This creamy, dreamy lemon-Parmigiano pasta is the ultimate last-minute meal.
Let’s begin with some clarifying vocabulary: “Parmesan” is a style of cheese and “Parmigiano-Reggiano” is the world’s best variety of this cheese, only produced in Italy, exclusively in Bologna, Modena, Parma, and Reggio Emilia. Its moniker is “the king of cheese,” and that is no hyperbole.
Almost everything in Italy is finished with a fresh grating of Parmesan, except spicy foods and seafood dishes . It’s sweet/salty/nutty flavor is an undeniable flavor enhancer to so many savory dishes. But there is a big difference between Parmesans produced domestically are those from parts Italy’s famed Emilia-Romagna region. To understand the variables, I have highlighted the categories in which Parmigiano-Reggiano excels over its Parmesan peers:Most Parmigiano-Reggiano is aged for 2 years or more .
The sauce is quickly assembled as the pasta boils away and is made up entirely of items you should always have in your pantry: dry pasta, lemon, Parmigiano-Reggiano, and olive oil. The magic ingredient here is the pasta cooking water, which takes the starch from the cooking pasta and uses it to bind the lemon juice, grated cheese, and olive oil to make a perfect pasta sauce. —
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