Fettuccine with Pecorino and Black Peppercorns

Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min
Servings: 8
  • 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



    30 Mins or Less

    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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