Yield: 3-4 entrée servings or 6-8 as a side dish

• 1 pound (16 ounces) dried or fresh linguini
• 2 tablespoons salt
• 6 tablespoons (3/4 stick) California butter
• 1 cup (4 ounces) freshly grated California Dry Jack or Parmesan cheese
• 1/4 cup toasted bread crumbs
• Freshly ground black pepper to taste

1. In a large (6-8 quart) pot, bring 4 quarts of water to a boil. Add salt and pasta.
2. While pasta is cooking, cut butter into 1-inch pieces and set aside to soften.
3. When pasta is cooked to desired doneness, drain in a colander and return drained pasta to the cooking pot, reserving 1/4 cup of the pasta water. Add butter, half the grated cheese and half the breadcrumbs and toss, coating well. Add the reserved pasta water to moisten. Season with freshly ground black pepper.
4. Transfer to a serving bowl or portion into individual pasta bowls and sprinkle remaining cheese and breadcrumbs on top. Serve immediately.