Craving a quick and savory pasta dish that delivers rich flavors in just 20 minutes? This walnut brown butter pasta with Pecorino Romano is the perfect solution! The nutty, crunchy walnuts combined with brown butter create a luscious base that pairs perfectly with the delicate angel hair pasta. Topped with a generous sprinkle of Pecorino Romano cheese, this dish is an easy yet elegant dinner option. Whether you’re a fan of savory pasta recipes or just looking for a quick 20-minute pasta that only uses 6 pantry staple ingredients, this recipe will become a staple in your kitchen and weeknight dinner rotation.
Last Updated March 1st, 2025.
Why You’ll Love this Brown Butter Pasta Recipe:
- Quick and Easy: This walnut brown butter pasta with Pecorino Romano can be made in just 20 minutes, making it the perfect weeknight pasta dish for busy nights or a simple yet impressive meal for guests.
- Rich, Nutty Flavor: The brown butter creates a deep, nutty flavor that perfectly complements the crispy walnuts, giving the pasta a deliciously savory taste with every bite.
- Perfect for Pasta Lovers: With the smooth texture of angel hair pasta, combined with the toasty walnuts, fresh herbs, and Pecorino Romano, this dish offers a satisfying, rich flavor profile that’s perfect for pasta lovers and fans of savory meals.
- Versatile and Customizable: You can easily adjust this recipe to suit your dietary preferences, like swapping in a dairy-free cheese or using a gluten-free pasta. It’s an adaptable recipe to enjoy anytime.
Ingredient Notes:
- Angel Hair Pasta:
- This delicate pasta cooks quickly and absorbs the brown butter sauce beautifully. You can swap it for spaghetti, linguine, or gluten-free pasta if needed.
- Walnuts:
- Chopped toasted walnuts add a satisfying crunch and nutty depth to this walnut pasta recipe. You can substitute with pecans, almonds, or hazelnuts for a different flavor.
- Salted Butter:
- Browning butter enhances its natural nutty, caramelized flavor. If using unsalted butter, add a pinch of kosher salt for balance.
- Pecorino Romano Cheese:
- This sharp, salty cheese gives the pasta a bold umami kick. Parmesan can be used as a milder alternative, or try Grana Padano for a slightly sweeter taste.
- Fresh Cracked Pepper:
- A key element in cacio e pepe-style pasta, freshly ground black pepper adds warmth and a subtle spice.
- Fresh Herbs (Sage & Thyme):
- Sage and thyme bring an earthy, aromatic quality that pairs perfectly with the brown butter sauce. If unavailable, substitute with rosemary or oregano.
- Kosher Salt:
- Enhances all the flavors and prevents the dish from tasting flat. Use to taste, especially if using a saltier cheese like Pecorino Romano.
Dietary Restriction & Allergy-Friendly Substitutions:
- Gluten-Free:
- Swap the angel hair pasta for a gluten-free pasta (like Jovial or Barilla’s gluten-free spaghetti). Since gluten-free pasta absorbs liquid differently, reserve extra pasta water to adjust the sauce consistency.
- Nut-Free Alternative:
- If you have a nut allergy, replace walnuts with toasted sunflower seeds or pumpkin seeds for crunch, or simply omit them.
- Dairy-Free & Vegan Modifications:
- Use plant-based butter (like Miyoko’s or Earth Balance) to create a vegan brown butter sauce. Replace Pecorino Romano with nutritional yeast or a dairy-free Parmesan alternative for a similar umami depth.
- Lower Sodium:
- If reducing sodium intake, use unsalted butter and Parmesan instead of Pecorino Romano, as it’s slightly less salty. Add salt gradually to control seasoning.
Additional Substitutions & Variations
- Swap the Nuts: Instead of walnuts, try hazelnuts, almonds, pistachios, or pine nuts for a different toasted nut flavor. Each adds a unique texture and taste to the brown butter sauce.
- Different Pasta Shapes: While angel hair pasta creates a delicate, elegant dish, you can use spaghetti, fettuccine, or bucatini for a heartier bite in this Pecorino Romano pasta. Short pasta like orecchiette or rigatoni works well for a more rustic variation.
- Add Protein: For a heartier meal and for meat lovers, add crispy pancetta, sautéed mushrooms, or grilled chicken. You can even turn this into a decadent seafood pasta with seared scallops or shrimp, as both pair beautifully with brown butter and Pecorino Romano.
- Boost the Herbs: Try fresh rosemary, oregano, or a touch of lemon zest for a brighter, more aromatic twist.
- Extra Creaminess: Stir in a spoonful of mascarpone cheese or heavy cream at the end for a luxuriously creamy sauce without overpowering the brown butter.
- Spicy Kick: If you love heat, add crushed red pepper flakes, chili paste, or a drizzle of chili oil for a spicy contrast to the nutty butter sauce.
Expert Tips & Recipe Notes:
- Perfectly Brown Your Butter:
- Keep the heat at medium-low and stir constantly to prevent burning. Watch for a deep golden hue and a nutty aroma—this is when it’s perfectly browned. Remove from heat immediately once browned, as residual heat can quickly turn it from toasty to burnt.
