Ingredients
16
16 servings
- •2 (16 ounce) packages dried spaghetti
- •3 ½ cups finely grated Pecorino Romano cheese, or more to taste
- •6 tablespoons unsalted butter, cut into 6 pieces
- •2 teaspoons coarsely ground black pepper
- •salt to taste
Instructions
- Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
- Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
- Serve with additional cheese, if desired.
Nutritional Facts
Per 16 servings
- Calories: 347
- Carbohydrate: 43g
- Fat: 12g
- Fiber: 2g
- Protein: 16g
- Sugar: 2g
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