Get ready to elevate your cooking game with the rich, creamy flavors of Pecorino Romano! This iconic Italian cheese is a staple in many Roman kitchens, and for good reason. With its tangy, slightly sweet taste and velvety texture, it’s the perfect addition to a wide range of dishes – from classic pasta recipes to savory sides and decadent desserts.
In this article, we’ll explore 19 mouthwatering Pecorino Romano recipes that are sure to become new favorites. From comforting pasta bakes to elegant appetizers and snacks, there’s something for everyone in this collection. Whether you’re a seasoned cook or just starting to experiment with new flavors, these creamy Pecorino Romano recipes will inspire you to get creative in the kitchen.
Pecorino Romano and Black Pepper Pasta
This classic Italian recipe showcases the bold flavors of Pecorino Romano cheese, paired with a generous sprinkle of black pepper. The result is a simple yet elegant pasta dish that’s perfect for any occasion.
Ingredients:
– 12 oz (340g) spaghetti
– 1/2 cup (120ml) Pecorino Romano cheese, grated
– 1 tsp (5g) black pepper
– Salt, to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
2. Reserve 1 cup of pasta cooking water before draining the spaghetti.
3. In a large mixing bowl, combine the grated Pecorino Romano cheese and black pepper.
4. Add the reserved pasta cooking water to the cheese mixture and stir until smooth and creamy.
5. Add the cooked spaghetti to the cheese mixture and toss until well coated.
6. Season with salt to taste.
7. Serve immediately.
Cooking Time: 10-12 minutes
Creamy Pecorino Romano Risotto with Mushrooms
This rich and creamy risotto recipe is a perfect blend of Italian flavors, featuring the tanginess of Pecorino Romano cheese and earthiness of sautéed mushrooms. A comforting dish for any occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (e.g., cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup Pecorino Romano cheese, grated
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, about 3 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 5 minutes.
3. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
4. Warm broth in a separate pot. Add 1/2 cup broth to the rice mixture; stir until absorbed. Repeat, adding broth in 1/2-cup increments and waiting for it to absorb before adding more.
5. After 20-25 minutes of cooking, remove from heat. Stir in Pecorino Romano cheese until melted and creamy. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Whipped Pecorino Romano with Honey and Walnuts
Elevate your snack game with this sweet and savory combination of creamy whipped cheese, drizzled honey, and crunchy walnuts. Perfect for a quick pick-me-up or as a sophisticated appetizer.
Ingredients:
– 8 ounces Pecorino Romano cheese
– 2 tablespoons heavy cream
– 1 tablespoon honey
– 1/4 cup chopped fresh walnuts
– Salt to taste
Instructions:
1. In a medium bowl, whip the Pecorino Romano cheese with an electric mixer until smooth.
2. Add the heavy cream and continue whipping until stiff peaks form.
3. Drizzle the honey over the whipped cheese and fold gently to combine.
4. Stir in the chopped walnuts.
5. Season with salt to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Serve chilled, garnished with additional walnuts if desired.
Cooking Time: 10-15 minutes (including chilling time)
Pecorino Romano-Crusted Chicken Cutlets
Elevate your chicken game with this crispy and flavorful recipe that combines the tanginess of Pecorino Romano cheese with the juiciness of tender cutlets.
Ingredients:
– 4 boneless, skinless chicken breast cutlets
– 1/2 cup Pecorino Romano cheese, grated
– 1/4 cup all-purpose flour
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together flour, Pecorino Romano cheese, and a pinch of salt.
3. Dip each chicken cutlet into the egg, then coat in the Pecorino Romano mixture, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium-high heat. Cook the coated chicken cutlets for 2-3 minutes on each side, or until golden brown and cooked through.
5. Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
6. Serve hot and enjoy!
Cooking Time: 15-17 minutes
Spaghetti Cacio e Pepe with Pecorino Romano
This beloved Italian dish is a masterclass in simplicity and flavor, featuring spaghetti tossed in a rich and creamy sauce made with Pecorino Romano cheese. With just a few ingredients, you can recreate this comforting classic at home.
