Cheese seasons pasta, enhances its flavors and adds texture, too. Remember to start with less when first tossing the pasta, as it's easy to add more.
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PARMIGIANO-REGGIANO
 A rich cow's-milk cheese that's naturally suited for dairy-based sauces like alfredo or browned butter, and is a good match for most any pasta dish.

RICOTTA SALATA
 A sheep's- or goat's-milk ricotta that is salted and aged, so it's crumbly and not wet; adds a briny flavor to pasta dishes.

PECORINO ROMANO
 An aged sheep's-milk cheese with a sharp flavor that's best paired with aromatic, olive oil-based sauces.

RICOTTA
 A mild, fresh cow's- or sheep's-milk cheese used to add creaminess and heft to sauces without heavy cream.

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