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 and 20 minutes of hands on time, this Walnut, Brown Butter, and Pecorino Romano Pasta couldn’t be more simple.
What is Pecorino Romano Cheese?
Pecorino Romano is a type of hard Italian Cheese that is made with sheep’s milk and dates back all the way to the times of ancient Rome. The word ‘Pecorino’ translates as ‘of sheep/ovine’, so when put together we have a translation of ‘Sheep’s Cheese of Rome’.
This cheese has a hard and crumbly texture with a salty, almost tangy taste.
Why You’ll Love this Recipe:
- Simple– this recipe uses only 6 ingredients (half of which you probably already have in your pantry) and is ‘beginner in the kitchen’ friendly.
- Quick, Less than 30 min Meal– that includes prep and cook time. From start to finish this recipe can be on the table in under half and hour.
- Feels Upscale– but without the price tag or the hassle of getting all dressed up. (Fancy meals in PJ pants is my kind of date night)
- Great Leftovers– this meal is easy to reheat and tastes just as great the next day.
Walnut, Brown Butter, Pecorino Romano Pasta Ingredients:
- Pasta– any strand, ribbon, or bite-sized shaped pasta will work.
- Walnuts– are fairly mild in flavor and add a nice crunch to the pasta. Chopped pecans also work really well.
- Fresh herbs– sage & thyme give this pasta a lovely earthy flavor. If using dried herbs, use the 1(dried):2(fresh) ratio.
- Butter– will be browned which gives it a sweetly aromatic, nutty flavor. I like to use salted butter for this recipe just to enhance the flavor a little more.
- Grated Pecorino Romano Cheese– this is an Italian sheep’s cheese that has a salty, almost tangy flavor. Parmesan cheese may be used instead.
- Fresh Cracked Pepper
- Salt
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 1/2 cup pasta water and drain the rest.
- Toast Walnuts & Sage– while pasta is cooking, add chopped walnuts, fresh chopped sage, and fresh thyme leaves to a frying pan over medium heat. Stir and toast walnuts and fresh herb for 3-5 minutes until aromatic and walnuts are beginning to brown. Remove mixture from pan and set aside.
- Brown Butter– turn heat down to medium low and add butter to frying pan. Allow to melt and stir continuously until butter has a deep golden color with a sweet nutty smell. (Keep a close eye on it as it can quickly go from browned to burnt.) Remove from heat and set aside.
- Finish & Plate– add pasta, grated cheese, fresh cracked pepper, browned butter, and toasted walnuts and herbs back to pot and stir to combine. Add a bit of pasta water and stir until desired consistency is reached, adding more pasta water as needed. Plate with a bit more grated cheese and fresh pepper on top and enjoy.
Tips & Recipe Notes:
- Pecorino Romano has a hard and crumbly texture with a salty, almost tangy taste. If you are unable to find it or would like a milder flavor, Parmesan cheese can be substituted.
- Fresh sage & thyme give this pasta a lovely earthy flavor. If using dried herbs, use the 1(dried):2(fresh) ratio.
- The butter in this recipe will be browned which gives it a sweetly aromatic, nutty flavor. I like to use salted butter for this recipe just to enhance the flavor a little more.
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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.
Equipment
- Large Pot
- Skillet
- Pasta Strainer
- Cheese Grater
- Spatula
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 Pepper
- Kosher Salt to taste
Instructions
Cook Pasta:
- In a large pot boil pasta according to directions on the package. Once cooked to desired tenderness, reserve 1/2 cup pasta water and drain the rest.
Toast Walnut & Herbs:
- While pasta is cooking, add chopped walnuts, fresh chopped sage, and fresh thyme leaves to a frying pan over medium heat. Stir and toast walnuts and fresh herbs for 3-5 minutes until aromatic and walnuts are beginning to brown. Remove mixture from pan and set aside.
Brown Butter:
- Turn heat down to medium low and add butter to frying pan. Allow to melt and stir continuously until butter has a deep golden color with a sweet nutty smell. (Keep a close eye on it as it can quickly go from browned to burnt.) Remove from heat and set aside.
Finish & Plate:
- Add pasta, grated cheese, fresh cracked pepper, browned butter, and toasted walnuts and herbs back to pot and stir to combine. Add a splash of reserved pasta water and stir until desired consistency is reached, adding more pasta water as needed. Plate with a bit more grated cheese and fresh pepper on top and enjoy.
Notes
- Pecorino Romano has a hard and crumbly texture with a salty, almost tangy taste. If you are unable to find it or would like a milder flavor, Parmesan cheese can be substituted.
- Fresh sage & thyme give this pasta a lovely earthy flavor. If using dried herbs, use the 1(dried):2(fresh) ratio.
- The butter in this recipe will be browned which gives it a sweetly aromatic, nutty flavor. I like to use salted butter for this recipe just to enhance the flavor a little more.
