Type what you have

Ingredients

• ✓ pecorino romano cheese
• spaghetti
• guanciale
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, saving about 1 cup of cooking water.
2. 2 Meanwhile, place guanciale in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 3 minutes. Add pasta water, cooked spaghetti, and grated Pecorino Romano cheese. Mix well.
3. 3 Distribute pasta amongst 4 bowls and serve with freshly ground black pepper and extra Pecorino Romano cheese.

By Allrecipes Member

Ingredients

• ✓ pecorino romano cheese
• salt
• bucatini
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of water to a boil and add salt. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
3. 3 Place grated Pecorino Romano cheese into a large glass bowl and mix with a fork to make sure the cheese contains no lumps.
4. 4 Once the bucatini are al dente, lift them out with a spaghetti fork or tongs and put them directly into the bowl with the cheese. Do not allow the water to drain too much.
5. 5 Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed.
6. 6 Add more pasta water, little by little, until a thick cream has formed.
7. 7 Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.

By Buckwheat Queen

Ingredients

• ✓ pecorino romano cheese
• spaghetti
• guanciale
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally.
2. 2 While pasta cooks, immediately heat a nonstick pan over medium heat. Add guanciale and cook until tender, about 5 minutes. Add 1 ladle of pasta cooking water, stir, and cover pan. As pasta cooks, add another ladle of cooking water to the pan with the guanciale to create a sauce.
3. 3 At about 10 minutes of pasta cooking time, reserve a cup of cooking water and drain pasta. Add spaghetti to the pan with the guanciale; toss, adding reserved cooking water if necessary. Turn off heat. Add 1/3 the Pecorino Romano cheese to the pasta and toss until creamy.
4. 4 Divide pasta between 4 plates. Top each with remaining Pecorino Romano cheese and black pepper. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ pecorino romano cheese
• spaghetti
• butter
• black pepper
• salt

Instructions

1. 1 Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
2. 2 Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
3. 3 Serve with additional cheese, if desired.

By HugeTaste

Ingredients

• ✓ pecorino romano cheese
• bucatini pasta
• olive oil
• guanciale
• black pepper

Instructions

1. 1 Bring a large pot of very lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until almost tender yet still pretty firm to the bite, 8 to 10 minutes.
2. 2 Meanwhile, heat oil in a large nonstick skillet over low heat. Add guanciale and cook slowly until it has rendered all its fat and is crispy on the outside and soft on the inside, 8 to 10 minutes.
3. 3 Drain bucatini and reserve cooking water.
4. 4 Transfer bucatini to the skillet with the guanciale and finish cooking the pasta in the pan juices, adding a little pasta water at a time until pasta has the right consistency. Stir in Pecorino Romano cheese and season with black pepper. Serve immediately.

By Allrecipes Member

Ingredients

• ✓ pecorino romano cheese
• spaghetti
• olive oil
• garlic
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup cooking water, then drain spaghetti.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir garlic and pepper in hot oil until fragrant, 1 to 2 minutes. Add cooked spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup reserved cooking water; stir until cheese is melted, about 1 minute. Stir in more cooking water as needed, 1 tablespoon at a time, until sauce coats spaghetti, about 1 minute more.

By Jennifer Torrey

Ingredients

• ✓ pecorino romano cheese
• bucatini pasta
• parmigiano-reggiano cheese
• olive oil
• black pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bucatini pasta in the boiling water, stirring occasionally, until almost tender yet still firm to the bite, 8 to 9 minutes; they will not be fully cooked. Drain, reserving about 2 cups of pasta cooking water. Set pasta aside.
2. 2 Combine Pecorino Romano cheese and 1/2 cup grated Parmigiano-Reggiano cheese in a bowl. Add 2 tablespoons of pasta water and stir into a thick paste.
3. 3 Heat olive oil in a skillet or saucepan over medium-low heat; swirl to coat the bottom. Add cheese paste and a ladle of pasta water; whisk vigorously to combine. Keep whisking quickly and vigorously to make sure the cheese does not clump, about 30 seconds. Add cooked pasta and black pepper. Keep tossing skillet contents continuously until cheese has coated the pasta evenly and bucatini are cooked al dente, about 2 minutes. Add more water or cheese if the pasta sauce appears too thin or thick.
4. 4 Serve immediately topped with shredded Parmigiano-Reggiano cheese and more black pepper.

