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Creamy Pecorino

Creamy Pecorino & Lemon Pasta

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x


One you master making a creamy pecorino sauce, you can use it for practically every Italian pasta recipe. Why not enjoy this sauce with lemon pasta. Garnish with fresh parsley and some freshly ground pepper.



  • 450g (16 oz) dried pasta, e.g. spaghetti, fettucini or trompetti
  • 175 (6 oz) Pecorino Romano, finely grated
  • grated rind of 1 lemon
  • 350ml (12 fl oz) double (heavy) cream
  • salt and pepper
  • shredded basil, as garnish


  1. Add the fettucini to a pot of boiling salted water and cook for 8-10 minutes or until al dente.
  2. Mix the cheese with the grated lemon rind and cream and season to taste.
  3. Heat gently, season to taste and pour over pasta.


  • Since the pasta is all jazzed up, it would be best to eat something plain with it, e.g. grilled fish and/or roasted vegetables. Even a green salad will go well with it.
  • If you would like to have a lighter and healthier version of this pasta dish, substitute the cream with crème fraîche.
  • For an even stronger lemon flavour you can use the rind of 2 lemons.


  • Serving Size: 1 serving
  • Calories: 587
  • Sodium: 589 mg
  • Fat: 32.2 g
  • Saturated Fat: 19.6 g
  • Carbohydrates: 62.7 g
  • Fiber: 8.6 g
  • Protein: 14.3 g
  • Cholesterol: 110 mg