Fresh Tagliatelle with Pecorino
Cook time
Total time
Serves: 2-4
  • 1x 9 oz. bag of Giovanni Rana Tagliatelle
  • 3 tbsp unsalted butter
  • ½ cup fresh Pecorino Romano, grated
  • black pepper, to taste
  1. In a medium pot, bring 2½ quarts of water to a boil. Cook the pasta for only 2 minutes. Reserve ½ cup of the starchy cooking liquid and then drain the pasta in a colander.
  2. Meanwhile, melt the butter in a large sauce pan over low heat. Add ¼ cup of the reserved starchy pasta liquid and whisk well to combine.
  3. Add the pasta to the pan and toss with tongs to coat all of the strands. Add a splash more of the reserved cooking liquid if the sauce seems too dry. Sprinkle with some of the cheese. Finish with black pepper to taste, and serve right away.
Recipe by The Clever Carrot at