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Oct 25, 2010 08:56 AM

Do you prefer eating pasta without parmesan?

I've preferred eating my pasta without a dusting of parmesan because it's a pretty bold flavor and I find that it distracts, rather than compliments whatever pasta dish I may be eating. Out of curiosity, are there others out there who prefer their pasta unchristened?

It just may be that I had the canned dusty stuff as a kid. Thoughts, opinions appreciated. :)

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  1. Nope, the more good quality parm, the better! I actually prefer my pasta without a tomato or cream based sauce, just a little butter, garlic, tons of parm and fresh cracked black pepper. Now I want some, and I think my pantry is pastaless at the moment. Drat....

    2 Replies
    1. re: DarkRose

      YES! And let's not forget the crushed red pepper flakes cuz, ya gotta have heat.

      1. re: mucho gordo

        Heh, heat is a less important factor for me, but my partner would agree with you 100%!

    2. this question presumes all pasta dishes are the same.

      2 Replies
      1. re: thew

        Agree, Thew - so many different kinds of pasta/sauce/moods....

        When I do want some cheese (I use Locatelli) - I really use it..
        I sometimes cheese each forkfull!

        1. re: NellyNel

          It has to be Locatelli. The only kind of grating type cheese I have ever bought, cause it is what I grew up with, my mom grew up with and my grand-mother grew up with! IMO the "green can" stuff must be what plastic taste like.

      2. Mostly without....a little here...a little there.

        1. Interesting question. I only use parm (or any of the other aged grated cheeses) when A. I am having jarred sauce (hardly ever) or B. when I am having it plain as mentioned below with butter or olive oil, black pepper, garlic and some fresh basil.

          I agree that it can take away from the taste of the sauce or toppings. We love making sauces from scratch and trying new ingredient combinations. Our favourite right now is an entire bulb of roasted garlic, often paired with a roasted pepper. Man, I do love those aged cheeses but they aren't really needed, for my tastes, with all the good stuff we put in sauces!

          1. Parmigiano-reggiano is MSG in cheese form (in a good way) for most oil-and-garlic or tomato-based sauces. I never really understood this until I bought a Microplane grater and a hunk of the real stuff. Canned parmesan, on the other hand, was always something I used because I felt it was expected rather than because it was any good.