Pecorino Romano
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk, originating from the Lazio region around Rome. It's a staple in Roman cuisine, famously used to season classic pasta dishes like Cacio e Pepe and Carbonara.
🍽️ Nutrition at a glance
This cheese is very high in fat and protein, with virtually no carbohydrates. It's a dense source of calories and provides significant amounts of calcium, phosphorus, and sodium.
Nutrition breakdown
| Calories | 108 kcal |
| Protein | 7.5 g |
| Carbs | 0.4 g |
| Fat | 8.8 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 390 mg |
| Calcium | 260 mg |
| Phosphorus | 180 mg |
| Vitamin A | 75 mcg RAE |
| Vitamin B12 | 0.3 mcg |
| Zinc | 1.2 mg |
| Selenium | 5.5 mcg |
| Riboflavin (B2) | 0.1 mg |
| Vitamin K | 2.5 mcg |
Per 1 oz (28 g) · estimated, varies by recipe
💡 What's interesting
Pecorino Romano has been produced for over 2,000 years and was a staple ration for Roman legionaries due to its long shelf life and high energy density.
🍽️ Related dishes
AI estimate may be inaccurate · Terms