parmigiano reggiano

Like cacio e pepe, this prosciutto-studded pasta — coated in emulsified butter, starchy pasta cooking water and Parmesan — requires repetition to master, but it's not at all difficult. Adapted from Evan Funke’s pasta cookbook, “American Sfoglino,” this dish comes together with just a few ingredients, but you’ll need to work fast: Add the pasta, pasta water and cheese to the butter and prosciutto quickly, then stir vigorously while gently jostling the pan back and forth with the other hand. Serve immediately, as the pasta can lose its luster within minutes as it soaks up the sauce.

Tagliatelle With Prosciutto and Butter

unsalted butter

prosciutto, torn into bite-size pieces

Kosher salt and black pepper

handmade fresh tagliatelle or store-bought tagliatelle

Parmigiano-Reggiano,

Bring a large pot of water to a boil over high heat.

In a large skillet, melt the butter over medium-high heat until frothy and golden, about 1 minute. Add half the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, then transfer cooked prosciutto to a paper towel-lined plate. Repeat with remaining prosciutto, leaving it in the skillet, and remove skillet from heat.

Season the boiling water lightly with salt. When the salt dissolves, add the tagliatelle and cook until toothsome and slightly undercooked, 2 to 4 minutes or according to package instructions.

Just before your pasta is ready, return the skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Working quickly, add 1/2 cup Parmigiano-Reggiano and about 1/4 cup of the pasta cooking water and swirl vigorously to emulsify, jostling the pan at the same time, and cook just until sauce is silky, about 1 minute.

Divide the pasta among shallow bowls, sprinkle with pepper and remaining prosciutto and serve immediately, along with more Parmigiano-Reggiano if desired.

You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner. But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat. The whole dish is zipped up with some lemon, garlic and red pepper flakes.

Lemony Pasta With Chickpeas and Parsley

Kosher salt, as needed

regular or whole-wheat fusilli or other short, sturdy pasta

chickpeas, home-cooked

extra-virgin olive oil,

garlic cloves,

onion, diced

rosemary leaves

red pepper flakes,

parsley leaves (from 1 large bunch)

lemon

black pepper

Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you’ll finish cooking it in the sauce.) Drain well.

While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.

Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.

Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.

It is among the most basic, simplest pastas there is, and suddenly trendy to boot. Why? Because when made right, it is incredible.

Cacio e Pepe

Salt

Parmigiano-Reggiano

black pepper,

Good olive oil

Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.

Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.

Plate and dust each dish with additional pecorino and pepper. Serve immediately.

This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it – it's glorified macaroni and cheese, really – but it is delicious and deeply satisfying. (Fun fact: Jackie O was a fan.)

Elaine’s Fettuccine Alfredo

butter

garlic,

heavy cream

fettuccine

Parmigiano-Reggiano cheese

pepper

Bring 6 quarts generously salted water to a boil.

While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.

Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.

This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our <a href="http://cooking.nytimes.com/guides/how-to-make-potatoes">potato guide.</a>)

Mashed Potato Casserole

unsalted butter,

potatoes,

kosher salt

sour cream

chives

bread crumbs

Lightly grease a 9-inch-by-13-inch baking pan.

In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.

Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.

In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.

Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

Mashed potatoes have never been so easy or delicious.

This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene’s in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London. The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy. Feel free to play with the pasta shape, but no matter what you choose, be sure to let the blender run for a while at a powerful setting: You want the kale to completely break down into a smooth, bright, airy green puree.

Kale-Sauce Pasta

Kosher salt,

lacinato kale, thick ribs removed

pasta,

Parmigiano- Reggiano

Put a large pot of generously salted water over high heat, and bring to a boil. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.

When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.

Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese.

