Bucatini With Pecorino And Coarse Pepper Recipe

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Servings: 1

Ingredients

Cost per recipe $2.00 view details
  • 1 lb bucatini, broken in half
  • 6 Tbsp. extra virgin extra virgin olive oil
  • 1 Tbsp. very coarsely grnd black pepper
  • 1 Tbsp. very coarsely grnd white pepper
  • 1 c. coarsely minced cherry tomatoes
  • 1 3/4 c. freshly grated Pecorino Romano cheese (6 ounce) salt

Directions

  1. Cook the bucatini in a large pot of boiling salted water till al dente.
  2. Reserve 1/2 c. of the pasta cooking water, then drain the bucatini and return it to the pot. Add in the extra virgin olive oil, black and white peppers and the reserved pasta water. Add in the cherry tomatoes and 1 1/2 c. of the cheese, season with salt, and toss well. Transfer to a large, warmed pasta bowl, and sprinkle with the remaining cheese. Serve at once.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 229g
Calories 773  
Calories from Fat 722 93%
Total Fat 81.69g 102%
Saturated Fat 11.35g 45%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 14mg 1%
Potassium 483mg 14%
Total Carbs 13.61g 4%
Dietary Fiber 5.0g 17%
Sugars 3.65g 2%
Protein 2.59g 4%
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