Whole-Wheat Pasta with Pecorino and Pepper

Whole-Wheat Pasta with Pecorino and Pepper

6 Servings 20 min Cook

Macros/Serving: 400 Calories


1 Tbsp Olive Oil
2 Tbsp Parsley
1 1/2 Cup, grated Romano Cheese
1 Tbsp Peppercorn
16 Oz Spaghetti


PREPARATION: Chop parsley.

Toast 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.

Cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.

Meanwhile, fill a large ceramic bowl with hot water to warm it.

Just before pasta is done cooking, drain bowl but do not dry.

Reserve 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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