Cacio È Pepe Linguine Recipe

Time30m

Serves4

linguine in buttery sauce of Pecorino-Romano, black pepper, arugula & crispy prosciutto

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Ingredients

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1
Boil the Linguine
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes.
2
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of the pasta cooking water. Drain the linguine and set aside.

3
Prepare the Butter Sauce
In a large skillet over medium heat, melt the unsalted butter. Add the freshly cracked black pepper and sauté for 1-2 minutes until fragrant.
4
Combine Linguine and Cheese
Add the drained linguine to the skillet and toss to coat in the butter. Gradually add the grated Pecorino Romano cheese, tossing continuously until the cheese melts and forms a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

5
Prepare the Arugula and Prosciutto
While the pasta is cooking, in a separate pan, crisp the prosciutto over medium heat until golden brown and crispy. Remove from heat and set aside.
6
Serve
Toss the arugula into the pasta just before serving. Plate the linguine topped with crispy prosciutto and additional Pecorino Romano if desired. Enjoy!