The word Pecorino is derived from the word "pecora", meaning sheep in Italian and Toscano refers to the Tuscan style of the cheese. This Pecorino is a young, semi-firm, salty cheese, made from sheep's milk. It is tangy and bright, mildly acidic with slight citrus notes. It's gained popularity over the years in North America, although is always been a staple in Italy.
Cacio e Pepe (Pasta With Black Pepper and Pecorino)--the ULTIMATE simple dinner! But it's flavour and sophistication is anything but simple. All you need is a long noodle, we prefer Rummo Fettucce, butter, olive oil, black pepper and Pecorino. Boil salted water, cook your pasta. Melt butter, olive oil and pepper together in a pan. Once noodles are cooked add them + 1 Tbsp of pasta water to the butter mixture. Then add Pecorino, pour a glass of vino, e mangia!