2 Serves
20 Mins
20 g
65 g
25 g
Bring a large pot of water to a boil and add salt. Cook the spaghetti until al dente.
Ingredients, vitamins, and health benefits
Salt
Spaghetti
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
670 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
589 mg / 1,250 mgPotassium
170 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
18 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
65 gAlcohol
0 g
While the pasta cooks, toast the black peppercorns in a dry frying pan over medium heat until fragrant, then crush them using a mortar and pestle.
Reserve a cup of starchy pasta water, then drain the pasta. In the same frying pan, combine the pasta, toasted black pepper, and finely grated Pecorino Romano cheese with a splash of the reserved pasta water.
Toss the mixture vigorously over low heat, adding more pasta water as needed to create a smooth, creamy emulsion that coats the noodles perfectly.
Black Peppercorns
Pecorino Romano cheese
Vitamin A
264 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
670 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
589 mg / 1,250 mgPotassium
170 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
18 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
14
g178
g26
g
Italian
Zinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
40 µg / 55 µgAlcohol
0 g