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Do you like your pasta with a lot of cheese?

post #1 of 14
Thread Starter 
So after a 300 mile motorcycle ride today (Charleston/SC and back to Tybee Island) I am having some pasta... no oil, but butter... and lots of great old aged Parmignano... And I started laughing remembering a commercial where the server was piling up the cheese!!! Forgot what that was about... I like a lot of cheese with my pasta... I like the pasta to be coated with cheese!!!... is that cool?... Is there a rule?... How about you?
I am still laughing!
Be well...
Ara & Spirit
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post #2 of 14
As long as it doesn't come from a green can, pile it on, baby!!
post #3 of 14
If the Kraft is all there is, I still pile it on. When I was a teen I made spaghetti for myself a lot and I always piled on whatever parmesan cheese there was.

I really messed up once, even before adding the noodles to the water. It was a pressure cooker that I opened up and burned half my face. But I still love the stuff, undaunted.
post #4 of 14
Yup!!!!! Pile it on!!!!! Taught the DD to eat pasta with just cheese. In fact she makes a ritual out of it. Starts plain, then it's on to cheese (I toss the pasta in olive oil) and then to sauce.:lol:

As far as the type ?????? Bring'em on. From Velvetta to Sargento, Treasure Cave and even the green can (basically the rind with trim grated) at 2.50lb, makes you appreciate the good stuff at 14.00+lb. :blush:

Cheeses like Maytag, Clemson, Reggiano, Asiago, Gruyere, Pecorino, Montrechet, Brie, Emmenthaller, Jarlsburg, Fontina, Fontinella, Provolone, Chimay, Gouda, all the 10+year Cheddars, etc, etc, etc.... are all respected and cherished as treats around here. I'd like to say basically we're cheese snobs it's just we can't afford to eat like one:bounce::D
post #5 of 14
Absolutely not! Too much cheese masks the flavor of good, well-made pasta. Reggiano is a flavoring agent, and shouldn't, imo, be used to heavily blanket the pasta. Likewise for many other cheeses. Every time I see some Food Network "star" overloading their pasta, or some other dish, with gobs of grated or shredded cheese, I almost wretch. Maybe the added cheese is OK for average pasta, like that found in supermarkets, but for better quality pasta I want to taste the wheatiness/nuttiness and subtle flavors of the pasta. IMO, pasta is not just a cheese delivery device.

shel
post #6 of 14
I like to sprinkle a bit of real cheese, sometimes I dont, just like Shel mentionned :)
post #7 of 14
I like cheese but not too much. I don't like cheese with meat sauce for some reason. Mostly I like pastas with simple "dressings," not traditional sauces. Like for Alfredo, I like to "dress" it with cream and butter. Then add cheese. :D
post #8 of 14
Yes and No over here... one of my all time favorite foods, ever, is some really rich mac'n'cheese... I taught son (who's not big on tomato-base sauces) to toss hot pasta with butter and/or olive oil, sprinkle with parmaggiano reggiano, and gobble. Ten years later, he's still at it.

I love plain pasta. I love it sauced, both lightly and heavily. I love, love, love it with loads of cheese (especially a cheese sauce).
Sharing food with another human being is an intimate act that should not be indulged in lightly.
-M.F.K. Fisher
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Sharing food with another human being is an intimate act that should not be indulged in lightly.
-M.F.K. Fisher
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post #9 of 14
OH YEAH !!!

Lots of Butter.......Lots of CHEESE.....make that LOADS of CHEESE. I tend to prefer this to a heavy meat sauce.

Tina
post #10 of 14
Thread Starter 
"pasta is not just a cheese delivery device."... that 's too funny!!! Thanks...

I just think that most in Restaurants customers are just shy about it... piling it on!!! How about the server always stopping when we don't want them to stop and asking or better telling... "ENOUGH"!!!... as there goes the profit for that 50 cent dish sold for $12.50!!!:lol:

Be well... Ara & Spirit
www.theoasisofmysoul.com

My ongoing Blog... with Spirit!

What one does after 40 years of cooking!!!
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www.theoasisofmysoul.com

My ongoing Blog... with Spirit!

What one does after 40 years of cooking!!!
Reply
post #11 of 14
Reminds me of a cute story. I went out with my parents and boyfriend for my birthday dinner, and I chose Italian. For the main course, the waiter had fresh parmigiano and grated it over the meals. My poor boyfriend was first, agreed to having cheese, but did not realize that he was supposed to say stop. He ended up with more cheese than pasta... it was pretty funny.

I like some cheese if it is with a tomato sauce. I adore Mac-and-cheese though.
It's a wonderful thing to be spoiled in the way of food.
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It's a wonderful thing to be spoiled in the way of food.
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post #12 of 14
Mac and cheese with chopped tomatoes and some hot sauce, yum :crazy:
post #13 of 14
When you make this dish, do you cook the tomatoes with the Mac and cheese, as a baked dish, or do you top it with fresh tomatoes.

I could never get into adding vegetables into my macaroni, I prefer different types of cheeses and seasonings.
It's a wonderful thing to be spoiled in the way of food.
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It's a wonderful thing to be spoiled in the way of food.
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post #14 of 14
I chop fresh tomatoes and mix them in with the hot mac and cheese
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