Want to know how to prepare linguini in an authentic Italian way? Read through this post to learn how to make the perfect pasta with Food Network’s chef Mario Batali. In this video, you will also get great cooking tips from Mario Batali himself in the kitchen.
This is a recipe for the perfect linguini dish that is inspired by the flavors of Rome. It is quick and easy to make with freshly crushed black pepper to give the pasta recipe a kick. The fra diavolo sauce Mario Batali is not complicated to make, it is just made from a combination of extra virgin olive oil, butter, pepper, and two types of grated sheep’s milk cheese called Cacio de Roma and Pecorino Romano.
Pasta is a traditional Italian cuisine and a staple food in Italy that originated since 1154 in Sicily. It is made from Durum wheat flour, water, as well as eggs, and is commonly cooked by boiling or baking. Pasta is generally a simple dish but can be cooked in a variety of ways due to its versatility. The number of sauce you can make for the pasta is endless because it works well with almost anything. It is flexible too and can be served as lunch, snack, or dinner.
This linguine recipe is very simple and basic. But don’t look down on its simplicity because even if it is simple, it is still truly delicious.
Ingredients for Linguine with Cacio e Pepe
- Kosher Salt
- 1/4 cup fresh coarsely ground black pepper
- 6 tablespoons extra virgin olive oil
- 6 tablespoons unsalted butter
- 1 pound dried linguini
- 1/4 cup freshly grated Parmigiano-Reggiano plus extra for serving
- 1/4 cup grated Pecorino Romano
Cooking Pasta Tips
The key to a delicious pasta is to remove the noodles from the boiling water before it is fully cooked and to continue cooking the noodles together with the sauce. But before adding the noodles, add some of the starchy pasta water into the sauce first. The pasta water has a little bit of starch which helps the sauce adhere to the pasta. Then cook the pasta noodles in the sauce mixture for the last 1-2 minutes adding more pasta water if necessary. It is important that there is enough moisture in the sauce and pasta mixture so that it emulsifies mixing them completely. Chef Mario Batali says this process is similar to coating a salad with dressing.
- In a large pot, add 3 tablespoons of kosher salt to 6 quarts of water and bring to a boil.
- While waiting for the water to boil, set another large pot over medium heat. Add the coarsely ground pepper then toast and stir until fragrant for about 20 seconds. Next, add in the oil and butter stirring occasionally until the butter has melted. Remove from the heat.
- Back to the other pot with boiling water, put the pasta in and cook just until al dente. Drain the pasta but reserve about a 1/2 cup of the pasta water.
- Add 1/4 cup of the reserved pasta water to the oil and butter sauce mixture, then add in the pasta. Mix the sauce and pasta completely by stirring and tossing over medium heat until the pasta is well coated.
- Lastly, and in the cheeses and stir thoroughly. You may add a bit or two more of the reserved pasta water as needed to loosen the sauce. Serve immediately with additional grated Parmigiano on the side.
This very simple pasta dish is so quick and easy to make and is made only with a handful of ingredients. It can be the base of a delicious dinner or lunch but you may also add shrimp, clams, or scallops to make it a complete meal.
For the complete recipe and cooking method, CLICK HERE!
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Watch Giada de Laurentiis teach Conan O’Brien How To Make Chocolate Linguini Pasta, CLICK HERE!