Best Linguine With Butter Pecorino Arugula And Black Pepper Recipes

Pasta with Pecorino and Pepper image

Provided by Ina Garten

Time 20m

Yield 2 dinner servings, 3 appetizer servings

Number Of Ingredients 7

1 tablespoon whole black Tellicherry peppercorns
Kosher salt
1/2 pound dried Italian egg pasta, such as tagliarelle
1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves

Steps:

Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

Linguine with Butter, Pecorino, Arugula and Black Pepper image

Provided by Giada De Laurentiis : Cooking Channel

Time 25m

Yield 4 servings

Number Of Ingredients 6

Salt
1 pound linguine
1/4 cup (1/2 stick) butter, room temperature
1 1/4 cups very finely grated Pecorino Romano
1 1/2 teaspoons freshly ground black pepper
1 cup coarsely chopped arugula

Steps:

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 cup of the cooking liquid.
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 cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve.

Buttered Linguine With Pecorino, Arugula and Black Pepper image

Provided by Manami

Categories Cheese

Time 15h10m

Yield 6 serving(s)

Number Of Ingredients 6

salt
1 lb linguine
1/4 cup butter, room temperature
1 1/4 cups fresh and finely grated pecorino romano cheese
1 1/2 teaspoons fresh ground black pepper
1 cup coarsely chopped arugula

Steps:

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 cup of the cooking liquid.
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 cooking liquid evenly over the linguine to moisten.
Add the arugula and toss to combine.
Season the pasta, to taste, with salt.
Serve and enjoy!

Nutrition Facts : Calories 351.9, Fat 8.9, SaturatedFat 5.1, Cholesterol 20.3, Sodium 59.4, Carbohydrate 57.2, Fiber 2.6, Sugar 1.4, Protein 10.1