Two famous Italian cheeses, two very different flavors. Discover what makes Pecorino Romano special, how it compares with Parmigiano Reggiano, and which cheese belongs in your favorite Italian dishes.
There are few things I enjoy more than a really good Italian pasta dish.
Not one covered in endless ingredients, but something simple, made with good pasta, a little freshly ground pepper, perhaps some olive oil, and a generous handful of freshly grated cheese.
But which cheese?
For a long time, Parmesan seemed to be the obvious answer whenever a recipe called for a hard Italian cheese.
Then you discover Pecorino Romano.
Sharper, saltier, and much more assertive than Parmigiano Reggiano, Pecorino Romano brings something completely different to the table.
And once you understand the distinction, recipes such as cacio e pepe, carbonara, and amatriciana begin to make much more sense.
The interesting thing is that neither cheese is necessarily better than the other.
They simply have different personalities.
And knowing when to use each one is one of those small pieces of kitchen knowledge that can make an enormous difference to your cooking.
What Is Pecorino Romano?
Pecorino Romano is a firm, aged Italian cheese made exclusively from sheep’s milk.
The name comes from the Italian word pecora, meaning sheep.
It has a pale ivory to straw-colored interior, a firm texture, and a distinctive salty, tangy flavor that becomes increasingly intense as the cheese matures.
Compared with Parmigiano Reggiano, Pecorino Romano tastes noticeably sharper.
It is particularly associated with the traditional pasta dishes of Rome and the surrounding Lazio region.
Its ability to add powerful flavor with relatively little cheese makes it especially useful in simple recipes.
A small amount can completely change a sauce.
Where Does Pecorino Romano Come From?
Despite its name, Pecorino Romano is not produced exclusively in Rome.
Its history is closely connected with ancient Rome, where sheep’s milk cheeses were important foods.
Hard, salted cheeses could be stored and transported more easily than fresh dairy products, making them valuable in earlier times.
Today, authentic Pecorino Romano DOP can be produced in three designated areas of Italy:
- Lazio, the region surrounding Rome
- Sardinia
- The province of Grosseto in Tuscany
Much of modern Pecorino Romano production takes place in Sardinia, where sheep farming has a particularly strong tradition.
This is one of those lovely details that makes Italian food history so interesting.
A cheese whose name is inseparable from Rome has become deeply connected with the island of Sardinia.
What Does DOP Mean on Italian Cheese?
When buying Italian cheese, you may notice the letters DOP on the packaging.
DOP stands for Denominazione di Origine Protetta, the Italian term for Protected Designation of Origin.
This European quality scheme protects foods whose characteristics and production are linked to a particular geographical area.
For Pecorino Romano DOP, the rules specify the milk, production area, manufacturing methods, and maturation requirements.
The cheese must be made from sheep’s milk produced within the designated territory.
The production and aging processes must also follow the official specifications.
Parmigiano Reggiano has its own DOP protection, with different geographical and production rules.
A DOP label tells you that a cheese follows a recognized production specification. It does not mean that every Italian hard cheese tastes the same.
How Is Pecorino Romano Made?
Traditional Pecorino Romano begins with fresh whole sheep’s milk.
The milk is processed with selected cultures and lamb rennet, causing it to coagulate.
The resulting curd is broken into small pieces, heated, and placed into molds.
The cheese is then salted and allowed to mature.
Salt plays an important role in developing the characteristic flavor and helping preserve the cheese.
Under the traditional production specification, Pecorino Romano can be released as a table cheese after at least five months of aging.
Cheese intended for grating is matured for at least eight months.
As Pecorino Romano ages, its flavor becomes more pronounced.
Younger examples are generally milder, while longer-aged cheeses develop a stronger, sharper character.
What Does Pecorino Romano Taste Like?
Pecorino Romano has a bold, savory flavor.
It is salty, tangy, slightly sharp, and aromatic, with a richness characteristic of sheep’s milk cheese.
Some people describe a faint grassy or pleasantly pungent character.
Its texture is firm and suitable for finely grating over pasta.
One important thing to remember is that Pecorino Romano contributes a considerable amount of saltiness to a dish.
This means you often need less additional salt when cooking with it.
