The Best Cheeses To Use For A Delicious Carbonara

Carbonara is a traditional Roman pasta dish that is easy to make and tastes delicious. The recipe includes pasta, eggs, cured pork, black pepper, and cheese. The choice of cheese is important for achieving the right flavour and texture. The best option is to use Pecorino Romano, a dry sheep's milk cheese produced in the Lazio region of Italy, which is salty and has an earthy flavour. However, if you can't get your hands on Pecorino Romano, you can substitute it with Parmigiano Reggiano, or a combination of both.

Parmigiano Reggiano as a substitute for Pecorino Romano

Parmigiano Reggiano can be used as a substitute for Pecorino Romano in a carbonara, but it will not taste the same. The former is made from cow's milk and has a nuttier, sweeter flavour, whereas the latter is made from sheep's milk and has a saltier, tangier taste.

Pecorino Romano is a dry sheep's milk cheese produced in the Lazio region of Italy, where Rome is located. It is saltier than Parmigiano Reggiano and is, therefore, better at seasoning the pasta dish. It is also a local cheese, so it makes more sense to use it in a Roman dish.

If you use Parmigiano Reggiano instead of Pecorino Romano, your carbonara will not be truly authentic, but it will still taste delicious.

Romano cheese or real Parmigiano Reggiano

Carbonara is a simple yet decadent Italian dish that traditionally uses four ingredients: pasta, eggs, guanciale (an Italian cured meat product prepared from pork jowl or cheeks), and cheese. The cheese used in an authentic carbonara is Pecorino Romano, a dry sheep's milk cheese produced in the Lazio region of Italy, where Rome is located.

Pecorino Romano is considered a must for an authentic carbonara, as it is a local cheese that simply makes sense for a Roman dish. It is also saltier than Parmigiano Reggiano, making it a better seasoning option for the pasta dish. However, if you cannot find Pecorino Romano, you can use Parmigiano Reggiano as a substitute, as some recipes do.

Pecorino Romano has a vibrant and multilayered flavour. The first thing you will notice is a sharp saltiness that gives way to a complex savouriness with strong nutty notes. As it is made from sheep's milk, it also has a layer of grassiness and earthy undertones, which become more pronounced as the cheese ages.

In contrast, Parmigiano Reggiano has a salty, nutty flavour profile that cannot be matched. Its texture is rock-solid and fully dry, with a slight crunchiness from cheese crystals. While it is not as salty as Pecorino Romano, it has a more well-pronounced nuttiness and veers towards fruitiness and sweetness. As the cheese ages, the sweetness recedes and is replaced with a slightly bitter undertone.

While both cheeses can be used interchangeably in a carbonara, they will impart distinct flavours to the dish.

Grating the cheese by hand

To get started, you'll need a block of Pecorino Romano or Parmesan cheese, depending on your preference. Using a microplane or a fine grater, begin finely grating the cheese. Take your time and be careful as you work, as the motion can be tricky to get used to. Continue grating until you have enough cheese to mix into your carbonara sauce.

Once you've mastered the art of grating cheese by hand, you can experiment with different types of cheese to find your favourite. Some people prefer a mix of Pecorino Romano and Parmesan, while others opt for Parmesan on its own. You can also try adding a dash of Grana Padano, as suggested by Chef Luciano Monosilio, to create a unique blend.

Pecorino Romano with a dash of Parmigiano Reggiano

Pecorino Romano is a dry sheep's milk cheese produced in the Lazio region of Italy, where Rome is located. It is a must-have ingredient for an authentic carbonara. Its salty, grassy, and earthy flavour is an absolute delight in a carbonara.

However, if you are unable to source Pecorino Romano, you can use Parmigiano Reggiano as a substitute. In fact, a combination of Pecorino Romano and Parmigiano Reggiano is a great way to balance the sharp, salty, and nutty flavours in a carbonara. For instance, you could use a 2:3 ratio of Pecorino Romano to Parmigiano Reggiano, or a 50:50 ratio of the two.

It is important to grate the cheese by hand, as pre-grated cheese often contains anti-caking agents that prevent the cheese from melting smoothly.

Grana Padano as a substitute

Grana Padano is a suitable substitute for Parmesan in carbonara. In fact, it is the "utmost substitute" for Parmesan, according to one source. The two cheeses share a nutty profile, but Grana Padano is less sharp and has a lower moisture content. Therefore, when substituting, it is important to use less Grana Padano than the amount of Parmesan indicated in the recipe.

Grana Padano is a PDO (Protected Designation of Origin) product, exclusively linked to the area in Northern Italy where it is produced. It is the world's best-selling PDO cheese.

Grana Padano Riserva is a variety of the cheese that is matured for over 20 months, giving it a fuller flavour.

Grana Padano is also suitable for those who suffer from lactose intolerance.

Frequently asked questions