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Pecorino Romano

Explore 49 recipes, 1 gallery, 4 videos, and more

Spaghetti with Collard Greens and Lemon

Time:15 mins
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Chicken or Veal Parmigiana

Ingredients
  • 2 cups fine plain fresh breadcrumbs (see tip below)
  • Marinara Sauce
  • 1 1/4 cups coarsely grated mozzarella cheese (5 ounces)
  • 1/2 cup finely grated Pecorino Romano or Parmesan cheese (1 ounce)
  • 1/4 cup finely grated Pecorino Romano or Parmesan cheese (1/2 ounce)
  • Coarse salt and freshly ground pepper
  • 1 cup all-purpose flour
  • 4 large eggs, lightly beaten
  • 1 pound chicken cutlets, or veal cutlets pounded to an 1/8-inch thickness
  • 1/4 cup vegetable oil, plus more if needed
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Eleanora's Eggplant Parmigiana

Ingredients
  • 3 cups unseasoned, dry breadcrumbs
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 2 cups all-purpose flour
  • 14 large eggs, lightly beaten
  • 1 1/4 cups (4 ounces) finely grated pecorino Romano cheese
  • 3 medium eggplants, peeled and sliced lengthwise into 1/4-inch-thick slices
  • Light olive oil, for frying
  • Eleanora's Marinara Sauce
  • 2 teaspoons dried oregano
  • 4 cups (16 ounces) shredded, aged mozzarella
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Eleanora's Spaghetti Pie

Ingredients
  • 1 tablespoon unsalted butter, room temperature
  • Coarse salt
  • 1 pound spaghetti
  • 6 large eggs, lightly beaten
  • 1 pound mozzarella cheese, shredded (about 4 cups)
  • 12 ounces hot soppressata sausage, cut into 1/4-inch dice
  • 1 cup (4 ounces) finely grated pecorino Romano cheese
  • 1/4 cup heavy cream
  • 1 teaspoon dried parsley
  • 1/2 teaspoon freshly ground pepper
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Fettuccine Alfredo

Ingredients
  • Coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 1/4 pound thinly sliced prosciutto, coarsely chopped
  • 2 ounces shiitake mushrooms, stems removed, thinly sliced (about 1 cup)
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 cup heavy cream or half and half
  • 1 cup freshly grated Pecorino Romano cheese
  • 1 large egg yolk, lightly beaten
  • 1 pound Fresh Pasta, or best quality fresh or dry fettuccine
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Fettuccine Alfredo made with Fresh Pasta

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Spinach-Basil Pesto

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Spinach Lasagna Recipe

Ingredients
  • 1/4 cup olive oil
  • 1 small yellow onion, finely chopped
  • 2 teaspoons coarse salt
  • 2 pounds baby spinach
  • 4 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 1 quart milk
  • 1 packed cup grated Parmesan (3 ounces)
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground black pepper
  • 2 medium zucchini (about 1 pound), sliced lengthwise into 1/4-inch-thick planks
  • 8 ounces no-boil lasagna noodles
  • 6 ounces mozzarella, shredded
  • 1/3 packed cup (1 ounce) grated Pecorino Romano
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Bavette Cacio e Pepe

Ingredients
  • 2 tablespoons coarse salt
  • 1 pound bavette or fine linguine
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups freshly grated Cacio di Roma cheese
  • 1 1/2 cups freshly grated pecorino Romano cheese, plus extra for serving
  • 3 tablespoons freshly ground black pepper
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