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Pecorino Romano butter pasta

This wont be your healthy food choice, but treating yourself every once in a while can only be good for mental sanity!
Pecorino romano butter pasta was made for these days, for you to enjoy. Kids love it, too!


16 oz or one pound pasta of your choice,
3 to 4 tablespoons butter, or olive oil, or even half / half of each combination,
2 teaspoons of freshly ground pepper,
1 and 1/2 cups of romano or parmesan grated cheese,
Fresh spices finely chopped, to your taste: basil, oregano, parsley


1: Prepare the pasta by boiling it as per package instructions; or preferably until 'al dente'

2: While the pasta are cooking, melt the butter (or mix the oil and butter) by mixing it with the pepper in a hot bowl.
The second part to this recipe is to make the roux.  To this effect, melt the butter in a pan and mix in the flour.
One practical way to heat up the bowl would be to simply put it over the boiling water of the pasta being cooked.

3: Reserve one cup of pasta cooking water prior to getting rid of it.
Strain the pasta, and put them in the butter and pepper bowl. Mix well to coat all pasta properly.

4: Add gradually the cup-and-half of grated cheese, adding some pasta cooking water if the sauce becomes too thick.
Finish mixing all the grated cheese with the pasta and serve.

This recipe serves 4 portions of pasta.

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