There are many types of cheese that go well with pasta, and they can elevate your dish from good to absolute perfection! For example, fresh mozzarella goes well with farfalle pasta, and Parmigiano-Reggiano is best avoided with fish. The type of cheese you use will depend on the type of pasta and sauce you are using. For instance, shells go well with vegetable-based sauces and heartier meat or tomato-based sauces.
Characteristics | Values |
---|---|
Cheese | Parmigiano-Reggiano, Pecorino, Mozzarella, Fontina, Asiago |
Pasta | Cacio e Pepe, Farfalle, Lasagne, Ravioli, Penne |
What You'll Learn
Pecorino Romano with Cacio e Pepe
Cacio e Pepe, or "cheese and pepper" in Italian, is a classic Roman pasta dish that combines pasta, black pepper, and Pecorino Romano cheese. This simple yet delicious dish is perfect for weeknight dinners or impressing guests, as it delivers gourmet results with minimal ingredients. Here are some tips and instructions for making Pecorino Romano with Cacio e Pepe:
Ingredients
The key ingredients for this dish are pasta, freshly cracked black pepper, and Pecorino Romano cheese. For the pasta, you can use spaghetti, tonnarelli (a long noodle slightly thicker than spaghetti), or any other type of long or short pasta such as bucatini, rigatoni, or fettuccine.
For the cheese, it is important to use good-quality Pecorino Romano, a Roman sheep's milk cheese. Make sure to buy a block of cheese and grate it yourself, as pre-grated cheeses often include anti-clumping additives that can cause clumping in your sauce. You will need a generous amount of cheese, about 7 ounces (200 grams) for a pound of pasta.
Preparation
Start by grating the Pecorino Romano cheese. You can use a box grater or a Microplane, but a box grater is recommended for coarser shreds that melt more easily into the sauce. Boil salted water in a pan, using about half the amount of water you would normally use for cooking pasta. This will result in starchier water, which is important for creating a creamy sauce.
While the water is boiling, prepare the pepper. Pour whole peppercorns onto a cutting board and crush them with a meat pestle or grinder. This releases the pungent scent of the pepper. Pour half of the crushed pepper into a large non-stick pan and toast it over low heat, stirring with a wooden spoon. Then, add a couple of ladles of the starchy cooking water, which will create bubbles due to the starch content.
Cook the pasta in the salted water until it is very al dente, then drain it, keeping the cooking water aside for later. Pour the pasta directly into the pan with the toasted pepper, allowing it to continue cooking with the seasoning. Continuously stir the pasta with kitchen tongs to help it "breathe" and add more cooking water if needed, only pouring in a ladle of water when the pan becomes almost completely dry.
While the pasta is cooking, prepare the Pecorino cream. Pour about half of the grated Pecorino cheese into a bowl and add a ladle of the cooking water. Stir vigorously with a whisk and add more water as needed. Then, add the remaining cheese, reserving a small amount for garnishing. Adjust the amount of water and cheese to obtain a creamy consistency without lumps.
Finish cooking the pasta, adding more hot water if necessary. Before adding the Pecorino cream, briefly stir the cream and place the bowl over the steam of the pan with hot water to maintain a similar temperature to the pasta. Turn off the heat under the pan and pour in the Pecorino cream, continuously stirring the pasta with kitchen tongs. Add the remaining grated cheese, stir, and sauté the pasta.
Serving
Cacio e Pepe is best served immediately. You can garnish it with more grated Pecorino Romano and black pepper to taste. The dish needs little accompaniment, but a bright green salad can balance out the richness, and garlic bread is always a tasty option.
Troubleshooting
Creating a smooth, emulsified sauce without clumps can take practice. Here are some tips to help you achieve the perfect consistency:
- Use high-quality ingredients, including good butter, the best pasta you can afford, and fresh peppercorns.
- Avoid pre-grated cheeses, as they often contain additives that can cause clumping in your sauce.
