Thin linguini with sheep's cheese and black pepper makes a simple, flavorful weeknight meal. The recipe comes from chef Mario Batali.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with 24 cups water; bring to a boil over high heat. Add salt and return to a boil; add pasta and cook until al dente, 1 minute less than suggested on the package directions.

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  • Meanwhile, in a large skillet, heat 1/4 cup olive oil and butter over low heat until butter is just melted. Turn off heat.

  • When pasta is finished cooking, turn heat back on under skillet and add 1/2 cup pasta cooking water; bring to a boil. Add a small handful of cheese to skillet and let melt.

  • Drain pasta, reserving some of the cooking liquid. Add pasta to skillet along with pepper and toss, using tongs, to combine; add 1/2 cup reserved pasta cooking liquid.

  • Add remaining cheese to skillet and remove from heat; let melt on top of pasta and toss to combine. Drizzle with remaining 2 tablespoons olive oil; toss, adding additional pasta cooking liquid, until pasta is well coated. Serve immediately with additional pecorino and pepper.

Reviews (1)

5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
11/14/2010
This is so good! I have made it several times, sometimes varying the cheese, and it was delicious every time. A very easy, quick side or main dish.