Fettuccine with Pecorino and Black Peppercorns
Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min
- 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