When using cheese when cooking, such as in certain, specific, pasta recipes which call for the addition of grated cheese, in recent years, much - indeed, most - of my cooking has came to use Pecorino Romano, - in general, I find that I have come to prefer it - not just in the specific recipes that insist on it - such as Pasta Carbonara, and Pasta All'Amatriciana - but in others, where, in the past, I would have used Parmigiano Reggiano.
However, there are exceptions to that: This evening, I prepared a pasta and homemade mushroom sauce, (the recipe I used - basically, my own, but I did consult a few online recipes to ensure that I had not overlooked anything of importance - is to be found in the What Did You Have For Dinner? thread), and nothing, but nothing, would suffice other than a rather generous hunk of Parmigiano Reggiano, grated by your humble scribe.
However, there are exceptions to that: This evening, I prepared a pasta and homemade mushroom sauce, (the recipe I used - basically, my own, but I did consult a few online recipes to ensure that I had not overlooked anything of importance - is to be found in the What Did You Have For Dinner? thread), and nothing, but nothing, would suffice other than a rather generous hunk of Parmigiano Reggiano, grated by your humble scribe.