Four Cheese Eggplant alla Mackie with Parmigiano Reggiano

Directions:

STEP 1

Preheat the oven to 350 degrees.

STEP 2

Cube the eggplant. Generously salt the eggplant, and let it sit for about an hour.

STEP 3

Start heating the marinara.

STEP 4

Come back to the eggplant. The eggplant should look almost shiny because the salt drew out some of the moisture. Pat the eggplant well with a paper towel to absorb the water. This process is called “sweating” the eggplant. It helps make the eggplant less soggy.

STEP 5

Spray the eggplant with cooking oil and place batches in the air fryer at 400 degrees for about 10 minutes per batch, flipping about halfway through. Note: If you dont have an air fryer, you can fry it in a pan.

STEP 6

Cook the pasta according to the instructions.

STEP 7

Add the eggplant, mozzarella/provolone blend, and marinara sauce to a baking dish and mix well until everything is evenly distributed.

STEP 8

Heat the butter in the small bowl in the microwave for about 45 seconds or until melted.

STEP 9

Mix the Pecorino Romano, breadcrumbs and melted butter well.

STEP 10

Top the dish with the Parmigiano Reggiano cheese and breadcrumb mixture.

STEP 11

Put in the oven for about 30 minutes or until the breadcrumbs are browned and the dish is bubbling.

STEP 12

Let cool and dig in!

About Mackie

My name is Mackie Ermocida, and I am from the Philadelphia Area. I recently started posting on Instagram: feed @mackies_meals where I share my culinary adventures and fun food & beverage events (hoping to turn it into a website someday).

I grew up loving all things food. While I love to experiment with all types of cuisine, my true love is Italian food. The cheeses, the wines, the pastas, the sauces, the flavors – OH MY! I also love traveling to discover new dishes!
Please follow my culinary adventures for more dishes like this.

MAIN

Four Cheese Eggplant alla Mackie with Parmigiano Reggiano® cheese

  • 10m

    PREP
  • 50m

    COOK
  • 356

    CALORIES
  • 4

    SERVINGS

This recipe was submitted by Mackie Ermocida.

There are several theories about the origin of Eggplant Parmigiana or Parmigiana di Melanzane – as they call it in Italy. Some food writers think the name of the dish derives from Parmigiano Reggiano cheese, the predominant cheese used in the dish – and that is our favorite theory. Others argue that eggplant made its first appearance in in Sicily and the name is derived from the word “palmigiana”, which is the name of the louvered panes of shutters that the layered eggplant slices are meant to resemble. However, most everyone agrees that this is a true classic Italian dish, so delicious that it has become popular around the world.
According to Mackie, “This is one of my favorite recipes! Try it! It is a twist on regular Eggplant Parmigiana. It’s cheesy, it’s saucy, it’s beautiful…and it tastes soooo good!”.

Grazie, Chef Mackie!

Ingredients:

56 oz of Marinara Sauce of your choosing
(I used San Marzano Tomatoes)
3/4 lb cavatappi, fusilli or rotini pasta
1-2 Eggplants, depending on the eggplant to pasta ratio you prefer
1/3 Cup panko breadcrumbs with Italian seasoning
1/4 Cup mozzarella/provolone cheese blend
1/4 Cup Parmigiano Reggiano cheese
1 1/2 Tablespoon butter, unsalted
1 1/2 Teaspoon Pecorino Romano, grated
4 Teaspoons salt
Cooking oil spray

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

To make sure that you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.

Where to buy:

RETAILERS

MAIN

Four Cheese Eggplant alla Mackie with Parmigiano Reggiano® cheese

  • 10m

    PREP
  • 50m

    COOK
  • 356

    CALORIES
  • 4

    SERVINGS

This recipe was submitted by Mackie Ermocida.

There are several theories about the origin of Eggplant Parmigiana or Parmigiana di Melanzane – as they call it in Italy. Some food writers think the name of the dish derives from Parmigiano Reggiano cheese, the predominant cheese used in the dish – and that is our favorite theory. Others argue that eggplant made its first appearance in in Sicily and the name is derived from the word “palmigiana”, which is the name of the louvered panes of shutters that the layered eggplant slices are meant to resemble. However, most everyone agrees that this is a true classic Italian dish, so delicious that it has become popular around the world.
According to Mackie, “This is one of my favorite recipes! Try it! It is a twist on regular Eggplant Parmigiana. It’s cheesy, it’s saucy, it’s beautiful…and it tastes soooo good!”.

Grazie, Chef Mackie!

Directions:

STEP 1

Preheat the oven to 350 degrees.

STEP 2

Cube the eggplant. Generously salt the eggplant, and let it sit for about an hour.

STEP 3

Start heating the marinara.

STEP 4

Come back to the eggplant. The eggplant should look almost shiny because the salt drew out some of the moisture. Pat the eggplant well with a paper towel to absorb the water. This process is called “sweating” the eggplant. It helps make the eggplant less soggy.

STEP 5

Spray the eggplant with cooking oil and place batches in the air fryer at 400 degrees for about 10 minutes per batch, flipping about halfway through. Note: If you dont have an air fryer, you can fry it in a pan.

STEP 6

Cook the pasta according to the instructions.

