Linguine with Butter, Pecorino, Arugula and Black Pepper

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Ingredients

  • Salt
  • 450g linguine
  • 55g butter, room temperature
  • 110g very finely grated Pecorino Romano
  • 1 1/2 tsp freshly ground black pepper
  • 30g coarsely chopped rocket

Use imperial measurements

Method

How to make Linguine with Butter, Pecorino, Arugula and Black Pepper

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 240ml 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 six plates and serve.

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