Ina Garten Pasta Recipe with Pecorino and Black Pepper
Senior Editor & Writer
Nicholetta Bokolas
Award-winning food blogger and writer sharing simple recipes, good food, and the stories that come with them.
Ina Garten is pretty much the queen of making simple food feel special, and this Ina Garten creamy pasta recipe is exactly why I love her cooking. You need pasta, Pecorino Romano, lots of freshly cracked black pepper, a little butter and cream, and about 15 minutes. That’s it.
The result is creamy, cheesy, peppery pasta that feels cozy enough for a fall weeknight but also fancy enough that I would happily serve it to friends. It’s one of those easy pasta recipes that proves dinner doesn’t need a long ingredient list or hours in the kitchen to be really, really good.
I’ve always loved Ina Garten recipes for that reason. They’re approachable, but there’s usually a little technique or ingredient choice that makes them feel special. With this pasta, it’s all about good Pecorino, freshly cracked pepper and using that starchy pasta water to bring everything together into a glossy sauce.
At a Glance
- Ready in: About 20 minutes from start to finish
- Prep time: 5 minutes
- Cook time: 15 minutes
- Serves: 2 generously or 3 as a starter
- Why I love it: Creamy, cheesy and ridiculously easy
- Perfect for: Busy weeknights, fall dinners or casual entertaining
- Key technique: Save your pasta water!
- Cleanup: One pot and one pan
Ingredients:
- 1 box (255 grams) dried Italian egg pasta
- 1 cup freshly grated Pecorino Romano, divided, plus more for serving
- 1 – 1 1/2 tsp freshly ground black pepper, plus more for serving
- 2 tbsp heavy cream
- 1 1/2 tbsp butter
- 1/2 tsp course salt to taste (might need more)
- 2 tbsp finely chopped fresh parsley
- reserved pasta water, as needed
Instructions:
- Bring a large pot of water to a rolling boil and season generously with kosher salt.
- Add the pasta and cook according to the package directions until just al dente. Before draining, carefully scoop out at least 1 cup of the starchy pasta water and set it aside.
- Drain the pasta without rinsing it so the starch remains on the surface and can help the sauce cling to it.
- Transfer the hot pasta to a large pan set over low heat. Add most of the freshly grated Pecorino Romano, reserving some for finishing. Add the freshly ground black pepper, heavy cream, butter and coarse salt.
- Using tongs, toss the hot pasta continuously until the butter melts and the Pecorino begins coating the noodles.
- Add a small splash of reserved pasta water and continue tossing. Add more water, a little at a time, as needed until the Pecorino, butter and cream create a smooth, glossy sauce that evenly coats the pasta.
- Taste the pasta and add additional kosher salt only if needed. Remember that Pecorino Romano is already quite salty.
- Remove from the heat and divide between bowls. Finish with the remaining Pecorino Romano, chopped fresh parsley and plenty of freshly cracked black pepper.
- Serve immediately while the sauce is warm and glossy.
- Don’t forget to rate this recipe and leave a comment!
Why This Ina Garten Pasta Recipe Just Works
There is something very Ina about taking a handful of really good ingredients and letting them do their thing.
This recipe comes from Ina Garten’s Barefoot Contessa Back to Basics, where her Pasta with Pecorino & Pepper appears alongside other Italian-inspired dishes including lasagna and Tagliarelle with Truffle Butter. It’s the kind of uncomplicated cooking that makes so many Ina Garten recipes worth coming back to.
Instead of building a sauce with tomatoes, garlic, olive oil, lemon or red pepper flakes, this one gets its flavour from Pecorino Romano and plenty of black pepper.
And I mean plenty of black pepper.
The pepper isn’t just seasoning here. It’s one of the main flavours of the entire dish, so freshly grinding it makes a difference.
Ina Garten Pasta Recipe: The Secret Is in the Pasta Water
If there is one thing I want you to remember when making this creamy pasta recipe, it’s this: do not pour all your pasta water down the drain.
Before draining the pasta, scoop out some of that cloudy, starchy water and keep it nearby.
Once the hot pasta hits the pan with the Pecorino, butter, pepper and cream, a splash of pasta water helps everything loosen up and come together. Tossing the pasta helps the cheese, fat and starch emulsify into that silky, glossy coating we’re looking for.
Add the water gradually. You can always add another splash, but it’s harder to come back from watery pasta.
This is one of those little techniques that can make all kinds of creamy pasta recipes better.
Pecorino Romano Is Doing the Heavy Lifting
With so few ingredients, the cheese matters.
Pecorino Romano is salty, sharp and a little more assertive than Parmesan, which is exactly what this simple pasta needs. I highly recommend buying a piece and grating it yourself rather than using pre-grated cheese.
Freshly grated cheese melts more smoothly, which is especially important when you’re trying to create a creamy sauce without using a huge amount of heavy cream.
And grate it finely. You want that Pecorino to melt quickly when it meets the hot pasta.
Why There’s Just a Little Cream In This Ina Garten Pasta Recipe
There are plenty of creamy pasta recipes where cream makes up the base of the sauce, but that’s not what we’re doing here.
We’re only using two tablespoons.
That’s enough to give the pasta a little richness while still allowing the Pecorino and pepper to be the main event. Butter adds another layer of richness, while the pasta water helps create that glossy texture.
The result tastes indulgent without feeling like you’re eating a bowl of heavy cream sauce.
Tips for Getting This Ina Garten Pasta Recipe Right
Grate your Pecorino before you start. Once the pasta is cooked, this recipe moves FAST.
Use freshly cracked black pepper. I wouldn’t swap in finely ground pepper that’s been sitting in the pantry forever. You want the pepper that’s fresh and fragrant.
Salt your pasta water carefully. Pecorino Romano is naturally salty, so taste before adding additional kosher salt to the finished pasta.
Don’t forget the pasta water. I know I’m repeating myself, but it’s important.
Keep everything moving. Tossing helps turn the cheese, butter, cream and pasta water into a silky sauce instead of leaving you with clumps of cheese.
Serve it immediately. This isn’t a pasta I would make an hour ahead. It’s at its absolute best when that sauce is still warm and glossy.
Can I Make This Pasta Gluten Free?
Yes! I make plenty of pasta dishes with gluten-free pasta, and it can work beautifully here.
Choose a gluten-free pasta you already know and love, and pay close attention when you boil it because cooking times can vary quite a bit between brands.
The reserved pasta water is still useful with gluten-free pasta, so don’t skip that step.
A 15-Minute Dinner That Still Feels Special
This is what I love most about this creamy pasta recipe.
Sometimes I want an easy pasta recipe because it’s Tuesday and I need to get something on the table FAST. Other times, I want something easy because friends are coming over and I’d rather spend time with them than stand in the kitchen.
This works for both.
Serve the pasta in big bowls with extra Pecorino, parsley and black pepper over the top and suddenly a handful of ingredients feels like a proper dinner.
That’s a little bit of Ina Garten magic, isn’t it?
Simple food, done really well.
If you love this recipe but want something completely different when tomatoes are at their peak, Ina’s Summer Garden Pasta is another one worth saving.
Her recipe marinates cherry tomatoes with good olive oil, minced garlic, basil, red pepper flakes, salt and pepper at room temperature for about four hours. The tomato juices become part of the sauce, and just before serving, Ina cooks angel hair pasta until al dente, then tosses everything together with Parmesan and more basil.
Ina Garten Pasta Recipe: Frequently Asked Questions
What is Pecorino Romano?
Pecorino Romano is a firm Italian sheep’s milk cheese with a salty, sharp flavour. It has more bite than Parmesan, which makes it especially good in a simple pasta where the cheese is one of the main flavours.
Can I use Parmesan instead of Pecorino Romano?
You can, but it will change the flavour. Parmesan is generally milder and a little nuttier, while Pecorino has the sharper, saltier flavour that defines this dish.
Why did my Pecorino clump?
The pan may have been too hot or the cheese may have been added without enough liquid. Keep the heat gentle and use warm reserved pasta water as needed while tossing continuously.
How much pasta water should I add?
Start with a small splash and add more only as needed. You’re looking for enough water to help the cheese melt and coat the pasta in a glossy sauce, not enough to leave liquid sitting in the bottom of the pan.
Can I make this pasta ahead?
I wouldn’t. This is one of those pasta dishes that’s so quick to make that it’s much better prepared right before eating. As it sits, the cheese sauce naturally thickens.
What pasta works best?
Ina’s recipe traditionally uses Italian egg pasta, but you can use a good-quality dried pasta or gluten-free pasta. The important part is cooking it al dente and getting it into the sauce while it’s still hot.
One to Keep for Busy Nights
There are nights when I want to cook something delicious, but I absolutely do not want dinner to become a project.
This Ina Garten pasta recipe is exactly what I want on those nights.
It’s fast, cozy and made with ingredients I can easily keep on hand. And somehow, a bowl of pasta covered in Pecorino and freshly cracked black pepper still feels special enough to serve when friends come over.
That’s my kind of easy pasta recipe: very little work, lots of flavour and everyone at the table is happy.
Other Recipes You Will Love!
Pasta with Cherry Tomatoes and Anchovies
Nicholetta Bokolas
Nicholetta is an award-winning food blogger and writer whose work lives at the intersection of food and story. She shares simple, approachable recipes inspired by the flavours she grew up with, grounded in the belief that good food should never be too complicated. She is currently writing a food memoir that traces her grandmother’s journey from Greece to Canada, and the recipes that carried her through building a new life and a successful restaurant. A lifelong home cook, Nicholetta is most at home in the kitchen, cooking for the people she loves and gathering around a table where food is as much about connection as it is about what’s on the plate.
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