Creamy Pecorino Spaghetti with Toasted Bread Crumbs

17 Comments

Paired with a Belgian Strong Ale

Creamy Pecorino Spaghetti with Toasted Bread Crumbs is the perfect quick weeknight meal as it is hearty, delicious and simple! A simple dry spaghetti is boiled until al dente. Toss it with a creamy Pecorino sauce, top it with toasted bread crumbs, and sprinkle it with nutty Pecorino Romano cheese. The result is just heavenly comfort food!

Creamy Pecorino Spaghetti with Toasted Bread Crumbs is a weeknight dinner recipe that's simple, hearty and delicious! | www.cookingandbeer.com

I decided to go super simple on you guys today and share one of my most favorite recipes to make during the week. It should come as no surprise that Zach and I are pasta lovers. The two of us run daily and the carbs are totally a must-have. While we love making our pasta fresh, sometimes there just isn’t enough time in the day to get it done. So there is no excuse with this one. This creamy Pecorino spaghetti is a simple way to get a healthy dose of carbs! ;)

As you guys already know, we have been super busy around here. I am seriously ALWAYS looking for quick and delicious weeknight meals. This recipe for creamy Pecorino spaghetti in particular is one of my go-to recipes. This recipe is always on the revolving menu schedule. I usually make it at least once a week, and it’s always a hit. It’s so creamy and comforting, that there are always seconds (and sometimes thirds) involved. ;)

I highly advise pairing this spaghetti with a Belgian Strong Ale. I love the strong sense of fig you get from most strong ales and this pairs very nicely with the nuttiness you get from the Pecorino cheese. Recipe is below! Have a wonderful ay everyone! xo

Creamy Pecorino Spaghetti with Toasted Bread Crumbs is a weeknight dinner recipe that's simple, hearty and delicious! | www.cookingandbeer.com


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Creamy Pecorino Spaghetti with Toasted Bread Crumbs is a weeknight dinner recipe that's simple, hearty and delicious! | www.cookingandbeer.com

Creamy Pecorino Spaghetti with Toasted Bread Crumbs
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Yield
4-6

Ingredients

  • 1 pound dry spaghetti
  • salt and black pepper
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1 1/4 cups Pecorino Romano cheese, grated finely
  • 3/4 cup panko bread crumbs

Instructions

  • Bring a large pot of water to a rolling boil. Salt the water and add the spaghetti. Cook the spaghetti until al dente, about 8-10 minutes. Drain and transfer back to the pot.
  • While your spaghetti is cooking, prepare the cream sauce. Melt 2 tablespoons of unsalted butter in medium saucepan over medium heat. Whisk in the flour and cook for 2-3 minutes or until golden. Whisk in the vegetable broth. Bring to a boil and then reduce to a simmer. Cook until slightly thickened, about 3-4 minutes. Whisk in the heavy cream, season with salt and black pepper to taste, and cook for an additional 2 minutes or until the sauce is thickened to your liking. Whisk in 1 cup of the Pecorino cheese in 1/4 cup increments, making sure the cheese is completely melted after each addition. Remove from heat.
  • Pour the sauce into the pot with the pasta. Toss to coat. Serve with toasted breadcrumbs (recipe below) and an additional sprinkling of Pecorino cheese. Season with black pepper if desired.
  • For the breadcrumbs, heat the remaining 1 tablespoon of butter in a small saute pan over medium low heat. Once melted, add the bread crumbs. Stir frequently until lightly toasted. Season with salt and black pepper if desired. Remove from heat. Breadcrumbs will store in an airtight container for about a week.
http://www.cookingandbeer.com/2015/05/creamy-pecorino-spaghetti-with-toasted-bread-crumbs/

Creamy Pecorino Spaghetti with Toasted Bread Crumbs is a weeknight dinner recipe that's simple, hearty and delicious! | www.cookingandbeer.com

 

Categories: Food and Beer Pairings, Italian, Italian-American, Main Course, Pasta, Recipes, Vegetarian
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  • http://bakingamoment.com/ Allie|Baking a Moment

    This looks amazing Justine! And sooo comforting! Pinning ;)

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      Thanks for the pin, pretty lady!

  • grandbabycakes

    This spaghetti is absolutely perfection!

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      Thanks, girlfriend! xo

  • Stacey @ Bake.Eat.Repeat.

    Definitely looks like the perfect comfort food! My kids would love this, plain pasta with parmesan is one of their favourites, so I definitely need to try out this version!

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      It’s one of my favorites too! Thanks, Stacey! <3

  • http://www.pinchandswirl.com/ Marissa

    What a wonderful dish! I love that it’s simple enough to serve on a weeknight by elegant enough for a dinner party.

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      Thank you so much, Marissa!

  • Ashley | Spoonful of Flavor

    My kind of comfort food! The more carbs the better. Love the creamy cheesy goodness!

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      Heck yea! The more carbs the better! Unless it’s carbs on top of carbs…;) Thanks, girl!

  • http://atasteofmadness.blogspot.com/ ATasteOfMadness

    This looks like something even I could make! Yum!

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      Haha, thank you!

  • http://hipfoodiemom.com/ Alice Choi

    Justine! I LOVE this pasta!! THIS is the kind of pasta I could live off of. . and I secretly love Pecorino. . maybe more than parmesan! :P love this!

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      I’ll tell ya a secret … I love Pecorino more than parmesan too. ;) Thanks girl!

  • http://www.cookingandbeer.com/ Justine@Cooking and Beer

    Thanks, Sarah! xx

  • Jack

    Hey, I made this pasta today and it tasted incredible. First bite and I was blown away. I think i might have thickened the sauce too much because it had a mac ‘n’ cheese texture, definitely not as silky smooth as your sauce looks. I think I simmered it too long after adding liquids; I waited until it was thick like chowder soup (maybe not the best comparison).

    Or maybe too much cheese? After I had mixed in the cheese, it melted completely but was still ‘sticky’ in that cheesy way. It was still amazing but I want to try it again and get it right (if it helps, I don’t cook much so I don’t know much). Was I not supposed to cook until the sauce was actually thick? Any prompt help would be great. I’d like to make again before this weekend.

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      Hi Jack. I’m so happy you enjoyed the recipe! Yeah, if you let the sauce go for a while, it will definitely thicken a lot, especially after you add the cheese. I’d say the next time you make it, maybe add a bit more broth? Like a 1/2 cup or even a cup more. This should help with thinning it out, and then you won’t have to worry about leaving it over heat for a little bit longer. It should still thicken, just not as much. Hope this helps! Best – Justine