Pecorino Pasta

I’m on the quest to find the best easy weeknight meals. What I don’t get is how do people have enough meats and vegetables in the house to throw stuff together?  I have some frozen veggies in the freezer but the meat I buy usually has a specific purpose.  Pasta is really easy to have around and so I’m coming up with different ways to serve it.  Since I’ve found a perfect pasta sauce recipe, I wanted to mix it up and try an alfredo sauce. 

 

pecorino pasta and radicchio5

The original recipe called for a radicchio salad but I realized that I don’t really like radicchio, I’ll try it with cabbage and post it if it works!

 

Pecorino Pasta

 

Notes: This is a super easy dish, easier than my easy pasta sauce.  I’ve made this with heavy cream and 2% milk.  The cream is obviously thicker but I got enough of a hint of the creaminess in the 2% version too.  This is also good the next day for a decadent lunch.

 

Ingredients:

12 ounces spaghetti

salt and pepper

1 cup 2% milk (or heavy cream)

2.5 ounces pecorino, grated, separated

1/2 teaspoon cracked black pepper

 

Instructions:

 

1.  Cook pasta according to directions. Once done move aside and return the the pot.

 

2.  Add the 1 c heavy cream to the spaghetti and bring to a simmer.  Add 2 ounces of pecorino, the 1/2 t cracked black pepper, 1/2 t salt and cook for about two minutes stirring constantly.  Take the pasta off the heat and transfer to a large bowl top the pasta with the rest of the pecorino.