A creamy and peppery pasta sauce that comes together in minutes and is incredibly addictive and delicious. A week night go to!
- 300g fresh or 200g dried pasta
- 40g butter
- 2 tsp freshly grated black pepper
- 2/3 cup pasta water
- 1/2 cup creme fraiche
- 80g parmesan
- Cook your pasta in a pot of well salted water (this sauce only takes a few mins to bring together so judge the timing of cooking your pasta based on whether you are using fresh or dried).
- Melt the butter over medium heat and add the pepper, letting it sizzle together while stirring until the butter is lightly browned.
- Lower the heat and add the pasta water, whisking vigorously until well emulsified.
- Add the creme fraiche and again whisk until well combined. You just want a nice gentle bubble at this stage, not too hot at all.
- Add the parmesan in a few lots, whisking and letting it melt in between each addition.
- Add your pasta straight in and let it bubble away for a minute or two, adding more pasta water if you need to loosen the sauce.
- Season with salt and pepper if it needs it. I like a bit of extra pepper on top even though there's lots in the sauce.
- The more you make pasta the more you will get used to cooking it and the sauce simultaneously. I work out how long the pasta will take and how long the sauce will take then work out what needs to be started first. In this case I know my pici will only take a couple of minutes to cook so I have a pot of boiling water going and add the pasta to it when I am adding the creme fraiche to the butter. If you get the sauce done too quick and the pasta isn't ready then just lower the heat right down until it's ready. If it thickens up too much then all you need is a splash of pasta water to loosen it.
- With most of my sauces I like to let the pasta bubble away in it to help thicken the sauce and coat the pasta. If you are using dried pasta then undercook it slightly so it doesn't overcook in the sauce.
- Prep Time: 5 mins
- Cook Time: 10 mins