I saw Giada De Laurentiis's show this morning and she made this amazing looking Chicken Carbonara. I've got everything in the house to make it except Parmesan. Is it okay to substitute Pecorino Romano? I've never made a carbonara sauce before. I see a lot of web recipes call for either cheese but I want some chow opinions. Pecorina Romano always seems stronger to me than most parms so I'm wondering if it will overwhelm the sauce?