Pecorino Romano
Pecorino Romano
- Flavor and role
- An Italian hard cheese made from sheep's milk, saltier and sharper than Parmesan. The heart of Roman pasta dishes.
- Typical dishes and uses
- Carbonara, cacio e pepe, amatriciana
- Substitutes
- Replace with Parmigiano Reggiano 1:1 (add a little salt).
- Storage
- Wrap a block in parchment paper and refrigerate 1-2 months.
- Main countries
- Italy
- Used in this book
- CarbonaraAmatricianaCacio e PepePastitsioPasta al Pesto GenoveseBucatini all'Amatriciana with Crispy Guanciale and Pecorino CreamAmatriciana Udon (Italian × Japanese)Amatriciana Jam Grilled CheeseCacio e Pepe Risottata with Pecorino CreamSansho Cacio e Pepe UdonCacio e Pepe Smashed Potatoes with Pecorino Yogurt DipToasted-Pepper Carbonara, Bain-Marie StyleCarbonara Yolk ToastSpätzle Carbonara with Pancetta and BergkäseGenoese Minestrone with PestoLamb Moussaka with Pecorino BéchamelOrecchiette with Broccoli Rabe, Fennel Sausage and Anchovy PangrattatoPastitsio with Slow-Simmered Beef and Pork Ragù and Bay-Infused BéchamelPastitsio Melt Toast with Cinnamon Beef and Béchamel CrustLinguine with Blanched-Basil Pesto & Potato Cream
Updated 2026-10-10