Buttery Linguini with Parmesan and Pepper
Buttery Linguini with Parmesan and Pepper is the perfect meal for when your refrigerator is empty. Because, the only refrigerated items this recipe calls for is Parmesan cheese and butter. I don’t know about you, but there are times when our fresh food supply gets kind of low. For instance, when we return from a vacation, we usually have a fairly bare refrigerator. Or, sometimes I make this for lunch. And, since my children love it, it’s a great dish to serve along with a main course they might not like. Besides needing very few ingredients, this dish also takes less than thirty minutes to make. So, it is terrific when I’m pressed for time. Most importantly, this pasta is truly delicious. It is creamy, cheesy, and peppery, and so good!
The Equipment I Used
- A Large Pot- I like using a large pot with a built in drainer insert. In any case, you need a pot large enough to hold the six quarts of water and a full pound of linguini.
- A Large Bowl- You need a bowl big enough to hold all the pasta. And, it should be big enough to be able to easily toss the pasta with the sauce.
The Ingredients Needed for Buttery Linguini with Parmesan and Pepper
- Linguini- It’s important to use a good quality semolina linguini for this dish. I like DeCecco brand.
- Kosher Salt-I use Diamond kosher salt which is less salty than other brands. So, if you use a different brand, you may need to cut the salt down for this recipe.
- Oil- Use a good quality extra virgin olive oil. I like California Olive Ranch brand olive oil.
- Parmesan- Be sure to use real Parmigano-Regiano cheese.
How I Made my Pasta
- First, I boiled my linguini. It’s important to salt the water well and to not overcook the pasta.
- Next, I mixed together the butter, oil, and spices. I just softened my butter in the microwave.
- Finally, I tossed the pasta and cheese into the butter mixture.
This Buttery Linguini with Parmesan and Pepper is a truly quick and easy recipe. I hope you’ll try it soon.
Buttery Linguini with Parmesan and Pepper
Ingredients
- 6 quarts water
- 10 tsp. Diamond kosher salt
- 1 pound linguini
- 5 tbsp. unsalted butter, softened and cut in five pieces
- 5 tsp. extra virgin olive oil
- ½ tsp. garlic powder
- 1 tsp. red pepper flakes
- ⅔ cup Parmesan cheese
Instructions
- Bring the water to a boil in a large pot. When it reaches a boil add 9 teaspoons of the salt and the linguini. Cook the linguini until it is just al dente. The time for this should be on the pasta box.
- While the pasta cooks: In a large bowl, stir together the butter, oil, garlic powder, red pepper flakes and the last teaspoon of the salt.
- Add one tablespoon of the pasta water to the bowl, and stir until combined. Drain the pasta well and add it to the bowl along with the cheese. Toss everything together until the pasta is completely coated in the butter mixture. Serve right away.
