pecorino romano

It is among the most basic, simplest pastas there is, and suddenly trendy to boot. Why? Because when made right, it is incredible.

Cacio e Pepe

Salt

Parmigiano-Reggiano

black pepper,

Good olive oil

Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.

Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.

Plate and dust each dish with additional pecorino and pepper. Serve immediately.

While cacio e pepe, the classic Roman dish, is simple — made with only pasta and its cooking water; cacio, or Pecorino Romano; and abundant freshly ground black pepper — it’s not always easy to make. The trick to getting a thick, creamy sauce lies in combining the cheese and pepper with starchy pasta water in just the right way; this usually requires a lot of erratic stirring and sweat. This version bucks tradition in favor of simplicity and, well, farro. The technique for the cheese paste comes from Flavio de Maio, a master of cucina Romana and producer of one of Rome’s most beloved bowls of cacio e pepe. Simply blend grated cheese and a little cold water with freshly ground pepper until they come together into a creamy paste. Then toss a spoonful or two into just-cooked farro and watch it melt like butter to coat the grains in a layer of salt, pepper, richness and tang. The farro’s chewy, satisfying texture is a perfect foil for the creaminess of the sauce. Keep the leftover paste in the fridge — stir a spoonful into grits, toss it with boiled green beans and, of course, use it for a bowl of cacio e pepe. Use the technique with other hard cheeses: Asiago, Parmesan and even clothbound Cheddar make for fantastic versions.

Farro e Pepe

Sea salt

semi-pearled or pearled farro (about 13 1/2 ounces)

Pecorino Romano, finely grated (about 1 1/2 cups)

cold water, plus more if needed

Bring a large pot of water to a boil. Season generously with salt until the water is as salty as the sea. Add farro, and cook until al dente, about 15 to 18 minutes. Set a colander in the sink.

In the meantime, place pecorino and pepper in a medium bowl, and add ¼ cup cold water. Use an immersion blender to combine into a thick, smooth paste. Add more cold water if needed, one tablespoon at a time, to encourage blending. If you don’t have an immersion blender, use a food processor for this step.

When the farro is cooked, reserve 1 1/2 cups cooking water; transfer farro to colander to drain, then return to pot. Add 3/4 cup pecorino paste and 1/2 cup reserved cooking water, and stir vigorously with a wooden spoon until cheese melts and coats farro with a glossy sheen. Taste, and add cooking water and more pecorino paste to taste until farro is the consistency of a loose risotto. If farro is properly seasoned but too thick, add warm tap water instead of salted cooking water to loosen.

Serve immediately, garnished with more pepper. Cover and refrigerate any remaining pecorino paste for up to 1 week. Use on pasta, farro or rice, or spread on toast.

If you&#039;re going to eat pasta on a regular basis, you should start with breakfast so you&#039;ve got the whole day to work it off. With that theory in mind, I offer this riff on carbonara that delivers eggs, sausage, toast, and even a touch of citrus. This recipe first appeared in EveryDayCook.

Breakfast Carbonara

parsley leaves

breadcrumbs

orange zest

salt

dry linguine, preferably whole wheat

breakfast sausage

green onions, thinly sliced

eggs,

pecorino Romano cheese

black pepper

Combine the parsley, breadcrumbs, and orange zest in a small bowl. Set aside.

Add 2 quarts of water, the salt, and linguine to a large saute pan. Cover and bring to a boil over medium-high heat. Reduce the heat to low and cook for 4 minutes or until the pasta is al dente.

Meanwhile, cook the sausage in a 12-inch cast-iron skillet over medium-high heat until brown. Add the green onion and cook until fragrant.

While the pasta and sausage are cooking, whisk together the eggs, cheese, and pepper.

Drain the pasta, reserving 1/4 cup of the starchy water. Add the pasta to the sausage, tossing the pasta to coat in the fat.

Remove from the heat, add the egg mixture, and thin as needed with the reserved pasta water.

Serve immediately with a generous sprinkle of the parsley mixture.

