Linguine With Romano Cheese And Black Pepper

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Sometimes the simplest dishes are the most authentic. Use the best quality ingredients for this lively dish.


  • 6 lbs. Barilla® Linguine
  • 2 1/4 cups butter
  • 1 1/2 cups grated Parmesan cheese
  • 1 1/2 cups grated Romano cheese
  • 1 1/2 cups freshly ground pepper
  • 2 1/4 cups extra-virgin olive oil


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

For each serving, to order: Add 1 Tbsp. pepper to a skillet and toast over medium heat until fragrant. Add 1 1/2 Tbsp. oil and 1 1/2 Tbsp. butter and stir until the butter has melted. Removed from the heat.

Step 3

Reheat 2 cups linguine in boiling salted water for 40 to 60 seconds. Drain and add to pan with 1/4 cup pasta water. Stir in 1 Tbsp. each Parmesan and Romano, plus more pasta water if necessary. Serve immediately, with additional Parmesan on the side.

Recipe Type: , , Tags: , ,
Chef Recommended Cuts
  • Angel Hair
  • Linguine
  • Spaghetti
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (122)
Servings Per Container 24

Amount Per Serving
Calories 530
Calories from Fat 252
% Daily Value*
Total Fat 28g
Saturated Fat 10g
Trans Fat 0g
Cholesterol 35mg
Sodium 3400mg
Total Carbohydrate 59g
Dietary Fiber 4g
Sugars 1g
Protein 12g

Vitamin A 8%
Vitamin C 0%
Calcium 10%
Iron 20%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.