We’ve taken you on a journey of learning about Parmigiano Reggiano, Grana Padano and Pecorino Romano. We wouldn’t be good at what we do if we didn’t continue with a great segue from cheese into pasta.

Parmigiano (or Parmesan) is like the unsung hero of pasta – it can play a crucial role in both topping a finished dish and enhancing the flavor of a sauce. You can sprinkle it on top for that final touch, but you can also integrate it into the sauce itself.  

Here are 3 very simple recipes that will help you integrate your King of Cheese into your sauce!

Spaghetti Aglio e Olio with Parmesan:

Al dente pasta – preferably durum wheat pasta like Zaccagni needs a great partner. In a large pan, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes. Sauté for 1-2 minutes until the garlic becomes golden and fragrant. Be careful not to burn it.

• Add the cooked and drained spaghetti to the pan. (Reserve about 1 cup of pasta cooking water before draining.) Toss well to coat the pasta in the garlic-infused olive oil.
• Season with salt and black pepper to taste. If the pasta seems a bit dry, add some of the reserved pasta cooking water gradually until you reach your desired sauce consistency.
• Stir in the chopped fresh parsley and grated Parmesan cheese. Toss everything together until the cheese is melted, and the pasta is evenly coated.
• Serve immediately, with an extra sprinkle of Parmesan on top if desired. Enjoy your simple and flavorful Spaghetti Aglio e Olio with Parmesan!

Classic Tomato Basil Sauce with Parmesan:

• Sauté finely chopped garlic in olive oil until golden brown.
• Add canned crushed tomatoes (or fresh tomatoes if they’re in season), salt, and a pinch of sugar to balance the acidity. Simmer for about 15-20 minutes.
• Stir in fresh basil leaves during the last few minutes of simmering.
• Once the sauce is ready, toss it with your cooked pasta. Finish by grating Parmesan directly into the sauce, allowing it to melt and blend. The cheese adds a savory depth to the sweet acidity of the tomatoes.

Creamy Parmesan Alfredo Sauce:

• Melt butter in a pan and sauté minced garlic until fragrant.
• Pour in heavy cream and bring it to a gentle simmer. Reduce the heat and slowly whisk in grated Parmesan cheese until the sauce is smooth and creamy.
• Season with salt, pepper, and a pinch of nutmeg for a subtle warmth.
• Toss the cooked pasta in this velvety Alfredo sauce, and for that extra Parmesan punch, grate more cheese on top before serving. It’s comfort food at its finest!

Now, let’s talk hacks as we can all appreciate, a true Parmigiano (Parmigiano Reggiano) is not the least expensive Italian cheese option for many.  If you’re looking for more budget-friendly options, Pecorino Romano is a great alternative. 

A Pecorino Romano (Pecorino meaning this cheese is made using Sheep Milk) has a tangy kick and works well in many pasta dishes. You can also use a quality Grana Padano – it’s similar to Parmesan but often a bit milder and typically a less expensive alternative.

For something different, you could mix different cheeses. A blend of Parmesan, Asiago, and Fontina, for instance, can create a unique and tasty combination. Don’t be afraid to experiment – cheese is one of those things where variety is your friend.

One cool hack is to save those rinds from Parmesan or other hard cheeses. Toss them into simmering sauces, and they’ll infuse a subtle cheesy flavor. It’s like getting bonus flavor without the extra cost!

Remember, there are no strict rules here – it’s all about your taste preferences. So, whether you’re topping off a bowl of spaghetti or creating a creamy Alfredo sauce, let your cheese creativity flow! 

Remember, the key is to add the Parmigiano, or the alternatives we have given above, gradually, stirring continuously to achieve a smooth consistency. These sauces are versatile, and you can always customize them by incorporating other ingredients like sautéed mushrooms, spinach, or even a touch of red pepper flakes for some heat. Enjoy experimenting in the kitchen!