Inspired by the famous Roman amatriciana sauce, a 6-ounce juicy patty of beef is topped with a spicy tomato-onion jam, crisped bacon, and a Pecorino Romano cheese crisp.

Amatriciana Burgers With Tomato-Onion Jam, Bacon, and Pecorino Romano Crisps Recipe

bacon,

yellow onions, thinly sliced

garlic,

red pepper

tomatoes

salt and black pepper

Pecorino Romano, grated (about 1/2 cup)

beef

focaccia bread, about 4-inches square each, warmed

Preheat oven to 300°F and line a baking sheet with silpat. In a large wide pot or Dutch oven, cook bacon over medium heat, turning, until fat has rendered and bacon is crisp, about 8 minutes. Using tongs, transfer bacon to a paper-towel lined plate to drain.

Add onions and garlic to rendered bacon fat in pot and cook, stirring occasionally, until onions are translucent and soft, about 7 minutes. Stir in crushed red pepper and cook for 30 seconds. Add tomatoes and their juices and bring to a simmer. Lower heat to medium-low and cook, crushing tomatoes with a wooden spoon, until only small chunks remain. Continue cooking, stirring frequently, until sauce has thickened to a spoonable, ketchup-like consistency, about 10 minutes. Season with salt and a generous amount of black pepper.

Meanwhile, sprinkle Pecorino Romano in four 5-inch rounds on silpat and bake until lightly browned and melted, about 10 minutes. Let cheese crisps cool until crisp.

When ready to serve, season burger patties generously with salt and pepper and cook burgers to desired doneness on a hot grill or in a skillet on the stovetop, 125°F for medium rare or 135°F for medium. Transfer to a plate and allow to rest for 5 minutes.

Place 4 pieces of focaccia on a work surface and set burger patties on top. Top patties with tomato-onion jam, followed by bacon, and cheese crisps. Close sandwiches with remaining focaccia and serve right away.

Gli strozzapreti cacio, cozze e pepe sono un primo piatto saporito e cremoso con base cacio e pepe e aggiunta di frutti di mare.

Strozzapreti cacio, cozze e pepe

Farina 00 400 g

Acqua 200 g

Sale fino 10 g

Pecorino romano da grattugiare 200 g

spicchio

Vino bianco secco 100 g

Pepe nero (macinato fresco) 1 cucchiaio

Prezzemolo q.b.

Olio extravergine d'oliva q.b.

Sale fino q.b.

This peppery, cheesy classic pasta will be a hit at your next dinner party. Get the recipe at Tasting Table from the chefs of Jon &amp; Vinny&#039;s in L.A.

Bucatini Cacio E Pepe Pasta

bucatini pasta

olive oil

Parmesan cheese

Pecorino Romano cheese,

Kosher salt,

Classic Bucatini Cacio e Pepe

Bucatini Cacio e Pepe Pasta

Alton Brown developed this recipe for his book "EveryDayCook" because it hits all of the best notes of breakfast in a way that is much more appealing than just eggs, sausage and toast. If you eat pasta early in the day, he reasons, that leaves plenty of time to work it off. He’s a fan of cooking in cast iron, and calls for it here. But any good 12-inch sauté pan will do.

flat-leaf parsley leaves, finely chopped

bread crumbs

dried linguine, preferably whole wheat

scallions, thinly sliced

eggs, room temperature

Pecorino Romano, finely grated

Combine the orange zest, parsley and bread crumbs in a small bowl and set aside.

Add 2 quarts of water, salt and linguine to a large sauté pan. Cover and bring to a boil over medium-high heat. Reduce the heat to low and cook for 4 minutes, or until the pasta is al dente.

While the pasta is cooking, heat the oil in a 12-inch skillet, preferably cast-iron, over medium-high heat until it starts to shimmer. Add the sausage, breaking it into pieces with a spoon, and brown. Add the scallions and cook for a few minutes until fragrant.

While the pasta and sausage cook, whisk together the eggs, cheese and pepper.