By Brian Genest

Ingredients

• ✓ pecorino romano cheese
• garlic
• pine nut
• basil
• parmigiano-reggiano cheese
• olive oil

Instructions

1. 1 Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
2. 2 Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

By MadameDanielaMoscaToba

Ingredients

• ✓ pecorino romano cheese
• ground turkey
• panko bread crumb
• basil pesto
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a sheet pan.
2. 2 Combine turkey, bread crumbs, pesto, Pecorino Romano cheese, egg, salt, and pepper in a mixing bowl and mix with your hands until well combined.
3. 3 Roll mixture into small, walnut-sized meatballs. Place onto the prepared pan.
4. 4 Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes.

By Diana Moutsopoulos

Ingredients

• ✓ pecorino romano cheese
• spaghetti
• guanciale
• egg yolk
• egg
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.
2. 2 Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.
3. 3 Whisk egg yolks and whole egg together in a bowl; whisk in ¾ cup Pecorino-Romano cheese, salt, and pepper until combined.
4. 4 Stir in guanciale. Add spaghetti; toss until evenly coated. Season to taste with extra cheese, salt, and pepper; serve.

By Andry008

Ingredients

• ✓ pecorino romano cheese
• pine nut
• basil
• salt
• parmigiano-reggiano cheese
• olive oil
• trofie pasta

Instructions

1. 1 Add pine nuts to a large mortar and pestle and crush until a past forms, about 2 minutes. Add 1/4 of the basil leaves and begin to crush and grind the basil leaves until they have begun to release their oil and leaves begin to break apart. Add another 1/4 of the basil leaves and the salt. Crush and grind the added leaves and the salt. Continue this until all the basil leaves have been added and crushed; turning into a paste.
2. 2 Add the Parmesan and Pecorino cheeses and mix with a wooden spoon. Once well combined, add the oil little-by-little until a creamy paste has been achieved.
3. 3 Bring a large pot of lightly salted water to a boil. Add fresh trofie pasta and cook, stirring occasionally, until tender yet firm to the bite, 3 to 4 minutes. Drain. Mix in pesto sauce, adding a bit more olive oil if needed.

By Buckwheat Queen

Ingredients

• ✓ pecorino romano cheese
• water
• polenta
• salt
• butter
• heavy cream
• parmigiano-reggiano cheese

Instructions

1. 1 Whisk water, polenta, and salt together in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Porridge setting according to manufacturer's instructions; set timer for 10 minutes. Allow 5 to 10 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter and cream. Whisk until polenta is smooth and lump-free. Stir in Parmigiano-Reggiano and Pecorino Romano cheeses and whisk until melted and well combined.

By Kim's Cooking Now

Ingredients

• ✓ pecorino romano cheese
• ✓ pecorino romano cheese
• olive oil
• lasagna noodle
• ricotta cheese
• mozzarella cheese
• black pepper
• flat-leaf parsley
• paprika

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins with 1 tablespoon olive oil.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Mix together drained noodles, ricotta cheese, mozzarella cheese, 1/2 cup Pecorino Romano cheese, and 1 1/2 teaspoons pepper in a bowl. Divide mixture among the ramekins. Top with 2 tablespoons Pecorino Romano cheese, drizzle with 1 tablespoon olive oil, and sprinkle with remaining 1/2 teaspoon black pepper.
4. 4 Bake in the preheated oven until cheese is golden brown in spots and lasagna is heated through, about 10 minutes. Garnish with parsley and paprika, if desired.

