This classic Roman dish is typically made using tonnarelli or pici pasta, which are slightly thicker versions of spaghetti. It tastes best when made with fresh pasta, but you can substitute with 340 grams of any other long pasta, cooked al dente.
- Prep time 15 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
GET THE RECIPE: Fresh Pasta Dough
With pasta machine roller on widest setting and working with 1 sheet at a time, feed dough through lightly floured rollers. Fold dough in half, bringing short ends together; lightly dust dough with some of the flour. Feed dough through rollers 3 more times or until edges are smooth, cutting in half if too long to handle; continue feeding through rollers until third-widest setting (about 3 mm) is reached.
Lightly dust dough with some of the remaining flour. Working with 1 sheet at a time, fold dough in half, bringing short ends together; repeat twice to create 8-layer stack. Using sharp knife, cut crosswise into 1/8-inch (3 mm) thick strips. Using hands, separate pasta; dust generously with remaining flour. On lightly floured baking sheet, shape pasta into nests. Let stand until leathery but not dry, about 10 minutes. (Make-ahead: Freeze until firm; transfer to resealable freezer bag and freeze for up to 3 weeks.)
Gently separate pasta, removing excess flour. In large saucepan of boiling salted water, cook pasta until al dente, about 4 minutes. Reserving 3/4 cup of the cooking liquid, drain.
In same saucepan, heat oil with pepper over medium heat; stir in pasta, 1 cup of the Pecorino-Romano and enough of the reserved cooking liquid to coat. Sprinkle with remaining Pecorino-Romano.
Change it up: Aglio E Olio
Omit pepper and Pecorino-Romano cheese. Add 4 cloves garlic, sliced, and
pinch hot pepper flakes to olive oil; cook as directed. Sprinkle with 2 tbsp chopped fresh parsley, if desired.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 952 mg
- Sugars 1 g
- Protein 23 g
- Calories 469.0
- Total fat 21 g
- Potassium 139 mg
- Cholesterol 179 mg
- Saturated fat 8 g
- Total carbohydrate 45 g
%RDI
- Iron 28.0
- Folate 51.0
- Calcium 35.0
- Vitamin A 12.0