STEP 7

Add the eggplant, mozzarella/provolone blend, and marinara sauce to a baking dish and mix well until everything is evenly distributed.

STEP 8

Heat the butter in the small bowl in the microwave for about 45 seconds or until melted.

STEP 9

Mix the Pecorino Romano, breadcrumbs and melted butter well.

STEP 10

Top the dish with the Parmigiano Reggiano cheese and breadcrumb mixture.

STEP 11

Put in the oven for about 30 minutes or until the breadcrumbs are browned and the dish is bubbling.

STEP 12

Let cool and dig in!

About Mackie

My name is Mackie Ermocida, and I am from the Philadelphia Area. I recently started posting on Instagram: feed @mackies_meals where I share my culinary adventures and fun food & beverage events (hoping to turn it into a website someday).

I grew up loving all things food. While I love to experiment with all types of cuisine, my true love is Italian food. The cheeses, the wines, the pastas, the sauces, the flavors – OH MY! I also love traveling to discover new dishes!
Please follow my culinary adventures for more dishes like this.

Ingredients:

56 oz of Marinara Sauce of your choosing
(I used San Marzano Tomatoes)
3/4 lb cavatappi, fusilli or rotini pasta
1-2 Eggplants, depending on the eggplant to pasta ratio you prefer
1/3 Cup panko breadcrumbs with Italian seasoning
1/4 Cup mozzarella/provolone cheese blend
1/4 Cup Parmigiano Reggiano cheese
1 1/2 Tablespoon butter, unsalted
1 1/2 Teaspoon Pecorino Romano, grated
4 Teaspoons salt
Cooking oil spray

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

To make sure that you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE


Black Truffle Pasta & Parmigiano Reggiano cheese

Directions:

STEP 1

Place the room temperature Urbani Black Truffle Butter in a small mixing bowl.
Add milk and whisk the mixture for 3 minutes to create a buttery sauce.

STEP 2

Bring 4 – 6 quarts of water to a rolling boil in a large pot and add a pinch of salt.
Add fettuccine to boiling water. Stir gently.

STEP 3

Return water to a boil. For authentic “al dente” pasta, boil uncovered – stirring occasionally for 12 minutes. Towards the end of the cooking time, take a couple of ladles of the pasta cooking water and set it aside (you may need it later).
Remove the fettuccine from heat. Drain well.

STEP 4

Pour the sauce in a ceramic bowl, add Parmigiano Reggiano cheese and Urbani Black Truffle Thrill and stir gently. If the sauce seems too thick add a little of the pasta water that was set aside earlier, until you arrive at a smooth creamy texture. Add the pasta to the bowl mixing it with the sauce.

STEP 5

Finally, serve the pasta on a dish, add a little more freshly grated Parmigiano Reggiano cheese and a shave a few thin slices of Urbani Summer Black Truffles on top. You are now ready to enjoy a dish that will transport you to the heart of Italy. Buon Appetito!

MAIN

Black Truffle Pasta &
Parmigiano Reggiano cheese

  • 15m

    PREP
  • 10m

    COOK
  • 370

    CALORIES
  • 4

    SERVINGS

This pasta recipe is the perfect treat for dinner with the one you love. The earthy rich flavor of Urbani’s Summer Black Truffles combined with the distinctive taste and texture of Parmigiano Reggiano cheese makes this recipe a decadent and delicious treat for your palate. Plus it is easy to make, takes no time at all, and requires just a few (but very good) ingredients!!

Ingredients:

1 oz fresh Urbani Summer Black Truffles
4 tablespoons Urbani Black Truffle Thrill
1/4 cup Urbani Black Truffle Butter
2 tablespoons organic whole milk
9 oz pasta (fettuccine)
1/4 teaspoon salt
1/4 cup freshly grated Parmigiano Reggiano cheese

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Chef Michele suggests using Parmigiano Reggiano cheese aged at least 24 months.

Where to buy:

RETAILERS

Watch Chef Michele show you how to make this recipe.

MAIN

Black Truffle Pasta &
Parmigiano Reggiano cheese

  • 15m

    PREP
  • 10m

    COOK
  • 370

    CALORIES
  • 4

    SERVINGS

This pasta recipe is the perfect treat for dinner with the one you love. The earthy rich flavor of Urbani’s Summer Black Truffles combined with the distinctive taste and texture of Parmigiano Reggiano cheese makes this recipe a decadent and delicious treat for your palate. Plus it is easy to make, takes no time at all, and requires just a few (but very good) ingredients!!

Directions:

STEP 1

Place the room temperature Urbani Black Truffle Butter in a small mixing bowl.
Add milk and whisk the mixture for 3 minutes to create a buttery sauce.

STEP 2

Bring 4 – 6 quarts of water to a rolling boil in a large pot and add a pinch of salt.
Add fettuccine to boiling water. Stir gently.

STEP 3

Return water to a boil. For authentic “al dente” pasta, boil uncovered – stirring occasionally for 12 minutes. Towards the end of the cooking time, take a couple of ladles of the pasta cooking water and set it aside (you may need it later).
Remove the fettuccine from heat. Drain well.

