The Perfect Parmesan Pasta Pairings: A Foodie's Guide

Parmesan cheese is a staple in many pasta dishes, and for good reason. The salty, nutty flavour of Parmesan pairs perfectly with a variety of pasta shapes and sauces, and it can be used in many different ways. For example, it can be grated over the top of a dish, stirred through a sauce to make it creamy, or even fried to create a crispy topping.

Garlic Parmesan Pasta

Ingredients:

• Parmesan cheese (finely grated)
• Butter
• Garlic (fresh cloves, minced)
• Chicken broth
• Milk
• Pasta (angel hair, fettuccine, spaghetti, or any other variety)
• Salt
• Pepper
• Parsley (optional)

Method:

• Grate the Parmesan cheese and set it aside to allow it to come to room temperature.
• Melt butter in a large skillet over medium heat.
• Add the minced garlic and cook for 1-2 minutes, stirring occasionally.
• Add the chicken broth, milk, and pasta to the skillet. You can break the pasta in half for a better fit.
• Bring the mixture to a boil, then reduce the heat and let it simmer for 4-5 minutes, stirring occasionally to prevent the pasta from sticking together.
• Add salt and pepper to taste.
• Reduce the heat to low and add another tablespoon of butter to the pasta. Toss to coat.
• Gradually sprinkle in the Parmesan cheese, stirring continuously until smooth and well-combined. The sauce will thicken as it stands.
• (Optional) Sprinkle with fresh parsley and serve with Garlic Bread.

Tips:

• For extra creamy sauce, purchase a block of high-quality Parmesan cheese and shred it yourself. Pre-grated cheese may not melt as well and can make the sauce grainy.
• Turn off the heat before adding the cheese. If the base is too hot, the cheese may separate and become grainy instead of creamy.
• Add the cheese gradually and stir continuously as you do so.
• If using spaghetti instead of angel hair pasta, you may need to adjust the quantities of chicken broth, milk, and cheese, as well as the cooking time.
• This dish goes well with chicken, steak, shrimp, or garlic bread.

Parmesan Buttered Noodles

Ingredients:

• 8 oz fettuccine noodles
• 3 tablespoons butter
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

Method:

First, cook the fettuccine noodles in a large pot of boiling, salted water for about 8 minutes or until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

Next, add the butter to the still-warm pot and melt over low heat. Turn off the heat and add the noodles to the pot, tossing them with the butter. Then, add the grated Parmesan cheese and 1/4 cup of the reserved cooking water at a time as needed to moisten the noodles. Season with salt and pepper to taste and add the fresh parsley. Serve immediately.

Tips:

• For the best results, use high-quality ingredients such as a block of Parmesan cheese that you shred yourself.
• Don't overcook the noodles, as they will continue to absorb liquid and soften after draining.
• Be sure to generously salt the pasta water before adding the noodles to give them more flavour.
• You can also add other ingredients to this dish, such as garlic, shrimp, or sausage.
• This dish can be served as a main course or a side dish.

Variations:

While this recipe calls for fettuccine noodles, you can use any type of long, thin pasta such as spaghetti, egg noodles, or linguini. You can also experiment with different types of cheese, such as sharp cheddar or Gruyere. For a creamier sauce, try stirring in some goat cheese or mascarpone.

Storage:

You can store leftover Parmesan buttered noodles in an airtight container in the fridge for up to five days. Reheat them in the microwave or on the stove when you're ready to enjoy them again!

Fettuccine Alfredo

Ingredients:

• Fettuccine pasta
• Butter
• Cream (heavy or whipping)
• Parmesan cheese (freshly grated)
• Salt and pepper to taste
• Optional: nutmeg, parsley, shrimp, chicken, asparagus, bacon

Method:

• Boil the fettuccine pasta according to the package instructions.
• In a separate pan, melt butter and cream together over low heat. Season with salt and pepper.
• Stir in grated Parmesan cheese until melted and sauce has thickened.
• Toss the cooked pasta in the cheese sauce until thoroughly coated.
• Serve immediately, garnished with parsley if desired.

Tips:

• Don't rinse the pasta after cooking so that it has some starch left on it, which will help the sauce stick to the pasta.
• Adding some pasta water to the sauce can also help it coat the pasta better.
• For a lighter version, use half-and-half or milk instead of cream, but note that the sauce may not be as thick and creamy.

Baked Mac and Cheese

Ingredients

• 1 lb. dried elbow pasta
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 1/2 cups whole milk
• 2 1/2 cups half and half
• 4 cups shredded medium cheddar cheese, divided (measured after shredding)
• 2 cups shredded Gruyere cheese, divided (measured after shredding)
• 1/2 tsp. black pepper
• 1/4 tsp. paprika (smoked paprika is our favorite!)
• 1 1/2 cups panko crumbs
• 4 tbsp. butter, melted
• 1/2 cup Parmesan cheese, shredded
• 1/4 tsp. smoked paprika (or regular paprika)

Method

Preheat your oven to 325°F and grease a 3-quart baking dish (9x13"). Set aside.

Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook for 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

While waiting for the water to boil, shred the cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. The mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half, plus the whole milk, while whisking constantly, until combined and smooth.

Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi-thinned-out condensed soup.

Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.

Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until the cheese is bubbly and lightly golden brown.

Tips

• Boil the pasta for less time than you normally would. The pasta will continue to cook in the oven, and you don't want it to get mushy.
• Use room-temperature liquids if possible. Cold liquids generally take longer to thicken than warmer ones.
• Use your favorite cheeses! Some alternatives to cheddar and gruyere are mozzarella, gouda, smoked gouda, swiss, monterey jack, colby jack, and colby.
• Shred your own cheese. Pre-shredded cheese contains a starchy substance that keeps the cheese from clumping, which also prohibits it from melting as well as it should.
• For a crunchy topping, toss 1 cup of panko with 2 tablespoons of melted butter and use that as a topping. 1 cup of crushed Ritz crackers with 2 tablespoons of butter also works well!
• For a crispier topping and a firmer consistency, bake at 350°F or 375°F for 20-30 minutes. Broil for 2-5 minutes at the end of baking, until golden brown and crunchy.

Parmesan and Pesto Pasta

Ingredients

• Pasta of your choice (e.g. fettuccine, spaghetti, angel hair, shells)
• Fresh basil
• Garlic
• Parmesan cheese
• Olive oil
• Salt
• Pine nuts (or walnuts/cashews)
• Onion
• Chicken broth (optional)
• Milk (optional)
• Heavy cream (optional)
• Butter (optional)

Method

• Prepare the pesto by blending fresh basil, garlic, Parmesan cheese, pine nuts, and olive oil in a food processor until smooth.
• Cook your chosen pasta according to the package instructions, reserving about a cup of the starchy cooking water before draining.
• In a separate pan, cook some chopped onion in olive oil until translucent.
• Add the pesto, salt, and pepper to the pan and stir until warmed through.
• Combine the cooked pasta, pesto mixture, and grated Parmesan cheese in a large bowl, tossing until the pasta is evenly coated.
• If desired, add some of the reserved pasta water to create a thinner consistency.
• Serve with additional Parmesan cheese on top, and enjoy!

Tips

• For a thicker sauce, add beaten eggs and reduce the amount of milk.
• To prevent the pesto from turning brown in the fridge, pour a layer of olive oil on top to prevent oxidation.
• For a more indulgent dish, add a pat or two of butter to the sauce.
• To add protein, serve with grilled chicken, shrimp, or steak.
• For a side dish, pair with garlic bread, a salad, or crusty bread.

Frequently asked questions