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