spaghettoni with pecorino, pepper and walnuts

spaghettoni al pecorino pepe e noci

4 to 6 servings

View full image

Ingredients

2 cups freshly grated pecorino romano or Parmigiano-Reggiano cheese, plus more for garnish
Salt
1 pound bucatini or spaghetti
3 tablespoons unsalted butter
1 cup walnut pieces, roughly chopped
Freshly ground black pepper

Instructions

Place cheese in a large serving bowl. Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain pasta, reserving ½ cup cooking liquid. Immediately transfer pasta to bowl with cheese, add butter and quickly toss together. Add walnuts and ¼ cup pasta cooking liquid; toss together to combine, adding more pasta cooking liquid if dry. Season generously with salt and pepper, garnish with cheese and serve immediately.

October 2008

keywords:

quick, simple, fast, easy, appetizer, main course, vegetarian, pecorino cheese, bucatini, spaghetti, walnut

Rate this recipe

You must log in to rating!

average of 4 ratings

Comments [1]

I made this dish for some friends who are vegetarian and it was really nice. I used wild, black walnuts and they really complemented the spicyness of the Pecorino Romano. The black walnuts have a very earthy taste to them- a mixture of mushrooms and bleu cheese. I didn't need as much cooking liquid as the recipe called for, either. For wine we served Aglinico and Nero d'Avola. Great, easy meal to make. As a side I made 'Melanzana in salsa di cioccolato piccante' (eggplant in spicy chocolate sauce). It was fantastic mixed in with the pasta.

Posted: November 20, 2011 14:16 by Natallini