Cicio E 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
Cook 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. Reserve 1 cup of pasta water, then drain the linguine.

2
Make the Butter Sauce
In a large skillet over medium heat, melt the unsalted butter. Once melted, add the freshly cracked black pepper and sauté for about 1 minute to release its flavor.
3
Combine with Pasta
Add the drained linguine to the skillet with the butter and pepper mixture. Toss to coat the pasta evenly. Gradually sprinkle in the grated Pecorino Romano cheese while tossing continuously, adding reserved pasta water a little at a time until you achieve a creamy consistency.

4
Prepare the Prosciutto
In a separate skillet, crisp the prosciutto over medium heat until it becomes golden brown and crispy, about 3-4 minutes. Remove from the skillet and let it drain on paper towels.
5
Add Arugula
Once the pasta is well coated in the sauce, add the arugula and toss lightly until just wilted. Do not overcook the arugula.

6
Plate the Dish
Serve the linguine in bowls, topped with crispy prosciutto. Optionally, sprinkle more Pecorino Romano and freshly cracked black pepper on top before serving.