Pasta with Mushrooms and Pecorino Romano PDO

by Robin Miller on June 1, 2026

Pasta with Mushrooms and Pecorino Romano PDO

Tender noodles and earthy mushrooms, bathed in a buttery, peppery, savory cheese sauce. The commingling of flavors – earth, nutty, salty, and peppery – excites the palate in the most magical way! And this one-pan meal is made with handful of ingredients and ready in about 30 minutes.

pasta with mushrooms and pecorino romano

This post is funded by the European Union. Views and opinions expressed are mine and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.

This dish is similar to cacio e pepe, but it’s elevated with mushrooms! The classic Italian dish, cacio e pepe features pasta with cheese and pepper. Lot’s of cheese and lots of pepper! This dish is no different, but the addition of buttery, sautéed mushrooms takes the dish to new heights. It’s hearty and meaty, and the mushrooms partner perfectly with the salty Pecorino Romano PDO.

Why should you use Pecorino Romano PDO in this dish? Pecorino Romano PDO is a hard, ivory-to-straw colored sheep’s milk cheese. In fact, the word “pecorino” is derived from the word “pecore”, meaning “sheep” in Italian. Pecorino Romano PDO is aromatic, sharp, and nutty, and its deep, rich flavor is an excellent addition to a variety of dishes. Pecorino Romano PDO is just as welcome in a classic pasta dish as it is on a festive charcuterie board. And its distinct, characteristic flavor completely transforms every dish.

There’s a reason Pecorino Romano has been cherished since the Roman era! Pecorino Romano PDO is handcrafted in the expert hands of trained cheesemakers, following a technique passed down through centuries of experience and craftsmanship. The cheese is sustainably made with respect for the environment, and comes from the milk of sheep that graze freely in the countryside. But not just any countryside. Pecorino Romano PDO (Protected Denomination of Origin) must be produced in the Lazio region of Southern Europe, on the island of Sardinia and in the province of Grosseto in Tuscany. For a product to obtain PDO certification, it must comply with strict production rules that ensure quality and authenticity, including both natural factors such as climate and geography, as well as human factors, such as agricultural or historic production techniques developed over time. Combining these factors guarantees superior quality from a product that can’t be reproduced outside its given production area. Fun fact: This area of Tuscany is also defined as a Blue Zone, characterized by the abundance of centenarians. Cleary they’re on to something, right?!

Pecorino Romano PDO is aged to perfection. There’s a reason this cheese has such a robust flavor. First, during grazing, the free-roaming sheep enjoy natural Mediterranean herbs and grass, aromas and flavors that subsequently make their way into the milk. Then, once the cheese is produced, it’s aged – wheels must be aged a minimum of 5 months (to be sold as a wheel or wedge), and cheese that’s sold grated must be aged a minimum 8 months. During aging, cheesemakers rub salt on the cheese wheels to preserve them and enhance flavor. The longer Pecorino Romano PDO ages, the harder the cheese and the sharper the flavor.

Pecorino Romano PDO is healthy and easily digestible too! Not only is Pecorino Romano PDO higher in protein and calcium than cow’s milk, sheep’s milk is also lower in saturated fat and lactose. When it comes to cheese, the longer it’s aged, the lower the lactose. Thanks to Pecorino Romano PDO’s production and aging process, it’s naturally lactose-free, making it a great option for anyone with lactose intolerance.

After reading about the strict production rules, I bet you think Pecorino Romano PDO is expensive? Think again! European Pecorino Romano PDO is an affordable option for any weeknight meal! And, because of it’s sharp, nutty flavor, a little goes a long way. Look for Pecorino Romano PDO from Europe next to the other specialty cheeses in your local grocery store.

Here’s what you need for this easy pasta dish

Pasta. I used sagnarelli (short ribbon pasta with fluted edges), but you can use any short pasta, such as orecchiette, farfalle (bowties), rigatoni, penne, or campanelle. I prefer short pasta for this dish because of the mushrooms.
Mushrooms. I used cremini (baby bella) mushrooms, but you can use button mushrooms, or your favorite wild mushrooms, such as shiitake, oyster, porcini, or a combination.
Pecorino Romano PDO. If possible and for maximum flavor, purchase a wedge of Pecorino Romano PDO and grate the cheese just before making this dish.
Olive oil and butter. Both are used to sauté the mushrooms and toast the black pepper. Adding the oil helps prevent the butter from burning over medium-high heat. I recommend good-quality olive oil and unsalted butter.
White wine. Choose a wine that you would drink with dinner! I used Chardonnay, but any white wine will work in this dish. If you want to leave the wine out, use chicken broth or some of the pasta cooking water instead.
Black pepper. I suggest freshly ground black pepper for the best flavor.
Salt. Used at the end for seasoning. Taste before salting!
Basil. Optional garnish, but great flavor and color addition.

Toasting the pepper is the first step in this dish. Similar to cacio e pepe, the black pepper is toasted to bring out a more robust flavor. And since we’re toasting the pepper in butter, the butter is infused with great pepper flavor, a nuance that blankets every inch of the pasta.

Make sure to scrape up browned bits from the bottom of the pan! Those tasty, toasty nuggets add depth to the sauce. If you’re not using wine, use chicken broth or some of the pasta water to deglaze the pan.

Use a high-sided skillet! As you can see, when the pasta meets the mushrooms in the pan, it’s a voluptuous amount of food! Use a large, high-sided skillet to ensure you can toss the ingredients and coat the pasta with the sauce.

Great your cheese just before making this dish. As mentioned above, this guarantees the maximum flavor! And freshly shredded/grated cheese melts more smoothly. I suggest you purchase a wedge of Pecorino Romano PDO and grate it for this dish. Then serve the wedge with a grater at the table.

Don’t forget to reserve some pasta cooking water! The pasta cooking water is starchy and flavorful and is used to create a satiny sauce for the pasta. It’s a classic Italian cooking technique. I always put a ladle in my colander so I don’t forget to save some before I drain the pasta! And, always save more than you think you’ll need, in case you want to thin your sauce before serving. Note: Some folks store leftover pasta water in ice cube trays – for a rainy day! Not a bad idea!

Can you make this dish spicy? I’m adding this tip for my heat-loving friends (you know who you are)! There’s a little heat in this dish thanks to the copious amount of black pepper. And some say Pecorino Romano PDO is mildly spicy. If you want more heat, top with dish with crushed red pepper flakes and serve more on the side.

What should you serve with your pasta dish? This dish is hearty and wholesome, so you need little else. I suggest a mixed green salad with a light balsamic vinaigrette, and loaf of warm, crusty Italian bread.

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