or Pecorino Romano Parmigiano-Reggiano that’s all hand-picked with varying aging. While the fresh cheese can be enjoyed in ...

Drain the pasta, add it to the skillet, and fold the garlic mixture. Add cooking water if dry. Add the raw radicchio and the pecorino Romano cheese. Fold again until all the pasta is covered with ...

The classic Italian cacio e pepe pasta is notoriously tricky to get right, but physicists have come up with a trick to ...

I saw on Instagram that the restaurant serves up the dish I was going for in a table-side presentation that involved tossing hot pasta in the center of a wheel of cheese. I was intrigued and ...

stir small splashes of reserved pasta water into the pot until the noodles are glistening. Spoon into bowls and serve with freshly grated pecorino piled on top. Garnish with parsley.

Pecorino Romano is the most common type of pecorino ... Pecorino dolce is a lightly salted example of the cheese, and is usually eaten fresh.