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Recipe by
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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Boil the spaghetti in plenty of salted water.
Step 2 of 3: When cooked, dress the spaghetti with Tuscan PGI extra-virgin olive oil, a little Parmigiano Reggiano, and toss it in a pan.
Step 3 of 3: Plate up, flavor with black pepper and Parmesan for those who like to be generous.
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving138 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,549 kJ609 kcal | 1,854 kJ443 kcal |
| Fat | 31.83 g | 23.15 g |
| of which saturated fatty acids | 9.89 g | 7.19 g |
| Carbohydrates | 57.6 g | 41.89 g |
| of which sugars | 2.41 g | 1.75 g |
| Fibre | 2.16 g | 1.57 g |
| Protein | 22.37 g | 16.27 g |
| Salt | 0.61 g | 0.44 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
