Aglio, Olio, E Pepperoncino Sauce later Tagliatelle

Aglio, Olio, E Pepperoncino Sauce when Tagliatelle behind Pasta, All direct Flour, Large Eggs, Sauce, Virgin Olive Oil, Garlic Cloves, Red Pepper Flakes, Flat Leaf Parsley, Sea Salt, Breadcrumbs, Pecorino Romano

The ingredient of Aglio, Olio, E Pepperoncino Sauce later Tagliatelle

1. pasta
2. 14 ounces all object flour
3. 4 large eggs weighing about 2 ounces each
4. sauce
5. 1/4 cup virgin olive oil extra-, help more to drizzle
6. 6 garlic cloves chopped
7. 1 teaspoon red pepper flakes or to taste
8. 2 tablespoons flat leaf parsley chopped, optional
9. sea salt
10. breadcrumbs
11. pecorino romano

The instruction how to make Aglio, Olio, E Pepperoncino Sauce later Tagliatelle

Nutritions of Aglio, Olio, E Pepperoncino Sauce later Tagliatelle

calories: NutritionInformation
carbohydrateContent: 670 calories
cholesterolContent: 98 grams
fatContent: 210 milligrams
fiberContent: 21 grams
proteinContent: 5 grams
saturatedFatContent: 20 grams
sodiumContent: 4 grams
sugarContent: 470 milligrams
: 4 grams