Hard cheese
Pecorino Romano
Quick answer
Pecorino Romano is a salty, sharp sheep's-milk DOP cheese essential to carbonara, cacio e pepe and amatriciana.
Despite the name, most Pecorino Romano is made in Sardinia.
How to use it: grate over Roman pastas; use less salt in the pasta water.
- Type
- Hard cheese
- Origin
- Lazio, Sardinia, Tuscan Maremma (DOP)
- Milk
- Sheep's milk
- Best uses
- grate over Roman pastas; use less salt in the pasta water.
Related
More italian cheeses & cured meats
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