The Perfect Cheese Pairings For Your Spaghetti

Spaghetti and cheese is a simple and delicious combination, but which cheese is the best? While personal preference plays a big part, there are some traditional and classic choices that are hard to beat. Parmesan, or Parmigiano-Reggiano, is a classic choice that works with almost any recipe. It is a versatile, hard Italian cheese with a complex, subtly sweet and nutty flavour that is perfect for grating and melting. Another option is Pecorino Romano, a salty, tangy and intense hard Italian cheese made from sheep's milk. This cheese is a great choice for making a white pasta sauce or grating over spaghetti with tomato sauce. For a softer, milder flavour, Grana Padano is a good alternative to Parmigiano-Reggiano and Pecorino Romano. It is also a hard Italian cheese made from raw cow's milk, with a crumbly texture and nutty taste. For a truly indulgent dish, a four-cheese sauce is always a winner. This might include a combination of mozzarella, fontina, Gruyere and Parmesan, or ricotta, mozzarella, Parmesan and Gruyere.

Cheese that goes with Spaghetti

Parmesan

When shopping for Parmesan, look for the name Parmigiano-Reggiano PDO to ensure you are getting an authentic Italian product. This designation is regulated by Italy's Parmigiano Reggiano Consortium and is a guarantee of high quality.

To use Parmesan in your spaghetti, grate it on top of the plated pasta, or mix it into the sauce. You can also make a sauce with grated Parmesan and pasta water, as in the classic Italian dish Cacio e Pepe (spaghetti with cheese and pepper).

Pecorino Romano

When grating Pecorino Romano, it is best to use the ragged-edged holes of a box grater to ensure the cheese melts easily. Grating the cheese very finely can help it to incorporate more smoothly into the dish.

To make Cacio e Pepe, you will need pasta, black pepper, and Pecorino Romano. Start by toasting the peppercorns in a dry skillet over medium-high heat until they become fragrant and begin to jump. Then, cook your pasta in a pot of boiling salted water until it is al dente. Drain the pasta, but do not shake off the excess water. Sprinkle grated Pecorino Romano and a few tablespoons of the pasta cooking water over the pasta and toss it to combine. If the pasta seems dry, add more of the cooking water. Serve immediately, with additional grated cheese on the side.

Mozzarella

While Italians tend to use small amounts of grated hard cheese, Italian-Americans are known to add generous amounts of mozzarella to their baked pasta dishes.

Ricotta

One popular recipe that uses ricotta is Lemon Ricotta Spaghetti, which is a quick and easy dish that can be prepared in less than 30 minutes. It combines ricotta, olive oil, Parmesan cheese, garlic, lemon zest and juice, and chilli flakes to create a creamy and tangy sauce. The sauce is then mixed with cooked spaghetti and arugula, creating a harmonious blend of flavours.

Another way to incorporate ricotta into spaghetti is by making a baked dish. Baked spaghetti with ricotta typically includes ingredients such as spaghetti, tomato sauce, ricotta, mozzarella cheese, and various seasonings. The spaghetti is mixed with the sauce and cheese, and then baked in the oven until melted and bubbly.

Additionally, ricotta can be used as a filling for stuffed pasta dishes such as ravioli or manicotti. The ricotta is mixed with other ingredients such as herbs, spices, and meats, and then stuffed into the pasta. The stuffed pasta is then cooked and served with a tomato sauce or other complementary flavours.

When choosing ricotta for spaghetti, it is important to select a fresh and well-drained variety to achieve the desired consistency. The creamy and thick texture of ricotta makes it ideal for adding body and flavour to sauces, while its mild taste pairs well with a variety of ingredients.

Cheddar

For those who are looking for a more authentic Italian experience, however, Parmesan is the classic choice.

Frequently asked questions