1/3 Photos of Whole-Wheat Pasta With Pecorino and Pepper
Calling all pepper lovers! This is a great pasta if you love pepper and cheese. Sauces like this which are cooked by the hot pasta and its water are just wonderful. They suggest ensuring the pasta is served piping hot. Quick and Easy, October 07
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- 1Toast peppercorns in a dry small skillet over medium-high heat, shaking skillet, until fragrant and beginning to pop, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel (not terry cloth) and press with bottom of a heavy skillet.
- 2Cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
- 3Meanwhile, fill a large ceramic bowl with hot water to warm it. Just before pasta is done cooking, drain bowl but do not dry.
- 4Reserve 1 cup pasta-cooking water, then quickly drain pasta (do not shake off excess water) and add to warm bowl. Sprinkle 1 1/4 cups cheese and 1/2 cup cooking water evenly over pasta and toss quickly. Toss in parsley (if using) and 2 teaspoons crushed pepper. If pasta seems dry, toss with some additional cooking water. Serve pasta immediately, sprinkled with remaining pepper and cheese. Serve additional cheese on the side.
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Nutritional Facts for Whole-Wheat Pasta With Pecorino and Pepper
Serving Size: 1 (78 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 396.7
- Calories from Fat 14
- Total Fat 1.6 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 9.1 mg
- Total Carbohydrate 85.5 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 16.6 g
The following items or measurements are not included:
pecorino romano cheese