- Toast the Walnuts for Maximum Flavor:
- Toasting enhances their rich, nutty flavor and gives them the perfect crunch. Stir frequently over medium heat and remove as soon as they become fragrant and lightly golden.
- Use Freshly Grated Pecorino Romano:
- Pre-grated cheese contains anti-caking agents that can prevent smooth melting. Grating fresh cheese ensures a creamy, even distribution throughout this easy brown butter pasta.
- Don’t Forget the Pasta Water:
- Reserved pasta water is key to binding the sauce and achieving the perfect silky texture. Add a splash at a time while stirring until the sauce evenly coats the pasta.
- Season to Taste:
- Pecorino Romano is naturally salty, so taste before adding extra salt. Freshly cracked black pepper adds the best bite—don’t skimp on it!
Savory Walnut Brown Butter Pasta FAQ’s:
- Can I use a different type of pasta?
- Yes! While angel hair pasta works beautifully with the light sauce, you can substitute spaghetti, linguine, or fettuccine for a slightly heartier bite. Short pasta like orecchiette or farfalle can also work but will create a different texture.
- What’s the best way to brown butter without burning it?
- The key to perfectly browned butter is to keep the heat at medium-low and stir constantly. Look for a deep golden-brown color and a nutty, almost sweet aroma—once you see brown specks forming, remove the pan from heat to prevent burning.
- Can I make this ahead of time?
- This dish is best served fresh, but you can prep a few components ahead of time.
- Toast the walnuts and herbs and store them in an airtight container for up to 3 days.
- Brown the butter and refrigerate for up to 2 days—simply reheat gently before using.
- When ready to serve, cook fresh pasta and toss everything together with the grated cheese.
- How do I store and reheat leftovers?
- Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm leftover brown butter pasta in a pan over medium-low heat, adding a splash of water or butter to loosen the sauce. Avoid microwaving, as it can dry out the pasta.
- Can I make this dairy-free?
- Yes! Substitute Dairy-Free Butter (such as Miyoko’s or Earth Balance) and Nutritional Yeast or Vegan Parmesan instead of Pecorino Romano.
- What protein can I add to this pasta?
- To make it heartier, try adding Grilled or sautéed chicken, Crispy pancetta or prosciutto, savory ground sausage, or Shrimp or scallops for a seafood pasta.
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20-Minute Savory Walnut & Brown Butter Pasta with Pecorino Romano
A quick and elegant pasta dish featuring nutty brown butter, toasted walnuts, fresh herbs, and salty Pecorino Romano cheese. This 20-minute meal is rich, savory, and full of flavor and uses only 6 pantry staple ingredients!
Ingredients
- 8 oz angel hair pasta
- 1/2 cup chopped walnuts
- 1 tsp fresh sage chopped
- 1/2 tsp fresh thyme leaves
- 3 tbsp salted butter
- 1/2 cup grated Pecorino Romano cheese or Parmesan
- Fresh cracked black pepper to taste
- Kosher salt to taste
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook angel hair pasta according to package instructions until al dente.
- Before draining, reserve 1/2 cup of pasta water, then drain the rest and set pasta aside.
Toast the Walnuts & Herbs:
- While the pasta cooks, heat a dry pan over medium heat.
- Add chopped walnuts, fresh sage, and thyme. Stir and toast for 3-5 minutes until aromatic and golden brown. Remove from the pan and set aside.
Brown the Butter:
- Reduce heat to medium-low and add butter to the same pan.
- Stir continuously as it melts and turns deep golden brown with a nutty aroma (about 3 minutes). Watch closely to prevent burning.
- Once browned, remove from heat.
Combine & Serve:
- Return cooked pasta to the pot. Add grated cheese, fresh cracked pepper, browned butter, and toasted walnuts & herbs.
- Pour in a splash of reserved pasta water and toss until the cheese melts and the sauce reaches a silky consistency. Add more pasta water as needed.
- Plate the pasta and garnish with extra Pecorino Romano and fresh pepper. Serve immediately and enjoy!
Notes
-
Dietary Restriction & Allergy Friendly Substitutions:
- Gluten-Free: Use gluten-free pasta (like Jovial or Barilla) and reserve extra pasta water to adjust consistency.
- Nut-Free: Swap walnuts for toasted sunflower or pumpkin seeds, or omit them.
- Dairy-Free & Vegan: Use plant-based butter and a dairy-free Parmesan alternative or nutritional yeast.
- Perfectly Brown Your Butter:
- Keep the heat at medium-low and stir constantly to prevent burning. Watch for a deep golden hue and a nutty aroma—this is when it’s perfectly browned. Remove from heat immediately once browned, as residual heat can quickly turn it from toasty to burnt.
- Don’t Forget the Pasta Water:
-
- Reserved pasta water is key to binding the sauce and achieving the perfect silky texture. Add a splash at a time while stirring until the sauce evenly coats the pasta.
- Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 450kcalCarbohydrates: 48gProtein: 13gFat: 24gSaturated Fat: 9gFiber: 3gSugar: 2g
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