Drain the pasta, reserving a 1/3 cup of the starchy water. Add the pasta to the sausage mixture, tossing well to coat.

Remove from heat, add the egg mixture and toss some more, adding some pasta water to loosen the sauce.

This baked pasta — please don’t call it a “pasta bake” — is a luscious affair, with two sauces. A creamy white béchamel is employed to toss with the pasta and vegetables. When it emerges, bubbly and bronzed and crisp on top, a bright, light tomato sauce adorns each serving. (If preferred, you can layer both sauces instead.) Putting it together is somewhat like building a lasagna — a bit of a fussy project — but once assembled, it's no trouble at all to bake and serve. Prepare it all several hours in advance, then pop it in the oven when you like.

Rigatoni al Forno With Cauliflower and Broccoli Rabe

all-purpose flour

Kosher salt and black pepper

nutmeg,

bay leaf

onion,

garlic cloves,

bay leaf basil leaves

Kosher salt

rigatoni

medium cauliflower, chopped (about 3 cups)

broccoli rabe, chopped (about 3 cups)

rosemary

red-pepper flakes

Black pepper

extra-virgin olive oil,

Pecorino Romano (about 3

Make the béchamel: Put the olive oil and flour in a small saucepan over medium-high heat and whisk together. Let mixture sizzle without browning for 1 minute. Whisk in milk 1 cup at a time, letting it come up to a simmer and begin to thicken before adding the next cup. Repeat until all the milk has been added.

When the sauce has thickened to the consistency of a milkshake, turn heat to low. Add 1 teaspoon salt and a pinch of pepper. Add the nutmeg and bay leaf, and cook for 10 minutes, whisking occasionally. Check seasoning and adjust. Turn off heat and keep sauce warm. (If sauce thickens upon sitting, thin with a little more milk.)

Make the tomato sauce: In a small saucepan, put tomatoes, onion, garlic, olive oil, bay leaf or basil, and 1 teaspoon salt. Bring to a boil, then turn down heat and simmer for 10 minutes. Transfer mixture to a blender (remove bay leaf before blending but leave in basil, if using). Purée to a velvety consistency and return to the saucepan. Taste and adjust seasoning. Keep sauce warm, or let cool and reheat before serving.

Make the pasta: Bring a large pot of well-salted water to a boil. Add the rigatoni and cook until nearly done, about 2 minutes less than package directions, leaving the pasta still quite firm. Lift pasta from the water with a spider or large strainer, and spread it out on a baking sheet to cool.

Add cauliflower to pot and cook until barely softened, 1 minute. Lift from the water with a spider or large strainer and spread out to cool on a baking sheet.

Add the broccoli rabe and cook until just wilted, 1 minute, then drain in a colander. Rinse with cool water, then squeeze into a ball.

Put cauliflower and broccoli rabe into the empty pasta pot. Add garlic, rosemary and red-pepper flakes, and stir together. Season with salt and pepper, and drizzle with 2 tablespoons oil.

Add the béchamel and the rigatoni. Mix well with the cauliflower and broccoli rabe. Add the provolone and Pecorino Romano, and mix well again.

Heat oven to 400 degrees. Pile the pasta mixture into an oiled 9-by-13-inch baking dish. Bake until nicely browned and crisp on top, about 40 minutes. Leave to rest for 10 minutes before serving. (Alternatively, refrigerate the assembled dish for up to 6 hours and bake later. Bring to room temperature before baking.)

To serve, put a large spoonful of pasta into individual bowls or plates, making sure each portion has some of the crisp top. Spoon some tomato sauce around each portion and sprinkle with more grated cheese.

Guanciale, black pepper, Pecorino Romano, and pasta come together in a study of delicious minimalism.

Pasta alla Gricia Recipe

(225 grams) guanciale (cured pork jowl),

(15 milliliters) extra-virgin olive oil

(340 grams) rigatoni

Freeze guanciale for at least 15 minutes, and up to 45 minutes (partially freezing the guanciale makes it easier to slice). Using a sharp chef's knife, cut into 1/4-inch-thick planks, then cut planks into 1/4-inch-thick batons (lardons).