By Sahara B

Ingredients

• ✓ pecorino romano cheese
• olive oil
• guanciale
• spaghetti
• egg
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
2. 2 Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
3. 3 Whisk eggs, 1/2 of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy.
4. 4 Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale.
5. 5 Top with remaining Pecorino Romano cheese and more black pepper.

By ivan zeta

Ingredients

• ✓ pecorino romano cheese
• lasagna noodle
• ricotta cheese
• mozzarella cheese
• black pepper
• olive oil
• black pepper
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins. Break 12 lasagna noodles into 2-inch pieces; save any remaining noodles for another use.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Mix drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.
4. 4 Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.
5. 5 Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.

By Peggy Oliver

Ingredients

• ✓ pecorino romano cheese
• basil
• parsley
• olive oil
• sunflower seed
• lemon
• garlic
• salt

Instructions

1. 1 Combine basil, parsley, olive oil, sunflower seeds, Pecorino Romano cheese, lemon juice, garlic, and sea salt in a small blender or food processor; purée until reaches desired consistency. Taste; adjust salt.

By Jonathan Charbz

Ingredients

• ✓ pecorino romano cheese
• guanciale
• olive oil
• rigatoni pasta
• white wine
• tomato sauce
• black pepper
• kosher salt

Instructions

1. 1 Cut guanciale into 1-inch by 1/8-inch strips.
2. 2 Heat olive oil over medium heat in a saucepan. Add guanciale and cook until well browned and fully rendered, 5 to 7 minutes. Turn off the heat and use a slotted spoon to transfer it to a bowl. Leave all fat in the pan.
3. 3 Start pasta: Bring a large pot of generously salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until not quite done, about 10 minutes. You want it undercooked by at least 1 to 1 1/2 minutes.
4. 4 At the same time, add wine to the guanciale fat in the saucepan. Place over medium-high heat and cook for about 1 minute. Stir in tomato sauce and pepper; bring to a simmer.
5. 5 Transfer the almost fully-cooked pasta into the sauce using a slotted spoon; it's okay if some water gets in the sauce. Add guanciale and stir to combine. Season with salt. Cook and stir until pasta absorbs the sauce and finishes cooking, and the sauce thickens up, about 3 minutes. If the sauce gets too thick, add a splash of the pasta water.
6. 6 Turn off the heat and add some of the Pecorino cheese. Stir until melted, then repeat until all cheese has been added.
7. 7 Ladle into 2 bowls and serve.

By John Mitzewich

Ingredients

• ✓ pecorino romano cheese
• olive oil
• onion
• garlic
• tomato
• tomato
• white wine
• tomato paste
• oregano
• salt
• white sugar
• black pepper
• red pepper flakes
• bay leaf
• basil
• parsley

Instructions

1. 1 Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.
2. 2 Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
3. 3 Remove the Dutch oven from heat. Add 1/2 cup Pecorino Romano cheese, basil, and parsley into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.

By NMP

Ingredients

• ✓ pecorino romano cheese
• basil
• olive oil
• pine nut
• garlic
• lemon juice
• kosher salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine basil leaves, oil, pine nuts, and garlic in a food processor or blender; purée until smooth.
3. 3 Stir in Pecorino Romano cheese; season to taste with lemon juice, salt, and pepper.

By Klantz

Ingredients

• ✓ pecorino romano cheese
• spaghetti
• garlic
• baby spinach
• basil leaf
• walnut
• lemon juice
• lemon zest
• salt
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
2. 2 Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
3. 3 With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
4. 4 Pour sauce over spaghetti and toss to coat.

