Whole grain spaghetti dressed with oil, parmigiano and black pepper
11.5 oz Barilla Whole grain Spaghetti
6 tbsp extra virgin olive oil
1 cup Parmigiano Reggiano cheese, grated
black pepper to taste
sea salt to taste
Cook the Spaghetti, drain, setting aside 7 tbsp of the cooking water. Dress with the oil and 2/3 of the Parmigiano cheese in a bowl, adding also the reserved cooking water. Serve intermediately with the remaining Parmigiano and top with an abundant twist of black pepper.