Fettuccine Alfredo / Romano Spaghetti

Ingredients:

• 1 box fettuccine

• 1 cup half and half or heavy cream

• 3/4 cup butter (1.5 sticks)

• 1 cup fresh grated Pecorino Romano cheese

• 1 cup frozen petite peas

• fresh grated black pepper to taste

Instructions:

1. Boil pasta according to package directions.

2. Place butter, cream and peas in a saucepan and heat until butter melts.

3. Turn off heat and stir in the cheese until melted.

4. Season with black pepper.

5. Add pasta and toss with cream sauce.

***

Simpler Romano Spaghetti

Ingredients

• 1 tsp black peppercorns

• Box of spaghetti

• 1 cup grated Pecorino Romano (save a little for serving)

Preparation

1. Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes.

2. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.

3. Cook spaghetti according to box (al dente).

4. Reserve 1/2 cup of cooking water, then drain spaghetti (do not rince), and return to pot.

5. Sprinkle 3/4 cup cheese and reserved cooking water evenly over spaghetti and toss.

6. Sprinkle with pepper and remaining cheese.

***