15minutes
591Calories
26gProtein
2servings
Cheese and pepper, that is the whole name. The starch in the pasta water binds the cheese into a sauce, and the pepper is toasted first so it tastes of something.
Ingredients
Forservings
- 200 gSpaghetti
- 80 gPecorino, finely grated
- 20 gButter
- Black pepper, coarsely ground, salt
How to make it
- Cook the spaghetti in a little salted water until firm to the bite and save a cup of the water.
- Toast the pepper in a dry pan, add the butter and a splash of pasta water.
- Pasta into the pan, pan off the heat, stir in the pecorino bit by bit, working it creamy with pasta water.
One tip
Use little water to cook it and it holds more starch and binds better.
Nutrition per serving
| Calories | 591 |
|---|---|
| Protein | 26 g |
| Fat | 20 g |
| Carbs | 76 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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