pat's Recipe

Linguine with Romano Cheese and Parmigiano Cheese

Category: PASTA

1 box linguine
3 tablespoons kosher salt (optional)
1/4 cup coarsely ground black pepper
6 tablespoons extra virgin olive oil
6 tablespoons unsalted butter
1/4 cup Parmigiano-Reggiano cheese, plus
more for serving, freshly grated
1/4 cup Pecorino Romano cheese, freshly
grated

Bring 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt.
Add pepper to a 12-to-14-inch saute pan and toast over medium heat, stirring, until fragrant, about 20 seconds.
Add oil and butter and stir occasionally until the butter has melted. Remove from the heat.
Cook linguine al dente according to the package directions. Drain, reserving about 1/2 cup of the pasta cooking water.
Add 1/4 cup of the reserved pasta water to the oil and butter mixture, then add the linguine and stir. Toss over medium heat until the linguine is well coated.
Stir in the cheeses (add a splash or two more of the reserved pasta water if necessary to loosen the sauce) and serve immediately, with additional grated Parmigiano-Reggiano cheese on the side.

Serves 6.