Cheese lovers and pasta fanatics can agree on one thing: pasta and cheese are a match made in heaven! In celebration of this dynamic duo, So Yummy teamed up with influencers across the country to create delicious pasta recipes that aren’t complete without Pecorino Romano PDO Cheese.

Pecorino Romano PDO cheese is an indulgent, hard-cooked sheep’s milk cheese with a salty, tangy flavor that elevates savory dishes. This cheese is a popular ingredient in European cooking, and is the star flavor of any recipe!

We are excited to share with you two delectable recipes created by influencers in collaboration with So Yummy! The savory Guanciale Ragu and creamy Rigatoni Carbonara are cheesy pasta dishes that satisfy the whole family — and don’t forget to include extra Pecorino Romano PDO for the table!

Guanciale Ragu

Ingredients:

• Ground guanciale 300 grams
• Minced yellow onion 50 grams
• Minced celery 50 grams
• Minced carrot 50 grams
• Tomato paste 30 grams
• White wine 75 grams
• Ground pork shoulder 300 grams
• Low-sodium chicken stock 200 grams
• Sea salt
• Ground black pepper
• Heavy cream 100 grams
• Grated Pecorino Romano PDO 60 grams
• Extra virgin olive oil 5 grams

Directions:

1. In a large saucepan over medium heat, cook guanciale until crispy. Remove from pan and set aside.
2. Add minced vegetables to the remaining guanciale fat and cook until carrots are slightly browned.
3. Add tomato paste and cook until carrots are browned.
4. Deglaze pan with wine, then cook until liquid is nearly evaporated. Reduce heat and stir in pork and chicken stock. Simmer 2 hours, or until the mixture reaches desired consistency. Taste and adjust seasoning with salt and pepper as needed.
5. Transfer to airtight containers and refrigerate.

For the Crema di Pecorino Romano PDO:

• In a small saucepan over low heat, bring cream to a simmer, whisking constantly.
• Remove from heat and stir in cheese. blend mixture until smooth. Transfer to a small bowl and set aside.

To Assemble and Serve:

• Bring a large pot of salted water to a boil.
• Add Garganelli and cook 3 minutes, or until just al dente. Strain, reserving 1 cup pasta water, and set aside.
• In a sauté pan over medium heat, bring 30 grams Guanciale Ragù to a boil.
• Add cooked Garganelli and stir 30 seconds, or until pasta is liberally coated. Add pasta water if needed to loosen Guanciale Ragù. Transfer mixture to a serving bowl.
• Drizzle with olive oil, then finish with 3 dots Crema di Pecorino Romano PDO.

Recipe or content made with the co funding of EU Regulation 1144/2014 PR on Top 101095087

Rigatoni Carbonara

Ingredients:

• ½ pound rigatoni
• 2 egg yolks
• ¼ pound pancetta
• 1 cup of pecorino Romano PDO

Directions:

1. Boil pasta.
2. To make the egg yolk cream sauce: combine 4 egg yolks, grated Pecorino Romano PDO, black pepper, and a splash of the pasta water from the rigatoni. 
3. Combine pasta and sauce.
4. Sprinkle more Pecorino Romano PDO on top and enjoy!

Recipe or content made with the co funding of EU Regulation 1144/2014 PR on Top 101095087