Ingredients:
– 12 oz spaghetti
– 1/2 cup Pecorino Romano cheese, grated
– 4 tbsp extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and black pepper, to taste
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. In a medium saucepan, combine olive oil, garlic, and Pecorino Romano cheese. Heat over low heat, stirring occasionally, until the cheese is melted and smooth (about 5 minutes).
3. Add cooked spaghetti to the cheese sauce and toss until well coated with salt and black pepper, to taste.
4. Serve immediately, garnished with additional grated Pecorino Romano if desired.
Cooking Time: 15-20 minutes
Roasted Asparagus with Pecorino Romano Shavings
This recipe brings out the natural sweetness of asparagus by roasting it to perfection and pairing it with the salty, nutty flavor of Pecorino Romano cheese. A simple yet elegant side dish perfect for any occasion.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup Pecorino Romano cheese, shaved
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Place asparagus in a single layer on the prepared baking sheet.
4. Drizzle with olive oil and sprinkle with salt and pepper.
5. Roast for 12-15 minutes, or until tender and slightly caramelized.
6. Remove from oven and top with shaved Pecorino Romano cheese.
7. Serve warm, with lemon wedges on the side if desired.
Cooking Time: 12-15 minutes
Pecorino Romano and Herb-Stuffed Portobello Mushrooms
These savory mushrooms are packed with the bold flavors of Pecorino Romano cheese, fragrant herbs, and earthy portobellos. Perfect as an appetizer or side dish, this recipe is sure to impress.
Ingredients:
– 4 large portobello mushrooms
– 1/2 cup grated Pecorino Romano cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean and prepare the mushrooms by removing stems and gills.
3. In a bowl, mix together Pecorino Romano cheese, garlic, parsley, thyme, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture, dividing it evenly among the four.
5. Drizzle olive oil over the stuffed mushrooms and bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Classic Roman-Style Pecorino Romano Fettuccine
Experience the rich flavors of Rome with this simple yet elegant pasta dish, featuring the iconic combination of Pecorino Romano cheese and fettuccine noodles.
Ingredients:
– 12 oz (340g) fettuccine
– 1/2 cup (120ml) extra-virgin olive oil
– 4 oz (115g) Pecorino Romano cheese, grated
– 2 cloves garlic, minced
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat the olive oil over medium-low heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add the reserved pasta water to the skillet and stir to combine with the garlic-infused oil.
4. Stir in the grated Pecorino Romano cheese until melted and smooth, adding salt and black pepper to taste.
5. Combine the cooked fettuccine with the cheesy sauce, tossing to coat evenly.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Pecorino Romano and Pear Salad with Arugula
This refreshing salad combines the tangy flavors of Pecorino Romano cheese, sweet pears, and peppery arugula for a perfect autumnal treat. A simple yet elegant side dish or light lunch option.
Ingredients:
– 4 oz Pecorino Romano cheese, shaved
– 1 ripe Bartlett pear, diced
– 4 cups arugula
– 2 tbsp olive oil
– 1 tsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine arugula, pear, and Pecorino Romano cheese.
2. Drizzle olive oil over the salad and toss gently to combine.
3. Squeeze balsamic vinegar over the salad and sprinkle with salt and pepper to taste.
4. Serve immediately.
Cooking Time: 5 minutes
Pecorino Romano Polenta Fries with Garlic Aioli
Elevate your snack game with this creamy, cheesy, and addictive recipe that combines the best of Italy and France. Crunchy polenta fries smothered in a rich Pecorino Romano cheese sauce and served with a side of tangy garlic aioli will satisfy any cravings.
Ingredients:
– 1 cup polenta
– 2 cups water
– 1/4 cup grated Pecorino Romano cheese
– 1/4 cup olive oil
– Salt, to taste
– Garlic Aioli:
+ 1/2 cup mayonnaise
+ 3 cloves garlic, minced
+ 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook polenta according to package instructions.
