Imagine twirling your fork into a steaming plate of creamy, peppery linguine that transports you straight to the heart of Italy with just one bite. This simple yet luxurious dish combines the rich, velvety smoothness of butter, the sharp tang of Pecorino Romano, and the peppery kick of fresh arugula to create a restaurant-quality meal you can whip up in just 25 minutes. Get ready to elevate your pasta game and impress your dinner guests with this irresistible recipe that proves sometimes the most extraordinary dishes come from the simplest ingredients.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz linguine
- 1/2 cup unsalted butter
- 1 cup grated Pecorino Romano cheese
- 2 cups arugula
- Freshly cracked black pepper to taste
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 12 oz of linguine, 1/2 cup of unsalted butter, 1 cup of grated Pecorino Romano cheese, 2 cups of arugula, freshly cracked black pepper, and salt.
- Fill a large pot with water and add a generous amount of salt (about 1-2 tablespoons). Bring the water to a rolling boil over high heat.
- Once the water is boiling, add the linguine and cook according to the package instructions until al dente, typically around 8-10 minutes.
- While the linguine is cooking, prepare the sauce. In a large skillet, melt 1/2 cup of unsalted butter over medium heat. Allow it to foam and then turn golden, but do not let it brown.
- Once the butter is melted and golden, reduce the heat to low. Add the freshly cracked black pepper to the skillet, adjusting the amount to your taste. Stir to combine the pepper with the butter.
- When the linguine is cooked, reserve about 1 cup of the pasta cooking water, then drain the linguine in a colander.
- Add the drained linguine directly to the skillet with the melted butter and black pepper. Toss the pasta in the butter until well coated.
- Gradually add the grated Pecorino Romano cheese to the pasta, tossing continuously. If the pasta appears dry, add some reserved pasta cooking water a little at a time until the desired creaminess is achieved.
- Fold in the arugula gently, allowing it to wilt slightly from the heat of the pasta.
- Season with additional salt if needed, and adjust the black pepper to your liking. Toss everything together until well mixed.
- Serve the linguine immediately, garnished with extra Pecorino Romano cheese and freshly cracked black pepper on top.
Tips
- Salt your pasta water generously - it should taste like the sea to properly season your pasta from the inside out.
- Reserve some pasta water before draining; the starchy liquid is liquid gold for creating a silky, clingy sauce.
- Use freshly grated Pecorino Romano for the best flavor and melting consistency.
- Don't overcook the arugula - you want it just slightly wilted to maintain its peppery bite.
- Use high-quality unsalted butter for the most flavor control.
- Crack your black pepper fresh for an intense, aromatic experience.
- Serve immediately to enjoy the pasta at its creamy, hot best.
Nutrition Facts
Calories: 643kcal
Carbohydrates: 61g
Protein: 20g
Fat: 31g
Saturated Fat: 19g
Cholesterol: 76mg
