what do you use pecorino for

Pecorino is an ideal grating cheese—firm enough to hold up to a microplane, but rich enough to melt into any number of pasta dishes you might use it with. For everyday occasions, because it’s usually less expensive than Parmigiano-Reggiano, pecorino is best over pastas like cacio e pepe and pasta alla gricia.

Creamy Sauce, the Easy Way

Another trick I picked up here is to cook pasta the lazy way: Dont bother using a large pot of water. Not only is tons of water generally unnecessary, but with a dish like this that relies so heavily on the starch imparted by the pasta cooking water, cooking with a smaller volume of water is actually beneficial, as it concentrates the starch. Cooking my spaghetti in a 12-inch skillet with just enough water to cover it produced pasta that was perfectly al dente, and water that was really heavy on the starch. Plus, it saves time, since you dont have to wait for a large pot to come to a boil.

The other lazy step I tried that ended up proving helpful was transferring the pasta directly from the water to the oil and pepper mixture, using tongs instead of draining. This not only saves you the trouble of having to wash out a colander and an extra cup (for reserving pasta water), but also keeps you from having to add most of the pasta water manually, since theres plenty stuck to the pasta itself.

Once the pasta is in the pan, its a simple matter of stirring in the cheese, a little extra black pepper, and a little more olive oil until it all comes together. I find that holding my fork almost horizontally and swirling the spaghetti around is the most effective way to make this happen.

Cacio e pepe is not really a dinner party dish, though theres nothing stopping you from making it for dinner. Its a snack. Its something you make for two or three friends on a whim whenever you feel peckish. I find cacio e pepe is tastiest when eaten straight out of the skillet, and that the best bites are the first two or three you take on the way to the table.

Mastering Cacio e Pepe

So whats the problem? The main issue is that were trying to make a creamy sauce out of a very hard, dry, aged cheese.

The problem with older cheeses is twofold. First, theyre relatively low in moisture, which means that theyre more prone to breaking—their internal fat wants to escape. Second, they have a much tighter protein structure. The first problem is easy to fix: Just add more water to the mix. Using the water youve cooked your pasta in is especially effective, as it adds starch, which can help to thicken and emulsify the sauce.

Fixing the problem of clumped proteins is more difficult. As the cheese is heated, those proteins, with the help of calcium, have a tendency to stick to each other in long, tangled chains. Heat up your cheese too fast and you end up with large balls of protein that refuse to break down no matter how vigorously you stir, and heating them only makes them tighter.

You can clearly see this happening if you try to cook cacio e pepe in a pan thats too hot: The cheese proteins form a film on the bottom of the pan.

The only real solution is to not let it happen in the first place. There are a few ways you can go about this. Some recipes call for a few tablespoons of heavy cream, but I find it can dilute flavor more than Id like. Butter can also help the cheese melt smoothly, but, if you use too much, it can have the same dulling effect as heavy cream.

Grating your cheese finely can help, too. Switching to the smallest holes in a box grater or using a Microplane upped my success rate a great deal—the ground cheese gets heated more evenly and melts faster without clumping. Its still not 100% successful, though.

I found my solution by switching to a two-pan method: Cook the pasta in one, then build the sauce in the second and add the pasta to it. With the lower heat of a second pan, its easy to make a creamy sauce that doesnt clump or break, and, once the cheese is properly incorporated, you can then reheat the whole shebang without fear of the cheese clumping up.

There was a second, unforeseen advantage to using a second pan: better flavor development. We all know that toasting our spices can improve their flavor, creating new volatile aromas that add complexity and smoothing out the harsh edges, right? Anyone whos had a great steak au poivre knows that the flavor of pepper can change when you toast it in oil, becoming sweeter and more mellow. Toasting pepper in oil also distributes its flavor more evenly throughout the dish.

I tried it out on my cacio e pepe, toasting black pepper in a little olive oil and butter in a separate skillet on the side (and cooking it far enough in advance that the pan would cool sufficiently while the pasta cooked). The flavor improvement was immediately noticeable, especially when I stacked it with more freshly ground pepper at the end, giving me both sweet and sharp flavors. In order to avoid accidentally browning the butter, I decided to keep it out of the skillet until after the pepper was toasted.

Our Taste Test of Pecorino Romano

FAQ

What is pecorino cheese good on?

What do you do with pecorino cheese?

Where can I use pecorino cheese?

Why use pecorino instead of Parmesan?

What is Pecorino Romano used for?

Pecorino Romano is also popular in many pasta dishes such as Spaghe Alla Carbonara, Bucatini All ‘Amatriciana, Cacio e Pepe and Pasta alla Gricia. This hard sheep’s milk cheese can also be used in pizza, meatballs and patties, salads, soups and stews. It has a slightly sharp taste that pairs well with fruits, nuts, or toasted bread.

What is pecorino cheese?

Pecorino is a hard Italian cheese made from sheep’s milk. The name “pecorino” comes from “pecora”, which means sheep in Italian. It’s a typical cheese of the central and southern peninsular and island regions of Italy, while it’s not a typical food of the northern regions, which prefer cow’s milk cheeses.

How do you use Pecorino?

Here’s how to use pecorino: Grated over Dishes: One of the most common ways to use pecorino, especially pecorino romano, is to grate it over pasta dishes. Its strong flavor makes it particularly suitable for savory sauces such as carbonara or amatriciana.

How is pecorino made?

Pecorino is a truly handcrafted product; you can discern from the very first bite both the care with which the cheese is made by artisanal farmers and the sheep’s milk, affected by the lush grasses on which the sheep graze between the months of November and June.