Barilla Linguine with Black Pepper and Pecorino Romano Cheese

1. 1

   Bring a large pot of water to a boil; season with sea salt.

2. 2

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

3. 3

   Add olive oil and butter; stir occasionally until the butter has melted.

4. 4

   Remove from heat.

5. 5

   Cook pasta according to the package directions.

6. 6

   Drain, reserving about 1/2 cup (125ml) of the pasta cooking water.

7. 7

   Add 1/4 cup (50ml) of the reserved pasta cooking water to the olive oil and butter mixture; add linguine and stir.

8. 8

   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.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.