Best Pecorino Romano Substitutes for Pasta and Italian Cooking
The best substitute for pecorino romano cheese is Parmesan (Parmigiano-Reggiano) at a 1:1 ratio. It works best for pasta, grating, salads. There are 4 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Parmesan (Parmigiano-Reggiano)
1:1
The most common substitute. Less salty and milder, so you may want to add a pinch of salt.
What are the other substitutes for pecorino romano cheese?
Grana Padano
1:1
Similar to Parmesan but milder and less expensive. Good all-purpose grating cheese.
Asiago (aged)
1:1
Nutty and sharp when aged. Slightly less salty than Pecorino but grates well.
Manchego (aged)
1:1
Another sheep's milk cheese with a nutty, tangy flavor. Closest in terms of milk type.
Nutritional Yeast (Vegan)
2 tbsp per 1/4 cup cheese
Provides a savory, cheesy, umami flavor for vegan dishes. Not a texture match but adds the salty depth.
What should you know before substituting pecorino romano cheese?
Pecorino Romano is significantly saltier than Parmesan. When substituting Parmesan for Pecorino, add a pinch of salt to compensate. For authentic Roman pasta dishes, Pecorino is essential, but a 50/50 blend of Parmesan and Pecorino is a common compromise.
How do you substitute pecorino romano cheese in a recipe?
A hard, salty Italian cheese made from sheep's milk, originating from Lazio. Pecorino Romano is a key ingredient in classic Roman pastas like cacio e pepe, carbonara, and amatriciana, and is sharper and saltier than Parmesan.
The best substitute for pecorino romano cheese depends on what role it plays in your recipe. Our top recommendation is Parmesan (Parmigiano-Reggiano) (1:1), which works well for pasta, grating, salads.
If you need a different option, Grana Padano (1:1) is another reliable choice. Similar to Parmesan but milder and less expensive. Good all-purpose grating cheese.
When substituting pecorino romano cheese, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
Can I use Parmesan instead of Pecorino Romano?
Yes, Parmesan is the most common substitute for Pecorino Romano at a 1:1 ratio. Parmesan is milder and less salty, so add a pinch of salt to your dish. For the most authentic flavor, try a 50/50 blend of Parmesan and Pecorino.
What is the difference between Pecorino and Parmesan?
Pecorino Romano is made from sheep's milk and has a sharper, saltier flavor. Parmesan (Parmigiano-Reggiano) is made from cow's milk and is nuttier and more mellow. They can be substituted for each other but will produce slightly different flavors.
Is Pecorino Romano good for pasta?
Yes, Pecorino Romano is essential in classic Roman pasta dishes like cacio e pepe, carbonara, and pasta all'amatriciana. Its sharp, salty flavor and ability to create a creamy sauce when combined with starchy pasta water make it irreplaceable in these recipes.