Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
6
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Ingredients
1 teaspoon salt
1 pound bucatini (dry)
2 cups finely grated Pecorino Romano cheese
1 ½ tablespoons freshly ground black pepper, or more to taste
Directions
Gather all ingredients.
Bring a large pot of water to a boil and add salt. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
Place grated Pecorino Romano cheese into a large glass bowl and mix with a fork to make sure the cheese contains no lumps.
Once the bucatini are al dente, lift them out with a spaghetti fork or tongs and put them directly into the bowl with the cheese. Do not allow the water to drain too much.
Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed.
Add more pasta water, little by little, until a thick cream has formed.
Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.
Nutrition Facts (per serving)
438 | Calories |
12g | Fat |
59g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe6 | |
Calories438 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat7g | 35% |
Cholesterol41mg | 14% |
Sodium870mg | 38% |
Total Carbohydrate59g | 21% |
Dietary Fiber2g | 8% |
Total Sugars0g | |
Protein23g | 45% |
Vitamin C0mg | 0% |
Calcium443mg | 34% |
Iron4mg | 21% |
Potassium177mg | 4% |
* 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.
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