Cacio e Pepe with Arugula

Cacio e pepe – cheese and black pepper – is a Roman classic that has charmed palates far beyond Italy. Our foolproof recipe delivers a luxuriously creamy sauce with just the right bite, making it effortless to master at home. For a fresh twist, fold in a handful of baby arugula just before serving for a burst of color and an extra-peppery finish.

8 ounces linguine

1/4 cup extra-virgin olive oil

1 1/4 teaspoons coarsely ground black pepper

Kosher salt, to taste

2 tablespoons butter

1 cup finely grated Pecorino Romano cheese

1 cup packed baby arugula

Bring a pasta pot filled with salted water to a boil.

In a large skillet, heat oil and pepper over medium-low heat until fragrant, about 1 minute. Set aside.

Meanwhile, add pasta to boiling water, and cook until al dente, about 8-10 minutes. Reserve about 1/2 cup of pasta cooking water and drain pasta. Add pasta and butter to skillet with olive oil and pepper mixture. Add 2-3 tablespoons of pasta water and cheese and toss to combine. Add arugula and additional pasta water, as needed, until sauce is creamy and arugula is wilted, about 1-2 minutes.

Serve pasta immediately.