If you love pasta, you probably love Parmesan; so many dishes are finished with a generous, soft heap of the nutty, aged cheese.
Before anyone in the comments starts arguing over the distinctions of Parmigiano-Reggiano and Parmesan, the difference is that Parmigiano-Reggiano must come from specific regions in Italy, is made with raw cow’s milk and must be aged between one and three years, whereas Parmesan has fewer regulations on ingredients, can be made anywhere and needs to be aged for at least 10 months. If you prefer one over the other, you can swap them in the below recipes.
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