Linguine with Butter, Pecorino, Arugula, and Black Pepper
Simple, simple, simple, but so good—this is truly one of the fastest dishes you can make, and one of the best.
Recipe information
Yield
6 servings
Ingredients
1 pound linguine
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 1/4 cups very finely grated Pecorino Romano cheese
1 1/2 teaspoons freshly ground black pepper
1 cup coarsely chopped arugula
Salt, to taste
Preparation
Step 1
Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 1/2 cups of the pasta water.
Step 2
Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved pasta water evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta with salt. Divide the pasta among 6 plates and serve.
