Casa Lawrence and afor Spaghetti Cacio e Pepe (Spaghetti with Pecorino Cheese and Black Pepper)

Casa Lawrence and afor Spaghetti Cacio e Pepe (Spaghetti with Pecorino Cheese and Black Pepper) (Nightshade-Free Recipe Analysis)

Full recipe at www.christinascucina.com

Serving

    keyboard_arrow_down

Compliance

Based on the Nightshade-Free way of eating preset. View more Nightshade-Free recipes.

771g

Ingredients

keyboard_arrow_down

1 tbsp extra virgin olive oil

1 tbsp (14g) Oil, Olive, Salad Or Cooking

14g
keyboard_arrow_down

1lb of good quality spaghetti (I like De Cecco)

1 lb (454g) De Cecco, Linguine

454g

Ingredients

DURUM (WHEAT) SEMOLINA, NIACIN, FERROUS LACTATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID.

May not be a complete representation of the selected category.

keyboard_arrow_down

1/4 tsp sea salt

0.25 tsp (1.5g) Salt, Table

1.5g
keyboard_arrow_down

1 tsp to 2 tbsp freshly ground black pepper, to taste

1 tsp (2.3g) Spices, Pepper, Black

2.3g
keyboard_arrow_down

1½ to 2 cups (250 to 300 g) grated pecorino cheese (Pecorino di Picinisco D.O.P. is preferred, but use the best quality you can find!)

300 g (300g) Shoprite, Pecorino Romano Cheese

300g

Ingredients

MADE FROM SHEEP'S MILK, CHEESE CULTURE, SALT, ENZYMES AND POWDERED CELLULOSE ADDED TO PREVENT CAKING.

May not be a complete representation of the selected category.