Cheese And Pasta: The Perfect Pairing Ideas

Pasta and cheese is a classic combination, and there are many types of cheese that can take this dish from good to absolute perfection. For example, Parmigiano-Reggiano pairs well with pasta, but not with fish. Fresh mozzarella goes well with farfalle pasta, and Pecorino Romano is delicious with Cacio e Pepe.

Shell pasta with vegetable-based sauces

Shell pasta is a versatile option that pairs well with various sauces, including vegetable-based ones. Here are some ideas for shell pasta with vegetable-based sauces:

Veggie-Loaded Pasta Sauce

This sauce is packed with vegetables like tomatoes, spinach, zucchini, bell pepper, carrots, and onions. You can make it chunky or puree it smooth, depending on your preference. The recipe yields about 4 cups of sauce and can be frozen for later use. It's a great way to add more vegetables to your meals and is suitable for various dietary restrictions.

Easy Veggie Spaghetti

This recipe uses a combination of zucchini, yellow squash, jarred roasted red peppers, spinach, and other vegetables of your choice. The sauce is made from scratch, ensuring you know exactly what goes into it. It's a flexible recipe that allows you to use whatever vegetables you have on hand. You can also adjust the spices and herbs to your taste. This veggie spaghetti is a tasty and healthy option that your family will love.

Hidden Veg Pasta Sauce

This sauce is perfect for picky eaters or those with textural issues as it blends six different vegetables into a smooth sauce. You can use a variety of vegetables like parsnips, celeriac, mushrooms, squash, or spinach. The sauce is versatile and can be used not only for pasta but also as a pizza topping or in dishes like baby bolognese. It freezes well, so you can make a large batch and store it for future meals.

Summer Corn and Zucchini Pasta with Ricotta

A refreshing option for warmer months, this pasta dish combines summer corn and zucchini with ricotta cheese. It offers a delightful blend of flavours and textures, making it a tasty and satisfying meal.

Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce

Indulge in the creamy goodness of Boursin sauce with this pasta dish. The combination of portobello mushrooms and asparagus adds a savoury and earthy touch to your shell pasta, creating a rich and flavourful experience.

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 showcases the beauty of high-quality, minimal ingredients. Here are some tips and tricks to make the perfect 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.

The star of the dish, Pecorino Romano, is a Roman sheep's milk cheese with a sharp and salty flavour. When purchasing Pecorino Romano, look for one that is firm and dense with a creamy white or pale yellow colour. Avoid those with a strong ammonia smell, as this indicates that the cheese is past its prime.

Preparation

The secret to achieving the perfect Cacio e Pepe lies in the technique. Here are the steps to follow:

• Grate the Pecorino Romano cheese.
• Boil salted water in a pan, using about half the amount of water you would usually use to cook the pasta. This will result in starchier water, which is essential for creating a creamy sauce.
• Add the pasta to the boiling water and cook until very al dente.
• Meanwhile, crush some whole peppercorns on a cutting board using 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 over low heat, stirring occasionally.
• Add a couple of ladles of the starchy pasta cooking water to the toasted pepper.
• Drain the pasta when it is very al dente, reserving the cooking water, and pour the pasta directly into the pan with the toasted pepper.
• Stir the pasta continuously with kitchen tongs to ensure even cooking. Add more pasta water as needed to continue cooking until the pasta is al dente.
• Prepare the Pecorino cream by pouring about half of the grated Pecorino cheese into a bowl and adding a ladle of the starchy pasta cooking water.
• Stir vigorously with a whisk and add more water as needed. Then, add the remaining grated Pecorino cheese, reserving a small amount for garnishing. Adjust the amounts of cheese and water to obtain a creamy consistency without lumps.
• Finish cooking the pasta, adding more hot water if necessary. Briefly stir the Pecorino cream to ensure it is at a similar temperature to the pasta.
• Turn off the heat under the pan and pour in the Pecorino cream. Continuously stir the pasta with kitchen tongs as you pour in the cream.
• Add the remaining grated Pecorino cheese, stir, and sauté the pasta.
• Transfer the Cacio e Pepe to a plate, season with additional pepper, and serve immediately.

Serving Suggestions

Cacio e Pepe is a rich and indulgent dish, so it is best served with a bright green salad to balance out the flavours and textures. Garlic bread is also a tasty accompaniment. This dish is perfect for weeknight dinners or impressing guests, as it is quick to prepare yet delivers gourmet results.

