Linguine with Romano Cheese and Black Pepper

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

6 pounds 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

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.

For each serving, to order:

  1. Add 1 tablespoon pepper to a skillet and toast over medium heat until fragrant. Add 1 1/2 tablespoons oil and 1 1/2 tablespoons butter and stir until the butter has melted. Removed from the heat.
  2. 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 tablespoon each Parmesan and Romano, plus more pasta water if necessary. Serve immediately, with additional Parmesan on the side.