Creamy Black Pepper Pasta
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.
Servings: 2 people
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.