5 from 17 votes

This creamy black pepper pasta comes together in the time it takes to cook your pasta. It uses crème fraîche as the base, which isn't traditional, but I honestly think it makes the most delicious sauce. The tanginess works so well with the black pepper, while the parmesan brings everything together into a silky, glossy finish. I just never get tired of this one!

Hi! This is almost a cheats cacio e pepe but a little more luxurious feeling. I love using crème fraîche for this sauce because it’s so forgiving and easy to work with, and Parmesan melts into it beautifully to create a smooth, silky finish.

If you want to use regular heavy cream, go for it! You could add a squeeze of lemon to give the tang the crème fraîche gives. In these photos I have used a handmade pici pasta, which is so fun to make. Any pasta shape, fresh or dried will work.

Ingredients

Pasta - Use anything fresh or dried, this sauce will work with any shape.

Butter - I always prefer to use unsalted so I can season the sauce myself but use whatever you have.

Black pepper - I always freshly crack pepper right before making it, it's a great wrist work out! Feel free to use more or less depending on your preference for heat.

Pasta water - Pasta water really is your friend here, it loosens the sauce and helps the pasta cling to the pasta perfectly.

Crème fraîche - No it's not traditional but it adds a wonderful tang to sauces and it's so easy to turn into a sauce.

Parmesan - It needs to be really finely grated with a microplane or the star side of a box grater. Don't use pre-shredded cheese, it won't melt as nicely.

How to make creamy pepper pasta

1. Melt the butter over a medium heat. Add the freshly cracked black pepper and cook for 1-2 minutes, stirring, until fragrant and the butter is lightly browned.

2. Reduce the heat and whisk in the reserved pasta water until the butter and water are fully emulsified.

3. Whisk in the crème fraîche until smooth. Keep the heat low, you want the sauce to gently bubble, never boil.

4. The sauce should be silky and smooth before adding the cheese.

5. Add the finely grated parmesan a handful at a time, whisking until melted before adding more.

6. Add the cooked pasta and toss continuously for 1-2 minutes until the pasta is coated. Add a splash more pasta water if needed to loosen the sauce.

Expert tips

Don't rush the butter and pepper. Let the pepper sizzle in the butter for a minute or two before adding the pasta water. This blooms the pepper and brings out its flavor.
Keep the heat low. Once you add the crème fraîche and parmesan, the sauce should only be gently bubbling. High heat can cause the cheese to become grainy.
Save extra pasta water. The starch in the pasta water is what creates the glossy sauce. I always reserve at least a cup so I can loosen the sauce at the end if needed.
Serve straight away. Creamy butter and cheese sauces are at their silkiest as soon as they're made. Have your bowls warmed and serve immediately for the best texture.

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Some other pasta recipes to try

If you loved this black pepper pasta then check out my list of the 15 best creamy pasta recipes. Here are other suggestions for next time.

Did you make this recipe?

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Recipe

Creamy Black Pepper Pasta

5 from 17 votes

Author: Emilie Pullar

Prep time:5

Cook Time:15

Servings: 2 people

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This creamy black pepper pasta is rich, silky and packed with freshly cracked black pepper. Made with butter, crème fraîche and parmesan, it's an easy 20 minute dinner that's full of flavor.

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Ingredients

200 grams dried pasta (or 300 grams fresh)
40 grams butter
2 teaspoons freshly cracked black pepper
⅔ cup pasta water
½ cup crème fraîche
60 grams parmesan, very finely grated

Instructions

Cook the pasta in well salted water, I tend to undercook dried pasta by 1 minute so it can finish in the sauce at the end. Reserve 1 cup of the pasta water before draining.
Melt the butter in a large skillet over a medium heat. Add the black pepper and cook for 1-2 minutes, stirring, until fragrant and the butter is lightly browned.
Lower the heat and add the pasta water, whisking vigorously until well emulsified.
Whisk in the crème fraîche until smooth. Keep the heat low—the sauce should never boil.
Add the parmesan in 2-3 separate lots, whisking and letting it melt in between each addition.
Add the cooked pasta and toss continuously for 1-2 minutes until the sauce coats thr pasta well. Add more pasta water as needed to loosen the sauce.
Taste and season with salt if needed. Finish with plenty of freshly cracked black pepper and extra parmesan.

Video

Notes

Timing the sauce - Don't start the sauce as soon as the pasta goes into the water. Let the pasta cook for a few minutes first so the water becomes nice and starchy. That starchy pasta water is the key to creating a silky, emulsified sauce.

Crème fraîche - It adds a lovely tang and creates an incredibly silky sauce. Full-fat is best.

Black pepper - Freshly cracked black pepper makes all the difference here. Pre-ground pepper won't have the same flavor.

Pasta water - Don't forget to reserve extra before draining. It's the key to creating a glossy, silky sauce and adjusting the consistency at the end.

Parmesan - Finely grate your own parmesan as pre-grated cheese won't melt as smoothly.

Author: Emilie Pullar

Prep Time: 5

Cook Time: 15

Course: Main Course, Vegetarian

Cuisine: Italian Inspired

Keyword: creamy black pepper pasta, creamy pasta, creamy pepper pasta, crème fraîche pasta

Did you make this recipe?Tag @burntbuttertable on Instagram so we can see! Also please leave a review down below, it means the world!

Hi, I'm Emilie

I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.