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A peppery, straightforward linguini with real cracked black pepper worked into the dough. A natural for a classic cacio e pepe, or anywhere you want a little bite without reaching for the pepper mill.
Net weight: 10 oz (283 g) Cooking time: Approximately 12 minutes for al dente
A classic Roman pasta, made easy with the pepper already built in. Serves 2–3.
Ingredients
1 package Cracked Pepper Linguini
4 tablespoons butter
1 cup grated pecorino romano
Reserved pasta water
Additional cracked black pepper, to taste
Instructions
Cook the linguini according to the package directions above; reserve at least 1 cup pasta water before draining.
In a large skillet over low heat, melt the butter and add about 1/2 cup of the hot pasta water.
Add the drained pasta to the skillet and toss over low heat. Gradually add the pecorino a handful at a time, tossing constantly and adding more pasta water as needed to form a creamy sauce.
Finish with extra cracked pepper and serve immediately — cacio e pepe is best eaten right away, before the sauce firms up.
A peppery, straightforward linguini with real cracked black pepper worked into the dough. A natural for a classic cacio e pepe, or anywhere you want a little bite without reaching for the pepper mill.
Net weight: 10 oz (283 g) Cooking time: Approximately 12 minutes for al dente
A classic Roman pasta, made easy with the pepper already built in. Serves 2–3.
Ingredients
1 package Cracked Pepper Linguini
4 tablespoons butter
1 cup grated pecorino romano
Reserved pasta water
Additional cracked black pepper, to taste
Instructions
Cook the linguini according to the package directions above; reserve at least 1 cup pasta water before draining.
In a large skillet over low heat, melt the butter and add about 1/2 cup of the hot pasta water.
Add the drained pasta to the skillet and toss over low heat. Gradually add the pecorino a handful at a time, tossing constantly and adding more pasta water as needed to form a creamy sauce.
Finish with extra cracked pepper and serve immediately — cacio e pepe is best eaten right away, before the sauce firms up.