Fettuccine with Pecorino and Black Peppercorns

Extra Virgin
  • 6 tbsp unsalted butter
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 1 lb fettuccine
  • 1/4 lb Pecorino cheese with black peppercorns, grated
  • Salt (optional
    • Melt butter in small saucepan set over low heat; add olive oil and keep warm. Cook pasta in large pot of boiling salted water until al dente; drain.
    • Toss butter mixture with pasta on shallow platter; sprinkle cheese over top and toss again. Season to taste with salt (if using).
    • Tip:

      A good way to store aged cheeses, such as Pecorino or Parmigiano-Reggiano is to double-wrap them in plastic wrap, then store in the cheese drawer of the refrigerator.

      Recipe provided by Chef Mary Ann Esposito

    Prep Time

    5 min


    Cook Time

    5 min


    Total Time

    10 min


    Servings

    6-8

     


    X

    Categories

    Dinners & Main Dishes

    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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