STEP 4

Pour the sauce in a ceramic bowl, add Parmigiano Reggiano cheese and Urbani Black Truffle Thrill and stir gently. If the sauce seems too thick add a little of the pasta water that was set aside earlier, until you arrive at a smooth creamy texture. Add the pasta to the bowl mixing it with the sauce.

STEP 5

Finally, serve the pasta on a dish, add a little more freshly grated Parmigiano Reggiano cheese and a shave a few thin slices of Urbani Summer Black Truffles on top. You are now ready to enjoy a dish that will transport you to the heart of Italy. Buon Appetito!

Ingredients:

1 oz fresh Urbani Summer Black Truffles
4 tablespoons Urbani Black Truffle Thrill
1/4 cup Urbani Black Truffle Butter
2 tablespoons organic whole milk
9 oz pasta (fettuccine)
1/4 teaspoon salt
1/4 cup freshly grated Parmigiano Reggiano cheese

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Chef Michele suggests using Parmigiano Reggiano cheese aged at least 24 months.

Where to buy:

RETAILERS

Watch Chef Michele show you how to make this recipe.

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE


Pasta Norcina alla Gaia

Directions:

STEP 1

Peel the garlic sausage and crumble it. (See hint below if you cannot find garlic sausage.)

STEP 2

Heat the oil in a large frying pan (big enough to fit the pasta and sausage). Add the onion and let it brown over low heat.

STEP 3

Add in the sausage and brown, stirring often with a wooden spatula so that it does not stick to the pan. At this point you may need to turn up the heat, to medium.

STEP 4

Deglaze the pan with the white wine for a few minutes. Return the temperature of the burner back to low and add the cream and pepper. Cover and let flavors cook together.

STEP 5

Bring a large pot of water to a boil for the pasta, add salt and bring to a boil again. Cook pasta al dente, which is usually about 2 minutes less than the cooking instructions on most packaging. Drain.

STEP 6

Add the pasta to the sauce and quickly combine, to not over cook the pasta.

STEP 7

Just before serving add a generous amount of freshly grated Parmigiano Reggiano cheese.

MAIN

Pasta Norcina alla Gaia

  • 15m

    PREP
  • 10m

    COOK
  • 370

    CALORIES
  • 4

    SERVINGS

Pasta Norcina is a typical recipe from Umbria, specifically from the ancient town of Norcia, which is renowned for its artisanal sausages and cured meats. In Italy it is usually made with Norcia sausage crumbled into a pan with oil and onion, fresh cream, truffles and Pecorino Romano cheese. Our version features Parmigiano Reggiano cheese instead of Pecorino Romano because Chef Michele believes that “Parmigiano Reggiano is a remarkably soluble hard cheese; hence an amazing fit for this recipe”. He named it Pasta Norcina all Gaia, after helping NBA player Nico Mannion make it for his mom, Gaia in celebration of Mother’s Day. Inspired by seeing how much love Nico put into making the dish for his mom, he decided that his simplified version of this Umbrian classic should be named after Nico’s mom. Try making it at home, and we bet that it will become one of your favorite recipes!

WATCH THE VIDEO
To watch the video of Nico Mannion learning to make this special dish for his mom, check out the Mother’s Day article on our blog.

Ingredients:

12 oz of pasta
12oz of sausage with garlic (such as Johnsonville)*
7oz of heavy cream or 7oz of fresh ricotta
½ of a large onion or 1 whole small onion, finely chopped
salt to taste
pepper to taste
1 cup dry white wine
3-4 tablespoons olive oil
1 cup of Parmigiano Reggiano cheese

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Chef Michele prefers to use Monograno Felicetti Rigatoni for this dish.

He also suggests using Parmigiano Reggiano cheese aged at least 24 months.

If you can’t find garlic sausage. You can add 1-2 cloves of minced garlic to regular sausage and mix together well.

Where to buy:

RETAILERS

MAIN

Pasta Norcina alla Gaia

  • 15m

    PREP
  • 10m

    COOK
  • 370

    CALORIES
  • 4

    SERVINGS

Pasta Norcina is a typical recipe from Umbria, specifically from the ancient town of Norcia, which is renowned for its artisanal sausages and cured meats. In Italy it is usually made with Norcia sausage crumbled into a pan with oil and onion, fresh cream, truffles and Pecorino Romano cheese. Our version features Parmigiano Reggiano cheese instead of Pecorino Romano because Chef Michele believes that “Parmigiano Reggiano is a remarkably soluble hard cheese; hence an amazing fit for this recipe”. He named it Pasta Norcina all Gaia, after helping NBA player Nico Mannion make it for his mom, Gaia in celebration of Mother’s Day. Inspired by seeing how much love Nico put into making the dish for his mom, he decided that his simplified version of this Umbrian classic should be named after Nico’s mom. Try making it at home, and we bet that it will become one of your favorite recipes!

WATCH THE VIDEO
To watch the video of Nico Mannion learning to make this special dish for his mom, check out the Mother’s Day article on our blog.

Directions:

STEP 1

Peel the garlic sausage and crumble it. (See hint below if you cannot find garlic sausage.)

STEP 2

Heat the oil in a large frying pan (big enough to fit the pasta and sausage). Add the onion and let it brown over low heat.

STEP 3

Add in the sausage and brown, stirring often with a wooden spatula so that it does not stick to the pan. At this point you may need to turn up the heat, to medium.

