Looking for a pasta dish that is simple to make and will impress any guest? This is your new go-to recipe. It’s light enough for summer and warm enough for a nice winter entree. Also, this pasta just so happens to take very little time to make!
- 1 pound of fettucine
- 1 tbsp of unsalted butter
- 2 tbsp of heavy cream
- 2 tbsp of fresh minced parsley
- 1 tbsp of whole black tellicherry peppercorns
- 1½ cups of grated aged pecorino cheese
- Kosher salt
Fill a large pot with water and bring to a boil. While you’re waiting for the water to boil, get all of you other ingredients ready to go. Use a mortar and pestle to crush the whole peppercorns into coarse and fine bits. You can also use a coffee grinder for this if you don’t have a mortar and pestle. Once the water is boiling, add several pinches of salt and your pasta. Before you remove your pasta, set aside 1.5 cups of the pasta cooking water. When the pasta is cooked to al dente, quickly strain with a colander and pour back into the pot. There should be some dripping water that transfers back into the pot with the pasta. Here is where you’ll need to work quickly, so you will want to have your ingredients all ready to go. With the pot on really low heat, add in your butter, heavy cream, ½ cup of grated pecorino, parsley, and crushed peppercorns. Toss well. Turn off the heat and toss in another ½ cup of pecorino. Serve immediately and enjoy! If you’re a big fan of chicken, this pasta dish also tastes great with small bites of chicken mixed in, but it can definitely stand on its own!