Fresh mozzarella with farfalle pasta

Ingredients

For this dish, you will need the following ingredients:

• Farfalle pasta
• Fresh mozzarella cheese
• Cherry tomatoes
• Extra virgin olive oil
• Garlic
• Basil
• Salt
• Black pepper
• Oregano

Step-by-Step Guide

• Heat some extra virgin olive oil in a large skillet.
• Add chopped garlic to the skillet and sauté until it turns light golden.
• In a separate pot, bring water to a boil and add salt to taste.
• Add cherry tomatoes and a small amount of water to the skillet with the garlic.
• Season the tomatoes with black pepper, salt, and fresh oregano.
• Simmer the tomato mixture for about 5 minutes.
• Meanwhile, cook the farfalle pasta according to the package instructions.
• Add most of the fresh mozzarella to the skillet and cook until it melts.
• Drain the pasta and combine it with the tomato sauce, stirring well.
• Garnish the dish with the remaining mozzarella cubes and chopped basil leaves.

Variations

You can also make some variations to this recipe to suit your taste:

• Try using mini farfalle pasta for a fun and whimsical shape that resembles tiny bow ties.
• Add onions to your skillet along with the olive oil and sauté until they become soft.
• Puree about a third of your sauce in a blender and then return it to the pan to create a smoother consistency.

Pairing Suggestions

To elevate your dining experience, consider pairing your meal with a glass of wine. A light and fruity red wine, such as a Beaujolais or Pinot Noir, can complement the freshness of the mozzarella and the sweetness of the tomatoes. Alternatively, a crisp white wine like a Pinot Grigio or Sauvignon Blanc can also go well with this dish.

Parmigiano-Reggiano with fish

Parmigiano-Reggiano is often regarded as the "king of Italian cheeses", and for good reason. This variety of cheese is exclusively produced in Italy, specifically in Bologna, Modena, Parma, and Reggio Emilia. The cheese is matured for at least 12 months, with some varieties aged for up to 30 months, to enhance its flavour and texture. The result is a grainy, crumbly texture and a rich, complex flavour with hints of nuts and spices.

When it comes to pairing Parmigiano-Reggiano with fish, there are a few things to consider. Firstly, Parmigiano-Reggiano is known for its strong, salty, nutty flavour, so it is important to choose a fish that can stand up to these bold flavours. Secondly, the texture of the fish should complement the grainy, crumbly texture of the cheese.

One option is to use Parmigiano-Reggiano as a garnish or seasoning on fish dishes. The cheese can add a salty, nutty flavour to fish, enhancing its taste. For example, you could sprinkle grated Parmigiano-Reggiano on top of a baked fish dish or use it to top a fish pasta dish, such as a creamy lemon-Parmigiano pasta. The key is to use the cheese sparingly so that it enhances the flavour of the fish without overwhelming it.

Another way to pair Parmigiano-Reggiano with fish is to serve them as separate courses within a meal. For instance, you could start with a light fish appetiser or salad, followed by a main course featuring Parmigiano-Reggiano, such as a pasta dish or a dish where the cheese is served on its own, accompanied by bread or fresh fruit. This way, you can enjoy the distinct flavours of both ingredients without them clashing.

Baked pasta dishes with chunkier sauces

Pasta is a versatile dish that can be paired with various cheeses and sauces to create delicious and hearty meals. Here are some tips and ideas for baked pasta dishes with chunkier sauces:

Shells

Shell pasta is a great option for baked dishes with chunkier sauces. Their shape and size make them perfect for holding onto hearty sauces, and they work well with both vegetable-based and meat or tomato-based sauces. For a classic Italian combination, try shells with a rich and chunky tomato sauce, such as a fire-roasted marinara, and top it off with melted mozzarella cheese.

Lasagna

Lasagna is a well-loved baked pasta dish that typically features layers of pasta sheets, sauce, cheese, and other ingredients. For a chunkier sauce option, you can go for a meat lasagna, using ground beef or sausage, or a vegetable lasagna with diced veggies like eggplant, zucchini, or mushrooms. Lasagna is often paired with mozzarella, Parmesan, or ricotta cheese, or a combination of these.

Ravioli

Ravioli, a type of filled pasta, can also be baked and served with chunkier sauces. Try a mushroom ravioli baked in a creamy tomato sauce, or a butternut squash ravioli with a brown butter and sage sauce. For a more indulgent option, fry the ravioli before baking it in the sauce. Cheese options for ravioli include ricotta, mozzarella, and Parmesan.

Gnocchi

Gnocchi, made from potato or other starchy bases, is another baked pasta option. For a chunkier sauce, you can pair it with a meat-based sauce like a traditional Bolognese or a hearty vegetable sauce. Gnocchi goes well with various cheeses, such as Parmesan, mozzarella, and pecorino Romano. For a more indulgent option, try a béchamel or cream sauce with melted cheese.

Penne

Penne pasta, with its tubular shape, is great for baked dishes as the tubes hold onto the sauce well. For a chunkier sauce option, you can go for a classic baked penne with sausage and creamy ricotta cheese, or experiment with other combinations like roasted veggies and a chunky pesto sauce.

Frequently asked questions