Barilla® Linguine

with Romano Cheese & Black Pepper

Made with

Barilla Linguine

  • Prep
  • Cook
  • Skill

  • 400
  • 42.0g
  • 10.0g
  • 22.0g


Ingredients for 8 people      

  • 1 box Barilla® Linguine
  • 3 tablespoons (45 mL) Sea Salt
  • 1 tablespoon Black Pepper Freshly Ground
  • 6 tablespoons Extra Virgin Olive Oil
  • 6 tablespoons (90 mL) Unsalted Butter
  • ¼ cup (85 g) Parmigiano-Reggiano Cheese Plus Extra For Serving Freshly Grated
  • ¼ cup (85 g) Pecorino Romano Cheese Freshly Grated


  • Bring 4-6 quarts of water to a boil then add salt
  • Add pepper to a 12- to 14-inch skillet and toast over medium heat, stirring until fragrant, about 20 seconds
  • Add olive 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 ½ cup of the pasta cooking water
  • Add ¼ cup (63 mL) 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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