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Ingredientes
- 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
Direcciones
- Cook the bucatini in a large pot of boiling salted water till al dente.
- 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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