Walnut, Brown Butter, Pecorino Romano Pasta

Walnut, Brown Butter, Pecorino Romano Pasta

Here’s a nutty spin on the classic pasta dish, Cacio e Pepe. It has the same creamy, cheesy base you know and love with the added rich nutty flavor of brown butter and crunch from walnuts. With only 6 ingredients this Walnut, Brown Butter, and Pecorino Romano Pasta couldn’t be more simple.

  • Servings– 2 (4 oz each)
  • Total Time– 20 minutes
Walnut Pasta- Must Love Garlic
Walnut, Brown Butter, Pecorino Romano Pasta

Walnut, Brown Butter, Pecorino Romano Pasta Ingredients:

(Scroll down for full recipe)

  • Pasta– any strand, ribbon, or bite-sized shaped pasta will work.
  • Walnuts– chopped. Walnuts are fairly mild in flavor and add a nice crunch to the pasta. Chopped pecans also work really well.
  • Sage– dried or fresh. If using fresh sage, chop finely and start with half of the amount listed.
  • Butter– salted or unsalted. This butter will be browned which gives it a sweet aromatic, nutty flavor.
  • Grated Pecorino Romano Cheese– this is a sheep’s cheese that has a grassy, earthy flavor but is both sharper and saltier than Parmesan. Parmesan may be used if you like a milder flavor.
  • Fresh Cracked Pepper
  • Salt

Equipment Needed:

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Walnut Pasta- Must Love Garlic
Walnut, Brown Butter, Pecorino Romano Pasta Pasta

How to Make Walnut, Brown Butter, Pecorino Romano Pasta:

  • Cook Pasta– In a large pot boil pasta according to directions on the package. Once cooked to desired tenderness, reserve 1/4 cup pasta water and drain the rest.

  • Toast Walnuts & Sage– While pasta is cooking, add walnuts and sage to a skillet over medium heat. Stir and toast walnuts and sage for 2-5 minutes. Set mixture aside.

  • Brown Butter– Add butter to skillet. Allow to melt and stir continuously until browned. Keep a close eye on the butter, there’s a fine line between browned butter and burnt butter. Butter should smell nutty and sweet and be golden brown in color.

  • Finish & Plate– Add pasta, pasta water, grated cheese, fresh cracked pepper, browned butter, and toasted walnuts and sage back to pot. Stir until cheese has melted and everything is fully combined. Plate and top with more cheese.

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Walnut, Brown Butter, and Pecorino Romano Pasta

This simple 6-ingredient Walnut, Brown Butter, and Pecorino Romano Pasta is creamy, cheesy, full of crunchy walnuts, and nutty brown butter.
Total Time 20 mins
Course Main Course
Servings 2

Equipment

  • Large Pot
  • Skillet
  • Pasta Strainer
  • Cheese Grater
  • Spatula

Ingredients
  

  • 8 oz pasta
  • 1/2 cup chopped walnuts
  • 1/2 tsp sage
  • 2-3 tbsp butter
  • 1/3 cup grated pecorino romano cheese
  • 30 cracks fresh pepper
  • Salt to taste

Instructions
 

  • Cook Pasta– In a large pot boil pasta according to directions on the package. Once cooked to desired tenderness, reserve 1/4 cup pasta water and drain the rest.
  • Toast Walnuts & Sage– While pasta is cooking, add walnuts and sage to a skillet over medium heat. Stir and toast walnuts and sage for 2-5 minutes. Set mixture aside.
  • Brown Butter– Add butter to skillet. Allow to melt and stir continuously until browned. Keep a close eye on the butter, there’s a fine line between browned butter and burnt butter. Butter should smell nutty and sweet and be golden brown in color.
  • Finish & Plate– Add pasta, pasta water, grated cheese, fresh cracked pepper, browned butter, and toasted walnuts and sage back to pot. Stir until cheese has melted and everything is fully combined. Plate and top with more cheese.
Keyword brown butter, brown butter pasta, easy dinner, easy pasta, one pot dinner, pecorino romano, pecorino romano pasta, quick pasta, walnut pasta, walnuts

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