Sharp, salty and a little funky, Pecorino Romano is the sheep’s milk cheese behind some of Rome’s most iconic pastas, and it’s just as good well beyond them. Pair it with lots of black pepper in a rich, creamy Cacio e Pepe Mac and Cheese with a crispy panko topping, or shower it over a crispy, no-knead Black Pepper Focaccia. It brings a sharp, savory bite to pesto too, whether that’s my Big Batch Basil Pesto made with both Parmesan and Pecorino or a Basil Pesto with Walnuts. And for pizza night, grate it over a Sicilian-style Artichoke Pizza with fresh mozzarella, ricotta and prosciutto.