Sprinkling a bit of Parmesan cheese over pasta is a very common, very delicious practice, but if you want every single string of spaghetti coated with salty, nutty goodness, toss ’em with parm before they even get sauced.
Photo by Malte Hempel.
The tip comes from the late Italian food icon Marcella Hazan who, as one would expect, had a lot of great cooking advice (which you can read in the link below). To upgrade your plain spaghetti to cheese-coated spaghetti, simply toss them with freshly grated Parmigiano-Reggiano directly after draining them before topping them with sauce. The cheese will melt directly on your pasta, creating some of the most flavorful spaghetti (or penne, or fettuccine) of your life.
16 Things Marcella Hazan Taught Us About Cooking [Epicurious]
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