Randy Chandler
Spaghetti and cheese is a match made in heaven. While traditional spaghetti uses a red sauce with a sprinkling of cheese, there are many variations of the classic dish that use cheese as a starring ingredient. Cheeses commonly used in spaghetti recipes include Parmesan, Mozzarella, Cheddar, Gruyere, and Fontina, which are chosen for their melting properties and flavour. Parmigiano-Reggiano, or Parmesan, is a hard cheese that is perfect for grating and melting, making it a popular choice for spaghetti bolognese. Mozzarella is another popular choice, especially for baked pasta dishes, as it melts remarkably well. Other cheeses that can be used in spaghetti recipes include Romano, cream cheese, and ricotta.
| Characteristics | Values |
|---|---|
| Cheese Combinations | Parmesan, Mozzarella, Romano, Gruyere, Cheddar, Fontina, Cream Cheese, Ricotta, Pecorino, Grana Padano, Asiago |
| Cheese Type | Hard, Melting |
| Cheese State | Grated, Shredded, Cubed |
| Other Ingredients | Butter, Olive Oil, Garlic, Heavy Cream, Pasta Water |
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What You'll Learn
Parmesan is a popular choice for spaghetti
Parmesan is a popular choice of cheese to use in spaghetti. It is a hard cheese, perfect for grating and melting. Spaghetti bolognese, a tomato-based pasta dish, becomes much more authentic when topped with grated Parmesan. Parmesan is also used in traditional alfredo, carbonara, and lasagna recipes.
Mozzarella, another popular cheese used in spaghetti, is better suited for baked pasta dishes. It is a good choice when a creamy base is required, such as in a multi-layered lasagna or a tuna pasta bake. However, shredded mozzarella can be too sticky for spaghetti, and its bland and milky taste may not complement a creamy pasta sauce.
Other types of cheese can also be used in spaghetti, such as cheddar, Gruyere, and Fontina, which are commonly used in cheese spaghetti recipes for their melting properties and flavor. Ricotta, a thick and creamy whey cheese, can be used to thicken sauces and is a delicious addition to pasta when served with spinach and other green vegetables. Feta, a soft cheese made from goat's or sheep's milk, is another option that can be added in small cubes to light pasta sauces such as tomato and basil, pesto, or lemon and spinach.
Ultimately, the choice of cheese to use in spaghetti depends on personal preference and the specific dish being prepared. While Parmesan is a popular and traditional choice for spaghetti, especially in tomato-based dishes, other cheeses such as mozzarella, cheddar, and ricotta can also be used depending on the desired taste and texture.
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Mozzarella is a good melting cheese for baked pasta
Mozzarella is a versatile cheese that is used in many pasta dishes. It is particularly well-suited for baked pasta due to its melting properties.
Mozzarella is a soft, fresh cheese that is traditionally made from buffalo milk and stored in brine. It has a high moisture content, which makes it ideal for melting. When melted, mozzarella becomes creamy and stringy, adding texture and flavour to baked pasta dishes.
Mozzarella is a popular choice for baked pasta because it melts evenly and smoothly, coating the pasta and creating a rich, creamy sauce. It is often combined with other cheeses, such as Parmesan, Romano, or cream cheese, to enhance the flavour and create a complex taste profile. The combination of cheeses adds depth and balances the flavours of the dish.
Additionally, mozzarella is a good melting cheese for baked pasta because it is mild in flavour and can complement other ingredients without overwhelming them. Its subtle taste allows the flavours of the sauce, herbs, and spices to shine through while still adding a creamy, cheesy element to the dish.
When using mozzarella in baked pasta, it is important to grate the cheese yourself rather than using pre-shredded cheese. Freshly grated mozzarella melts better and has a superior texture. Adding the cheese gradually and stirring constantly helps to ensure a smooth and velvety sauce, preventing clumping and creating an even coating of cheese on the pasta.
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Cheddar is a common variety in US supermarkets
While spaghetti is traditionally topped with Parmesan, Mozzarella, or Pecorino, many people in the US opt for cheddar cheese. This is because cheddar is a common variety in US supermarkets, and it is likely that people have blocks of cheddar in their fridges that they can grate over their pasta.
Cheddar cheese is not considered Italian, and Italian chefs may be horrified at the thought of grating it over a spaghetti bolognese. However, it is a very popular variety of cheese in US supermarkets. Cheddar is originally from England, and it is cut into large blocks that have a distinctively mature taste when aged.
Mozzarella, on the other hand, is better suited for baked pasta dishes or sauces based on cream. It is also good for melting over the top of a dish. Parmigiano-Reggiano is another option for spaghetti, although it is a more expensive choice.
Ultimately, the type of cheese used on spaghetti comes down to personal preference. While some may prefer the traditional Italian cheeses, others may enjoy the taste of cheddar or other non-traditional varieties.
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Ricotta is a creamy, thick whey cheese
There are many types of cheese that can be used in spaghetti, and the choice ultimately depends on personal preference. While traditional spaghetti incorporates a red sauce with a light garnish of cheese, some recipes call for cheese to be the star of the dish.
Ricotta is a type of whey cheese that is wonderfully creamy and thick. It is prepared from any leftover whey, usually from cow or goat milk, and is best used to thicken sauces. Its creamy texture and thick consistency make it an excellent choice for spaghetti dishes, especially those that require a rich and indulgent cheese sauce.
Other popular cheeses used in spaghetti include Parmesan, which is commonly grated over spaghetti and is a classic choice for authentic tomato-based pasta dishes. Mozzarella is another popular option, particularly for baked pasta dishes or those with cream-based sauces, as it melts well and has excellent flavour.
Some people also use cheddar cheese, which is widely available in US supermarkets. While it may not be traditional, it is a versatile option that can be grated over spaghetti or used in a four-cheese sauce pasta bake. For a more distinctive flavour, Parmigiano-Reggiano is a dream choice for those who can afford it.
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Pecorino Romano is another option
While Parmigiano-Reggiano, or Parmesan, is the classic choice for spaghetti, Pecorino Romano is another option. This hard cheese is made from sheep's milk and has a strong, salty flavour. It can be purchased in blocks or pre-grated, and some people prefer to grate it in a food processor to create small pieces for sprinkling.
Pecorino Romano is a good choice for those who are sensitive to dairy, as it is easier to digest than other cheeses. It is also a less expensive option than Parmigiano-Reggiano, which can be quite pricey. This cheese can be used in a variety of dishes, including spaghetti and other pasta dishes, as well as salads.
When using Pecorino Romano in spaghetti, it is important to grate it directly from the block for the best flavour and texture. It can be added to the spaghetti gradually, allowing it to melt and coat the pasta evenly. The cheese can also be combined with other cheeses, such as Parmesan or mozzarella, to create a unique flavour profile.
Some people prefer to use a combination of cheeses in their spaghetti, as it adds depth and complexity to the dish. Pecorino Romano can be a good base for this, as it has a strong flavour that can stand up to other cheeses. It can also be used in place of Parmesan in traditional Italian dishes such as spaghetti bolognese, carbonara, and lasagna.
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Frequently asked questions
Parmesan, Romano, Mozzarella, Cheddar, Gruyere, and Fontina are all commonly used in cheese spaghetti recipes.
If you don't want to use Parmesan, you can use Pecorino, Asiago, or Grana Padano.
Italian mozzarella is prepared using buffalo milk and is the most traditional option.
