Cheese Options For Carbonara: The Ultimate Guide

Carbonara is a classic Roman pasta dish that combines a silky cheese sauce with crisp pancetta and black pepper. While there is some variation in the cheeses used, the most common combination is Pecorino Romano and Parmigiano Reggiano. Pecorino Romano is a dry sheep's milk cheese produced in the Lazio region of Italy, and it is known for being saltier than Parmigiano Reggiano. When making carbonara, it is important to grate your own cheese to avoid the preservatives found in store-bought pre-grated cheese, which can affect the texture and taste of the dish.

Parmigiano Reggiano vs Pecorino Romano

Parmigiano Reggiano and Pecorino Romano are both hard, salty Italian cheeses that are frequently used in pasta dishes. However, they have distinct characteristics and are not interchangeable. Here is a detailed comparison of the two:

Taste and Flavour

Parmigiano Reggiano, often shortened to Parmesan, is known for its nutty flavour. The longer it is aged, the nuttier and sweeter it becomes, with some varieties also exhibiting mellow caramel notes. In contrast, Pecorino Romano, or simply Pecorino, has a brighter, grassier, and tangier flavour profile due to being younger and made from sheep's milk. It also has a more pronounced saltiness.

Texture

Pecorino Romano is slightly softer than Parmigiano Reggiano, which is very hard and dry. The latter has a crumbly texture and a light-yellow rind, while the former has a waxy black rind.

Production

Parmigiano Reggiano is made from cow's milk and is typically aged for at least 12 months, with some varieties being aged for up to 4 years. Under Italian law, it can only be labelled as Parmigiano Reggiano if it is produced in one of five provinces within the Emilia-Romagna region.

Pecorino Romano, on the other hand, is made from sheep's milk, which gives it its distinctive grassy and earthy flavour. It is typically aged for a shorter period, with a minimum aging requirement of 5 to 8 months. This creates a slightly more moist and greener-tasting cheese.

Uses in Dishes

Parmigiano Reggiano is commonly used in dishes that bear its name, such as Eggplant Parmesan or Chicken Parmesan. It is also a popular choice for finishing dishes like Shrimp Fettucine Alfredo, Spaghetti with Oil and Garlic, and Risotto. Its nutty and salty flavour adds depth to dishes like Parmesan Broccoli, and it is also a welcome addition to cheese boards, especially the longer-aged varieties.

Pecorino Romano, on the other hand, is a key ingredient in classic Italian dishes such as Basil Pesto and Cacio e Pepe. It imparts creaminess, saltiness, and a tangy flavour to these dishes. Pecorino is also excellent for grating over pasta and salads, adding a sharp, salty contrast. Younger Pecorinos, with their creamier texture, are ideal for snacking, cheese boards, or sandwiches.

Substitutions

While it is ideal to use the cheese specified in a recipe, in a pinch, Parmigiano Reggiano and Pecorino Romano can be used interchangeably. However, it is important to note that Pecorino Romano is saltier, so when substituting it for Parmigiano Reggiano, use about one-third less to maintain the desired salt level. When using Parmigiano Reggiano in place of Pecorino Romano, you may need to adjust the seasoning to compensate for the reduced saltiness and tanginess.

Grating your own cheese

To achieve the best results, it is recommended to purchase high-quality wedges of cheese and grate them yourself. When grating the cheese, use the finest side of your cheese grater to create a snow-like consistency. This fine texture will allow the cheese to emulsify more easily into the sauce, resulting in a smoother and creamier carbonara.

The type of cheese you choose for your carbonara is also important. The traditional choice is Pecorino Romano, a dry sheep's milk cheese produced in the Lazio region of Italy, where Rome is located. This cheese adds a distinct salty flavour to the dish and is considered a must for an authentic carbonara. However, if you are unable to find Pecorino Romano, you can substitute it with Parmigiano Reggiano, another popular Italian cheese with a salty and nutty flavour profile.

When preparing the cheese for your carbonara, it is essential to grate it finely and mix it with the other ingredients just before adding it to the pasta. This ensures that the cheese melts evenly and creates a creamy sauce that coats every strand of pasta. Additionally, you can sprinkle some extra grated cheese over your dish for an added layer of flavour.