3. Shape cooked polenta into fry-like strips and bake for 15-20 minutes or until crispy.
4. Mix Pecorino Romano cheese with olive oil, salt, and a pinch of black pepper.
5. Toss baked polenta fries in the cheese mixture until coated.
6. Prepare Garlic Aioli by mixing mayonnaise, garlic, lemon juice, and a pinch of salt.
7. Serve polenta fries with Garlic Aioli for dipping.
Cooking Time: 30-40 minutes
Spinach and Pecorino Romano Stuffed Shells
This Italian-inspired recipe combines the flavors of fresh spinach and tangy Pecorino Romano cheese with tender jumbo pasta shells. Perfect for a weeknight dinner or special occasion, these stuffed shells are sure to please.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1/2 cup grated Pecorino Romano cheese
– 1 egg, beaten
– Salt and pepper, to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a mixing bowl, combine spinach, ricotta cheese, Pecorino Romano cheese, egg, salt, and pepper. Mix well.
4. Stuff each pasta shell with the spinach mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the stuffed shells and cover with aluminum foil.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
7. Serve hot, garnished with additional Pecorino Romano cheese if desired.
Cooking Time: 25-30 minutes
Crispy Pecorino Romano and Breadcrumb Topped Macaroni
Elevate your pasta game with this creamy, crunchy, and cheesy macaroni dish. The combination of crispy pecorino romano cheese and breadcrumbs adds a satisfying texture to the rich and comforting sauce.
Ingredients:
– 8 oz macaroni
– 2 cups grated Pecorino Romano cheese
– 1/4 cup breadcrumbs
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook macaroni al dente according to package instructions.
3. In a saucepan, combine olive oil, garlic, and heavy cream. Bring to a simmer over medium heat.
4. Add grated Pecorino Romano cheese and stir until melted and smooth. Season with salt and pepper to taste.
5. In a separate pan, toast breadcrumbs over low heat until golden brown.
6. Combine cooked macaroni, creamy sauce, and toasted breadcrumbs in a baking dish.
7. Top with additional grated Pecorino Romano cheese (if desired) and bake for 15-20 minutes or until the top is golden brown.
Cooking Time: 25-30 minutes
Pecorino Romano and Lemon Zest Roasted Potatoes
Elevate your roasted potatoes with the tangy flavor of Pecorino Romano cheese and the brightness of lemon zest. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4-6 medium-sized potatoes, peeled and cut into wedges
– 2 tbsp olive oil
– 1/4 cup grated Pecorino Romano cheese
– 2 tsp freshly squeezed lemon juice
– 1 tsp lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss potatoes with olive oil, salt, and pepper until they are evenly coated.
3. Spread potatoes on a baking sheet lined with parchment paper in a single layer.
4. Sprinkle Pecorino Romano cheese and lemon zest evenly over the potatoes.
5. Roast for 20-25 minutes or until potatoes are tender and golden brown.
6. Remove from oven and toss with lemon juice.
Cooking Time: 20-25 minutes
Pecorino Romano and Pancetta Carbonara
This classic Italian dish is a rich and creamy delight that combines the tanginess of Pecorino Romano cheese with the savory flavor of pancetta. With just a few simple ingredients, you can create a mouthwatering pasta dish that’s sure to impress.
Ingredients:
– 12 oz spaghetti
– 6 oz pancetta or bacon, diced
– 2 large eggs
– 1/2 cup Pecorino Romano cheese, grated
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. In a large skillet, cook the pancetta or bacon over medium heat until crispy. Remove from heat and set aside.
3. In a medium bowl, whisk together eggs and a pinch of salt.
4. Add the cooked spaghetti to the egg mixture and toss to combine.
5. Add the Pecorino Romano cheese and pancetta or bacon to the pasta mixture and toss until well combined.
6. Season with salt and black pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Grilled Zucchini with Pecorino Romano and Mint
This recipe brings together the sweetness of grilled zucchini, the tanginess of Pecorino Romano cheese, and the freshness of mint to create a delicious summer side dish or light lunch.
Ingredients:
– 2 medium zucchinis
– 1/4 cup Pecorino Romano cheese, shaved
– 1/4 cup fresh mint leaves, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of the zucchinis with olive oil and season with salt and pepper.
3. Grill the zucchinis for 3-4 minutes per side, or until tender and slightly charred.
4. Top each grilled zucchini with shaved Pecorino Romano cheese and chopped fresh mint leaves.
5. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Pecorino Romano and Caramelized Onion Flatbread
Elevate your flatbread game with the perfect combination of tangy Pecorino Romano cheese, sweet caramelized onions, and crispy crust. This simple yet impressive recipe is sure to become a new favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup warm water
– 1 tablespoon olive oil
– 1 large onion, thinly sliced
– 1/4 cup Pecorino Romano cheese, shredded
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, combine flour, salt, and sugar. Gradually add warm water and mix until dough forms.