STEP 4

Deglaze the pan with the white wine for a few minutes. Return the temperature of the burner back to low and add the cream and pepper. Cover and let flavors cook together.

STEP 5

Bring a large pot of water to a boil for the pasta, add salt and bring to a boil again. Cook pasta al dente, which is usually about 2 minutes less than the cooking instructions on most packaging. Drain.

STEP 6

Add the pasta to the sauce and quickly combine, to not over cook the pasta.

STEP 7

Just before serving add a generous amount of freshly grated Parmigiano Reggiano cheese.

Ingredients:

12 oz of pasta
12oz of sausage with garlic (such as Johnsonville)*
7oz of heavy cream or 7oz of fresh ricotta
½ of a large onion or 1 whole small onion, finely chopped
salt to taste
pepper to taste
1 cup dry white wine
3-4 tablespoons olive oil
1 cup of Parmigiano Reggiano cheese

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Chef Michele prefers to use Monograno Felicetti Rigatoni for this dish.

He also suggests using Parmigiano Reggiano cheese aged at least 24 months.

If you can’t find garlic sausage. You can add 1-2 cloves of minced garlic to regular sausage and mix together well.

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE


Vegetable ‘Quesadina’ with Parmigiano Reggiano cheese

Directions:

STEP 1

Set your oven temperature to 375 F. A high temperature allows for the great color and texture of the vegetables, without drying the them out.

STEP 2

While the oven is preheating, line a baking sheet with parchment or foil. Toss the vegetables with the oil and spices using your hands ensuring they are completely coated. Place the vegetables onto the baking sheet.

STEP 3

Bake the vegetables for 35 minutes. Stirring halfway through so they can crisp on both sides. Once done, remove from oven and let rest for 10 minutes.

STEP 4

Once vegetables have rested chop to desired thickness and place in tortilla. Shave the Parmigiano Reggiano cheese onto the vegetables. Fold the tortilla and enjoy the Quesadina as is or, place the Quesadina in a skillet to crisp up the outside of the tortilla and to soften the Parmigiano Reggiano cheese. Enjoy alone or with your favorite toppings!

MAIN

Vegetable ‘Quesadina’ with Parmigiano Reggiano® cheese

  • 10m

    PREP
  • 35m

    COOK
  • 250

    CALORIES
  • 4

    SERVINGS

Literally meaning ‘little cheesy thing’, quesadillas originated in colonial Mexico in the 16th century.
Today, the dish consists of a tortilla filled primarily with Oaxaca cheese, and then cooked on a comal, which is a smooth, flat griddle used to cook tortillas and arepas.

Piadina is a rustic Italian flatbread typical of the Romagna region in Italy. It is prepared with dough cooked fresh on a griddle and filled with a variety of meats, cheeses, and vegetables.

In Italy there is a saying that goes: “Don’t call it piadina if it’s not made in Romagna.” The people of Romagna are so proud of their local specialty of piadina that they applied for and obtained PGI (Protected Geographical Application) for its two versions in 2014: the so-called Piadina Terre di Romagna and the Piadina Romagnola di Rimini.

Chef Michele Cassadei Massari has combined these two dishes to create the ‘Quesadina’ using loads of veggies and Parmigiano Reggiano cheese. It’s a great opportunity to use leftover vegetables. And, is a great option for a snack, an appetizers or even dinner.

Ingredients:

2 pounds any vegetables, cut in large chunks (onions, peppers, tomatos, yams, swiss chard, asparagus, fresh herbs, etc.)
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large Parmigiano Reggiano rind
1 cup Parmigiano Reggiano cheese, shaved
4 tortillas
Balsamic reduction, to drizzle, and/or your favorite toppings

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Chef Michele suggests using a mixture of Parmigiano Reggiano cheese aged 16 months and 24 months if you can find both. The younger cheese melts nicely while the older cheese will give more flavor.

Where to buy:

RETAILERS

MAIN

Vegetable ‘Quesadina’ with Parmigiano Reggiano® cheese

  • 10m

    PREP
  • 35m

    COOK
  • 250

    CALORIES
  • 4

    SERVINGS

Literally meaning ‘little cheesy thing’, quesadillas originated in colonial Mexico in the 16th century.
Today, the dish consists of a tortilla filled primarily with Oaxaca cheese, and then cooked on a comal, which is a smooth, flat griddle used to cook tortillas and arepas.

Piadina is a rustic Italian flatbread typical of the Romagna region in Italy. It is prepared with dough cooked fresh on a griddle and filled with a variety of meats, cheeses, and vegetables.

In Italy there is a saying that goes: “Don’t call it piadina if it’s not made in Romagna.” The people of Romagna are so proud of their local specialty of piadina that they applied for and obtained PGI (Protected Geographical Application) for its two versions in 2014: the so-called Piadina Terre di Romagna and the Piadina Romagnola di Rimini.

Chef Michele Cassadei Massari has combined these two dishes to create the ‘Quesadina’ using loads of veggies and Parmigiano Reggiano cheese. It’s a great opportunity to use leftover vegetables. And, is a great option for a snack, an appetizers or even dinner.