You probably already have a favorite pantry pasta dish that you habitually whip up when there’s nothing in the house for dinner. Next time, try this one instead. It has all the usual players – olive oil, Parmesan, flaky sea salt — along with fried lemons for brightness and chile flakes for heat. Don’t skip the step of blanching the lemon slices before frying. It may seem fussy, but it eliminates any bitterness in the lemon pith and takes only a few extra minutes. Then dry the lemon slices well before adding them to the hot oil; this helps them brown more deeply.

Pasta With Fried Lemons And Chile Flakes

lemons

linguine

salt,

sugar

flakes,

Parmigiano-Reggiano cheese, more to taste

Black pepper, as needed

celery leaves, coarsely chopped (optional)

parsley, coarsely chopped (optional)

Flaky sea salt,

Pasta With Fried Lemons and Chile Flakes

Bring a large pot of salted water to a boil. Finely zest 2 of the lemons and set aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.

In the boiling water, add pasta and cook until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.

Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.

Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.

Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley if using. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.

Melissa Clark caramelizes lemons and adds them to linguine with parsley and celery leaves.

Pasta With Caramelized Lemons

Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.

Pasta With Butter, Sage And Parmesan

Salt and black pepper

sage leaves

Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.

Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.

When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.

Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

Stuffed with baby spinach and two kinds of cheese, this spinach frittata makes a lovely brunch, lunch, or light dinner.

Spinach Frittata

extra virgin olive oil

shallots, shallots

oz baby spinach (about 5 packed cups)

salt

eggs

Cheddar cheese

Parmigiano Reggiano

basil

Preheat the oven to 325°F, and set an oven rack in the middle position. 

Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the shallots and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add half of the spinach and cook until wilted down, about 1 minute. Add the remaining spinach and 1/4 teaspoon of the salt and continue cooking until all of the spinach is wilted, 1 to 2 minutes more.

In a large bowl, whisk together the eggs, heavy cream, pepper, and the remaining 1/4 teaspoon of salt.

Add the cooked spinach mixture, Cheddar, Parmigiano Reggiano, and basil to the egg mixture and  stir to combine. Pour the mixture back into the pan (no need to wash it), then place it in the oven and bake until set, 20 to 23 minutes. Immediately place an oven mitt over the pan handle to remind yourself that it is hot (it's easy to forget and burn your hand, and the handle stays hot for a long time). Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter.

Freezer-Friendly Instructions: The cooked frittata can be frozen for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it in the microwave or, covered with foil, in a 300°F oven until hot in the center.

How to Grill Asparagus, The Ultimate Recipe

asparagus

olive oil

teaspoon Morton’s coarse kosher salt (read

Simon & Garfunkel Rub

real Italian

cheese

quality

balsamic vinegar

Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.

Julia Child’s Provençal Potato Gratin

tomatoes,

anchovies

herbs,

thin-skinned, waxy potatoes

Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.

In a small food processor or a mortar, add the anchovies — anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.

In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.

If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.

Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.

This recipe doesn’t take long to get on the table, and you can get some aggression out at the start of the process by pounding down the chicken breasts. Then dredge the chicken in bread crumbs and Parmesan and sauté it in butter. At the end, you’ll spoon brown butter over the top and add a sprinkling of capers for a very simple meal that looks very fancy indeed.

Chicken Paillard With Parmesan Bread Crumbs

boneless, skinless chicken breasts

all-purpose flour

parsley

Kosher salt

rosemary sprig, broken

dried chile d’arbol,

escarole, core removed, leaves

Lemon wedge,

capers

Place chicken breasts between 2 pieces of plastic wrap, and pound to an even thickness of 1/3 inch. Spread flour in a wide shallow bowl or pie pan. Beat eggs in another wide shallow bowl. In a third such bowl or dish, combine bread crumbs, Parmigiano-Reggiano and 3 tablespoons parsley.

Season chicken with salt and pepper. Dredge in flour, then in egg, then in bread crumbs, pressing to help crumbs adhere. Place 2 large sauté pans or skillets over high heat for 2 minutes. Place 2 tablespoons olive oil in each pan and swirl pans so oil spreads. Heat until shimmering, 30 to 60 seconds.

