Pecorino romano
Used in 2 recipes on RecipeWiki.
Pecorino Romano is a hard, salted sheep's-milk cheese with a protected name, made in Lazio, Sardinia and the Tuscan province of Grosseto. It is sharper, saltier and more pungent than parmesan, with a tangy, faintly gamey edge that defines the Roman pasta dishes built on it. In Cacio e Pepe it is the whole sauce, melted with black pepper and starchy pasta water into a cream; in Spaghetti Carbonara it is beaten into the eggs. Grate it very finely, and keep the pan off direct heat when adding it, or it clumps into rubbery strings. Because it is so salty, season the pasta water lightly.
Most often cooked with
SpaghettiRecipes with pecorino romano
Cacio e Pepe
Spaghetti in a sauce of nothing but pecorino, black pepper and starchy pasta water, emulsified off the heat so it stays smooth.
30 minutes
Cheese
Dinner
Spaghetti Carbonara
Guanciale, egg yolk and pecorino brought together off the heat into a glossy sauce, with no cream anywhere near the pan.
Italian