3. Knead the dough for 5 minutes. Let it rest for 10 minutes.
4. Roll out the dough to 1/4 inch thickness. Transfer to a baking sheet.
5. In a pan, caramelize onions over medium heat for 20-25 minutes or until golden brown.
6. Spread caramelized onions on the dough, leaving a 1-inch border. Sprinkle with Pecorino Romano cheese.
7. Bake flatbread for 15-18 minutes or until crust is golden and cheese is melted.
8. Garnish with chopped thyme leaves, if desired.
Cooking Time: 20-25 minutes
Pecorino Romano Whipped Ricotta Crostini
Elevate your appetizer game with these Pecorino Romano Whipped Ricotta Crostini, a creamy and savory treat that’s sure to please.
Ingredients:
– 1 cup whole-milk ricotta cheese
– 2 tablespoons unsalted butter, softened
– 1/4 cup grated Pecorino Romano cheese
– 1 tablespoon honey
– Salt, to taste
– Fresh thyme leaves, for garnish
– Baguette slices or crostini
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whip the ricotta cheese with an electric mixer until smooth.
3. Add the softened butter and continue whipping until well combined.
4. Stir in the grated Pecorino Romano cheese and honey until smooth.
5. Season the mixture with salt to taste.
6. Arrange baguette slices or crostini on a baking sheet.
7. Dollop a spoonful of the ricotta mixture onto each crostini, leaving a small border around the edges.
8. Bake for 10-12 minutes, or until lightly golden brown.
9. Garnish with fresh thyme leaves and serve.
Cooking Time: 10-12 minutes
Pumpkin Sage Ravioli with Pecorino Romano
Experience the harmonious union of fall flavors with this delightful ravioli dish, featuring tender pumpkin and sage filling wrapped in a delicate pasta sheet, topped with rich Pecorino Romano cheese.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 2 tablespoons chopped fresh sage
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 tablespoon olive oil
– Salt and black pepper
– 1 package fresh ravioli wrappers (about 20-24 sheets)
– Pecorino Romano cheese, crumbled
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine pumpkin, sage, Parmesan cheese, and egg. Season with salt and black pepper.
3. Lay out a ravioli wrapper on a flat surface. Place a small spoonful of the pumpkin mixture in the center.
4. Fold the dough over the filling to form a triangle or square shape, pressing edges together to seal.
5. Cook the ravioli in boiling, salted water for 2-3 minutes, or until they float to the surface.
6. Serve the ravioli with Pecorino Romano cheese crumbled on top.
Cooking Time: 10-12 minutes
Pecorino Romano and Rosemary Focaccia
This Italian-inspired flatbread combines the savory flavors of Pecorino Romano cheese and fragrant rosemary, perfect for a quick snack or accompanying your favorite soups and salads.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 1/4 cup warm water
– 1/2 cup Pecorino Romano cheese, shredded
– 2 tablespoons chopped fresh rosemary
– Coarse black pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine flour, yeast, and salt.
3. Gradually add warm water, olive oil, and mix until a shaggy dough forms.
4. Knead for 5-7 minutes until smooth and elastic.
5. Place on a lightly floured surface, cover with plastic wrap, and let rise for 1 hour.
6. Punch down the dough, shape into a rectangle, and place on a baking sheet lined with parchment paper.
7. Top with Pecorino Romano cheese and rosemary.
8. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Summary
Get ready to savor the rich flavor of Pecorino Romano with these 19 creamy recipes. From classic Italian dishes like spaghetti cacio e pepe and fettuccine Alfredo, to creative twists like whipped Pecorino Romano with honey and walnuts, there’s something for everyone. Try adding a tangy kick to your pasta dishes with Pecorino Romano and black pepper, or elevate your risotto game with mushrooms and creamy Pecorino Romano. Whether you’re in the mood for a comforting bowl of macaroni and cheese or a light and refreshing salad, these recipes showcase the versatility and deliciousness of this Italian staple.
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