I have a question about the recipe "Fettuccine Alfredo for One" from Eric Kim. Can Romano cheese be used in place of parmasan cheese.
Actually, I prefer pecorino romano to Parmesan reggiano in most recipes. I definitely use it interchangeably, although I suspect purists would argue.
Hi, Linda--oh, for sure. It's all a matter of preference, and for me sometimes it's even just a matter of mood! If you're using pecorino (saltier/tangier than Parm), I'd go lighter on the salt in the rest of the dish. Good luck!