This classic dish can be put together with just five ingredients: salt, spaghetti, olive oil, peppercorns and Parmesan.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 |
Ingredients
- Kosher salt
- 1 pound spaghetti
- 1/4 cup extra-virgin olive oil
- 1 tablespoon crushed black peppercorns, plus coarsely ground for garnish
- 2 1/2 cups grated Parmesan, plus more for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain, reserving 2 cups of the pasta cooking water.
- Heat 1/4 cup of oil in a large heavy skillet over medium-high heat. Add the peppercorns and cook, stirring, until fragrant, 1 to 2 minutes. Add the pasta and 1 1/2 cups pasta cooking water and toss to combine. Slowly add the Parmesan and stir until the pasta is coated. Adjust the consistency with a little more of the reserved water if needed and season with salt to taste and garnish with more Parmesan and coarsely ground pepper if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 909 |
| Total Fat | 39 g |
| Saturated Fat | 17 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 48 g |
| Cholesterol | 63 mg |
| Sodium | 1286 mg |
| Serving Size | 1 of 4 servings |
| Calories | 909 |
| Total Fat | 39 g |
| Saturated Fat | 17 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 48 g |
| Cholesterol | 63 mg |
| Sodium | 1286 mg |
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