Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
47
High
Nutrition per serving
Calories844.7 kcal (42%)
Total Fat31.9 g (46%)
Carbs95.5 g (37%)
Sugars3.8 g (4%)
Protein42.5 g (85%)
Sodium1169.3 mg (58%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Place a large saucepan of water over a high heat and bring to the boil. Season with salt and stir in the pasta. Cook for 10 minutes, stirring occasionally so that the pasta doesn't stick together, until the pasta is completely cooked. Drain, reserving a cupful of the pasta cooking water.
Step 2
Meanwhile, melt 2 tablespoons of the butter in a large frying pan over a medium heat. Add the the pepper and cook, swirling the pan, for about a minute until toasted.
Step 3
Add half of the reserved pasta water to the pan and bring to a simmer. Stir in the pasta and remaining butter. Reduce the heat to low and add the grated Parmesan, stirring and tossing with tongs until melted. Remove the pan from heat and add the grated Pecorino, stirring and tossing until the cheese melts and the sauce coats the pasta.
Step 4
Transfer the pasta to warm bowls and serve topped with an extra grating of cheese.
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