Spaghetti and cheese is a classic, comforting dish, and a great twist on your regular spaghetti dinner. While some people enjoy smothering their pasta in mounds of grated cheddar, Italian chefs would likely recommend a different approach. So, what is the best cheese to use?
Parmesan (Parmigiano-Reggiano) is the classic choice. This hard, nutty, salty Italian cheese is extremely versatile and perfect for grating and melting. It's a great topping for tomato-based pasta dishes like spaghetti bolognese, and is also used in carbonara, lasagna, and alfredo recipes.
Mozzarella is another popular option. This soft Italian cheese, made from buffalo or cow's milk, has a mild, creamy flavour and a stretchy, melted texture. It's perfect for dishes with lots of sauce or baked pasta, like lasagna.
Other cheeses that work well with spaghetti include ricotta, pecorino romano, gorgonzola, and feta.
Characteristics | Values |
---|---|
Cheese type | Parmigiano-Reggiano, Grana Padano, Pecorino, Mozzarella, Ricotta, Feta, Cheddar, Gorgonzola, Asiago, Gouda, Ricotta Salata, Provolone, Swiss or Alpine Cheese, Boursin, Brie, Goat Cheese, Tofu Cheese, Nutritional Yeast, Parmesan, American Cheese |
Dish type | Baked, Carbonara, Lasagna, Four-Cheese Sauce, Alfredo, Pesto, Salad, Bake, Ravioli, Mac and Cheese, Cacio e Pepe, Marinara, Gnocchi, Caprese, Pesto, Tik Tok, Salad, Feta and Spinach Stuffed Shells, Tortellini, Baked Ziti, Chicken Parmesan, Tuna Pasta Bake, Pasta Bake, Blue Cheese, Broccoli Cheese, Broccoli Chicken Pasta Bake, Bacon and Cheese, Ground Beef Pasta, Baked Tortellini Alfredo, Macaroni and Cheese, Creamy Cheesy Spaghetti |
What You'll Learn
Mozzarella and Parmesan
If you're looking to elevate your spaghetti game, look no further than the classic combination of mozzarella and parmesan cheeses. This duo brings a perfect balance of flavours and textures to your plate, making it a favourite among cheese lovers. Here's why these cheeses are a match made in heaven for your spaghetti.
Mozzarella: The Melty Magic
Mozzarella is a soft Italian cheese that plays a starring role in many pasta dishes. Made from buffalo or cow's milk, it has a mild, creamy flavour and a stretchy, melted texture that's simply irresistible. When it comes to spaghetti, mozzarella is a hero for baked dishes or those with generous amounts of sauce. Its exceptional melting abilities give your meal a gooey, stringy texture that's sure to tantalise your taste buds.
Mozzarella is also incredibly versatile. You can use it in a variety of pasta bakes, like lasagna and chicken parmesan, or try it in a three-cheese ravioli filling. It's also a key player in the famous four-cheese sauce, adding that extra stretch and creaminess to your spaghetti.
Parmesan: The King of Grated Cheeses
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese that adds a touch of royalty to any pasta dish. With its rich, nutty, and slightly salty flavour, it's no wonder it's often considered the best cheese in the world. When grated over your spaghetti, parmesan adds depth and a defining taste to the dish.
The beauty of parmesan lies in its versatility. You can sprinkle it over your spaghetti just before serving, allowing it to melt slightly and distribute its flavour. Or, take it up a notch by adding grated parmesan to your pasta sauce while it cooks, letting it blend seamlessly with the other ingredients.
Parmesan is the perfect companion for tomato-based pasta recipes. It pairs beautifully with spaghetti bolognese, fettuccine alfredo, carbonara, and even lasagna. It's also a key ingredient in the famous four-cheese sauce, adding a savoury note to the blend.
Together, They're a Perfect Pair
When combined, mozzarella and parmesan bring a symphony of flavours and textures to your spaghetti. The stretch and creaminess of mozzarella complement the nutty, salty notes of parmesan, creating a well-rounded taste experience.