If you are making a pasta sauce with Pecorino Romano, taste before adding more salt.
That one habit can save an otherwise lovely dish from becoming too salty.
Pecorino Romano vs Parmigiano Reggiano: What’s the Difference?
Although both are hard Italian cheeses, they differ in several important ways.
1. The Milk
Pecorino Romano is made from sheep’s milk.
Parmigiano Reggiano is made from cow’s milk.
This is the most fundamental difference between them.
Sheep’s milk has a different composition and flavor profile, contributing to the distinctive character of Pecorino Romano.
Parmigiano Reggiano has a more rounded, nutty flavor that develops during its long maturation.
2. The Flavor
Pecorino Romano is generally saltier, sharper, and more assertive.
Parmigiano Reggiano is typically nuttier, more mellow, and rich in savory umami notes.
Neither description means one cheese is weak or the other excessively strong.
Both are complex cheeses, but they contribute different flavors to food.
3. The Aging Process
Pecorino Romano intended for grating is matured for at least eight months under its established production specifications.
Parmigiano Reggiano must mature for at least twelve months.
Many Parmigiano Reggiano cheeses are aged for 24 or 36 months, and sometimes considerably longer.
Longer aging changes the flavor and texture, producing a more granular cheese with increasingly complex aromas.
4. The Texture
Pecorino Romano is firm and compact.
When finely grated, it can be incorporated into pasta sauces with a little care.
Parmigiano Reggiano has a characteristic granular, crumbly texture, particularly as it ages.
You may also notice small crunchy crystals in well-aged Parmigiano Reggiano.
These are a natural feature of maturation, not a sign that something is wrong with the cheese.
5. The Saltiness
Pecorino Romano is usually noticeably saltier.
That difference matters when following recipes.
If you replace Parmigiano Reggiano with an equal quantity of Pecorino Romano, the finished dish may taste considerably saltier.
For that reason, substituting one for the other is not always as simple as exchanging equal amounts.
Which Cheese Should You Use for Carbonara?
For a classic Roman-style carbonara, Pecorino Romano is the traditional choice.
Its sharp, salty flavor works beautifully with guanciale, eggs, and freshly ground black pepper.
The cheese contributes much of the seasoning in the finished sauce.
However, you will also find carbonara recipes that combine Pecorino Romano and Parmigiano Reggiano.
This produces a slightly gentler result.
If you find pure Pecorino Romano too strong, a mixture of the two cheeses can be a delicious compromise.
For example, you could use two parts Pecorino Romano to one part Parmigiano Reggiano.
But if you are looking for the distinctive flavor of Roman carbonara, Pecorino Romano is the cheese to understand first.
Which Cheese Is Best for Cacio e Pepe?
For traditional cacio e pepe, the answer is Pecorino Romano.
The name literally means cheese and pepper.
And in this famous Roman pasta dish, the cheese is not simply sprinkled over the finished pasta.
It forms the sauce.
Finely grated Pecorino Romano is combined with starchy pasta water to create a creamy coating around the pasta.
Freshly ground black pepper adds fragrance and gentle heat.
There is no need for cream in a traditional cacio e pepe.
The challenge is achieving a smooth texture without overheating the cheese.
When prepared correctly, the sauce becomes wonderfully creamy despite having so few ingredients.
Why Does Pecorino Romano Sometimes Clump in Pasta Sauce?
This is a common problem, particularly when making cacio e pepe.
If grated Pecorino Romano is added directly to very hot liquid, its proteins can tighten and form clumps.
Instead of becoming smooth and creamy, the cheese may turn into sticky strings or small lumps.
There are several ways to reduce this problem.
First, grate the cheese very finely.
Second, use some starchy pasta water to help create the sauce.
Third, allow the pasta or cooking vessel to cool slightly before incorporating the cheese.
And finally, add the cheese gradually rather than all at once.
For delicate Pecorino-based sauces, controlling temperature is often more important than adding extra ingredients.
A Simple Pecorino Romano Pasta Recipe
One of the nicest ways to appreciate Pecorino Romano is to use it in a very simple pasta dish.
This version is inspired by Roman cacio e pepe and uses just a handful of ingredients.
Simple Pecorino and Black Pepper Pasta
Serves: 2
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients
- 200 g (7 oz) spaghetti or tonnarelli
- 80 g (2.8 oz) finely grated Pecorino Romano
- 1 teaspoon freshly coarsely ground black pepper, or to taste
- Salt for the pasta water
Instructions
Step 1 — Cook the pasta
Bring a saucepan of water to a boil and salt it lightly. Pecorino Romano is already quite salty, so there is no need to use as much salt as you might for other pasta dishes.
Cook the pasta until just al dente, reserving at least 250 ml (1 cup) of starchy cooking water before draining.
Step 2 — Toast the pepper
Place the freshly ground black pepper in a large dry skillet over medium-low heat.
Toast for about 30 seconds, until fragrant.
Remove from the heat if necessary to prevent the pepper from burning.
Step 3 — Prepare the cheese
Place the finely grated Pecorino Romano in a bowl.
Add a few tablespoons of warm, but not boiling, pasta water and stir into a thick, smooth paste.
Step 4 — Combine
Transfer the drained pasta to the skillet with the pepper.
Add a little reserved pasta water and toss.
Allow the pan to cool briefly away from the heat.
Add the cheese paste gradually, tossing continuously.
Step 5 — Adjust the sauce
Add more warm pasta water, one tablespoon at a time, until the cheese coats the spaghetti in a smooth, creamy sauce.
Do not place the pan over strong heat after adding the cheese.
Step 6 — Serve
Divide between two warm plates and finish with a little extra Pecorino Romano and freshly ground black pepper.
Serve immediately.
Isabeau’s Tip
If the cheese begins to clump, the mixture may be too hot.
Remove the pan from the heat and add a small splash of warm pasta water while tossing.
A smooth cacio e pepe takes a little practice, but once you understand how the cheese behaves, the technique becomes much easier.
Which Cheese Should You Use for Amatriciana?
Pecorino Romano is also the traditional choice for pasta all’amatriciana.
This classic dish combines guanciale, tomato, Pecorino Romano, and often a little chili or pepper.
The cheese brings a sharp, salty contrast to the richness of the pork and the acidity of the tomato.
Parmigiano Reggiano can make the dish milder, but Pecorino Romano gives it the characteristic Roman flavor.
When Is Parmigiano Reggiano the Better Choice?
Pecorino Romano is wonderful, but it is not necessarily the best cheese for every Italian dish.
Parmigiano Reggiano is particularly suited to recipes where you want a more rounded, nutty, savory flavor.
Risotto
Parmigiano Reggiano is a classic choice for finishing risotto.
Stirred in with butter at the end of cooking, it adds richness and umami.
This technique, known as mantecatura, helps create the creamy finish associated with a well-made risotto.
Pecorino Romano can also be used in risotto, but its stronger saltiness may dominate more delicate ingredients.
Lasagna
Parmigiano Reggiano is excellent in lasagna, particularly alongside béchamel and ragù.
Its savory depth complements the sauce without making it excessively salty.
Pesto
Parmigiano Reggiano is commonly used in traditional pesto alongside another cheese, often Pecorino Fiore Sardo.
It adds nuttiness and savory richness.
Soups and Vegetables
Parmigiano Reggiano is lovely grated over vegetable soups, minestrone, roasted vegetables, and pasta dishes with delicate sauces.
Its rind can also be simmered in soups and stews to add flavor, provided it is clean and free from unsuitable coatings.
Remove the rind before serving.
Can You Substitute Pecorino Romano for Parmesan?
Yes, but the flavor will change.
Pecorino Romano is stronger and generally saltier, so start with a smaller quantity when using it in place of Parmigiano Reggiano.
Taste the dish before adding additional salt.
If replacing Pecorino Romano with Parmigiano Reggiano, expect a milder, nuttier result.
In some dishes, such as roasted vegetables or a simple tomato sauce, either cheese can work beautifully.
In others, especially cacio e pepe, the choice of cheese is central to the identity of the dish.
What About Grana Padano?
Grana Padano is another famous Italian hard cheese made from cow’s milk.
Like Parmigiano Reggiano, it has a Protected Designation of Origin.
However, it follows different production specifications and is generally milder, especially when younger.
It can be a useful alternative to Parmigiano Reggiano for everyday cooking.
Grana Padano is particularly good for grating over pasta, adding to risotto, or finishing soups.
It is not a direct flavor substitute for Pecorino Romano, because it lacks the characteristic sharp sheep’s milk profile.
How to Buy Authentic Pecorino Romano
When buying Pecorino Romano, look for the DOP marking.
Authentic whole wheels carry an identifying mark that includes a stylized sheep’s head and the cheese’s name.
Packaged wedges should display the proper protected-origin identification.
Check the ingredient list as well.
Authentic Pecorino Romano is made from sheep’s milk, not cow’s milk.
If the cheese is simply labeled pecorino, remember that there are many different sheep’s milk cheeses throughout Italy.
Pecorino Toscano, Pecorino Sardo, and Pecorino Romano are not interchangeable in flavor.
Each has its own character and culinary traditions.
How to Store Pecorino Romano and Parmigiano Reggiano
Both cheeses are best purchased as wedges rather than pre-grated whenever possible.
Freshly grated cheese generally provides better aroma and texture, particularly when making pasta sauces.
Keep the cheese refrigerated and well wrapped, following the producer’s storage advice.
Cheese paper or suitable food wrapping can help prevent excessive drying.
For longer storage, use a clean airtight container or appropriate wrapping to protect the cut surface.
Avoid leaving grated cheese sitting uncovered in the refrigerator.
For the best flavor, grate only what you need shortly before cooking.
Is Pecorino Romano Vegetarian?
Traditional Pecorino Romano DOP is made using animal rennet derived from lambs.
Parmigiano Reggiano DOP is also made with animal rennet, traditionally from calves.
Therefore, neither is suitable for people following a strict vegetarian diet that excludes animal rennet.
If you are looking for a vegetarian alternative, search for a hard cheese made with microbial or vegetable rennet.
It will not necessarily have the same flavor, but it may be a better choice for your dietary requirements.
Frequently Asked Questions About Pecorino Romano
Is Pecorino Romano the same as Parmesan?
No. Pecorino Romano is made from sheep’s milk, while Parmigiano Reggiano is made from cow’s milk. Their flavors, textures, and production methods are different.
Is Pecorino Romano stronger than Parmesan?
Generally, yes. Pecorino Romano has a sharper, saltier, more assertive flavor.
Which cheese is best for carbonara?
Pecorino Romano is the traditional choice for Roman carbonara, although some recipes combine it with Parmigiano Reggiano.
Can I use Parmesan instead of Pecorino in cacio e pepe?
You can make a similar pasta dish with Parmigiano Reggiano, but the flavor will be noticeably milder and it will not be a traditional Roman cacio e pepe.
Why is Pecorino Romano so salty?
Salt is an important part of its production and preservation. The mature cheese develops a pronounced salty flavor, particularly in versions intended for grating.
Is Pecorino Romano from Rome?
The cheese has strong historical associations with Rome, but its protected production area also includes Sardinia and part of Tuscany.
What does Pecorino mean?
The Italian word pecorino refers to cheese made from sheep’s milk, from pecora, meaning sheep.
Can you eat Pecorino Romano on its own?
Absolutely. Younger, milder Pecorino Romano can be enjoyed in small pieces alongside bread, fruit, or other foods, while more mature versions are particularly suitable for grating.
Two Italian Cheeses Worth Understanding
The wonderful thing about Italian cooking is how much attention is given to individual ingredients.
A good olive oil, a perfectly ripe tomato, or a piece of properly aged cheese can change an entire dish.
Pecorino Romano and Parmigiano Reggiano are excellent examples.
They may look similar on the cheese counter, but their flavors tell two very different stories.
Pecorino Romano brings sharpness, saltiness, and the unmistakable character of sheep’s milk.
Parmigiano Reggiano contributes nutty richness, complexity, and a more rounded savory flavor.
Neither needs to replace the other.
Once you know what each cheese does best, choosing the right one becomes part of the pleasure of cooking.
And the next time you prepare a bowl of carbonara or a beautiful saffron risotto, you will know exactly which cheese to reach for.