Directions:

STEP 1

Set your oven temperature to 375 F. A high temperature allows for the great color and texture of the vegetables, without drying the them out.

STEP 2

While the oven is preheating, line a baking sheet with parchment or foil. Toss the vegetables with the oil and spices using your hands ensuring they are completely coated. Place the vegetables onto the baking sheet.

STEP 3

Bake the vegetables for 35 minutes. Stirring halfway through so they can crisp on both sides. Once done, remove from oven and let rest for 10 minutes.

STEP 4

Once vegetables have rested chop to desired thickness and place in tortilla. Shave the Parmigiano Reggiano cheese onto the vegetables. Fold the tortilla and enjoy the Quesadina as is or, place the Quesadina in a skillet to crisp up the outside of the tortilla and to soften the Parmigiano Reggiano cheese. Enjoy alone or with your favorite toppings!

Ingredients:

2 pounds any vegetables, cut in large chunks (onions, peppers, tomatos, yams, swiss chard, asparagus, fresh herbs, etc.)
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large Parmigiano Reggiano rind
1 cup Parmigiano Reggiano cheese, shaved
4 tortillas
Balsamic reduction, to drizzle, and/or your favorite toppings

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Chef Michele suggests using a mixture of Parmigiano Reggiano cheese aged 16 months and 24 months if you can find both. The younger cheese melts nicely while the older cheese will give more flavor.

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE


Three Step Pasta alla Carbonara with Parmigiano Reggiano cheese

Directions:

STEP 1

Bring 4 quarts of water to a boil. Once boiling add 1 tablespoon salt and let dissolve. Add the pasta to the pot to cook it, but make sure that the pasta is a little firmer than al dente. (You will be putting the pasta over heat again and you don’t want them to get mushy. Set aside about a cup of the pasta water before straining it. While pasta is cooking, brown the guanciale in a non-stick pan over medium heat. Once browned turn off heat and set aside.

STEP 2

In a stainless steel bowl whisk the yolks and about 80% of the grated Parmigiano Reggiano cheese needed for the recipe. The remaining cheese will be sprinkled on the pasta right before serving.

STEP 3

Return the pan with guanciale to a burner on low heat. Add 2 tablespoon of the yolk mixture and 1 spoon of cooking water. Stir well, for about 3 minutes, turn off the burner, add the pasta directly into the pan and then add the rest of the yolk mixture stirring quickly and vigorously to combine. If it seems dry add some of the pasta water that you had set aside. Sprinkle the rest of the Parmigiano Reggiano cheese and some black pepper – and get ready to enjoy one of Italy’s most famous pastas.

MAIN

Three Step Pasta alla Carbonara with Parmigiano Reggiano® cheese

  • 15m

    PREP
  • 10m

    COOK
  • 345

    CALORIES
  • 4

    SERVINGS

One of Italy’s most beloved dishes, Pasta alla Carbonara is a rich and decadent dish made with egg yolks, hard seasoned cheese, guanciale (gwaan·chaa·lei) and black pepper. Guanciale is an Italian cured meat product prepared from pork jowl or cheeks – whose name is derived from ‘guancia’, the Italian word for ‘cheek’.

Many traditional carbonara recipes call for Pecorino Romano cheese, but Parmigiano Reggiano is also often used, as well as a combination of the two.

The origin of the dish is a source of much debate, and you can read a little about the various origin stories in an article our blog.

Here we present Chef Michele Casadei Massari’s special version, which can be made quickly in three simple steps, and uses only Parmigiano Reggiano cheese, because according to Chef Michele, “it’s the most soluble hard cheese ever; hence an amazing fit for this recipe”. He also prefers to make it with duck eggs because they add a bit of extra flavor and color to the dish.

Ingredients:

6 egg yolks
5 oz guanciale, cut into ½ inch pieces (bacon can work as well if you can’t find guanciale)
1lb spaghetti
½ cup Parmigiano Reggiano cheese (see HINT )
Fresh ground black pepper

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Chef Michele’s suggests using duck eggs for a bit more flavor and color.

We suggest Parmigiano Reggiano cheese aged 24 months. Cheese that has been aged longer won’t melt as nicely.

Where to buy:

RETAILERS

MAIN

Three Step Pasta alla Carbonara with Parmigiano Reggiano® cheese

  • 15m

    PREP
  • 10m

    COOK
  • 345

    CALORIES
  • 4

    SERVINGS

One of Italy’s most beloved dishes, Pasta alla Carbonara is a rich and decadent dish made with egg yolks, hard seasoned cheese, guanciale (gwaan·chaa·lei) and black pepper. Guanciale is an Italian cured meat product prepared from pork jowl or cheeks – whose name is derived from ‘guancia’, the Italian word for ‘cheek’.

Many traditional carbonara recipes call for Pecorino Romano cheese, but Parmigiano Reggiano is also often used, as well as a combination of the two.

The origin of the dish is a source of much debate, and you can read a little about the various origin stories in an article our blog.

Here we present Chef Michele Casadei Massari’s special version, which can be made quickly in three simple steps, and uses only Parmigiano Reggiano cheese, because according to Chef Michele, “it’s the most soluble hard cheese ever; hence an amazing fit for this recipe”. He also prefers to make it with duck eggs because they add a bit of extra flavor and color to the dish.

