What's the best cheese to put in spaghetti?

The best cheese to put on spaghetti depends on the sauce and your personal preference. However, Parmesan , Pecorino Romano , and Grana Padano are popular choices. For creamier dishes, mozzarella or ricotta can also be used. Therefore, the main options are all great depending on what you like.

Which cheese goes well with pasta?

Hard, aged cheeses like Parmesan , Pecorino Romano , and Grana Padano pair well with various types of pasta. They offer a salty, savory flavor that enhances the dish. Additionally, softer cheeses like mozzarella and ricotta work well in creamier or baked pasta dishes.

Can you eat cheese with spaghetti?

Absolutely! Cheese is a common and delicious addition to spaghetti. It adds flavor, texture, and richness to the dish. Therefore, many classic Italian spaghetti recipes include cheese, for example, cacio e pepe or Bolognese. It's a must-have for many people.

What cheese do Italians put on pasta?

Italians commonly use cheeses like Parmesan , Pecorino Romano , and Grana Padano on pasta dishes. However, the specific type of cheese varies depending on the regional traditions and the type of pasta and sauce being served. It all depends on the specific meal.

Best Cheese For Spaghetti: 5 Perfect Pairings To Try

Name: Best Cheese for Spaghetti
Prep time: PT-486140H36M45S
Cook time: PT-486140H36M45S
Total time: PT-486140H36M45S
Cuisine: Italian
Ingredients: 1 pound spaghetti; 1/4 cup olive oil; 4 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup grated Parmesan cheese, plus more for serving; Fresh basil leaves, for garnish

Description

A simple and flavorful spaghetti dish made with garlic-infused tomato sauce and a rich sprinkle of Parmesan cheese. Finished with fresh basil for an elegant touch.

Ingredients

Scale

1 pound spaghetti
1/4 cup olive oil
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese, plus more for serving
Fresh basil leaves, for garnish

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Instructions

Firstly, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Remember to add salt to the water! This is a basic step often overlooked.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic! Burnt garlic will ruin your dish, therefore, pay close attention.
Add the crushed tomatoes, oregano, salt, and pepper to the skillet. Stir to combine and bring to a simmer. Reduce the heat to low and cook for 15 minutes, stirring occasionally. This will allow the flavors to meld together nicely.
Once the spaghetti is cooked, drain it well, but save about 1/2 cup of the pasta water. The pasta water is a great addition to make your sauce even smoother.
Add the cooked spaghetti to the skillet with the tomato sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. This will ensure that the sauce coats the spaghetti evenly.
Remove the skillet from the heat and stir in 1/2 cup of the grated Parmesan cheese. Mix well to ensure that the cheese melts smoothly into the sauce. The heat from the pasta and the sauce will help melt the cheese beautifully.
Serve immediately, garnished with additional Parmesan cheese and fresh basil leaves. This will enhance the flavor profile while adding some visual appeal. And the fresh basil really makes this dish shine! It’s amazing when you do it right.

Prep Time: PT10M
Cook Time: PT25M"
Category: Dinner
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 100 g
Calories: 150 kcal
Sugar: 3 g
Sodium: 300 mg
Fat: 6 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 5 g