Out of Pecorino cheese, one case
Pecorino cheese substitute for carbonara
3 options, ranked, with the exact amount
Use Parmesan cheese
Same amount by weight as the Pecorino cheese
The best substitute for Pecorino cheese in carbonara is Parmesan cheese. Use a 1:1 ratio by weight and grate it fresh for the most authentic flavor. Romano cheese also works well as it's very similar to Pecorino. Keep Manchego and cheddar out of the sauce: they melt oilier and turn it greasy or stringy.
- The tweak —
- Grate fresh Parmesan directly over the hot pasta. The heat will help it melt into the sauce.
- Best for —
- carbonara pasta
One casethe full Pecorino cheese card
Every option, one card
Ranked| # | Substitute | Instead of Pecorino cheese |
|---|---|---|
| 1 | Parmesan cheesecarbonara pasta | Same amount by weight |
| 2 | Romano cheeseauthentic carbonara | Same amount by weight |
| 3 | Asiago cheesecarbonara with milder flavor | Same amount by weight |
| Not a swap | Manchego cheese | not for carbonara; the sauce turns oily or stringyNot for this |
| Not a swap | Aged Cheddar | not for carbonara; it melts oily and tastes of cheddarNot for this |
Parmesan cheese
Salty, nutty, similar to Pecorino
The most popular substitute for Pecorino in carbonara. Has similar salty, nutty flavor and granular texture.
- Best for
- carbonara pasta, when you want similar flavor, grating over pasta, authentic Italian taste
- Texture
- Hard, granular, good for grating
- Prep
- Grate fresh Parmesan directly over the hot pasta. The heat will help it melt into the sauce.
Parmesan is slightly less salty than Pecorino, so you may want to add a pinch more salt to your carbonara sauce.
Romano cheese
Sharp, salty, a little milder than Pecorino when made from cow's milk
The same style of hard, salty grating cheese. In the US, cheese labeled plain Romano is usually made from cow's milk and is milder than Pecorino Romano.
- Best for
- authentic carbonara, when you want the closest flavor, traditional Italian cooking
- Texture
- Hard, granular, very close to Pecorino
- Prep
- Use exactly like Pecorino - grate fresh over the pasta.
Check the label. Domestic Romano is usually cow's milk: close in style but milder, so taste before adding salt. Only cheese labeled Pecorino Romano is the sheep's milk original.
Asiago cheese
Nutty, mild, less salty than Pecorino
Aged Asiago is a hard Italian grating cheese with a nutty flavor, slightly milder than Pecorino. It is less dependable than Parmesan in the sauce: a younger wedge can turn stringy in the pan.
- Best for
- carbonara with milder flavor, when you want less salty taste, grating over pasta
- Texture
- Firm, granular, good for grating
- Prep
- Grate fresh Asiago over the pasta. Add extra salt to compensate for milder flavor.
Asiago is milder than Pecorino, so you may need to add extra salt to your carbonara sauce. Use only a hard, aged wedge; fresh Asiago is a soft slicing cheese and will not grate.
Manchego cheese
Nutty, buttery, less salty than Pecorino
Spanish sheep's milk cheese with nutty, buttery flavor. Not for carbonara: it is softer and richer than Pecorino, and the sauce turns oily or stringy rather than creamy.
- Best for
- cheese boards, shaved over salad, when you want sheep's milk without the salt
- Texture
- Firm, similar to Pecorino
Made from sheep's milk like Pecorino but has a more buttery, less salty flavor. Use Parmesan or Romano at the same weight for carbonara, and keep Manchego for a cheese board.
Aged Cheddar
Sharp, tangy, different from Pecorino
Sharp, tangy cheese. Not for carbonara: it melts softer and oilier than Pecorino, so the sauce turns greasy, and the cheddar tang is obvious in a dish with so few ingredients.
- Best for
- gratins and baked pasta, meatballs and fillings
- Texture
- Firm, crumbly, good for grating
Use Parmesan or Romano at the same weight for carbonara. Aged cheddar suits baked dishes, where the cheese is mixed in.
Tips for substituting Pecorino cheese
8 tips- For authentic carbonara, Pecorino Romano is traditional and provides the most authentic flavor
- Always grate the cheese fresh - pre-grated cheese loses flavor and doesn't melt as well
- Add the cheese to the hot pasta off the heat to prevent it from clumping
- If using Parmesan instead of Pecorino, add a pinch more salt to compensate for the milder saltiness
- The cheese should melt into the pasta sauce, creating a creamy texture
- Don't overheat the cheese or it will become stringy and lose its flavor
- For the best results, use high-quality cheese and grate it yourself
- The cheese should be at room temperature when grating for easier handling
Questions
5 questionsCan I use Parmesan instead of Pecorino in carbonara?
Yes, Parmesan is the most common substitute for Pecorino in carbonara. It has similar texture and salty flavor, though it's slightly less sharp than Pecorino. Use a 1:1 ratio.
What's the difference between Pecorino and Parmesan in carbonara?
Pecorino is made from sheep's milk and has a sharper, saltier flavor, while Parmesan is made from cow's milk and has a more nutty, complex flavor. Both work well in carbonara, but Pecorino is more traditional.
Can I use Romano cheese instead of Pecorino in carbonara?
Yes. Romano is the same style of hard, salty grating cheese. In the US it is usually made from cow's milk and is a little milder than Pecorino Romano. Use a 1:1 ratio by weight and grate it fresh over the pasta.
Why is Pecorino traditional in carbonara?
Pecorino Romano is traditional in carbonara because it's a Roman dish, and Pecorino Romano is the classic Roman cheese. It provides the sharp, salty flavor that's essential to authentic carbonara.
Can I use pre-grated cheese for carbonara?
It's better to grate the cheese fresh for carbonara. Pre-grated cheese often has anti-caking agents that can affect the texture and flavor of the sauce.