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 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.

Ingredients for Walnut, Brown Butter, Pecorino Romano Pasta

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
Walnuts, Brown Butter, and Pecorino Romano mixed with Angel Hair Pasta in a Soup Pot

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.
Upclose Walnut Brown Butter Pasta

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.
Brown Butter & Walnut Pasta in a Grey Bowl

If you try this recipe, please leave a star rating and review in the recipe card below! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and tips for RV Living!

Brown Butter & Walnut Pasta in a Grey Bowl

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.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course, Pasta
Servings 4

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.
Keyword brown butter, brown butter pasta, easy dinner, easy pasta, one pot dinner, pecorino romano, pecorino romano pasta, quick pasta, vegetarian, walnut pasta, walnuts


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