Pecorino Romano Pasta: Creamy, Vegetarian and Perfect for Two

After nearly 15 years of making Pecorino Romano pasta again and again, it’s still one of the easiest and most satisfying pasta dinners I turn to when we want something comforting but not complicated. I first found the original version inside a magazine years ago and have tweaked it many times since. I’ve even shared a couple of variations on this blog already, but this one is my go-to vegetarian, one-pot version. It’s rich, cozy, and perfect for two with a little left over for lunch the next day.

This recipe solves one of my favorite kitchen problems: how to make a satisfying, restaurant-feeling pasta dish at home with minimal effort and just a few ingredients. And while this pasta is a nod to classic Cacio e Pepe, it’s not trying to be a perfect replica. Instead, think of it as its creamy, slightly less fussy cousin.

Jump to:

• Getting Started
• Ingredient Recommendations
• Finishing Touches
• Pairings
• Leftovers
• Recipe

Getting Started

Get a large pot of salted water going on the stove. While that comes to a boil, gives you the perfect window to measure and prep everything else.

Here’s how I like to set myself up:

• Measure the spaghetti: I always use a kitchen scale.
  
• Measure the cream: It ends up being just enough to coat the pasta, not drown it. Have it ready to pour.
  
• Reserve pasta water: Grab a glass measuring cup or a heatproof mug to scoop some out before draining. You won’t need to do the full mantecare technique, but a little pasta water brings it all together.
  
• Grate your cheese: This part matters. You want Pecorino Romano finely or medium grated. Shredded won’t melt in the sauce as smoothly—it’ll get clumpy and stringy.

Pecorino Romano Pasta Ingredient Recommendations

Pasta & Heavy Cream

Store brands work great here. You don’t need anything fancy.

That’s what’s great about this recipe and it’s Cacio e Pepe roots. It’s all about simplicity, there really isn’t much to it.

Pecorino Romano Cheese

This is where you don’t want to skimp. Pecorino is salty, sharp, and absolutely essential to the dish. It’s what gives the sauce its signature flavor.

• Look for it in the specialty cheese section of your grocery store—usually near the deli, not with the bagged shredded cheese.
  
• Can’t find it? Try a local Italian market.
  
• I buy wedges so I can grate them fresh (they keep longer that way—plus you can freeze them!).

Pecorino Romano Pasta Finishing Touches

I use a pair of tongs to incorporate the sauce and coat the noodles. Plus, they’re great for serving!

Warm two pasta bowls in the microwave for 15–30 seconds. It’s a small thing, but it goes a long way. Top each bowl with a few cracks of black pepper and a sprinkle of extra cheese.

Pecorino Romano Pasta Pairings

Keep it light and fresh on the side:

• A crisp side salad
  
• Simple bruschetta
  
• Garlic roasted broccoli or my roasted carrots recipe
  
• Chilled white wine
  

For the white wine, I recommend a Reisling. A dry riesling is my favorite. Chardonnay is a good option, too.

Pecorino Romano Pasta Leftovers

Typically 2-3 ounces of pasta is a serving. So technically this recipe easily makes four servings. However, we usually get about three portions. Two servings for dinner and a serving for a lunch.

Use any Pecorino Romano pasta leftovers within a few days. Reheat in the microwave. The sauce may break a little but not much and it’s still good. Don’t forget to top your leftovers with grated cheese and black pepper. And if there’s any wine leftover, pour yourself a glass!

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