• 3/4  pound linguine
  • 1   cup grated pecorino cheese
  • 2   tablespoons unsalted butter
  • 2   teaspoons coarsely ground smoked or regular peppercorns
  •  Salt
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Tuscan Pasta

A little bit of Tuscany comes to your table after making this tuscan pasta filled with fresh vegetables.

In a pot of boiling salted water, cook the pasta until al dente. Drain, reserving 23 cup of the cooking water; return the pasta to the pot. Add the cheese, butter, pepper and cooking water and toss. Season with salt and serve.
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