By Baking Nana

Ingredients

• ✓ pecorino romano cheese
• vegetable broth
• butter
• olive oil
• green onion
• arborio rice
• white wine
• fig
• prosciutto

Instructions

1. 1 Heat vegetable stock in a large pot and keep warm over low heat.
2. 2 Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add green onion; cook and stir until softened, about 1 minute. Pour in rice and stir until coated in butter and oil and starting to toast, 2 to 3 minutes. Increase heat and pour in wine. Simmer until alcohol has evaporated and the wine is mostly absorbed. Reduce heat to medium and stir in 1 ladle of boiling broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Once the liquid has been fully absorbed, add the next ladle. Repeat this process, stirring constantly until all liquid has been used or rice is tender yet firm to the bite (al dente). Stirring in the broth should take 12 to 15 minutes in all.
3. 3 Meanwhile, chop 10 figs. Melt 2 tablespoons butter in a medium skillet and cook chopped figs until soft and coated in butter, 4 to 5 minutes. Crush figs gently with a wooden spoon while cooking. Stir in prosciutto. Add fig-prosciutto mixture to the risotto when there are about 5 minutes left to cook.
4. 4 Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino romano cheese. Let stand for a few minutes.
5. 5 Divide risotto evenly onto 4 plates, garnishing each with a whole fig before serving.

By Alemarsi

Ingredients

• ✓ pecorino romano cheese
• sunflower oil
• green zucchini
• spaghetti
• olive oil
• salt
• basil
• butter
• parmigiano-reggiano cheese

Instructions

1. 1 Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
2. 2 Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
3. 3 Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
4. 4 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
5. 5 As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
6. 6 Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
7. 7 Serve with more grated cheese and fresh basil.

By John Mitzewich

Ingredients

• ✓ pecorino romano cheese
• ✓ pecorino romano cheese
• guanciale
• olive oil
• black pepper
• egg
• parmigiano-reggiano cheese
• black pepper
• spaghetti
• pasta water
• parmigiano-reggiano cheese

Instructions

1. 1 Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
2. 2 Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
4. 4 Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
5. 5 Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
6. 6 Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

By John Mitzewich

Ingredients

• ✓ pecorino romano cheese
• eggplant
• ziti pasta
• ricotta cheese
• egg
• mozzarella cheese
• spaghetti sauce
• salt
• pepper

Instructions

1. 1 Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese.
3. 3 Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese.
4. 4 Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.

By MOMMULL1214

Ingredients

• ✓ pecorino romano cheese
• artichoke
• bread crumb
• mint
• garlic
• salt
• black pepper
• olive oil
• white wine
• water

Instructions

1. 1 Cut stems and tops off each artichoke. Remove tough outer leaves. Snip ends off remaining leaves with scissors to remove thorns. Remove tough exterior of stems and cut them in half. Set aside.
2. 2 Combine bread crumbs, Pecorino Romano cheese, mint, garlic, salt, and black pepper in a bowl; drizzle in olive oil and mix well.
3. 3 Wiggle artichoke leaves back and forth with your thumbs to open leaves. Stuff bread crumb mixture between multiple leaves and into centers.
4. 4 Place artichokes and stem pieces in a large pan that has a tight-fitting lid; add wine and water, making sure not to wet artichokes. Cover and bring to a boil. Reduce to a simmer and cook until an outer leaf easily pulls off, about 1 hour.

By Kim's Cooking Now

Ingredients

• ✓ pecorino romano cheese
• butter
• garlic
• black pepper
• salt
• nutmeg
• heavy cream
• lemon
• parmesan cheese
• parsley

Instructions

1. 1 Melt butter in a 10-inch skillet over medium heat. Once butter is foamy, add garlic, pepper, salt, and nutmeg. Cook and stir until garlic is fragrant, about 30 seconds.
2. 2 Gradually whisk in cream, stirring constantly, to incorporate cream into butter. Drizzle in lemon juice, then add lemon zest, while stirring constantly. Keep stirring until sauce coats the back of a spoon, 3 to 5 minutes.
3. 3 Remove from heat and stir in grated Pecorino Romano and Parmesan cheeses. Taste and adjust seasoning, if necessary. Serve garnished with parsley.

By Bibi

Ingredients

• ✓ pecorino romano cheese
• chicken sausage
• onion
• yellow squash
• garlic
• chicken broth
• white bean
• tomato
• spinach
• red wine
• italian seasoning

Instructions

1. 1 Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
2. 2 Add onion to sausage in the pot; cook and stir over medium heat until onion is translucent, about 5 minutes. Add squash and garlic; cook and stir until garlic is fragrant, about 1 minute more.
3. 3 Pour broth, beans, and tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring soup to a simmer and cook until hot, about 15 minutes.
4. 4 Ladle soup into bowls and garnish with Pecorino Romano cheese to serve.

