Pecorino Romano originates from Italy, primarily in the region around Sardinia, Lazio and Tuscany. Its name derives from “pecora“, the Italian word for sheep, indicating its main ingredient. Made exclusively from sheep’s milk, the cheese undergoes salting and aging, typically for 5 to 8 months, producing a firm texture and strong, salty flavor.
Characteristics
- Texture:Â Hard and granular, suitable for grating.
- Flavor:Â Salty, sharp and robust, more intense than many cow’s milk cheeses.
- Color:Â Pale yelow to ivory.
- Aging:Â Typically 5 to 8 months for standard Pecorino Romano; older varieties can be harder and more pungent.
Culinary Uses
Pecurino Romano is extremely versatile in cooking:
- Grated over pasta, such as Carbonara, cacio e pepe, adding a sharp, salty flavor.
- Sprinkled on soups or salads for added richness.
- Used in sauces and baked dishes where strong flavor is desired.
- Paired with honey or fruits as part of a cheese platter.
Substitutes and Tips
If Pecorino Romano is unavailable, similar hard cheeses like Parmesan (Parmigiano-Reggiano) can be used, though Parmesan is typically milder and less salty.  When cooking, Pecorino Romano should be used sparingly due to its intense saltiness to avoid overpoweing a dish.
Breakfast and Snack Ideas
Guanciale and black pepper are excellent in morning dishes:
- Soft-scrambled eggs with guanciale and pepper:Â The crisp meat contrasts the creamy eggs, providing a hearty, flavorful start to the day.
- Guanciale crisps as a topping for sandwiches, avocado toast or even baked potatoes with sprinkle of black pepper.




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