320 g di linguine, 20 g grated Sardinian pecorino cheese,
12 thin slices of Franciacorta Coppa
2 handfuls of basil
8 marjoram leaves
1 sprig parsley,
1 clove garlic,
3 tabsp. extra virgin olive oil,
Finely chop the basil, garlic, marjoram and parsley for making linguine with Franciacorta Coppa, seasoning with a pinch of salt. Then transfer the chopped herbs to a mortar and pound slowly into a paste. Add the grated pecorino cheese and dribble in the extra virgin olive oil after mixing thoroughly. Keep adding the extra virgin olive oil and pounding until a smooth, creamy blend is obtained.
Bring plenty of salted water to the boil in a saucepan and cook the linguine. .
Fry the slices of Franciacorta Coppa gently in a frying-pan with a little butter. Take off the heat as soon as the fat starts to become transparent. .
Drain the pasta when still al dente and pour it into the frying-pan with the Franciacorta Coppa. Add the sauce and stir the linguine for 2 minutes over a low flame. .
Complete the linguine with Franciacorta Coppa by sprinkling with more grated pecorino cheese. .