Carefully place 3 chicken breasts in each pan. Cook 3 minutes, then add one tablespoon butter to each pan. Continue to cook until undersides are golden brown, about one more minute. Reduce heat to medium, turn chicken and cook again until golden brown and chicken is opaque in center, 2 to 3 minutes. Transfer chicken to a baking sheet, cover with foil and keep warm.

Return unwashed pans to medium heat and swirl one tablespoon olive oil into each. Divide rosemary and chili between pans and let sizzle for 30 seconds. Add half the garlic to each pan, stir a few seconds, then add escarole to each pan. Season with salt and pepper and sauté gently until greens have just wilted, 2 to 3 minutes. Season with a squeeze of lemon and transfer to a large warmed platter. Top with chicken, cover with foil and keep warm.

Wipe out one pan and return to medium heat. Add remaining 10 tablespoons butter and cook until it is browned and has a nutty fragrance. Remove from heat, wait a few seconds and add capers, lemon zest and remaining 3 tablespoons parsley. Adjust salt and pepper as needed. Spoon brown butter and capers over chicken and greens.

North African shakshuka, eggs baked on a vegetable stew, is popular throughout the Middle East and has become a brunch staple in New York. Traditionally, it’s a tomato-based mixture, reflecting the Mediterranean market. But there are no rules. Here’s an earthy green version made with broccoli rabe, potatoes and peppers. Tomato sauce alongside would not be a mistake, nor would slices of garlic sausage tucked throughout.

Broccoli Rabe, Shakshuka Style

onion,

green bell peppers,

jalapeño

garlic, slivered

Yukon Gold potatoes, peeled,

thyme leaves

broth

broccoli rabe, heavy stems removed, finely chopped

red chile flakes

Heat 1 tablespoon of the oil in a heavy 12- to 14-inch skillet; cast iron is best. Add onions, bell peppers and jalapeños and sauté on medium about 10 minutes until vegetables are tender and starting to color. Stir in garlic, cook for a minute or two, then stir in potatoes. Reduce heat a bit and sauté another 5 minutes, stirring occasionally. Season with salt and pepper and add thyme.

Add broth and cook on medium-low until much of it has evaporated and potatoes are tender, about 15 minutes. Add broccoli rabe. Cook, stirring occasionally until broccoli rabe has wilted, softened and reduced. Fold in chile flakes and season with more salt and pepper if needed. Turn off heat. Smooth top of vegetables and use the back of a soup spoon to make 4 or 6 evenly spaced shallow depressions in the mixture.

Light broiler and adjust a rack fairly close to the heat. Just before serving, break an egg into each of the depressions in the vegetables. Place skillet under the broiler until whites are set and yolks are still runny (they’ll wiggle if gently touched), 1 1/2 to 2 minutes. Dust each egg with cheese and serve.

Borrowing a classic French sauce technique, this easy pasta dish balances cheesy, bacon-y richness with bright and light spring vegetables.

Creamy Orecchiette With Spring Onions, Fennel, and Bacon Recipe

(about 6 ounces; 170 grams) thick-cut bacon

(450 grams) spring onions, trimmed, white and green parts divided and thinly sliced (see note)

fennel

(60 milliliters) water

baking soda

(235 milliliters) heavy cream

(450 grams) dried orecchiette pasta

In a large, straight-sided sauté pan or Dutch oven, cook bacon over medium-low heat, turning occasionally, until meaty parts are crisp and fatty parts are tender, 8 to 10 minutes. Using tongs, transfer bacon to a cutting board and reserve rendered bacon fat in the pan. Cut bacon crosswise into 3/4-inch pieces; set aside.

Return pan to stovetop and increase heat to medium-high. Add white and light green spring onion parts, fennel, and water, season with salt and cook, stirring frequently with a rubber spatula, until vegetables just begin to soften, about 5 minutes. Add baking soda, stir to combine, and continue to cook until vegetables are very soft and beginning to break down, about 8 minutes longer.

