The pork is soft, moist, and rich thanks to my grandmother’s tried-and-true recipe. Use pulled pork in tacos, stews, ragu, and sandwiches since it is so flexible. Alternately, prepare it beforehand and keep it in a slow cooker for BBQ sliders. An excellent, reasonable choice to offer guests at a gathering. My preferred method of consumption is on a bun with enough of tangy barbecue sauce and slaw.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 347 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 7 g |
| Sodium | 316 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I used Buccatini