Linguini with Black Pepper & Pecorino Romano Cheese

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Ingredients:

  • 5 tbs olive oil, divided
  • 2 tsp coarsely cracked black pepper
  • Big pinch kosher salt
  • ½ lb linguini
  • 1 c. Grated pecorino romano cheese (about 2 oz.)
  • *optional 2 tbs fresh chopped parsley

 

Add 3 tbs. Olive oil and cracked black pepper to a skillet or shallow sauce pan over medium heat. Cook about 1 minute. Pepper should sizzle a bit. Remove from heat and set aside.

We’re cooking the pasta in a skillet to increase the density of the starch in the boiling water.  Add enough water to cover the pasta and bring to boil. Cook to al dente. That’s about a minute less than usual. We don’t want the pasta to be mushy.

When the pasta is cooked, add 3 tbs of the cooking water to the olive oil and pepper. Stir it together. Don’t drain the pasta. Just transfer it wet with tongs or a pasta fork to the olive oil mixture.

Add 2 tbs olive oil and gently toss.

Gently fold in about ¾ of the  cheese.

If the sauce seems a little too dry or sticky, add a couple teaspoons of the pasta water.  Serve with the remaining cheese on the side. You can also add the optional parsley.

 

Enjoy!