Directions:

STEP 1

Bring 4 quarts of water to a boil. Once boiling add 1 tablespoon salt and let dissolve. Add the pasta to the pot to cook it, but make sure that the pasta is a little firmer than al dente. (You will be putting the pasta over heat again and you don’t want them to get mushy. Set aside about a cup of the pasta water before straining it. While pasta is cooking, brown the guanciale in a non-stick pan over medium heat. Once browned turn off heat and set aside.

STEP 2

In a stainless steel bowl whisk the yolks and about 80% of the grated Parmigiano Reggiano cheese needed for the recipe. The remaining cheese will be sprinkled on the pasta right before serving.

STEP 3

Return the pan with guanciale to a burner on low heat. Add 2 tablespoon of the yolk mixture and 1 spoon of cooking water. Stir well, for about 3 minutes, turn off the burner, add the pasta directly into the pan and then add the rest of the yolk mixture stirring quickly and vigorously to combine. If it seems dry add some of the pasta water that you had set aside. Sprinkle the rest of the Parmigiano Reggiano cheese and some black pepper – and get ready to enjoy one of Italy’s most famous pastas.

Ingredients:

6 egg yolks
5 oz guanciale, cut into ½ inch pieces (bacon can work as well if you can’t find guanciale)
1lb spaghetti
½ cup Parmigiano Reggiano cheese (see HINT )
Fresh ground black pepper

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Chef Michele’s suggests using duck eggs for a bit more flavor and color.

We suggest Parmigiano Reggiano cheese aged 24 months. Cheese that has been aged longer won’t melt as nicely.

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE


Italian Dumplings with Artichokes and Leeks

Directions:

STEP 1

Place the bread in a bowl. Lightly beat the egg with the milk. Add it to the bread and mix well. Allow to soak for at least 25 minutes.

STEP 2

While the bread is soaking prepare the broth. Boil the vegetables in 2 quarts of water for 30 minutes, add salt at the end to taste. Strain the broth and return back to the pot.

STEP 3

With clean hands, mix together the bread. Add a pinch of salt and pepper, thyme leaves and bacon. The mixture will be sticky.

STEP 4

Form the dough into balls with a diameter of approximately 1 ½ inches. Make sure the balls are compact. The mixture should yield approximately 14 balls in total.

STEP 5

Thinly slice the shallots, leek and artichokes, sauté for 4-6 minutes with a few ladles of the vegetable broth. You want the liquid to reduce by about 35%.

STEP 6

Bring remaining broth back to a boil and cook canederli in broth for 5 minutes.

STEP 7

To serve, add the artichoke mixture to the bottom of your bowl or plate. Place the canederli on top and pour some of the broth over top or leave without. Garnish with Italian parsley and shaved Parmigiano Reggiano cheese.

MAIN

Italian Dumplings with
Artichokes and Leeks

  • 30m

    PREP
  • 30m

    COOK
  • 265

    CALORIES
  • 4

    SERVINGS

These delicious Italian dumplings (they are called canederli in Italy) are made from a mixture of stale bread, eggs and milk. Canederli are a traditional dish from the Trentino-Alto Adige area, the Alpine region in North East Italy that borders with Austria. In fact, canederli are also a signature dish on the Austrian side of the border, where they are called ‘knödel’.

Chef Michele Casadei Massari gave this traditional dish a twist by adding bacon and serving them over sautéed artichokes and leeks. And, of course, garnishing them with plenty of Parmigiano Reggiano® cheese.

Ingredients:

12 oz stale bread cut into 1/2” cubes
2 large eggs
5 oz of milk
4oz of smoked bacon finely chopped
1 sprig thyme, leaves removed
Pinch of salt
Pinch of pepper
2 shallots
1 leek
4 clean artichokes
Parmigiano Reggiano cheese, shaved
Italian parsley, for garnish

For broth:

2 qt water
2 carrot
2 stalk of celery
1onion
Outer leaves of the artichokes
2 tablespoon of tomato paste
Sea salt, to taste

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano cheese aged over 24 months to optimize flavor and texture.

To trim artichokes, snap off and discard the tough outer green leaves until you are left with a small bullet-shaped artichoke with pale yellow leaves that are green at the tips and tender.

Pairing:

Cynar 70 Negroni

According to legend, the Negroni was invented in 1919 at Caffe Casoni in Florence, when Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favorite cocktail – the Americano – by replacing the soda water with gin.

The recipe below adds Cynar 70 (the 70-proof formula). Cynar (pronounced CHEE-nar) is a liqueur known for its stomach-soothing qualities. Specifically, Cynar is a digestivo, an almost-medicinal Italian after-dinner drink. It is made by steeping herbs (13 in this case) in a neutral spirit. But what makes the spirit really stand out is its primary ingredient: artichokes.

Mix 1¼ oz. gin, 1¼ oz. Campari and 1¼ oz. Cynar 70. Pour over ice and garnish with a twist of Orange.

