Pasta with cheese

[drive]

Can someone help me please?
Sometimes I like pasta with (ham and) cheese or another kind of meat. But when the pasta is ready and I do the cheese through it, then you see at one point all the cheese and there is also a lot of pasta without cheese. I stir it through it when the pasta is ready to eat. (without the cheese of course). What am I doing wrong and what must I do to make the cheese through the whole pasta instead of one point?

[Suzanne]

Is your cheese grated? Shredded? Either one of those will be easier to mix through.

And how do you add the cheese to the pasta? If you sprinkle it all around and over, again, it will be easier to mix through.

[panini]

Don't let the fancy smancy places make you think you can't add cheese as you eat.

[siduri]

I think the problem might be you're using melty cheese, that when it's mixed, kind of globs up. Cheese is fatty, and when it melts it gets the pasta greasy and so it doesn't stick.
I suggest using good aged parmigiano reggiano, which doesn't get too melty, grated, and sprinkle it all over the pasta, toss LIGHTLY - the more you stir cheese the more it conglomerates into a single mass, leaving all the rest of the pasta un-cheesed. If you want to make something with a cheesy creamy sauce, maybe you need to make an actual sauce, which will have more liquid and distribute itself better though the pasta, like, say, a bechamel with lots of cheese, but even there, if you start stirring the bechamel after adding the cheese it will get rubbery and conglomerated there too..

[panini]

oh, that's a good point. Grated does not need overstiring if at all.

[Jock]

The other thing to remember is to add the cheese with the fire turned off. There will be enough heat in the pasta as well as the pot to melt it.

Jock

[drive]

Originally Posted by Suzanne

Is your cheese grated? Shredded? Either one of those will be easier to mix through.

And how do you add the cheese to the pasta? If you sprinkle it all around and over, again, it will be easier to mix through.

My cheese is grated.
I add the cheese at once to the pasta. But not at one place.

[drive]

Originally Posted by panini

Don't let the fancy smancy places make you think you can't add cheese as you eat.

What do you mean? I don't understand the words fancy and smancy.

[drive]

Originally Posted by Jock

The other thing to remember is to add the cheese with the fire turned off. There will be enough heat in the pasta as well as the pot to melt it.

Jock

Yes, I do that.