Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Immediately sprinkle grated cheese by handfuls over pasta, stirring pasta rapidly to prevent cheese from clumping. Mix in pepper. Add reserved cooking liquid by tablespoonfuls to moisten. Serve immediately.
Wine Pairing(s)
Domaine de Chevalier Blanc
Fougères 'La Raison de Montesquieu' Blanc
Chateau Petit Vedrines Sauternes
Henry's Drive Pillar Box White
Jacques' 'Sans Souci' Sauvignon-Semillon
Clos Jean Loupiac
Lindemans 'Bin 70' Chardonnay-Riesling
Chateau de la Vieille Tour Bordeaux Blanc
Sichel Sauternes
Chateau Ferran Pessac-Leognan Blanc
Calories From Fat 79 Protein 14 Total Fat 8 Carbohydrates 29
Calories 251 Calcium 310 Iron 1 Sodium 424 Vitamin A 119 Cholesterol 29
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