Pecorino Romano
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk ("pecorino" comes from pecora, Italian for sheep). It's sharper and saltier than parmesan, which is made from cow's milk, and is the traditional cheese in Roman pasta dishes like cacio e pepe and carbonara.
Varieties
Pecorino Romano is the sharpest and saltiest of the pecorino family. Pecorino Toscano and other regional pecorinos are aged less and taste milder, closer to a firm, nutty table cheese than a grating cheese.
Buying tips
Buy it in a wedge and grate it yourself right before using, pre-grated pecorino loses its sharp aroma fast and often contains anti-caking additives.
Substitutes
Parmigiano-Reggiano — 1:1
Milder and less salty, may want to add a bit more salt to the dish to compensate.
Grana Padano — 1:1
Similar to parmesan in flavor; a milder substitute than pecorino.
Storage
Wrap tightly in wax or parchment paper, then loosely in plastic, and refrigerate. A whole or large wedge keeps for several months this way; grated pecorino should be used within a couple of weeks for best flavor.
How to use
Grated into cacio e pepe, carbonara, and amatriciana, the traditional Roman pastas, or shaved over salads and roasted vegetables for a sharp, salty finish.
What it pairs with
The traditional partner for black pepper and guanciale in Roman pastas, and a sharp, salty finish shaved over roasted vegetables or a simple green salad.
Nutrition
Higher in sodium than most cow's-milk hard cheeses due to its curing process; approximately 110 calories and 340mg sodium per 1-oz serving.
FAQ
Can I use parmesan instead of pecorino in carbonara?
Yes, and many recipes outside Italy do, it's milder and less salty than pecorino, so the dish will taste noticeably gentler. Purists consider pecorino essential to a traditional Roman carbonara, but parmesan makes a perfectly good dish.
Why is pecorino so much saltier than parmesan?
Sheep's milk itself is naturally different from cow's milk, and pecorino's traditional production and aging process further concentrates its salt and sharpness compared to parmesan's milder cow's-milk profile.
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