it from the pot with tongs, let it drain for an instant, then drop it into the warm bowl.
    6. 6
      Immediately scatter a cup of the grated cheese and most of the ground pepper on the pasta, and toss in quickly.
    7. 7
      As you mix, sprinkle over spoonfuls of hot water from the cooking pot to moisten and amalgamate the pasta and condiments; add more pepper or cheese to taste.
    8. 8
      Serve right away, while the spaghetti is very hot.

    Ratings & Reviews:

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    Nutritional Facts for Spaghetti With Crushed Black Pepper and Pecorino Cheese

    Serving Size: 1 (130 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 501.7
     
    Calories from Fat 148
    29%
    Total Fat 16.4 g
    25%
    Saturated Fat 9.9 g
    49%
    Cholesterol 59.0 mg
    19%
    Sodium 686.1 mg
    28%
    Total Carbohydrate 58.8 g
    19%
    Dietary Fiber 2.4 g
    9%
    Sugars 2.4 g
    9%
    Protein 27.9 g
    55%

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