In a large 12-inch stainless steel skillet, heat oil over medium-low heat until shimmering. Add guanciale and cook, stirring occasionally, until fat has rendered and guanciale is golden brown and crisp, about 15 minutes. Using slotted spoon, transfer guanciale to a plate; set aside. Reduce heat to low, and bloom about 1 teaspoon freshly ground black pepper in rendered guanciale fat until pepper foams and is aromatic, about 1 minute. Remove skillet from heat.

Meanwhile, in a Dutch oven or medium pot, bring 3 quarts of water and 2 teaspoons kosher salt to a boil over high heat. Set a colander inside a large heatproof bowl in the sink. Add rigatoni to water and cook, stirring frequently during the first minute to prevent pasta from sticking.

Once pasta has cooked for 4 minutes 30 seconds, transfer 2 cups (475ml) of starchy pasta water to skillet. Return skillet to high heat and bring to a boil, swirling to emulsify pasta water with guanciale fat.

When pasta has cooked for a total of 5 minutes, drain in prepared colander, then transfer pasta to skillet (the pasta will be very undercooked at this point, but it will continue cooking in the skillet); reserve drained pasta water.

Cook rigatoni, swirling skillet constantly and gently stirring with a spoon or rubber spatula, to ensure even cooking and that the sauce remains emulsified, until pasta is al dente and sauce is thickened and reduced, 6 to 8 minutes; if sauce reduces too much before pasta has finished cooking, add more reserved pasta water to skillet in 1/4-cup increments. Add guanciale to skillet and carefully toss to combine.

Remove from heat, add half of the grated Pecorino Romano, and toss or stir rapidly to combine. Once cheese is fully emulsified in the sauce, add remaining Pecorino Romano, and toss or stir rapidly once more to combine. Adjust sauce consistency as needed with more pasta water. Season with salt and pepper, if needed. Serve right away, passing more cheese at the table.

Many recipes call for shaving raw zucchini into long strands, which looks whimsical but often leads to soggy squash. Cutting zucchini into thicker batons helps the vegetable retain some bite. Douse the strips with a bright garlic-caper vinaigrette, tender herbs and tangy pecorino, and just before serving, toss in some chopped almonds for crunch. This zucchini salad makes a great starter or a side, but it can also be the foundation of a meal: Add it to cooked penne or pearl couscous for a quick pasta salad, or scatter it over a slice of grilled bread that’s been slathered with mascarpone or ricotta.

Zucchini Salad With Pecorino, Basil and Almonds

small shallot, minced (about 2 tablespoons)

capers, chopped, plus 2 teaspoons caper brine

lemon zest,

garlic clove,

zucchini

Pecorino-Romano cheese

basil

flat-leaf parsley

salted almonds, chopped

In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.

Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.

Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.

The Hot Brown was invented in 1926 at the Brown Hotel in Louisville, Ky., by the chef Fred Schmidt. The open-faced turkey sandwich, smothered in Mornay sauce and topped with bacon, was served to customers at late-night  dances, while the band was on its break. The dish has become a Louisville staple, one well suited for Derby Day or after Thanksgiving, when roast turkey is plentiful. Thick slices of bread, sold as Texas Toast in some parts of the United States, do not get lost under the meat and sauce. Hand-carved turkey is best for the dish; deli turkey slices do not deliver the same Hot Brown experience.

Hot Brown

(8-inch) sandwich loaf (about 20

tomatoes, quartered

turkey

unsalted butter (1/2 stick)

heavy cream

milk

Pecorino Romano (about 1 1/2 ounces)

nutmeg

Salt and pepper

Pecorino Romano,

bacon

parsley,

Paprika,

Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread, forming a square shape with the bread triangles. Divide the turkey slices among the whole slices of bread. Transfer the casseroles to the oven to toast as you prepare the sauce.

