Linguine with Butter, Pecorino, Arugula and Black Pepper

Photo Paolo Roversi

Linguine with Butter, Pecorino, Arugula and Black Pepper
Recipe courtesy Giada De Laurentiis
Show:
Everyday Italian
Episode:
My Family's Favorites

Salt1 pound linguine1/4 cup (1/2 stick) butter, room temperature1 1/4 cups very finely grated Pecorino Romano 1 1/2 teaspoons freshly ground black pepper1 cup coarsely chopped arugula
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.