Romano vs Parmesan in Cacio e Pepe?
I've tried making Cacio e Pepe a few times, using a recipe from America's Test Kitchen. In Cacio e Pepe, you boil pasta in a limited amount of water, then mix some of the hot starchy water with grated pecorino Romano cheese. The cheese melts/dissolves in the water to form a cheesy liquid which is poured over the pasta.
I've had good luck doing this with Romano, even using domestic cow's milk Romano. But one time I was short on Romano, and tried using about 1/4th Romano and 3/4ths imported Parmesan. When I added the starchy water, some of the cheese dissolved--the Romano, I assume--but most of it coagulated into a gooey, stretchy mass.
What is the difference between Romano and Parmesan, that would make them behave so differently when mixed with hot, starchy water? Are there other similar cheeses--asiago for example--that would work well in this recipe?
Best Answer
The difference between Pecorino Romano and Parmiggiano Reggiano (Parmesan) is that the first is made from sheep milk, the last from cow milk.I think this is the reason that they behave so differently, because they are made from milk of very different animals.The closest type of cheese to the pecorino romano might be the pecorino sardo.
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Quick Answer about "Romano vs Parmesan in Cacio e Pepe?"
The cheese: many recipes call for Pecorino Romano OR Parmesan but authentic Cacio e Pepe is always made with Pecorino Romano (it is literally in the name!) because it is 3X more flavorful! Flavor. In addition to using Pecorino Romano, this Cacio e Pepe boasts buttery, toasted pepper through and through.Can you use Parmesan instead of Pecorino Romano cacio e pepe?
Pecorino romano is made out of goat's milk and has a sharp and salty taste. If that is not readily available, you could substitute with parmesan cheese which has a milder taste but would work as well.Can I use Pecorino Romano cheese instead of Parmesan?
THE BOTTOM LINE: You can substitute Pecorino Romano for Parmesan, but use one-third less than the recipe calls for to keep the salt level and flavor in line.Can I substitute Parmesan for Romano?
When substituting Parmesan for Romano, use a 1:1 ratio. Just keep in mind that you may need to add additional salt to the recipe. In addition to being a good cheese to grate over dishes, Parmesan melts well and can be added to baked pasta dishes or savory pastries.What is better Parmesan or Romano cheese?
Romano's taste is stronger and it is saltier, making it a wonderful flavor-enhancing agent in soups, pasta dishes and pizza. Commonly paired with mozzarella, Romano gives pizza an extra punch. Not everyone enjoys the sharp, salty taste of Romano and may prefer a slightly milder parmesan.Cacio e pepe in forma di pecorino romano
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Answer 2
Pecorino Romano is a heavily salted, aged cheese. As a result, it tends not to "melt", just as feta, haloumi, and queso fresco tend not to melt (all are also heavily salted cheeses). Presumably mizithra or ricotta salata would work equally well in the ATK recipe, although they wouldn't taste the same.
If you inadvertently purchase a different kind of pecorino (sardo, for example), or even a fairly young pecorino romano, you'll find that you have the "gooey mess" problem with that procedure.
Now, a comment: the ATK recipe for Cacio e Pepe sounds bizarre to say the least. The normal way of making Cacio e Pepe is:
- Cook pasta normally.
- Drain pasta, leaving it slightly damp.
- Toss pasta in a room-temperature bowl with lots of grated cheese and ground pepper.
If you follow the traditional recipe, then you can use a wider variety of grating cheeses without worrying about it becoming a gooey mass.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Rachel Claire, Sydney Troxell, Castorly Stock, Dana Tentis