1) Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook. Reserve 1 1/2 cups cooking water.
2) While pasta cooks, melt butter in 1-inch skillet over medium heat. Add 1 tablespoon pepper and cook until fragrant, about 1 minute. Add onions and 1/2 teaspoon salt and cook, stirring occasionally until onions are warmed through, about 4 minutes
3) Add Pecorino, parsley, vinegar, onions and 1 cup (or more) reserved cooking water to pasta and stir to combine, Season with slat and pepper.
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Serving Size: 1 Serving (1236g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2317 | ||
Calories from Fat: 860 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95.6g | 127 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 361.7mg | 111 % | |
Sodium 210.3mg | 7 % | |
Potassium 1805.1mg | 48 % | |
Total Carbohydrate 302.7g | 89 % | |
Dietary Fiber 12.1g | 48 % | |
Sugars, other 290.6g | ||
Protein 58.3g | 83 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2317
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