- Grate the cheese finely. Using a Microplane or the smallest holes on a box grater can help the cheese melt faster and more evenly without clumping.
- Use starchy pasta cooking water in your sauce. The starch helps to thicken and emulsify the sauce.
- Cook the pasta in a skillet instead of a pot. This helps concentrate the starch in the water, making the sauce smoother.
- Finish the pasta and cheese in a separate skillet to prevent clumping from residual heat in the pasta pan.
- Toast the pepper in oil to improve the flavour and create a sweeter, more mellow taste.
By following these tips and instructions, you can create a delicious and creamy Cacio e Pepe with Pecorino Romano, a true Roman delicacy.
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Fresh mozzarella with farfalle pasta
Fresh mozzarella is a classic pairing with farfalle pasta. This combination is a delightful way to elevate your meal with a simple yet elegant dish. The key to this pairing is the freshness of the mozzarella, which brings a creamy texture and mild, milky flavour that complements the delicate shape and taste of farfalle.
For a delicious and simple dish, try making a pasta salad with farfalle, fresh mozzarella, cherry tomatoes, extra virgin olive oil, garlic, and basil. This recipe is quick and easy, perfect for a weeknight dinner or a refreshing lunch. Start by heating olive oil in a skillet and sautéing garlic until lightly golden. Add halved cherry tomatoes, season with black pepper, salt, and fresh oregano, and simmer for a few minutes. Toss cooked farfalle with the tomato sauce, and garnish with torn mozzarella and basil.
For a heartier option, try a baked version of this dish. Follow the same steps as above, but instead of tossing the pasta with the sauce, layer the cooked pasta, tomato sauce, and mozzarella in a baking dish. Bake in the oven until the mozzarella is melted and bubbly. This version is perfect for a cosy winter meal and can be made ahead of time for easy entertaining.
Another variation is to puree a portion of the tomato sauce and toss the farfalle with this creamy sauce. This creates a more cohesive dish with the flavours of the tomatoes, garlic, and olive oil infused throughout. Top with torn mozzarella and basil for a beautiful and tasty finish.
No matter which recipe you choose, the combination of fresh mozzarella and farfalle is a delightful way to enjoy a classic Italian pairing.
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Parmigiano-Reggiano and fish don't complement each other
Parmigiano-Reggiano and fish are considered to be incompatible. This is a widely accepted rule in Italian cuisine, with Italians never adding Parmigiano-Reggiano to a pasta dish containing fish. The rule is not limited to Parmigiano-Reggiano, as Italians generally avoid combining any cheese with fish.
There are several theories as to why this rule exists. One theory suggests that it is due to the delicate flavour of fish, which can be overpowered by strong cheeses like Parmigiano-Reggiano. Parmigiano-Reggiano has a rich, sharp flavour and a long aging process, resulting in a complex flavour and extremely granular texture. Adding this strong-flavoured cheese to a dish with fish could result in an imbalance of flavours, with the cheese overwhelming the more subtle taste of the fish.
Another theory relates to the concept of umami, a savoury taste profile found in both strongly flavoured fish and cheeses like Parmigiano-Reggiano. Combining two ingredients high in umami could result in a dish with an overpowering MSG-like flavour. This theory is supported by the exception of tuna and mozzarella, which are considered less umami-rich and therefore more compatible.
The rule may also have regional origins, as Italians have strong, traditional views on food combinations. Additionally, historically, fishing communities in Italy may not have had access to dairy products, leading to the development of recipes without cheese.
While there are some exceptions and cultural variations, the combination of Parmigiano-Reggiano and fish is generally avoided in Italian cuisine to maintain a balance of flavours and respect traditional norms.
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Canadian bacon and mozzarella penne
Ingredients
- Fresh mozzarella: Provides a creamy texture and helps create a rich sauce.
- Garlic: Adds a spicy, pungent flavour for depth.
