Patrick Oconnell
Adding cheese to pasta can enhance its flavour and texture, transforming a simple dish into something rich and savoury. The right cheese can elevate your pasta instantly, but choosing the best cheese for pasta can be tricky with so many options. Whether you’re craving something creamy, nutty, salty, or savoury, there are a variety of cheeses that can be added to pasta to suit any taste.
| Characteristics | Values |
|---|---|
| Cheese type | Mozzarella, Parmesan, Gorgonzola, Cheddar, Ricotta, Pecorino Romano |
| Texture | Stretchy, gooey, stringy, crumbly, thick, creamy, smooth, spreadable |
| Flavour | Nutty, salty, sweet, tangy, earthy, sharp, mild, savoury, umami |
| Use case | Grating, melting, sprinkling, thickening sauces, topping |
| Pasta type | Baked pasta, lasagna, chicken parmesan, ravioli, stuffed shells, cannelloni, manicotti |
| Sauce type | Tomato-based, creamy, carbonara, alfredo |
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What You'll Learn
Mozzarella
For a quick and easy meal, mozzarella can be tossed with cooked pasta and avocado oil, creating a simple yet tasty dish. This dish can be made in under 15 minutes and is a favourite among kids. It is also suitable for meal prepping as it stores well in the fridge.
When choosing mozzarella for pasta, it is recommended to select a low-moisture, full-fat variety, as it melts better and has a creamier texture. Fresh mozzarella can also be used, but it may result in a slightly watery and firmer dish. Shredding the cheese yourself from a block can also enhance the freshness and melting qualities of the cheese.
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Parmesan
When using Parmesan in pasta, it is important to use a high-quality cheese and grate it yourself for the best taste and melt. The cheese should be added gradually and stirred continuously to create a smooth and creamy sauce. Additionally, using pasta water can help bring the dish together and enhance the creaminess of the sauce.
A simple and quick recipe for Parmesan pasta includes butter, milk, garlic powder, salt, and fresh herbs for garnish. The pasta is cooked until al dente, and then the butter, milk, and garlic powder are added to create a sauce. The Parmesan cheese is gradually sprinkled in, and the dish is seasoned with salt to taste. Fresh herbs can be added on top before serving.
Another popular recipe is garlic Parmesan pasta, which includes butter, garlic, chicken broth, milk, and of course, Parmesan cheese. The garlic is cooked in butter, and then the chicken broth and milk are added, followed by the pasta. Once the pasta is cooked, butter is added to coat the noodles, and then the Parmesan cheese is gradually mixed in. This dish is best served with garlic bread.
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Gorgonzola
There are two main types of Gorgonzola cheese: Gorgonzola Dolce, which is sweeter and has a more delicate flavour and buttery consistency, and Gorgonzola Piccante, which is stronger, more pungent, and has a firmer, crumbly texture. Gorgonzola Dolce is typically used in pasta sauces to give them a lovely creaminess, but Piccante can be used if a stronger flavour is desired.
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Ricotta
There are several notable varieties of ricotta produced in Italy, such as ricotta di bufala campana and ricotta romana, which are protected by the European Union's protected designation of origin regulation. Ricotta di bufala campana is made from the whey left over from the production of buffalo mozzarella, while ricotta romana is made from sheep's milk whey.
Fresh ricotta can be processed using methods such as salting, baking, smoking, and further fermentation to increase its shelf life. Ricotta salata is a pressed, salted, dried, and aged variety of ricotta that is used for grating or shaving. It has a crumbly and salty texture and a stronger flavour than regular ricotta. Another variety is ricotta infornata, which is made by baking a large lump of soft ricotta in the oven until it develops a brown, charred crust.
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Pecorino
There are six main varieties of Pecorino, all of which have protected designation of origin (PDO) status under European Union law:
- Pecorino Romano: This variety is the most well-known outside of Italy, especially in the United States, and has been an important export market since the 19th century. Pecorino Romano is produced mainly on the island of Sardinia, but its production zone also includes Lazio and the Tuscan provinces of Grosseto and Siena. It is known for its sharp, intense, and robust flavor.
- Pecorino Sardo: This variety hails from the island of Sardinia and has a more subtle, nutty flavor compared to Pecorino Romano. It is aged for several months and is a versatile cheese used in many dishes.
- Pecorino Toscano: This cheese comes from Tuscany and was already being produced in ancient times, as attested by Pliny the Elder in his Natural History.
- Pecorino Siciliano: This variety comes from Sicily.
- Pecorino di Filiano: This variety is from Basilicata.
- Pecorino Crotonese: This variety is from Calabria.
In addition to these six main types, there are other well-known varieties of Pecorino, such as Pecorino di Amatrice and Pecorino di Atri. Pecorino cheeses can be classified into three main categories based on aging: stagionato (aged), semi-stagionato, and fresco (fresh). The more matured cheeses have a harder, crumbly texture and buttery, nutty flavors, while the less matured varieties have softer textures and milder cream and milk tastes. A variant from southern Italy is Pecorino Pepato, which is Pecorino with added black peppercorns.
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Frequently asked questions
Mozzarella, fontina, and gorgonzola melt well and are great for pasta bakes and sauces.
Parmesan, pecorino romano, and asiago are hard cheeses that can be grated and sprinkled over pasta dishes.
Ricotta is a creamy and thick cheese that can be added to pasta sauces to thicken them and add a creamy texture.