Whether you're a seasoned chef or a home cook, this cheese duo is a safe bet for taking your spaghetti to the next level. So, go ahead and indulge in the dynamic duo of mozzarella and parmesan—your taste buds will thank you!
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Ricotta
When choosing ricotta for your spaghetti, opt for the freshest variety available. Ultra-fresh ricotta is best used at room temperature and will elevate your pasta dish. You can also make your own ricotta at home; it is a simple process that only requires a few basic ingredients.
Ingredients:
- 1/2 lb spaghetti (or other long pasta of your choice)
- 1 cup whole-milk ricotta
- 1/3 cup grated Parmesan cheese, plus extra to serve
- 1 unwaxed lemon, zested and juiced
- 1 tbsp extra virgin olive oil
- 1 garlic clove, grated or pressed
- Salt and black pepper, to taste
- Arugula, spinach, or basil (optional)
Directions:
- Cook the spaghetti according to the package directions until al dente.
- In a medium bowl, combine ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and juice. Season with salt and pepper, and stir well.
- Reserve 1/2 cup of the pasta cooking water and drain the spaghetti.
- Return the spaghetti to the pot and add the ricotta sauce and reserved pasta water. Stir well to coat the pasta in the sauce, adding more pasta water as needed.
- Serve immediately with grated Parmesan cheese and a drizzle of olive oil.
This dish is versatile and can be customised to your taste. Feel free to add arugula, spinach, or basil for some extra colour and flavour. You can also experiment with different types of pasta to find your preferred texture and shape.
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Feta
One popular recipe is baked feta pasta, which involves roasting a block of feta with cherry tomatoes to create a salty and cheesy sauce. This simple dish can be made in an oven or on a stovetop. The feta and tomatoes are baked until the cheese is golden and softened, and the tomatoes have burst. The pasta is then added and tossed with the sauce. This recipe is versatile, and you can add extra ingredients such as garlic, basil, or oregano.
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Gorgonzola
There are two main types of Gorgonzola: Gorgonzola Dolce, which is also known as sweet Gorgonzola, and Gorgonzola Piccante, which is a more aged, stronger version. Gorgonzola Dolce is best for pasta sauces as it has a lovely creaminess. However, you can use Piccante if you prefer a more pungent, stronger taste.
To make a gorgonzola sauce, melt butter in a pan and add some finely chopped shallots or onion, cooking until softened. Add some minced garlic and then add double cream, crumbled or roughly chopped gorgonzola, grated parmesan, salt, and pepper. Stir until the gorgonzola melts. You can also add some freshly chopped parsley.
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Cheddar
A simple way to incorporate cheddar into a spaghetti dish is to grate it over the top. This is a quick and easy way to add a new flavour to the meal. It can also be melted over the top of the spaghetti, creating a comforting, indulgent dish.
For a more complex dish, cheddar can be incorporated into the sauce. A recipe for this includes frying onions in butter or olive oil, adding tomato juice and allowing the mixture to boil, before adding cubed cheddar and blending until the cheese is almost melted. This sauce can then be mixed with cooked spaghetti and baked in the oven.
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Frequently asked questions
The best cheese for spaghetti is Parmigiano-Reggiano, also known as Parmesan. This hard Italian cheese adds a depth of rich, nutty, and slightly salty taste to spaghetti and other pasta recipes.
Yes, there are several other cheeses that can be paired with spaghetti. These include mozzarella, ricotta, pecorino romano, gorgonzola, and cheddar cheese.
The amount of cheese to use on spaghetti is a matter of personal preference. Some people like to sprinkle a light coating of cheese, while others prefer to smother their spaghetti in cheese. A good rule of thumb is to use enough cheese to generously cover the noodles and prevent them from drying out.
The cheese can be added to the spaghetti at the end of the cooking process. After cooking the spaghetti and adding the sauce, simply sprinkle or shred the desired amount of cheese over the dish and broil it in the oven for a short time until the cheese melts and browns slightly.