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Recipe: Linguine with Romano Cheese and Black Pepper
Ingredients for 4 people

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1 box Barilla Linguine
3 tablespoons Sea Salt
1/4 cup Black Pepper Freshly Ground
6 tablespoons Extra Virgin Olive Oil
6 tablespoons Unsalted Butter
1/4 cup Parmigiano Reggiano Cheese Plus Extra For Serving Freshly Grated
1/4 cup Pecorino Romano Cheese Freshly Grated

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Linguine with Romano Cheese and Black Pepper

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PREPARATION TIME
15 min

DIFFICULTY
Easy

TYPE
Main course

Tags

Easy, Long shapes, Classic Blue Box, Main course, 10 minutes, 5 minutes, 20 minutes, Pecorino Romano Cheese , Spring, Summer, Autumn, Winter

Ingredients for 4 people

1 box Barilla Linguine
3 tablespoons Sea Salt
1/4 cup Black Pepper Freshly Ground
6 tablespoons Extra Virgin Olive Oil
6 tablespoons Unsalted Butter
1/4 cup Parmigiano Reggiano Cheese Plus Extra For Serving Freshly Grated
1/4 cup Pecorino Romano Cheese Freshly Grated

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Ingredients

Preparation 5 minutes preparation + 10 minutes cooking

bring 6 quarts water to a boil in a large pot and add 3 tablespoons sea salt (optional).

add pepper to a 12- to 14-inch skillet and toast over medium heat, stirring until fragrant, about 20 seconds.

add oil and butter and stir occasionally until the butter has melted. Remove from the heat.

cook linguine al dente according to the package directions. Drain, reserving about 1/2 cup of the pasta cooking water.

add 1/4 cup of the reserved pasta water to the oil and butter mixture, then add the linguine and stir.

stir in the cheeses, add a splash or two more of the reserved pasta if necessary to loosen the sauce. Serve immediately, with additional parmigiano-reggiano cheese on the side.

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