Pecorino Romano

Pecorino romano

What it is

Roman legionaries carried a daily ration of it — around twenty-seven grams a man, recorded in the military accounts, because it kept for months and did not spoil on the march. It is the salt in carbonara and cacio e pepe, and it is much saltier than parmesan.

In the kitchen

Salt the pasta water lightly when pecorino is coming. It seasons the dish on its own and there is no way back.

Goes with

Black pepper Guanciale Egg Broad bean Olive oil Tomato Basil Garlic

Also used with

Honeycomb tripe Calabrian chilli paste Ciauscolo Cicerchia Coppa Emmer wheat

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