Where to buy:

RETAILERS

MAIN

Italian Dumplings with
Artichokes and Leeks

  • 30m

    PREP
  • 30m

    COOK
  • 265

    CALORIES
  • 4

    SERVINGS

These delicious Italian dumplings (they are called canederli in Italy) are made from a mixture of stale bread, eggs and milk. Canederli are a traditional dish from the Trentino-Alto Adige area, the Alpine region in North East Italy that borders with Austria. In fact, canederli are also a signature dish on the Austrian side of the border, where they are called ‘knödel’.

Chef Michele Casadei Massari gave this traditional dish a twist by adding bacon and serving them over sautéed artichokes and leeks. And, of course, garnishing them with plenty of Parmigiano Reggiano® cheese.

Directions:

STEP 1

Place the bread in a bowl. Lightly beat the egg with the milk. Add it to the bread and mix well. Allow to soak for at least 25 minutes.

STEP 2

While the bread is soaking prepare the broth. Boil the vegetables in 2 quarts of water for 30 minutes, add salt at the end to taste. Strain the broth and return back to the pot.

STEP 3

With clean hands, mix together the bread. Add a pinch of salt and pepper, thyme leaves and bacon. The mixture will be sticky.

STEP 4

Form the dough into balls with a diameter of approximately 1 ½ inches. Make sure the balls are compact. The mixture should yield approximately 14 balls in total.

STEP 5

Thinly slice the shallots, leek and artichokes, sauté for 4-6 minutes with a few ladles of the vegetable broth. You want the liquid to reduce by about 35%.

STEP 6

Bring remaining broth back to a boil and cook canederli in broth for 5 minutes.

STEP 7

To serve, add the artichoke mixture to the bottom of your bowl or plate. Place the canederli on top and pour some of the broth over top or leave without. Garnish with Italian parsley and shaved Parmigiano Reggiano cheese.

Ingredients:

12 oz stale bread cut into 1/2” cubes
2 large eggs
5 oz of milk
4oz of smoked bacon finely chopped
1 sprig thyme, leaves removed
Pinch of salt
Pinch of pepper
2 shallots
1 leek
4 clean artichokes
Parmigiano Reggiano cheese, shaved
Italian parsley, for garnish

For broth:

2 qt water
2 carrot
2 stalk of celery
1onion
Outer leaves of the artichokes
2 tablespoon of tomato paste
Sea salt, to taste

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano cheese aged over 24 months to optimize flavor and texture.

To trim artichokes, snap off and discard the tough outer green leaves until you are left with a small bullet-shaped artichoke with pale yellow leaves that are green at the tips and tender.

Pairing:

Cynar 70 Negroni

According to legend, the Negroni was invented in 1919 at Caffe Casoni in Florence, when Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favorite cocktail – the Americano – by replacing the soda water with gin.

The recipe below adds Cynar 70 (the 70-proof formula). Cynar (pronounced CHEE-nar) is a liqueur known for its stomach-soothing qualities. Specifically, Cynar is a digestivo, an almost-medicinal Italian after-dinner drink. It is made by steeping herbs (13 in this case) in a neutral spirit. But what makes the spirit really stand out is its primary ingredient: artichokes.

Mix 1¼ oz. gin, 1¼ oz. Campari and 1¼ oz. Cynar 70. Pour over ice and garnish with a twist of Orange.

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE


Italian Caviar Risotto with Parmigiano Reggiano cheese

Directions:

STEP 1

Place a heavy aluminum pan on low heat. Add the shallots and cook alone for 45 seconds.

STEP 2

Add 1 cup of hot water, 1/2 cup of Chardonnay, a pinch of salt and a piece of Parmigiano Reggiano cheese rind. Let simmer for 4 minutes. This will make your Parmigiano Reggiano clear broth.

STEP 3

Add a second cup of hot water and 1 cup of rice. Whisk slowly for about 17 minutes, checking how fast the liquid is reducing. If reducing too fast, lower heat and add 1/2 cup of water to ensure risotto is “al dente” (not mushy) and the right consistency.

STEP 4

Remove from heat and take out the Parmigiano Reggiano cheese rind. Cover and let sit for 2 minutes.

STEP 5

Add the Parmigiano Reggiano cheese, butter and the last 1/2 cup of Chardonnay. Stir vigorously to develop the desired creaminess. When plated, the proper consistency should be “all’onda” – the Italian way of describing a wave-like finish,while maintaining a creamy consistency.

STEP 6

To serve, generously cover the rice with freshly crushed pepper, shaved caviar or nori seaweed and the caviar of your choice. We suggest enjoying this Italian Caviar Risotto with a delicious Boulevardier. Salute!

MAIN

Italian Caviar Risotto with
Parmigiano Reggiano® cheese

  • 20m

    PREP
  • 10m

    COOK
  • 320

    CALORIES
  • 4

    SERVINGS

The first recipe identifiable as “risotto” dates from 1574, when – according to legend – a young glassblower’s apprentice in Milan added saffron to a rice dish for a wedding feast as a way to add color to the dish. The guests loved the combination – and that’s how risotto was born. Of course, not all historians think this story is based on facts, but most will agree that a warm bowl of risotto can be the perfect dish for a cold winter day.

Chef Michele Casadei Massari wanted to give the otherwise rather unassuming risotto a bit of “electricity”, so he took the dish to the next level by adding Parmigiano Reggiano cheese, Chardonnay and Caviar, turning this comfort staple into a decadent treat that is rich in umami – and is destined to become one of your new favorite dishes.

