Barilla® Linguine with Romano Cheese & Black Pepper

Blue Box Linguine

Made with

Barilla Linguine

  • Prep
  • Cook
  • Skill

  • 394
  • 21g
    Total Fat
  • 43g
    Total Carbohydrate
  • 9g
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Ingredients for 8 people      

  • 1 box Barilla® Linguine
  • 3 tablespoons sea salt
  • 1 tablespoon black pepper, freshly ground
  • 6 tablespoons extra virgin olive oil
  • 6 tablespoons unsalted butter
  • ¼ cup Parmigiano-Reggiano cheese, plus extra for serving freshly grated
  • ¼ cup 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 pasta according to the package directions.
  • Drain, reserving about ½ cup of the pasta cooking water.
  • Add ¼ 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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