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Ingredients

• ✓ pecorino cheese
• egg
• egg yolk
• olive oil
• pancetta
• zucchini
• parmigiano-reggiano cheese
• black pepper

Instructions

1. 1 Whisk eggs and egg yolk together in a bowl. Add Pecorino cheese and mix well.
2. 2 Heat olive oil in a large wok or skillet over medium heat; cook and stir pancetta until cooked through but not crispy, 2 to 3 minutes. Add the zucchini noodles (zoodles); cook and stir until zoodles are warmed but not soft and pancetta is slightly crispy, 3 to 5 minutes. Remove wok from heat.
3. 3 Pour egg mixture over zoodles and stir until evenly coated. Top zoodles with Parmigiano-Reggiano cheese and black pepper.

By Buckwheat Queen

Ingredients

• ✓ pecorino cheese
• campanelle pasta
• olive oil
• garlic
• cherry tomato
• salt
• parmesan cheese
• basil

Instructions

1. 1 Fill a large pot with lightly salted water; bring to a rolling boil. Stir in campanelle; return to a boil. Cook campanelle uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain well, reserving ½ cup pasta water.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Add oil and garlic; cook until garlic is fragrant and just beginning to brown, about 1 minute. Add tomatoes and kosher salt; cook, stirring often, until tomatoes are just beginning to break down and release their juices, about 3 minutes.
3. 3 Add cooked pasta; sprinkle with Parmesan cheese and toss well to coat. Sprinkle with Pecorino cheese and basil; toss to combine. Loosen sauce with reserved pasta water to reach desired consistency.

By Elaine

Ingredients

• ✓ pecorino cheese
• potato
• bread crumb
• egg
• all-purpose flour
• parmesan cheese
• flat-leaf parsley
• salt
• black pepper
• olive oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 to 15 minutes. Drain and transfer potatoes to a bowl; mash until smooth.
2. 2 Combine mashed potatoes, 1 ¼ cups bread crumbs, eggs, flour, Parmesan cheese, pecorino cheese, parsley, salt, and pepper in a bowl; mix by hand until smooth. Scoop up 2 to 3 tablespoons of the mixture; shape into an oval, cylindrical croquette. Repeat with remaining mixture.
3. 3 Pour remaining 1 ¼ cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.
4. 4 Heat olive oil in a large saucepan. Fry croquettes in the hot oil in batches until golden brown, about 2 minutes per side, turning as needed. Drain on paper towels.

By Maria Teresa Rollo

Ingredients

• ✓ pecorino cheese
• zucchini
• salt
• olive oil
• onion
• red bell pepper
• yellow grape tomato
• garlic powder
• milk
• black pepper
• oregano

Instructions

1. 1 Cut zucchini into noodle shapes with a spiralizer; toss with salt until combined. Drain on a paper towel until moisture is drawn out; about 20 minutes. Squeeze zucchini noodles to remove remaining moisture.
2. 2 Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; cook and stir until onion is soft and translucent, about 5 minutes. Stir in tomatoes and cook until soft, 3 to 4 minutes.
3. 3 Stir zucchini into onion mixture; cook and stir until tender and mixture looks dry, about 5 minutes. Sprinkle with garlic powder. Stir in milk and cook, 1 to 2 minutes. Add Pecorino cheese, pepper, and oregano; stir until combined.

By Janis M Krauss-krieger

Ingredients

• ✓ pecorino cheese
• rotini
• marsala wine
• mushroom sauce
• crimini mushroom
• parsley
• salt
• black pepper

Instructions

1. 1 Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 2 1/2 cups of cold water into the pan, ensuring that the water covers the pasta. Add mushrooms and wine and turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
2. 2 Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
3. 3 Add sauce and gently heat through, stirring to combine.
4. 4 Remove from heat and stir in cheese and parsley. Serve immediately.

By Barilla Canada

Ingredients

• ✓ pecorino cheese
• butter
• all-purpose flour
• milk
• salt
• cayenne pepper
• nutmeg
• cauliflower
• bread crumb
• parmesan cheese
• olive oil
• chive

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter.
2. 2 Melt remaining 6 tablespoons butter in a saucepan over medium heat. Whisk flour into butter; cook and stir until raw flour taste cooks off, 2 to 3 minutes.
3. 3 Gradually whisk milk into flour mixture. Increase heat to medium-high; cook and stir until mixture thickens and comes to a simmer, 5 to 10 minutes. Stir truffled pecorino cheese, salt, cayenne pepper, and nutmeg into milk mixture until cheese sauce thickens.
4. 4 Bring a large pot of salted water to a boil; add cauliflower and cook until slightly tender, about 6 minutes. Drain and transfer cauliflower to the prepared baking dish.
5. 5 Spread cheese sauce evenly over cauliflower. Dust with bread crumbs and Parmigiano-Reggiano cheese. Drizzle olive oil on top and sprinkle with a pinch of cayenne pepper.
6. 6 Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.

By John Mitzewich