Pasta with olive oil and Parmigiano is a first course as simple as it is tasty, elevated to gourmet by an excellent olive oil, Parmigiano Reggiano aged 30 months and black pepper.
Bring the spaghetti to a boil in plenty of salted water.
When cooked, dress the spaghetti with a drizzle of Tuscan IGP extra virgin olive oil, a little Parmigiano Reggiano and toss in a pan to emulsify.
Serve, finish with black pepper and Parmigiano Reggiano for those who like to add more.
Italy, Toscana
| Energy (kcal) | 365.45 |
| Carbohydrates (g) | 49.02 |
| of which Sugars (g) | 2.04 |
| Fat (g) | 10.08 |
| of which Saturates (g) | 5.94 |
| Protein (g) | 19.04 |
| Fiber (g) | 1.84 |
| Sale (g) | 0.52 |
