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.
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