Ingredients
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1 pound spaghetti
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6 tablespoons olive oil
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2 cloves garlic, minced
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2 teaspoons ground black pepper
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1 ¾ cups grated Pecorino Romano cheese
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup cooking water, then drain spaghetti.
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Heat olive oil in a large skillet over medium heat. Cook and stir garlic and pepper in hot oil until fragrant, 1 to 2 minutes. Add cooked spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup reserved cooking water; stir until cheese is melted, about 1 minute. Stir in more cooking water as needed, 1 tablespoon at a time, until sauce coats spaghetti, about 1 minute more.
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Cook’s Note
You can substitute butter for olive oil.
Adjust the amount of cooking water added in Step 2 for a thicker or thinner sauce. If you add too much water, add some more cheese.
I add flavor-enhancing ingredients like pancetta, depending on my main dish. I always experiment when creating food.
Nutrition Facts (per serving)
| 807 | Calories |
| 36g | Fat |
| 88g | Carbs |
| 32g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 807 | |
| % Daily Value * | |
| Total Fat 36g | 46% |
| Saturated Fat 12g | 60% |
| Cholesterol 54mg | 18% |
| Sodium 633mg | 28% |
| Total Carbohydrate 88g | 32% |
| Dietary Fiber 4g | 14% |
| Total Sugars 3g | |
| Protein 32g | 63% |
| Vitamin C 1mg | 1% |
| Calcium 585mg | 45% |
| Iron 5mg | 26% |
| Potassium 317mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