Prepare the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in flour until mixture forms a roux. Cook over medium-low heat, whisking frequently, 2 minutes. Whisk heavy cream and milk into the roux and cook over medium until the sauce begins to simmer and thicken, 2 to 3 minutes.

Remove the sauce from the heat and whisk in 1/2 cup Pecorino Romano until the sauce is smooth. Add nutmeg, salt and pepper to taste.

Remove the dishes from the oven and pour the Mornay sauce over each, smothering the meat, bread and tomatoes.

Sprinkle additional Pecorino Romano on top of each dish and broil until the cheese begins to brown and bubble, 4 to 5 minutes, working in batches, if necessary.

Remove from the broiler and cross 2 slices of bacon over each dish. Sprinkle with parsley and paprika, and serve immediately.

Rich and creamy in texture, and full of sweet-savory onion flavor, this rather mild-looking pasta packs a wallop on the fork. The pistachios add color and crunch, but other nuts work nearly as well. And if you can’t get spring onions (that is, fresh bunches of onions with their greens still attached, available in late spring and early summer), you can substitute regular onions or a combination of alliums, such as sweet onions, scallions, ramps or leeks.

Creamy Bucatini With Spring Onions and Mint

bucatini spaghetti

unsalted butter

Pecorino Romano

lemon zest

mint leaves,

Chopped pistachio, for serving (or use pine nuts

Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook until it is just shy of al dente, usually 2 minutes less than the package instructions. Reserve about 1 cup pasta water for the sauce (a coffee mug is good for this), then drain the pasta.

Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions and cook, stirring occasionally, until golden brown at the edges and thoroughly soft, 12 to 15 minutes.

Add heavy cream, rosemary, 1/2 teaspoon salt, red-pepper flakes, and a few grinds black pepper to the pan, and bring to a simmer. Let cream reduce and thicken, 2 to 4 minutes.

Reduce heat to low and stir in Pecorino Romano until combined. Add the drained pasta and about 1/2 cup of the reserved pasta water. Toss well to coat the pasta. If the sauce is too thick, add pasta water by the tablespoon; if it’s too thin, let it bubble and reduce for a minute or so. Remove from heat and stir in lemon zest and chives. Taste and add more salt, if needed.

Serve in bowls, each topped with more chives, mint, a generous amount of black pepper and a sprinkle of pistachios.

Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil

Beef Braciole (Stuffed Italian Beef Roll) Recipe by Tasty

pecorino romano cheese,

basil,

provolone cheese

italian parsley, chopped

kosher salt,

lb flank steak

canola oil

butter

carrot,

celery,

dry white wine

oz crushed tomato, 1 can

bay leaves

oregano

red pepper flakes

lb orecchiette pasta,

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In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.

Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it’s ¼ inch (6 mm) thick.

Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.

Starting from the bottom, roll the meat into a log. Using butcher’s twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.

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Breakfast Carbonara

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Pasta alla Gricia Recipe

Zucchini Salad With Pecorino, Basil...

Hot Brown

Creamy Bucatini With Spring Onions ...

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cacio e pepe fried "egg in the bask...

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Artichoke Carbonara

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Top 24 pecorino romano recipes from across the web

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Top Tags

Cacio e Pepe

Farro e Pepe

Breakfast Carbonara

Amatriciana Burgers With Tomato-Oni...

Strozzapreti cacio, cozze e pepe

Bucatini Cacio E Pepe Pasta

Breakfast Carbonara

Rigatoni al Forno With Cauliflower ...

Pasta alla Gricia Recipe

Zucchini Salad With Pecorino, Basil...

Hot Brown

Creamy Bucatini With Spring Onions ...

Beef Braciole (Stuffed Italian Beef...

Four-Cheese French Bread Pizza

cacio e pepe fried "egg in the bask...

Bacon Carbonara

Artichoke Carbonara

Nuvole di zucchine e pecorino

Calabrian Meatballs

Authentic Italian Amatriciana Sauce...

Spaghetti all'Amatriciana

Spaghetti alla Carbonara

Risotto al limone

Pasta nduja e pecorino

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