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Tagliolini With Pecorino Romano and Black Pepper

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)179.5204
Energy (kCal)806.9352
Carbohydrates (g)-
Total fats (g)4.5333
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a large pan of fresh water to a fast boil and salt it genourously. Grate the pecorino and get a warm serving bowl ready. Tip the cheese in the bowl and grate over plenty of black pepper. | 2. Drop the pasta in the boiling water and set your timer, my pasta only takes about 3 and a half minutes. When the pasta is about a minute away from being ready, scoop out a small ladelful of cooking water and add it to the cheese and pepper, using a fork quickly whisk into a creamy emulsion. | 3. Once the pasta has reached al dente perfection quickly drain it, then tip it into the serving bowl alongwith the creamy suace, Toss everything together and divide between your serving bowls. Immediatly sprinkle over the extra freshly grated pecorino and grind over more pepper. Serve straight away. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pecorino romano cheese 1/3 806.9352 0.0 179.5204 4.5333
    taglioni 2 lb 806.9352 0.0 179.5204 4.5333
    black pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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