Pecorino cheese
An Italian sheep’s-milk cheese. Mature pecorino is firm, salty and richly flavoured, and finely grated cheese helps bring carbonara sauces together.
What it offers and why to use it
Salty and savoury, becoming sharper with ageing.
From shopping to cooking
Choose
For grating, choose a mature wedge with a clean cut and the characteristic aroma. Avoid dried-out or unexpectedly mouldy surfaces.
Store
Refrigerate wrapped to protect the cut surface and follow the pack instructions.
Prepare
Grate finely. Mix into sauces away from strong direct heat to reduce clumping and adjust the salt afterwards.
How to make the most of it
Good pairings
Pasta, black pepper, egg yolks, broad beans, courgettes and pears.
How to substitute it
Parmesan gives a milder flavour; adjust the final seasoning. Check rennet if a vegetarian version is required.
Recipes with pecorino cheese
Spaghetti carbonara with courgette
Spaghetti in a cream-free carbonara made with egg yolks and pecorino, with golden fresh pork belly and sautéed courgette b…
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