Fettucine with Pecorino and Peppercorns

Fettucine con Pecorino e Pepe Nero

Mary Ann Esposito

Pecorino is sheep’s milk cheese, beautifully made in many regions of Italy. When it is aged, it develops a salty taste that enhances many dishes. Pecorino with whole black peppercorns is another thing altogether. Not only is the saltiness there but the wonderful spicy bite of pepper which is all that is needed to pump up the flavor of this quick to make pasta dish.

Serves 6-8


6 tablespoons unsalted butter
4 tablespoons Filippo Berio extra virgin olive oil
1 pound fettucine
1/4 pound pecorino with black peppercorns, grated
Salt to taste


Melt the butter in a small saucepan; add the olive oil and keep warm.

Cook the fettucine in four to six quarts of rapidly boiling salted water until al dente.

Drain the fettucine.

Transfer the butter and olive oil to a shallow platter; toss the fettucine in the sauce. Sprinkle the cheese over the top and toss again. Salt sparingly.

Cook’s Secret: The new thinking on how to store aged cheeses such as Pecorino or Parmigiano-Reggiano is to double wrap them in plastic wrap. Store in the cheese drawer of the refrigerator.

This recipe is featured on show 2021 – Congratulations!

item recipe is featured in Episode 2021 of Season 20.

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