This is the cheese we enjoyed while we were in Tuscany. Pecorino Romano comes from, as you might have guessed from the name, Rome. Pecorino Sardo comes from Sardinia and Pecorino Siciliano comes ...

Pecorino Romano cheese – Works beautifully here as it gives that extra layer of flavor. Olive oil – Use good olive oil as you ...

Pecorino Romano focuses on sustainability and respect for the environment throughout the entire production cycle. The Consortium for the protection of Dop cheese produced in Sardinia, Lazio and ...

Pecorino Romano is the most common type of pecorino ... Pecorino dolce is a lightly salted example of the cheese, and is usually eaten fresh.

The trademark of that style is a thin, crispy crust that’s oblong in shape and coal-fired to the point of charring. In the ...

Add some beaten egg and Pecorino cheese to the steaming hot pasta and ... James Beard Award winner Michael Romano is the former executive chef of the legendary New York City eatery Union Square ...

Stir in the cheese. Divide the pasta and sauce among ... made using only guanciale, pecorino Romano, and black pepper. Tomatoes and red pepper flakes came later. Today, the ingredients are still ...

Tangy pecorino cheese combines with the pasta cooking water to make a creamy sauce that clings to the pasta. Pecorino Romano is the most common type of pecorino. Fiore Sardo is a variety of ...