5 Best Cheese For Spaghetti Carbonara

As an Italian chef with over 20 years of experience in restaurants, I take my pasta very seriously. One of my favorite dishes to make is spaghetti carbonara. It's a classic Italian dish that is beloved all over the world for its simplicity and deliciousness. But what makes a great spaghetti carbonara? Well, it all starts with the cheese.

Traditionally, spaghetti carbonara is made with Pecorino Romano and/or Parmigiano-Reggiano cheese. And there's a good reason for that - these cheeses are the perfect match for this dish. Pecorino Romano has a sharp, salty flavor that pairs perfectly with the richness of the egg and pancetta. Parmigiano-Reggiano, on the other hand, has a nutty, savory flavor that adds depth to the dish.

But, being a creative chef, I like to experiment with other cheeses to give the dish a unique twist. Here are my top 5 cheese choices for spaghetti carbonara:

  1. Pecorino Romano: Let's start with the obvious one. Pecorino Romano is the traditional cheese used in spaghetti carbonara, and for good reason. It has a sharp, salty flavor that perfectly balances the richness of the egg and pancetta. Every time I taste Pecorino Romano, it reminds me of my childhood, when my grandmother used to sprinkle it on everything.
  2. Parmigiano-Reggiano: Another classic cheese that is a must-have in any Italian kitchen. Parmigiano-Reggiano has a nutty, savory flavor that can take any dish to the next level. I always make sure to have a block of Parmigiano-Reggiano in my fridge, as it's perfect for adding flavor to anything from pasta to risotto.
  3. Grana Padano: Grana Padano is a cheese that is similar to Parmigiano-Reggiano but has a slightly milder flavor. It's a great option for those who find Parmigiano-Reggiano too strong. I like to use a combination of both cheeses for a more complex flavor.
  4. Gruyere: This Swiss cheese is not typically used in spaghetti carbonara, but it's one of my favorite cheeses to experiment with. It has a nutty, earthy flavor that pairs well with the smokiness of the pancetta. Plus, it adds a unique twist to the classic dish.
  5. Asiago: Asiago is a cheese that has a sharp, tangy flavor that can add a pleasant kick to the dish. It's not traditionally used in spaghetti carbonara, but I like to use it as a substitute for Pecorino Romano or in combination with other cheeses. It's perfect for those who like a little bit of a kick in their pasta.

In conclusion, there's no one-size-fits-all answer to the best cheese for spaghetti carbonara. It really depends on your personal taste and the flavors you want to bring out in the dish. Whether you go with the traditional Pecorino Romano and Parmigiano-Reggiano or experiment with other cheeses, the most important thing is to use high-quality ingredients and let the cheese do the talking. So go ahead, get creative and add your own twist to this classic Italian dish. Your taste buds will thank you.


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