Out of Pecorino, one case
Can you substitute Parmesan for Pecorino?
4 options, ranked, with the exact amount
Use Parmesan
Same amount by weight as the Pecorino
Yes. Use the same weight of finely grated parmesan as the recipe's pecorino, then taste at the end and add a pinch of salt. Pecorino Romano is a sheep's milk cheese and is saltier and sharper; parmesan is cow's milk, milder and nuttier. The swap works in carbonara, cacio e pepe, amatriciana and pesto, and the dish comes out a little gentler.
- Verdict —
- Tweak it
- The tweak —
- Grate it finely, use 1 oz for each 1 oz of pecorino, and taste before serving: the dish usually wants a pinch more salt.
- Best for —
- carbonara, cacio e pepe and amatriciana
- Pantry —
- Likely in your cupboard
One casethe full Pecorino cheese card
Every option, one card
Ranked| # | Substitute | Instead of Pecorino | Verdict |
|---|---|---|---|
| 1 | Parmesancarbonara, cacio e pepe and amatriciana | Same amount by weightTweak it | Tweak it |
| 2 | Romanoany recipe that names Pecorino Romano | Same amount by weightWorks | Works |
| 3 | Grana Padanocooked sauces and baked pasta | Same amount by weightTweak it | Tweak it |
| 4 | Aged Asiagograting over pasta and salads | Same amount by weightTweak it | Tweak it |
| Not a swap | Mozzarella | not a swapNot for this | Not for this |
Parmesan
milder and nuttier, less salty and less sharp
The hard grating cheese most kitchens have. It grates, melts into a sauce and seasons the way pecorino does, with less salt and less tang.
- Best for
- carbonara, cacio e pepe and amatriciana, pesto and meatballs, grating over pasta, soup and vegetables
- Prep
- Grate it finely, use 1 oz for each 1 oz of pecorino, and taste before serving: the dish usually wants a pinch more salt.
- Contains
- dairy
- Where it fails
- Shelf-stable grated parmesan from a shaker can does not melt into a smooth sauce. For carbonara or cacio e pepe, grate a wedge.
Measured by the cup, swap it evenly only if both cheeses are grated the same way. A cup of fluffy rasp-grated cheese weighs much less than a cup from the small holes of a box grater.
Romano
salty and sharp, a little less tangy than sheep's milk pecorino
Cheese sold as plain Romano in the US is made in the pecorino style, usually from cow's milk. It keeps the salty bite that parmesan lacks.
- Best for
- any recipe that names Pecorino Romano, pasta sauces where the cheese is the seasoning
- Contains
- dairy
- Where it fails
- It lacks some of the grassy sheep's milk flavor, which shows in a dish as plain as cacio e pepe.
Grana Padano
mild, buttery and slightly sweet; the furthest of these from pecorino's bite
Parmesan's milder, usually cheaper cousin. It behaves the same way in the pan and on the grater.
- Best for
- cooked sauces and baked pasta, risotto, everyday grating
- Prep
- Use the same weight and add salt to taste at the end, as with parmesan.
- Contains
- dairy
- Where it fails
- Dishes that rely on the cheese for sharpness taste flat without the extra salt.
Aged Asiago
sharp and nutty, a little sweeter
The hard, aged kind, not the soft fresh one. It is sharper than parmesan, which brings it a step closer to pecorino.
- Best for
- grating over pasta and salads, baked dishes and breads
- Prep
- Grate it finely and use the same weight.
- Contains
- dairy
- Where it fails
- Fresh asiago is soft and mild and melts into strings; it is the wrong cheese for this.
Mozzarella
milky and mild, with none of the salt or sharpness
A fresh, mild melting cheese. It does a different job from a hard grating cheese.
- Best for
- the melt on a baked dish, with a hard cheese added for flavor
- Contains
- dairy
- Where it fails
- It melts but does not season. In carbonara or cacio e pepe it turns to strings and clumps. Use parmesan.
Tips for substituting Pecorino
4 tips- Salt at the end. Parmesan is less salty than pecorino, so the dish may need a pinch more, but taste first: guanciale, pancetta and pasta water are salty too.
- For carbonara and cacio e pepe, grate the parmesan on the finest holes and take the pan off the heat before the cheese goes in. Hard cheese clumps if it is added over direct heat.
- Half and half is a classic: many Roman-style recipes use equal parts pecorino and parmesan. If you have a little pecorino left, stretch it with parmesan.
- For pesto, parmesan alone works in the same weight. Add a small pinch of salt and taste before adding more.
Questions
4 questionsCan I use parmesan in place of Pecorino Romano in carbonara?
Yes, in the same weight. The sauce is milder and a little sweeter. Grate the parmesan very finely, mix it with the eggs off the heat, and season with a pinch more salt and plenty of black pepper to make up for pecorino's bite.
Can I substitute pecorino for parmesan?
Yes, with the salt adjusted the other way. Pecorino Romano is saltier and sharper, so use the same weight or a little less, and hold back the salt in the recipe until you have tasted the dish.
What is the difference between pecorino and parmesan?
The milk and the age. Pecorino Romano is made from sheep's milk and is usually aged under a year, which makes it salty, tangy and sharp. Parmigiano Reggiano is made from cow's milk and aged at least 12 months, which makes it nutty, drier and less salty.
Is parmesan vegetarian if pecorino is not?
Neither is, as a rule. Both Parmigiano Reggiano and Pecorino Romano are traditionally made with animal rennet. Some domestic parmesan-style and Romano-style cheeses use microbial rennet; check the label.