Pecorino Romano is my favorite cheese! It’s flavor is more subtle than that of Parmaggiano Reggiano and it lacks some of the bitter notes which makes it excell

Pecorino Romano is my favorite cheese! It’s flavor is more subtle than that of Parmaggiano Reggiano and it lacks some of the bitter notes which makes it excellent for Carbonara as you said. But I think it’s perfect for tomato based pasta sauces as well as most tomato’s are quite high in acidity save a few lesser known varieties like San Marzano for example. PR definitely has its place but I tend to only use it for foods that aren’t acidic themself. Broccoli or brussel sprouts and PR are a great combo for instance!