WHEN IN ROME

PECORINO IS ONE of the greatest cheeses to come out of Italy. It predates cow’s milk cheese and can be traced back to Roman times. It takes its name from the Italian word ‘pecora’, which means sheep, and it comes in many different shapes, sizes, flavours and styles.

One of our favourites is Pecorino Romano DOP or PDO which, as its name suggests, was originally made in Rome. But due to demand, the area of production was expanded, and most Pecorino Romano is now made in Sardinia.

The cheese is matured for 5-8 months, after which its potent flavour and moist, granular texture can be described as a more intense version of Parmigiano Reggiano. The high fat content of the ewe’s milk means it melts like a dream, and the assertive finish adds a nice punch to many dishes. Pecorino Romano is a great fridge staple to elevate Italian dishes.

CACIO E PEPE SERVES 4

400g good-quality dried spaghetti or

tonnarelli

1/4 cup (60ml) extra virgin olive oil

2 tsp freshly ground black pepper, plus

extra to serve

350g Pecorino Romano PDO (from specialty cheese shops, substitute regular pecorino), finely grated 11/4 cup (100g) Parmigiano Reggiano,

finely grated

Fill a large saucepan three-quarters full of salted water and bring to the boil over high heat. Add pasta and cook for 1 minute less than packet instructions. Reserve 2 cups (500ml) of cooking liquid, then drain pasta.

Heat a large pan over medium heat and add the oil. Leave in the pan for 1 minute to warm through. Stir in the pepper and cook for 15 seconds or until fragrant, then add half of the reserved cooking water and bring to the boil. Reduce heat to low, then add the pasta back into the pan and cook, stirring for 1-2 minutes, until the pasta is coated in the reserved cooking water.

Sprinkle three quarters of the Pecorino and Parmigiano over the pasta. Stir continuously for 2-3 minutes until the cheese is melted and sauce coats the pasta. Stir in the remaining cooking water, a spoonful at a time, to create a creamy sauce. Divide pasta among bowls. Sprinkle remaining cheese over the top and scatter with extra ground black pepper to serve.

WHAT IS? PECORINO

TYPE: A hard cheese made from sheep’s milk. ORIGIN: Italy

SPECIAL BECAUSE: When pecorino is aged, its flavour instensifies, making it ideal to scatter over pastas and soups.

The fresher variety is more subtle and can be served with bread and cold cuts.

Whether you love reds or whites, our curated collection of wines is all you need to match the dishes on our pages. Order now!