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Paccheri with Asparagus and Pecorino



  • Asparagus, washed, cut into pieces, and boiled for 7 minutes: 250g (about 1.7 cups or 8.8 ounces)
  • Extra virgin olive oil: 20ml (about 1.4 tablespoons)
  • Salt, to taste
  • Freshly grated pecorino cheese: 150g (about 1.5 cups or 5.3 ounces)
  • Crushed pink pepper: 10g (about 2 teaspoons)
  • Lukewarm water, as needed
  • Paccheri pasta: 200g (about 7 ounces)


  1. Asparagus Cream: Blend the boiled asparagus with olive oil and a pinch of salt until smooth. Set aside.
  2. Pecorino Cream: Mix the grated pecorino with the crushed pink pepper and a little lukewarm water to form a cream.
  3. Paccheri: Cook the paccheri in salted water until al dente.
  4. Assembling the Dish: In a skillet, dilute two tablespoons of asparagus cream with a little water, add the paccheri, and sauté briefly. Then incorporate two heaping tablespoons of pecorino cream and mix well.
  5. Serve immediately.
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