Pasta with olive oil and Parmesan is a first course that is as simple as it is tasty, made gourmet by excellent olive oil, 30-month-aged Parmesan, and black pepper.
Boil the spaghetti in plenty of salted water.
When cooked, dress the spaghetti with Tuscan PGI extra-virgin olive oil, a little Parmigiano Reggiano, and toss it in a pan.
Plate up, flavor with black pepper and Parmesan for those who like to be generous.
Italia, 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 |
