Paired with a Belgian Strong Ale
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
Yields 4-6
10 minPrep Time
20 minCook Time
30 minTotal Time
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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.
