Frederic Melton
Carbonara is a famously creamy Italian pasta dish with a rich, eggy sauce. While there are many variations on the recipe, the most authentic versions of the dish use pecorino romano, a dry sheep's milk cheese produced in the Lazio region of Italy where Rome is located. The sharp, salty flavour of pecorino romano cuts through the egg fat and complements the cured pork in the dish. Some recipes also combine pecorino romano with parmigiano reggiano, or suggest substituting pecorino with parmesan.
| Characteristics | Values |
|---|---|
| Cheese Type | Pecorino Romano, Parmigiano-Reggiano, Parmesan, Grana Padano |
| Cheese Texture | Dry, sharp, salty |
| Cheese Origin | Sheep's milk |
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Pecorino Romano
To prepare the cheese for carbonara, it should be finely grated by hand or in a food processor. It is then mixed with egg yolks, pepper, and sometimes the egg whites, to create a gritty slurry that emulsifies on contact with starchy pasta water, creating a smooth sauce.
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Parmigiano Reggiano
When making carbonara, it is important to have a solid technique to avoid scrambling the eggs. The eggs should be tempered in a separate bowl off the stove, gradually warming them by whisking in hot pasta cooking liquid to create a loose sauce. The cheese and pepper are added to the egg mixture, and then the hot spaghetti is swirled in, thickening the sauce to a velvety consistency.
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Grana Padano
When making carbonara with Grana Padano, you can beat egg yolks with cream, Grana Padano, black pepper, saffron, and a pinch of salt. You can then fry some bacon until it is golden and crunchy and cook the pasta "al dente" in salted boiling water. Drain the pasta, but keep a little cooking water. Finally, mix the spaghetti, egg mixture, and bacon in a frying pan and heat gently to avoid scrambling the eggs. The dish should have a creamy look. You can sprinkle some more grated Grana Padano on top if desired.
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Parmesan
Parmigiano-Reggiano is a well-known Italian cheese that is often used in pasta dishes. It is produced with patience and care, and its flavour profile cannot be matched. It is saltier than Pecorino Romano, which is a dry sheep's milk cheese produced in the Lazio region of Italy, where Rome is located.
The sharp, sheepy flavour of Pecorino Romano cuts through the egg fat in a carbonara sauce. However, Parmesan can be used as a substitute, or even a combination of the two cheeses can be used. The cheese should be grated finely and added to the sauce, and it can also be sprinkled over the top of the dish.
When making a carbonara, it is important to have a solid technique to avoid scrambling the eggs. The eggs should be tempered in a separate bowl off the stove, gradually warming them by whisking in hot pasta cooking liquid to create a loose sauce. The cheese should be added to the whisked eggs, along with pepper, and then the hot spaghetti can be swirled in, thickening the sauce to a velvety consistency.
While Parmesan may not be the traditional choice for carbonara, it is a good alternative if you are unable to find Pecorino Romano, or if you prefer the flavour of Parmesan. It will still create a delicious, creamy sauce that coats the pasta.
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Saltiness and flavour
Pecorino Romano is a sheep's milk cheese produced in the Lazio region of Italy, where Rome is located. It is traditionally used in Roman pasta dishes, including carbonara. It has a salty, grassy, and earthy flavour that is well-suited to carbonara. Its sharpness can cut through the richness of the egg-based sauce and cured pork. When combined with cured pork, Pecorino Romano can lean salty, so consider balancing it with another cheese.
Parmigiano-Reggiano, or Parmesan, is another popular cheese for carbonara. It has a salty and nutty flavour profile. It is a good substitute for Pecorino Romano if you cannot find it, but your carbonara will not be truly authentic. Parmigiano-Reggiano is less salty than Pecorino Romano, so using a combination of the two cheeses can balance the saltiness of the dish.
Grana Padano is another option for carbonara. It can be used in a 2:3 ratio with Pecorino Romano, as suggested by Chef Luciano Monosilio. This combination will add a unique flavour to your carbonara while still incorporating the traditional Pecorino Romano.
When choosing a cheese for carbonara, consider the saltiness and flavour profile of the cheese and how it will balance with the other ingredients in the dish, especially the cured pork and eggs.
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Frequently asked questions
The best cheese to use for an authentic Roman carbonara is Pecorino Romano, a dry sheep's milk cheese produced in the Lazio region of Italy. If you can't find Pecorino Romano, you can substitute it with Parmigiano Reggiano or Parmesan, but your carbonara won't be truly authentic.
The sharp, salty, and grassy flavour of Pecorino Romano cuts through the egg fat in carbonara, creating a creamy sauce without the use of actual cream.
Parmigiano Reggiano, Parmesan, or Grana Padano can be used as substitutes for Pecorino Romano in carbonara. However, using Parmigiano Reggiano or Parmesan will make your carbonara less authentic.
