![](https://cdn.statically.io/img/www.allrecipes.com/thmb/y8ARhKCySgTSOretDMUGlVmS6BM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9166298-b7abbce723934ce7887f9c98189208df.jpg)
Ingredients
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2 (16 ounce) packages dried spaghetti
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3 ½ cups finely grated Pecorino Romano cheese, or more to taste
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6 tablespoons unsalted butter, cut into 6 pieces
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2 teaspoons coarsely ground black pepper
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salt to taste
Directions
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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.
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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.
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Serve with additional cheese, if desired.
Nutrition Facts (per serving)
347 | Calories |
12g | Fat |
43g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 347 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 7g | 37% |
Cholesterol 39mg | 13% |
Sodium 316mg | 14% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 2g | 7% |
Total Sugars 2g | |
Protein 16g | 31% |
Vitamin C 0mg | 0% |
Calcium 291mg | 22% |
Iron 2mg | 12% |
Potassium 152mg | 3% |
* 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.