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Pasta with cheese

Pasta with Cheese

Everyone's favorite mac and cheese — a simple but delicious dish! The hardest part of this recipe is waiting for the water to boil. While the pasta cooks, grate the cheese, and a couple of minutes later you'll have a plate of fragrant pasta on the table.

katushafin

Recipe author

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Composition / ingredients

Servings:

Pasta

220

Hard cheese (grated)

Olive oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 14 g

Fats 25 % 19 g

Carbohydrates 56 % 42 g

399 kcal

GI: 0 / 100 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make pasta with cheese? Gather your ingredients. I used spaghetti, but any kind of pasta will do. Choose any hard cheese you like — the main thing is that you enjoy its flavor.
Step 2:

Grate the cheese on a fine grater so it melts faster.
Step 3:

Set a large pot of water over the heat. Pasta is cooked at a rate of one liter of water per 100 grams. Bring it to a boil and add salt — slightly less than you'd normally use, since the cheese is salty enough to add the missing flavor. Drop the pasta into the water. Cook it for one minute less than the time on the package. Then drain it in a colander, first setting aside a cup of the cooking water.
Step 4:

Heat the olive oil in a pan and add the freshly ground pepper. Let the oil warm a little with the pepper so the pepper releases its aroma. Pour in half a cup of the reserved pasta water and bring to a boil.
Step 5:

Add the pasta to the pan and toss it with the oil.
Step 6:

Add the grated cheese to the pasta, holding back a little for serving. Stir thoroughly until you have a smooth, creamy sauce. Add more of the reserved water if needed. Keep the pasta over the heat for about 2 minutes. Then divide it among plates and serve right away, sprinkled with the reserved cheese.

We really liked this way of making pasta with cheese. I used to just boil it, add butter, and sprinkle it with cheese. It was tasty, but ordinary. Pasta made by this recipe really does come out coated in a creamy sauce, even though no cream is added. Every strand gets enveloped in melted cheese — an explosion of flavor! Plus the pepper adds its spicy note, though you can leave it out, especially if you're cooking for kids. The biggest factor in pasta dishes is choosing the right pasta. The tastiest is made from durum wheat: it doesn't go mushy when cooked, it has good nutritional qualities, and it tastes best. They say it doesn't make you gain weight :) When cooking, always follow the instructions on the pasta package.