Toasted Walnut and Pecorino Bucatini

This is the kind of dish that turns everyday ingredients into something worth savoring. With its balance of rich, nutty walnuts, sharp cheese, and perfectly cooked pasta, it delivers bold flavor in every bite. It’s simple enough for a weeknight dinner – if you want to bulk it up, serve steamed or roasted vegetables on the side.

1. Bring a large pot of salted water to a boil. Cook bucatini (or spaghetti) according to package instructions.

2. Meanwhile, warm olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, stirring occasionally. Add breadcrumbs, walnuts, and spices and cook until lightly toasted, about 2-3 minutes. Remove pan from heat. 

3. Once pasta is al dente, add 1/2 ladle of pasta water to the breadcrumb mixture. Drain pasta and add to the pan with the breadcrumbs. Cook over medium heat for 1 minute. Add parsley and pecorino and stir to combine. 

4. Scoop pasta into serving bowls and serve garnished with pecorino cheese and a light drizzle of walnut oil. 

Toasted Walnut and Pecorino Bucatini

Serves 4 

All you need: 

1/4 cup olive oil 

4 peeled garlic cloves, roughly chopped 

1/4 cup panko breadcrumbs 

1 cup chopped walnuts

1/4 teaspoon kosher salt 

1/4 teaspoon crushed red pepper flakes 

Freshly ground black pepper, to taste 

12 ounces bucatini (or spaghetti) 

1/4 cup chopped flat-leaf parsley 

1/4 cup freshly grated pecorino romano cheese, plus more for garnish 

Walnut oil, for finishing 

All you do: 

1. Bring a large pot of salted water to a boil. Cook bucatini (or spaghetti) according to package instructions.
2. Meanwhile, warm olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, stirring occasionally. Add breadcrumbs, walnuts, and spices and cook until lightly toasted, about 2-3 minutes. Remove pan from heat. 
3. Once pasta is al dente, add 1/2 ladle of pasta water to the breadcrumb mixture. Drain pasta and add to the pan with the breadcrumbs. Cook over medium heat for 1 minute. Add parsley and pecorino and stir to combine. 
4. Scoop pasta into serving bowls and serve garnished with pecorino cheese and a light drizzle of walnut oil.