Randy Chandler
When it comes to pasta, cheese is a must-have ingredient for many. While there are hundreds of pasta dishes, from lasagne to carbonara, and personal preferences vary, some cheeses are considered better than others for grating on pasta. Parmigiano Reggiano, often hailed as the King of Cheeses, is a classic choice for grating on pasta, adding an umami-rich complexity to dishes. Other popular Italian cheeses for grating include Pecorino Romano, Grana Padano, and Asiago. For those who prefer a creamy finish, ricotta is a popular choice, while those seeking comfort might opt for cheddar.
| Characteristics | Values |
|---|---|
| Cheese Type | Parmigiano Reggiano, Pecorino Romano, Grana Padano, Asiago, Fiore Sardo, Cheddar, Ricotta, Feta |
| Origin | Parmigiano Reggiano: Emilia-Romagna, Italy; Pecorino Romano: Lazio and Sardinia, Italy; Grana Padano: Po Valley, Italy; Asiago: Veneto and Trentino-Alto Adige, Italy; Fiore Sardo: Sardinia, Italy; Cheddar: England; Ricotta: Italy; Feta: Greece |
| Texture | Parmigiano Reggiano: Hard and crumbly; Pecorino Romano: Hard; Grana Padano: Hard and granular; Asiago: Semi-soft to firm; Fiore Sardo: Semi-hard; Cheddar: Hard blocks; Ricotta: Creamy and thick; Feta: Soft |
| Taste | Parmigiano Reggiano: Nutty, savoury, slightly fruity; Pecorino Romano: Tangy, salty, sharp, umami-rich; Grana Padano: Nutty, slightly sweet; Asiago: Mild and creamy to nutty and tangy; Fiore Sardo: Smoky, slightly spicy; Cheddar: Mature; Ricotta: Creamy; Feta: Salty |
| Use Cases | Parmigiano Reggiano: Pasta Primavera, Fettuccine al Burro, Cacio e Pepe; Pecorino Romano: Cacio e Pepe; Grana Padano: Spaghetti Carbonara; Asiago: Baked pasta, Fettuccine al Burro; Fiore Sardo: Gnocchi alla Campidanese; Cheddar: Four-cheese sauce, Spaghetti and meatballs; Ricotta: Lasagna, Pasta bake; Feta: Pasta with spinach and green vegetables |
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What You'll Learn
Parmigiano Reggiano
When making Parmigiano pasta with butter and pepper, it is recommended to use Parmigiano Reggiano instead of regular parmesan or Pecorino Romano. While the recipe may work with regular parmesan, Parmigiano Reggiano has a higher quality flavour and is not as salty as Pecorino Romano. To make the dish, boil pasta according to the packet instructions until al dente, grate the Parmigiano Reggiano, and add butter and olive oil to a large bowl. Toss the pasta in the butter and olive oil until it is completely coated, and then add the grated cheese and a pinch of black pepper.
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Pecorino Romano
When making Cacio e Pepe, it is important to avoid pre-shredded cheese as it is too thick and won't melt quickly enough to create the desired creamy sauce. It is recommended to use a Microplane or the smallest holes of a box grater to grate the cheese yourself so it is light and fluffy. The cheese should be added to the pasta in a separate skillet to ensure that it doesn't clump up from the residual heat in the pasta pan.
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Grana Padano
When using Grana Padano for pasta, it is best to grate, shred or dice the cheese, as this will allow smaller portions to melt faster. For longer pasta cuts, thick varieties such as fettuccine, linguine, tagliatelle or papparadelle are recommended. Thinner long cuts like Angel Hair may be overwhelmed by a thick sauce. Shorter pasta cuts can also be used, but a thinner sauce is generally recommended.
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Asiago
Another recipe that highlights the versatility of Asiago cheese is the One-Pot Garlic Asiago Pasta. This simple dish combines pasta, broth, cream, herbs, and grated Asiago cheese to create a fulfilling and comforting meal. The cheese is added towards the end of the cooking process, melting into the sauce to create a creamy and flavourful dish.
The versatility of Asiago cheese extends beyond these recipes, making it a valuable ingredient in various Italian pasta creations. Whether melted as a topping for baked pasta or grated as a garnish, Asiago cheese adds distinct flavour and texture to pasta dishes.
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Ricotta
One of the most popular ways to use ricotta in pasta is to make a creamy sauce. The key is to use fresh, thick whole milk ricotta as the skimmed milk variety is too thin and watery. The sauce is made by whisking together ricotta cheese, salt, pepper, and lemon zest. The addition of grated lemon zest gives the sauce a clean taste. This sauce can be used to dress a pound of pasta. The cooked pasta is then added to the sauce and mixed over low heat.
Another popular dish is to make a simple tomato ricotta pasta, where the ricotta is mixed with passata and basil to create a creamy, luscious, and addictive sauce. This sauce is then tossed with the cooked pasta to create a beautiful pink sauce.
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Frequently asked questions
There are several types of cheese that are popular to grate over pasta, including Parmigiano Reggiano, Pecorino Romano, Grana Padano, Asiago, Fiore Sardo, and Cheddar. The best choice depends on personal preference and the type of pasta being prepared.
Parmigiano Reggiano is a hard, aged cheese produced from unpasteurised cow's milk in the Emilia-Romagna and surrounding regions of Italy. It has a crumbly texture and a nutty, savoury, and slightly fruity taste. It is often grated over pasta dishes like Fettuccine al Burro and Pasta Primavera.
Pecorino Romano is a hard, salty, and sharp sheep's milk cheese from the Lazio region of Italy. It has a tangy, umami-rich flavour and is commonly grated over pasta dishes like Cacio e Pepe and Carbonara.
