Fettuccine with Pecorino and Black Peppercorns
RECIPE INGREDIENTS
RECIPE Directions
- 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
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Categories
Ingredient: Pasta
Cooking Method: Sauté / Pan Fry
World Cuisine: Italian
Product: Extra Virgin
