Main Dish

Creamy Pecorino Pasta

Creamy Pecorino Pasta with salad and Riesling

Total Time: 25 minutes
Serves 4

  • 12 oz spaghetti
  • 1 c heavy cream
  • ½ c grated pecorino
  • ½ tsp salt
  • ½ tsp pepper
  • 4 grilled chicken cutlets, optional
  1. Cook spaghetti according to the package directions.
  2. Drain the pasta and return it to the pot.
  3. Add the cream to the pasta and bring to a simmer.
  4. Add the pecorino, salt and pepper and cook, tossing, until thickened and creamy, about 2 minutes.
  5. Serve with grilled chicken and additional grated pecorino and cracked black pepper.

I am so excited to post this recipe.  Another Real Simple find and it sure is real simple and oh so good!  There’s not much to it – it can be whipped up in a matter of minutes and only calls for a few ingredients.  A classic example of ‘less is more!’

To start you may be thinking, spaghetti doesn’t come in 12 oz packages usually.  And what the heck is pecorino?  To measure out the spaghetti, a 1″ diameter of dried strands is about 4 oz. So three 1″ bunches ought to do the trick.

Pecorino is a type of cheese.  It is on the pricier side.  Most uncommon cheeses are.  But it is absolutely with the little splurge.  This cheese makes this recipe.  It kinda has to, right? Since there isn’t much to this recipe.  Pecorino has a very strong smell and flavor.  If you try it by itself while grating it, don’t be turned off if it’s not quite to your liking.

The first time I made this I followed the original Real Simple recipe.  But of course my carnivorous husband’s only ‘beef’ (pun intended) with this dish was the lack of meat.  I loved this recipe so much I was itching to make it again.  And make it again I did, a couple weeks later and thought to grill up some chicken cutlets.  Start the chicken when you start water for the noodles and everything should be finished and ready to serve together.

Creamy Pecorino Pasta with chicken

Now, if you’re like me, you may be tempted to lick the pan clean and not save any leftovers.  That’s probably for the best in this case because this dish doesn’t reheat very well.  If you’re ever tried to re-heat macaroni and cheese or fettucine alfredo you know what I mean.

But do be careful with eating large amounts of any pasta.  Pace yourself if you do back for seconds.  Pasta, and especially with meat added, will fill you up real quick.  I’d hate to see anyone end up with a tummy ache or botched diet from this dish.

My side salad of choice, of course.

I recommend serving this with a salad and a glass of Riesling.


    1. hahaha Do I know my readers or what? *jk*

      Let me know what you think if you give it a whirl. Which you absolutely should. I can’t think of an easier or more impressive dish.

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