Fresh Tagliatelle with Pecorino

Ingredients

• 1 bag (255 g; 9 oz)Giovanni Rana tagliatelle
• 42 g (3 tbsp)unsalted butter
• about 50 g (½ cup)freshly grated Pecorino Romano
• to tasteblack pepper

Instructions

1. 1

   Boil the pasta

   Bring 2.37 litres (2½ quarts) of water to the boil in a medium pot. Cook the pasta for just 2 minutes, reserve 120 ml (½ cup) of the cooking water, then drain the pasta in a colander.

2. 2

   Make the butter sauce

   Meanwhile, melt the butter in a large saucepan over low heat. Add 60 ml (¼ cup) of the reserved pasta water and whisk until combined.

3. 3

   Toss and serve

   Add the pasta and use tongs to coat the strands. If the sauce looks too dry, add a little more reserved cooking water. Sprinkle with some of the cheese, finish with black pepper to taste and serve straight away.

What is fresh tagliatelle with Pecorino?

Tagliatelle are long, flat ribbons of pasta associated with Italian cooking, particularly the Emilia-Romagna region. This quick version pairs them with Pecorino Romano, a hard sheep’s milk cheese traditionally made in central Italy and Sardinia.

The method relies on just butter, cheese and pasta water rather than a more elaborate sauce. The result is a glossy coating that lets the pasta and sharp, savoury cheese stand out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 605 calories, 19g protein, 64g carbs, 30g fat.

Most of the carbohydrates come from the tagliatelle, while butter and Pecorino contribute much of the fat. The cheese and pasta provide protein, though the exact amounts vary by product. Serve with a green salad or vegetables to add freshness and make the plate more varied.

Choose the pasta and cheese

Fresh tagliatelle: The recipe uses a 255 g bag and cooks it for only 2 minutes. Check the packet as well, since fresh pasta brands and thicknesses can differ.

Pecorino Romano: Freshly grated cheese is easy to sprinkle through the pasta and gives the sauce its salty, tangy character. Grate it finely so it distributes well.

Why save pasta water?

Starchy water: The pasta releases starch into its cooking water, which helps the butter and cheese form a sauce that clings to the ribbons. Reserve the stated amount before draining.

Add gradually: Begin with the 60 ml (¼ cup) specified for the pan, then add another small splash only if the sauce seems too dry.

Watch the brief cooking time

Two minutes: The pasta cooks quickly, so have the butter and pan ready while the water comes to the boil. Follow the recipe’s 2-minute timing, then drain promptly.

Keep it moving: Toss the ribbons with tongs so they are coated evenly and do not sit in a pile while you finish the dish.

Aim for a glossy coating

Low heat: Melt the butter gently and whisk it with the pasta water before adding the pasta. This gives the sauce a smooth starting point.

Texture cue: The strands should look lightly coated, not dry or swimming in liquid. A little extra cooking water can loosen the sauce if needed.

Serve it straight away

Finish: Add the Pecorino and black pepper just before serving, while the pasta is hot. The recipe says to sprinkle with some of the cheese; use the amount that suits your taste.

On the side: A crisp green salad or simply cooked vegetables can add freshness alongside the rich, cheesy pasta.

Recipe notes & tips

• Set out the cheese and pepper before draining, since the pasta is ready quickly.
• Reserve the cooking water before tipping the pasta into the colander.
• Grate the Pecorino finely for more even coverage.
• Keep the butter over low heat so it melts gently.
• Toss with tongs to separate and coat the tagliatelle strands.
• Serve as soon as the sauce is mixed through.

Variations

• Add lemon: Stir in a little finely grated lemon zest for a fresh note.
• Add herbs: Finish with chopped parsley for a herbal touch.
• Add greens: Toss in briefly wilted spinach just before serving.
• Use another hard cheese: Replace some Pecorino with finely grated Parmesan for a milder flavour.
• Add chilli: Finish with a pinch of chilli flakes for gentle heat.

Common mistakes to avoid

• Skipping the reserved water: Keep some aside before draining so you can loosen the sauce.
• Overcooking the pasta: Follow the 2-minute instruction and check the packet timing as well.
• Using high heat: Melt the butter over low heat to avoid browning it.
• Adding all the water at once: Start with the stated amount and add more only if the sauce looks dry.
• Leaving the pasta to wait: Toss and serve promptly so the ribbons stay well coated.

How to store

This dish is best eaten immediately, as the sauce can thicken and the pasta soften as it stands. If needed, refrigerate leftovers in a sealed container for up to 2 days and reheat gently in a pan with a splash of water.

Frequently asked questions