In summary, taking the time to grate your own cheese and choosing the right type of cheese are crucial steps in creating an authentic and delicious carbonara. By following these instructions and using high-quality ingredients, you'll be well on your way to mastering this iconic Italian dish.

Proportions of cheese

The cheese is an important ingredient in carbonara, and the correct proportions are essential to achieving the perfect flavour and texture. The choice of cheese is a matter of some debate, with some recipes calling for a combination of cheeses, while others stick to a single variety.

The most commonly used cheeses in carbonara are Pecorino Romano and Parmigiano Reggiano. These two cheeses are similar, but it is recommended to use both as they add a layer of complexity to the dish. Pecorino Romano is a dry sheep's milk cheese produced in the Lazio region of Italy, where Rome is located, and is traditionally used in Roman dishes. It is also saltier than Parmigiano Reggiano, so it helps to season the pasta better. Parmigiano Reggiano, on the other hand, is known for its salty and nutty flavour profile.

The recommended ratio of Pecorino Romano to Parmigiano Reggiano varies, with some sources suggesting a 2:1 ratio, while others prefer a 1:1 ratio or even a majority of Pecorino Romano. It is important to grate the cheese finely, with some suggesting using the finest side of a cheese grater to create a snow-like texture, which will allow the cheese to emulsify more easily into the sauce.

In addition to the type and proportion of cheese, the amount of pasta and other ingredients in the carbonara will also affect the overall flavour and texture. It is generally recommended to use a generous amount of cheese, as it is a key ingredient in this classic Italian dish.

Substitutes for Pecorino Romano

Pecorino Romano is a dry sheep's milk cheese produced in the Lazio region of Italy, and it is the traditional cheese used in carbonara. It is saltier than its popular substitute, Parmigiano Reggiano (parmesan), which is made from cow's milk. If you can't get your hands on Pecorino Romano, there are several other cheeses you could use instead.

One option is Grana Padano, another hard Italian cheese with a crystalline texture and rich flavour. It is often a less expensive option than Parmigiano Reggiano, as it may be produced in a much larger area of Italy. Grana Padano is slightly sweeter than Pecorino Romano, but it can be substituted in a 1:1 ratio.

Another substitute is Piave cheese, produced in Belluno, Italy, and named after the Piave river. This hard, cooked-curd cheese is sold at five different points of its aging process. Younger Piave cheese is white and slightly sweet, but as it ages, it becomes straw-coloured and develops a strong, full-bodied flavour similar to that of Parmesan. Aged Piave can be substituted for Pecorino Romano in a 1:1 ratio, but you may need to adjust the amount of salt in your recipe.

You could also try Asiago, a semi-hard Italian cheese with a smooth texture and a mild flavour. As it ages, it forms a harder, crystallised texture and a sharp, pungent flavour. Asiago is often softer than Pecorino Romano, and it usually isn't grated over food. However, it can be grated, and it can be substituted in a 1:1 ratio.

If you're looking for a non-Italian substitute, you could try Spanish Manchego, a semi-hard sheep's milk cheese with a tangy flavour similar to Pecorino Romano. Manchego Viejo, which is Manchego cheese aged for at least one year, is the best option for substituting in recipes. It will add a similar flavour when grated over pasta, and it can be substituted in a 1:1 ratio.

Finally, if you're looking for a dairy-free option, you could try nutritional yeast. This species of yeast has a cheesy, savoury flavour and can be purchased as flakes, powder, or granules. It has a strong flavour, so you will usually only need half the amount of nutritional yeast as you would Pecorino Romano.

How to mix the cheese with the pasta

To mix the cheese with the pasta, you'll first want to grate your choice of cheese—Pecorino Romano, Parmigiano Reggiano, or a combination of the two—into a fine, snow-like consistency.

Next, whisk together the eggs, yolks, and grated cheese in a mixing bowl. Season with a pinch of salt and a generous amount of black pepper. You can also add a clove or two of minced or pressed garlic to the mixture, if desired.

Once your pasta is cooked al dente, immediately add it to the mixing bowl and stir vigorously until the sauce is emulsified and creamy. If the sauce is too thick, gradually add pasta water, one tablespoon at a time, until the desired consistency is achieved.

It's important to work quickly as carbonara is best served fresh. The sauce will continue to thicken and congeal as it sits. If the dish becomes too dry before serving, simply splash in some more hot pasta water to revive its glossy sauciness.

Frequently asked questions