- Olive oil: Used for cooking and creating the mozzarella mixture, adding a distinct flavour.
- Salt: Enhances the other ingredients' flavours.
- Red pepper flakes: Adds a spicy kick.
- Fresh parsley: Offers a refreshing, aromatic note to balance the rich flavours.
- Onion: Gives sweetness and depth of flavour to the sauce.
- Tomatoes in thick puree: Adds a rich and tangy flavour to the sauce.
- Water: Used to adjust the sauce's consistency.
- Penne: Tube-shaped pasta that holds up well to hearty sauces.
- Canadian bacon: Adds a smoky, meaty flavour.
Techniques
- Prepare the mozzarella mixture: Combine the mozzarella, garlic, olive oil, salt, red pepper flakes, and parsley in a small bowl.
- Cook the onion: Heat oil in a large saucepan over low heat and cook the onion until translucent.
- Make the tomato sauce: Add the tomatoes, water, salt, and red pepper flakes to the saucepan. Simmer covered for 15 minutes.
- Cook the penne: Boil the penne in salted water until done, reserving some pasta-cooking water.
- Toss the pasta: Combine cooked pasta with the tomato sauce, mozzarella mixture, and Canadian bacon. If the sauce is too thick, add reserved pasta-cooking water.
Serving Suggestions
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Baked eggplant Parmesan penne
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 large sweet onion, finely chopped
- 1 1/4 pound eggplant, cut into 1/2-inch dice
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper
- 3 cups marinara sauce
- 1 pound penne rigate
- 1/2 cup lightly packed basil leaves, torn
- Freshly ground pepper
- 4 ounces fresh mozzarella, cut into 1/2-inch dice
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 1/4 cup panko (Japanese bread crumbs)
Method:
- Heat the olive oil in a large saucepan over moderate heat until shimmering. Add the chopped onion and a pinch of salt, cooking until softened, about 5 minutes.
- Add the diced eggplant and 1/4 cup of water to the saucepan. Cook, stirring occasionally, for about 10 minutes, until the eggplant is tender but still holds its shape.
- Add the minced garlic and crushed red pepper to the saucepan. Cook, stirring frequently, for 1 to 2 minutes, until fragrant.
- Stir in the marinara sauce, scraping up any browned bits from the bottom of the pan. Cook for an additional 3 to 5 minutes until hot.
- Meanwhile, preheat the broiler and position an oven rack 8 inches from the heat source.
- In a separate large saucepan, boil salted water and cook the penne until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
- Add the cooked pasta, reserved cooking water, and torn basil leaves to the sauce. Season with salt and pepper to taste.
- Scrape the pasta into a large oval or 9-by-13-inch baking dish.
- Scatter the diced mozzarella over the pasta, followed by the grated Parmigiano-Reggiano cheese and panko breadcrumbs.
- Broil the pasta for 3 to 5 minutes, until the cheese is melted and the panko is lightly browned. Serve hot.
This dish offers a perfect balance of flavours and textures, with the creamy melted cheese, crispy breadcrumbs, and tender eggplant. The combination of mozzarella and Parmigiano-Reggiano cheeses enhances the overall taste and creates a delightful, indulgent experience.
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Frequently asked questions
Parmigiano-Reggiano, Pecorino, Mozzarella, Fontina, and Asiago are some cheeses that go well with pasta.
Parmigiano-Reggiano pairs well with pasta dishes that have a strong flavor, such as fish or seafood pasta.
Sure! Here are some classic combinations: Pecorino Romano with Cacio e Pepe, fresh mozzarella with farfalle pasta, and Parmigiano-Reggiano with pasta bakes or dishes with thicker strands.
Yes, Parmigiano-Reggiano and fish are not a good combination according to Italian culinary traditions.
Canadian Bacon and Mozzarella Penne, Baked Penne with Sausage and Creamy Ricotta, and Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce are some delicious options.