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Bring a large pot of water to a rolling boil. Once boiling, add a generous pinch of salt to the water.

Add the 300 g fettuccine to the salted boiling water and cook according to package directions until almost al dente. Reserve about 1 cup of pasta cooking water before draining.

While the pasta is cooking and almost done, heat a large pan over medium heat.

Add black pepper, to taste, to the hot pan and let it toast briefly for about 30 seconds to release its aroma. Be careful not to burn it.

Add the 140 g butter to the pan with the toasted pepper and allow it to melt completely.

Once the butter has melted, stir in a splash (about 1/4 cup) of the reserved pasta cooking water into the pan. This will start to create a light emulsion.

Drain the fettuccine while it is still al dente (slightly firm to the bite) and immediately transfer it directly to the pan with the butter sauce.

Toss the pasta well in the pan to coat it evenly with the butter sauce.

Remove the pan from the heat. Add the 90 g grated Parmesan cheese to the pasta, distributing it evenly over the noodles.

Mix vigorously, either by tossing the pan or stirring with a wooden spoon, until the cheese melts and combines with the butter and pasta water to form a smooth and creamy sauce.

If the sauce becomes too thick or clumpy, add a bit more of the reserved pasta water, one tablespoon at a time, and continue mixing until you achieve a luscious, creamy consistency.

Give the pasta a final good mix in the pan to ensure everything is perfectly combined.

Serve the creamy fettuccine immediately into individual bowls.

Garnish with additional fresh black pepper, to taste, if desired.


Bring a large pot of water to a rolling boil. Once boiling, add a generous pinch of salt to the water.

Add the 300 g fettuccine to the salted boiling water and cook according to package directions until almost al dente. Reserve about 1 cup of pasta cooking water before draining.

While the pasta is cooking and almost done, heat a large pan over medium heat.

Add black pepper, to taste, to the hot pan and let it toast briefly for about 30 seconds to release its aroma. Be careful not to burn it.

Add the 140 g butter to the pan with the toasted pepper and allow it to melt completely.

Once the butter has melted, stir in a splash (about 1/4 cup) of the reserved pasta cooking water into the pan. This will start to create a light emulsion.

Drain the fettuccine while it is still al dente (slightly firm to the bite) and immediately transfer it directly to the pan with the butter sauce.

Toss the pasta well in the pan to coat it evenly with the butter sauce.

Remove the pan from the heat. Add the 90 g grated Parmesan cheese to the pasta, distributing it evenly over the noodles.

Mix vigorously, either by tossing the pan or stirring with a wooden spoon, until the cheese melts and combines with the butter and pasta water to form a smooth and creamy sauce.

If the sauce becomes too thick or clumpy, add a bit more of the reserved pasta water, one tablespoon at a time, and continue mixing until you achieve a luscious, creamy consistency.

Give the pasta a final good mix in the pan to ensure everything is perfectly combined.

Serve the creamy fettuccine immediately into individual bowls.

Garnish with additional fresh black pepper, to taste, if desired.
