Ingredients with Measurements:
- 1 pound Tumazzu di Vacca cheese, grated
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1 pound pasta (such as spaghetti or linguine)
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or saucepan
Step-by-step instructions:
1. Begin by boiling a large pot of salted water for the pasta. Cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, prepare the sauce. In a large skillet or saucepan, heat the heavy cream over medium heat until it begins to simmer.
3. Add the grated Tumazzu di Vacca cheese to the cream, stirring constantly until it is melted and smooth.
4. Add the Parmesan cheese, black pepper, red pepper flakes, and salt to the sauce, stirring until everything is well combined.
5. Once the pasta is cooked, drain it and add it to the skillet with the sauce. Toss everything together until the pasta is well coated in the sauce.
6. Serve the pasta hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat: 32g
Carbohydrates: 45g
Protein: 22g
Substitutions for ingredients:
- Tumazzu di Vacca cheese can be substituted with any other hard, grated cheese such as Parmesan or Pecorino Romano.
- Heavy cream can be substituted with half-and-half or whole milk.
- Red pepper flakes can be omitted or substituted with cayenne pepper for a spicier sauce.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Use different types of pasta, such as penne or fettuccine.
- Add sautéed mushrooms or roasted cherry tomatoes to the sauce for extra flavor.
Tips and tricks:
- Be sure to stir the sauce constantly while adding the cheese to prevent it from clumping.
- Reserve some of the pasta water before draining it, and use it to thin out the sauce if it becomes too thick.
- For a creamier sauce, add more heavy cream or a splash of milk.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if necessary.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates, garnished with chopped parsley.
Garnishes:
Chopped fresh parsley
Pairings:
Garlic bread, Caesar salad, white wine
Suggested side dishes:
Garlic bread, Caesar salad
Troubleshooting advice:
- If the sauce becomes too thick, add a splash of milk or pasta water to thin it out.
- If the cheese clumps together, continue stirring until it melts into the sauce.
Food safety advice:
Be sure to cook the pasta and sauce to the appropriate temperature to ensure that it is safe to eat.
Food history:
Tumazzu di Vacca is a hard cheese made from cow's milk that is traditionally produced in Sicily, Italy.
Flavor profiles:
Creamy, cheesy, slightly spicy
Serving suggestions:
Serve the pasta hot with garlic bread and a Caesar salad on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Sicilian