Ingredients:

1oz shallots, dried
2 1/2 cups water
1 cup Chardonnay wine, room temperature
Salt (preferably Sale di Cervia)
1 cup Acquerello rice or carnaroli rice
Parmigiano Reggiano cheese rind
1 cup Parmigiano Reggiano cheese, microplaned
2 oz of unsalted European butter
Pepper ( preferably kampot pepper)
Shaved caviar or Nori Seaweed
10 grams Siberian caviar for each portion
(or any kind of black or red caviar of your preference.)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano cheese aged over 36 months to optimize flavor and texture.

Acquerello rice (Acquerello is Italian for watercolor), is an aged Italian carnaroli rice that will give your risotto its creaminess and an amazing al dente texture.

European butter is typically fermented and churned longer than American butter. Also, it has a richer taste, softer texture, and a brighter yellow color than its American counterpart.

Chef Michele recommends Calvisius caviar because of the company’s sustainable practices, and the clean taste and high quality of their premium caviar.

Pairing:

Boulevardier

Employing whiskey, sweet vermouth and Campari, the Boulevardier is a variation on the classic Negroni that is adored for its deft balance of bitter, boozy and sweet qualities…and it is a perfect complement to a nice bowl of Italian Caviar Risotto with Parmigiano Reggiano.

Mix 1 oz (1 part) Cinzano Rosso, 1 oz (1 part) Campari and 1 oz (1 part) Wild Turkey 101 with ice, serve with an orange slice….and get ready for a great treat.

Where to buy:

RETAILERS

MAIN

Italian Caviar Risotto with
Parmigiano Reggiano® cheese

  • 20m

    PREP
  • 10m

    COOK
  • 320

    CALORIES
  • 4

    SERVINGS

Rice was first introduced to Italy by the Arabs during the Middle Ages, and the first recipe identifiable as “risotto” dates from 1809, when – according to legend – a young glassblower’s apprentice in Milan added saffron to a rice dish for a wedding feast in order to delight the guests with a touch of color. Historians are not clear on the actual facts behind this legend, but most agree that a warm bowl of risotto can be the perfect dish for a cold winter day.

Chef Michele Casadei Massari wanted to give the nofrills risotto a touch of “electricity”, so he took the dish to the next level by adding Parmigiano Reggiano cheese, Chardonnay and Caviar, turning this comfort staple into a truly decadent dish, rich in umami.

Directions:

STEP 1

Place a heavy aluminum pan on low heat. Add the shallots and cook alone for 45 seconds.

STEP 2

Add 1 cup of hot water, 1/2 cup of Chardonnay, a pinch of salt and a piece of Parmigiano Reggiano cheese rind. Let simmer for 4 minutes. This will make your Parmigiano Reggiano clear broth.

STEP 3

Add a second cup of hot water and 1 cup of rice. Whisk slowly for about 17 minutes, checking how fast the liquid is reducing. If reducing to fast lower heat and add 1/2 cup of water to ensure risotto is “al dente” (bot mushy) and the right consistency.

STEP 4

Remove from heat and take out the Parmigiano Reggiano cheese rind. Cover and let sit for 2 minutes.

STEP 5

Add the Parmigiano Reggiano cheese, butter and the last 1/2 cup of Chardonnay. Stir vigorously to develop the desired creaminess. When plated, the proper consistency should be “all’onda” – the Italian way of describing a wave-like finish,while maintaining a creamy consistency.

STEP 6

To serve, generously cover the rice with freshly crushed pepper, shaved caviar or nori seaweed and the caviar of your choice. We suggest enjoying this Italian Caviar Risotto with a delicious Boulevardier. Salute!

Ingredients:

1oz shallots, dried
2 1/2 cups water
1 cup Chardonnay wine, room temperature
Salt (preferably Sale di Cervia)
1 cup Acquerello rice or carnaroli rice
Parmigiano Reggiano cheese rind
1 cup Parmigiano Reggiano cheese, microplaned
2 oz of unsalted European butter
Pepper ( preferably kampot pepper)
Shaved caviar or Nori Seaweed
10 grams Siberian caviar for each portion
(or any kind of black or red caviar of your preference.)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano cheese aged over 36 months to optimize flavor and texture.

Acquerello rice (Acquerello is Italian for watercolor), is an aged Italian carnaroli rice that will give your risotto its creaminess and an amazing al dente texture.

European butter is typically fermented and churned longer than American butter. Also, it has a richer taste, softer texture, and a brighter yellow color than its American counterpart.

Chef Michele recommends Calvisius caviar because of the company’s sustainable practices, and the clean taste and high quality of their premium caviar.

Pairing:

Boulevardier

Employing whiskey, sweet vermouth and Campari, the Boulevardier is a variation on the classic Negroni that is adored for its deft balance of bitter, boozy and sweet qualities…and it is a perfect complement to a nice bowl of Italian Caviar Risotto with Parmigiano Reggiano.

Mix 1 oz (1 part) Cinzano Rosso, 1 oz (1 part) Campari and 1 oz (1 part) Wild Turkey 101 with ice, serve with an orange slice….and get ready for a great treat.

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE