Fettuccine with Cheese and Pepper

Fettuccine with Cheese and Pepper

By Steve Robinson

Fettuccine with Cheese and Pepper

Serves 4


  • 1pkt Otway Pasta Company Fresh Fettuccine – 400g
  • 150g parmesan, freshly grated
  • 50g butter
  • 5g freshly cracked black pepper, seived — about 8g unsieved
  • Salt taste


  • Put a large pot of water on to boil and frying pan on medium heat.
  • Add the cracked black pepper to the frying pan, toast for 1-2 minutes.
  • Once the pepper is toasted add the fettuccine to the boiling water and set timer for 3 minutes.
  • Add the butter and gently melt. Once melted add about 1 cup of the pasta water.
  • Turn the heat off, and let cool for 1 minute.
  • Add cheese and gently stir. Add the cooked fettuccine to the cheese sauce.
  • Continue to stir until sauce has thickened and the cheese has melted. Serve and enjoy!

Download the recipe.