Nothing beats the flavor of imported Pecorino Romano cheese on pasta. Once you buy it and grate it yourself, you’ll never buy the grated cheese product in the can again, the taste difference is that significant. Pecorino Romano is made from sheep’s milk and has a delightful salty, pungent, tangy flavor. Romano cheese and Parmesan cheese are made from cow’s milk and aren’t as sharp. Italians use only Parmesan on their pasta, but I find it too sweet for pasta; I prefer to eat it in wedges. For all of my pasta recipes, I recommend Pecorino Romano.
Imported Pecorino Romano is expensive but worth the price. Try a few brands until you find the one you like best. Buy it in wedges and grate it yourself. Wrapped in wax paper, it lasts a long time in the refrigerator. It can also be frozen, creating a slight difference in texture, but the taste will be the same. Because you grate this cheese, you won’t notice the slight texture change on top of your pasta.
Sometimes the smallest things turn a mediocre meal into a great one. If you use the pre-grated cheese in the can do yourself a favor and buy a wedge of Pecorino Romano cheese. Take out your box grater and grate some for your pasta. It even makes tomato sauce from a jar taste better. Making food taste great is easy as long as you start with real food.
Cooking is easier than you think and you and your family are worth the time and effort it takes.
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