Food and Recipes Recipes Cacio e Pepe 5.0 (1) 1 Review This variation on Fettuccine with Butter and Cheese from Joy of Cooking by John Becker and Megan Scott is a family favorite. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on November 14, 2019 Print Rate It Share Share Tweet Pin Email Photo: Heidi's Bridge Yield: 4 servings Ingredients 12 ounces dried fettuccine or tagliatelle, or 1 pound fresh 1 1/2 cups grated Romano (6 ounces) 4 tablespoons (1/2 stick) butter, softened A generous amount of freshly ground black pepper Directions Cook pasta in a large pot of boiling salted water. Reserve 1/2 cup of the pasta water. Drain the pasta, transfer to a serving bowl or back to the past cooking pot, and toss with the pasta water and Romano, butter, and black pepper. Source Excerpted from Joy of Cooking by John Becker and Megan Scott. Copyright © 2019. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc. Rate it Print