SPAGHETTI WITH MUSSELS AND PECORINO CHEESE

A Unique Twist on Classic Italian Flavors

‘Spaghetti Cozze & Pecorino’ is a unique dish that combines the flavors of the sea with the sharp, savory notes of Pecorino Romano cheese. This combination might seem unconventional, but it creates a delightful balance; the Pecorino, in fact, adds a salty and tangy flavor that pairs surprisingly well with the briny taste of mussels and enhances the overall taste.  

This pasta dish is perfect for Summer, when fresh mussels are in season in the Mediterranean Sea as across the world, and calls for a glass of crisp white wine like Vermentino or Pinot Grigio.  

Nutritionally, this pescatarian dish is healthy and rich in nutrients. Mussels are an excellent source of protein, omega-3 fatty acids, and essential minerals such as iron and zinc. Pecorino cheese, which is made from sheep's milk, provides calcium and proteins, making this pasta both delicious and super-nutritious.  

For more delicious ideas have a look at our Pasta Dishes playlist!

A little history

While spaghetti with mussels is a classic dish often found in coastal regions of Italy, the addition of Pecorino cheese is a modern twist. Traditionally, seafood dishes in Italy are not paired with cheese due to the potential clash of strong flavors.  

Mussels have been a part of Italian culinary tradition for centuries, harvested from the Mediterranean Sea, they have been a staple in Italian coastal cuisine due to their abundance and nutritional value. Pecorino cheese, known for its strong, salty flavor, is produced mainly in the regions of Lazio, Sardinia, and Tuscany, and it is one of Italy's oldest cheeses, dating back to ancient Roman times.  

Today, the combination of mussels and Pecorino cheese in pasta highlights the creativity and adaptability of Italian chefs, who explore new ways to blend traditional and modern flavors. This dish is a great example of how Italian cuisine can evolve while still honoring its rich culinary heritage.

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INGREDIENTS👇🏻

• 500g | 17.6oz mussels

• 160g | 5.6oz spaghetti or linguine pasta

• 150ml | 5.28fl oz white wine

• 60g | 2.1oz Pecorino cheese

• 1 clove of garlic

• 1 fresh chili pepper

• Extra virgin olive oil

The recipe step by step

1. Scrub the mussels well and remove the byssus
   

2. Peel and crash a garlic clove and sizzle it in a pan on low heat with a finely sliced fresh chili pepper and a bit of extra virgin olive oil
   

3. Add mussels and white wine, and cook with a lid on
   

4. When all the mussels will pop open, remove from the pan and deshell – leave a few in-shell for decoration
   

5. Sieve the mussels cooking juice
   

6. Grate the Pecorino cheese and make a creamy sauce by adding a splash of cooking juice, set the cream aside
   

7. Boil the water and cook the pasta, drain 2 minutes before the end of its cooking time
   

8. Move the pasta to a pan and sauté with the mussels juice until fully cooked, adding the mussels in as well
   

9. Once cooked, remove from the stove and add the creamy Pecorino sauce, stirring thoroughly
   

10. Plate and decorate with the in-shell mussels you put aside earlier…then enjoy! 😋