Add remaining green parts of spring onions. Cook until well-incorporated with vegetable mixture and just beginning to soften, about 3 minutes. Add cream, bring to a simmer, and cook until mixture is slightly thickened, about 2 minutes.

Transfer mixture to a blender and blend on high speed until smooth and emulsified, about 1 minute. Season lightly with salt. Wipe out sauté pan and transfer blended sauce back to the pan, passing through a fine-mesh strainer if desired. Warm sauce over low heat, occasionally scraping down the sides of the pan to prevent skin from forming.

Meanwhile, in a pot of salted boiling water, cook orecchiette until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water.

Transfer pasta to pan along with 1/2 cup pasta water and bacon, increase heat to high, and cook, stirring rapidly until sauce has thickened slightly and pasta is well-coated, about 1 minute. Remove from heat, season generously with pepper, add Parmigiano, and stir rapidly to combine. Season with salt, if needed. Divide pasta into serving bowls and garnish with reserved fennel fronds. Serve immediately, passing more cheese at the table.

Celery is an underappreciated vegetable that brings wonderful crunch, perfume and bitterness to a salad (and no wonder: It’s related to carrots, parsley and fennel). Here it is front and center in a main-dish salad, especially satisfying with a poached egg or some charcuterie on the side. Buy full green heads of celery, not the pale hearts, and make sure the leaves are still attached. But if you can’t find celery with leaves, chopped parsley is a reasonable substitute.

Marinated Celery Salad With Chickpeas and Parmesan

sherry vinegar, more as needed

Dijon mustard

maple syrup

extra-virgin olive oil, more as needed

chickpeas

celery

red onion

celery leaves, coarsely chopped

Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta

(or 1/2 large loaf) day-old, peasant-style crusty bread

Romaine or butterhead lettuce, endive

In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.

Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.

Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.

If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.

Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.  

Top 30 parmigiano reggiano recipes from across the web

The most viewed parmigiano reggiano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tagliatelle With Prosciutto and But...

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Kale-Sauce Pasta

Pasta With Fried Lemons And Chile F...

Pasta With Butter, Sage And Parmesa...

Spinach Frittata

How to Grill Asparagus, The Ultimat...

Julia Child’s Provençal Potato Grat...

Chicken Paillard With Parmesan Brea...

Broccoli Rabe, Shakshuka Style

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Gorgonzola Cream Sauce For Pasta

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Minestrone

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Basil Pesto

Manicotti

Grilled Asparagus Recipe

Alfredo Pasta

Cacio e Pepe

Pasta Alfredo au poulet

Velouté de chou-fleur

Top 30 parmigiano reggiano recipes from across the web

The most viewed parmigiano reggiano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tagliatelle With Prosciutto and But...

Lemony Pasta With Chickpeas and Par...

Cacio e Pepe

Elaine’s Fettuccine Alfredo

Mashed Potato Casserole

Kale-Sauce Pasta

Pasta With Fried Lemons And Chile F...

Pasta With Butter, Sage And Parmesa...

Spinach Frittata

How to Grill Asparagus, The Ultimat...

Julia Child’s Provençal Potato Grat...

Chicken Paillard With Parmesan Brea...

Broccoli Rabe, Shakshuka Style

Creamy Orecchiette With Spring Onio...

Marinated Celery Salad With Chickpe...

Spaghetti Alla Carbonara

Gorgonzola Cream Sauce For Pasta

Penne with Zucchini and Mushrooms

Minestrone

Utica Greens

Polenta With Broccoli Rabe

Bacon Carbonara

Mushroom Risotto

Basil Pesto

Manicotti

Grilled Asparagus Recipe

Alfredo Pasta

Cacio e Pepe

Pasta Alfredo au poulet

Velouté de chou-fleur

The most viewed parmigiano reggiano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine