If the question “Which cheese for pasta?” is burning in your mind and you are trying to choose between Parmesan and Pecorino, you’re not alone. Many home cooks struggle to determine when to whip out the Parmesan vs. their piece of Romano Pecorino.
While the two cheeses are similar, there are a few key differences. We hope this info will help you make your choice!
Why Add Cheese to Pasta?
Adding cheese to pasta enhances flavor and texture, transforming a simple dish into something rich and savory-filled. The creamy and umami-rich nature of cheese, whether Parmesan or Pecorino, complements the pasta’s starchiness.
Parmesan transforms during its aging process. Its texture becomes crumbly and granular, which is ideal for grating. With aging, its taste intensifies, gaining a sharper, robust character.
Parmesan finds an irreplaceable place in pasta dishes. It makes Fettuccine Alfredo extra creamy, while Carbonara is boosted by its nutty taste. The cheese is the real deal and an easy choice when making a pasta dish.
All About Pecorino Romano
Pecorino, crafted from sheep’s milk, is a distinguished Italian cheese.
Pecorino’s flavor is robust and tangy, standing in contrast to Parmesan’s milder flavor. This uniqueness arises from its sheep’s milk base, which gives it a distinctive taste.
Pecorino has a couple of variations, such as Pecorino Romano and Pecorino Toscano.
With its sharp and peppery essence, Pecorino Romano is a standout, often used for grating over pasta. On the other hand, Pecorino Toscano offers a milder profile, making it suitable for other Italian dishes.
Pecorino shines in pasta dishes that crave its specific qualities. Cacio e Pepe goes well with the strong flavor of Pecorino. Amatriciana, with its tomato and pork-based sauce, finds its balance with the tangy kick of Pecorino.
Choosing the Right Cheese for Your Pasta
When selecting cheese for your pasta, the contrasting flavors of Parmesan and Pecorino offer different paths.
Parmesan’s nutty, savory notes create an easy-going blend with creamy pasta dishes, while Pecorino’s robust tanginess is perfect for robust tomato-based sauces. Here’s a little more to help guide you:
If you are trying to choose which cheese to use with your pasta, consider the makeup of the sauce.Creamy pasta, like Alfredo, is well suited to Parmesan, adding richness. With its sharpness, Pecorino amplifies the zing of tomato sauces, such as in arrabbiata.
Consider your taste preferences. Pecorino might be right for you if you enjoy a stronger, tangier punch. For those seeking milder sophistication, Parmesan could be the answer.
Embrace the best of both worlds by combining Parmesan and Pecorino. A great option if you really can’t choose!
Parmigiano Reggiano is marvelous grated over pasta, soups, and salads but is also excellent for snacking on, especially when paired with some Prosciutto di Parma, which is made from pigs who were fed the leftover whey from making Parmigiano Reggiano.
Popular choices include an Alpine cheese like Fontina, Swiss, or Gruyère that are good for melting; aged ones for fine grating like Parmigiano-Reggiano or Pecorino Romano; a smoked cheese like Provola affumicata; or a creamy spreader like Robiola.
Pecorino Romano and Romano are the better choice for tomato-based dishes (think the shredded cheese you top your spaghetti with). The mild flavor of Parmesan is likelier to get lost in the acidity of the tomato sauce.
Perhaps for their simplicity and extraordinary taste they are still much appreciated today. Today we offer you our recipe with the variant of Pecorino Romano PDO instead of Parmesan. What are you waiting for? Discover the recipe and fall in love with it too.
Parmesan's nutty, savory notes create an easy-going blend with creamy pasta dishes, while Pecorino's robust tanginess is perfect for robust tomato-based sauces.
Also, if the Pecorino Romano has not aged long, the taste is excellent with pancetta and broad beans. You can also grate the cheese on pasta alongside tomato sauce to make it a delicious dish.
Romano has a hard and brittle texture that makes it excellent for grating, which is why this cheese is most frequently used as a topping over pasta, soups, and salads. But Romano cheese also crumbles well and has a slightly glossy appearance, making it the star of any cheeseboard.
If you'd like a little more kick in flavor, you can enjoy some pecorino Romano as an alternative to Parmesan, but make sure to use pecorino carefully because the flavor is more intense and will make more of a statement.
Uses. Pecorino Romano is an exceptional grating cheese. Its salty milkiness adds umami flavor when sprinkled over or mixed into a variety of dishes including pizza, pasta, salads, meatballs and patties, soups, and stews.
Cheese– Aged Pecorino Romano is a MUST when making Cacio e Pepe. It is made from sheep's milk and has a strong and tangy flavor. I also use Parmesan cheese because I like the flavor of the two cheeses together. If you want to use ALL Pecorino Romano, you can, but personally I like the mix of both cheeses.
Parmesan is the classic choice, and there's never a recipe that won't be complemented by this versatile cheese! Traditional parmesan from Italy can only be called Parmigiano-Reggiano if it's from designated areas of the country, but the recipe has been exported across the world.
Many traditional carbonara recipes call for Pecorino Romano cheese, but Parmigiano Reggiano is also often used, as well as a combination of the two. The origin of the dish is a source of much debate, and you can read a little about the various origin stories in an article our blog.
The short ingredient list—pasta, butter, and Parmesan—means this is the place to be choosy, particularly with the cheese. Parmigiano-Reggiano (look for its name stamped on the side) is the classic choice and will absolutely give you the best flavor, but there are less expensive substitutes.
BelGioioso makes the best shredded parmesan cheese if you really like a thin, dainty shred—something that's going to melt the second it hits a hot bowl of sauced rigatoni.
If you're looking to enjoy Italian-made Parmigiano Reggiano cheese, which many deem “the best Parmesan,” consider purchasing a wheel or wedge with the Denominazione di Origine Protetta (DOP) mark ensuring its origin and traditional production method.
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