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Sprinkle pecorino.
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Then, sprinkle some pecorino on top of the pasta and serve nice and hot!
Remove from oven and sprinkle with pecorino romano, chili flakes and fresh basil.
Instead, drizzle it with a thread of really good, aromatic olive oil and then sprinkle salty pecorino Romano over the top.
Toss together and serve, sprinkled with pecorino or Parmesan.
The chef sprinkled salty pecorino as a reminder of its rustic roots.
Speaking of potatoes, a side of crunchy baked-then-fried potatoes, sprinkled with pecorino, was a knockout.
It includes house-roasted turkey, tomatoes and bacon served over toast and is smothered with Mornay sauce and sprinkled with pecorino Romano cheese.
Sprinkle with additional pecorino Romano cheese.
Sprinkle with walnuts, pecorino and chilli, drizzle over the final tablespoon of oil and serve.
Place servings on plates, and sprinkle with grated pecorino and toasted bread crumbs.
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