Barilla® Linguine with Black Pepper and Pecorino Romano Cheese Recipe

Barilla® Linguine with Black Pepper and Pecorino Romano Cheese Recipe

  • 3 tablespoons sea salt (optional)
  • 1 tablespoon freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 6 tablespoons unsalted butter
  • 1 (16 ounce) box Barilla® Linguine
  • 1/4 cup freshly grated pecorino Romano cheese
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  1. Bring a large pot of water to a boil; season with sea salt.
  2. Add black pepper to a 12- to 14-inch skillet and toast over medium heat, stirring until fragrant, about 20 seconds. Add olive oil and butter; stir occasionally until the butter has melted. Remove from heat.
  3. Cook pasta according to the package directions. Drain, reserving about 1/2 cup (125ml) of the pasta cooking water.
  4. Add 1/4 cup (50ml) of the reserved pasta cooking water to the olive oil and butter mixture; add linguine and stir.
  5. Stir in the pecorino Romano cheese and Parmigiano-Romano cheese; add a splash or two more of the reserved pasta cooking water if necessary to loosen the sauce. Serve immediately.
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