By DomesticGoddess

Ingredients

• ✓ pecorino romano cheese
• bucatini pasta
• olive oil
• garlic
• guanciale
• red onion
• red pepper flakes
• tomato
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
2. 2 Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
3. 3 Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

By CHEF CARLO APOLLONI

Ingredients

• ✓ pecorino romano cheese
• olive oil
• elbow macaroni
• ziti pasta
• farfalle pasta
• radiatore pasta
• sweet sausage
• egg
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil. Grease a 2-quart and a 1 1/2-quart round glass baking dish each with 3/4 teaspoon olive oil; drizzle 1 tablespoon of remaining olive oil into bottom of each baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook macaroni, ziti, farfalle, and radiatore pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
3. 3 Arrange sausage slices on foil-lined baking sheet.
4. 4 Bake sausage in the preheated oven until browned and crisp, 30 to 45 minutes. Lower oven heat to 325 degrees F (165 degrees C).
5. 5 Beat eggs in a large bowl until foamy, using an electric mixer. Add Pecorino-Romano cheese, salt, and black pepper; continue to beat egg mixture with electric mixer on highest speed until eggs and cheese are blended, 2 to 3 minutes. Stir cooked pasta into eggs and cheese; mixture should be runny and look like pasta is floating in egg mixture. Stir additional beaten eggs and Pecorino-Romano cheese into mixture if more egg mixture is needed.
6. 6 Ladle spoonfuls of egg-pasta mixture into each casserole, followed by a layer of sausage; continue layering pasta mixture and sausage until all sausage has been used. Top casseroles with final layer of pasta mixture. Drizzle top of each casserole with 1 tablespoon olive oil. Small pieces of pasta should stick out of the egg mixture.
7. 7 Bake in the oven until casseroles are set in the center, about 1 hour; raise oven heat to 350 degrees F (175 degrees C) and continue baking until the tops of casseroles are browned and crispy, 1 to 1 1/2 more hours.

By AllieGeekPi

Ingredients

• ✓ pecorino romano cheese
• eggplant
• sea salt
• olive oil
• egg
• water
• all-purpose flour
• black pepper
• tomato sauce
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Arrange eggplant slices on paper towels; sprinkle with salt to draw out moisture. Cover with paper towels. Let sit for 8 hours to overnight.
2. 2 Heat 2 inches oil in a 10-inch cast-iron skillet over medium-high heat. Line baking sheets with paper towels.
3. 3 Meanwhile, beat eggs and water together in a small bowl; season with salt and black pepper and set aside.
4. 4 Place flour in a 1-gallon resealable plastic bag; season with salt and black pepper. Shake the bag to mix. Add 6 eggplant slices to the bag; seal and shake until eggplant coated.
5. 5 Remove eggplant from flour and shake off excess; dip into egg mixture, turning to ensure both sides are coated. Lift up so excess egg mixture drips back into the bowl.
6. 6 Lower eggplant carefully into the hot oil; fry until slightly golden, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheets. Sprinkle each slice with 1 tablespoon Pecorino Romano cheese. Cool slightly, about 5 minutes. Repeat breading and frying process with remaining eggplant slices.
7. 7 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
8. 8 Pour a small amount of tomato sauce into a 9x13-inch baking dish to cover bottom.
9. 9 Place 1/3 eggplant slices over sauce, slightly overlapping. Sprinkle 1/3 each of remaining Pecorino-Romano cheese and Parmesan cheese evenly on top. Cover with a light layer of sauce; sprinkle 1/3 mozzarella cheese over sauce. Repeat layers twice more for a total of 3 layers.
10. 10 Bake in the preheated oven until bubbly, about 40 minutes. Cool for 10 minutes to set.

By Daddy's Kitchen