Sometimes the simplest dishes are the most authentic. Use the best quality ingredients for this lively dish.
Linguine with Romano Cheese and Black Pepper
Nutrition Facts
Serving Size 1 (122)
Servings Per Container 24
Amount Per Serving | ||
---|---|---|
Calories 530 | Calories from Fat 252 | |
% Daily Value* | ||
Total Fat 28g | 43% | |
Saturated Fat 10g | 50% | |
Trans Fat 0g | ||
Cholesterol 35mg | 12% | |
Sodium 3400mg | 142% | |
Total Carbohydrate 59g | 20% | |
Dietary Fiber 4g | 16% | |
Sugars 1g | ||
Protein 12g | 24% |
Vitamin A 8% | Vitamin C 0% | |
Calcium 10% | Iron 20% |
*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.
CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.
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:
- 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.
- 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.