You are eating this cheese all wrong
You are eating this cheese all wrong!! is a easy Italian‑Inspired recipe that serves 2. 560 calories per serving. Recipe by An | A Writer Who Likes Food on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $9.53 total, $4.77 per serving
Ingredients
- 200 g Shell Pasta (any shape works, shells hold sauce best)
- 150 g Baby Bel Cheese (wax‑coated cheese block; keep the red wax for garnish)
- 100 ml Heavy Cream (optional, adds extra richness)
- to taste Spices (e.g., freshly ground black pepper, a pinch of nutmeg)
- to taste Salt (for pasta water)
Instructions
Boil Water
Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.
Time: PT5M
Temperature: boiling
Cook Pasta
Add the shell pasta to the boiling water and cook until al dente, about 8‑10 minutes.
Time: PT10M
Temperature: boiling
Reserve Pasta Water & Drain
Before draining, scoop out 1 cup of the starchy pasta water and set aside, then drain the pasta in a colander.
Time: PT2M
Prepare Cheese and Wax
While the pasta cooks, unwrap the baby bel cheese, keeping the red wax aside. Shred the cheese; if you prefer a slower melt, leave the cheese in larger chunks.
Time: PT5M
Make Cheese Sauce
In a saucepan over low heat, combine the shredded cheese, heavy cream (if using), and your chosen spices. Stir continuously until the cheese fully melts into a smooth sauce, about 8‑10 minutes.
Time: PT10M
Temperature: low heat
Combine Pasta and Sauce
Add the drained pasta to the cheese sauce, tossing to coat evenly. If needed, add a little reserved pasta water to achieve a silky consistency.
Time: PT2M
Plate and Garnish
Transfer the creamy pasta to serving plates. Grate the saved red wax over the top for a surprising pop of flavor and visual appeal.
Time: PT2M
Nutrition Facts
- Calories
- 560
- Protein
- 18 g
- Carbohydrates
- 55 g
- Fat
- 30 g
- Fiber
- 3 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Shell Pasta: penne, farfalle, any short pasta
- Instead of Baby Bel Cheese: young Gouda, mozzarella block, havarti
- Instead of Heavy Cream: half‑and‑half, whole milk, creme fraiche
- Instead of Spices: white pepper, cayenne pepper
- Instead of Salt: sea salt, kosher salt
Equipment Needed
- Large Pot
- Colander
- Grater
- Saucepan
- Wooden Spoon
- Measuring Cup
- Serving Plate
Critical Steps — Do Not Skip
- Shredding the cheese for quick, even melting.
- Keeping the wax aside for garnish; do not discard.
- Melting the cheese over low heat to prevent curdling.
Chef Tips from the Video
- Use fresh baby bel cheese; the wax is thin and flavorful.
- A pinch of freshly grated nutmeg adds a subtle warmth to the sauce.
- For extra crunch, toast the wax lightly in a dry pan before grating.
Troubleshooting
Cheese sauce becomes grainy or separates.
Reduce heat immediately and whisk in a little reserved pasta water or extra cream to bring it back together.
Sauce is too thick.
Thin it with additional pasta water, a splash of milk, or more cream, stirring until smooth.
Wax garnish tastes bitter.
Grate the wax finely and use only a small amount; excess wax can be overpowering.
Storage
Refrigerator: Store leftover pasta in an airtight container for up to 2 days. Reheat gently with a splash of milk or water.
Freezer: Not recommended; the cheese texture may become grainy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Shred the cheese and keep the wax in separate containers; both stay fresh for a day.
- The cheese sauce can be prepared up to 30 minutes ahead; keep warm over very low heat and stir before adding pasta.
- Cook the pasta al dente, rinse briefly with cold water, and store; reheat quickly in the sauce.
Frequently Asked Questions
What is the cultural significance and history of using wax‑coated cheese like baby bel cheese in Italian‑inspired cuisine?
Wax‑coated cheeses have been used in many European traditions to protect young, soft cheeses during aging. In Italy, similar wax‑wrapped cheeses were historically stored in cellars, and the wax was sometimes repurposed as a garnish or flavor enhancer, a practice that adds a playful, rustic touch to modern dishes.
What are the traditional regional variations of cheese‑wax pasta dishes in Italian cuisine?
While there is no classic Italian recipe that deliberately uses cheese wax, northern regions like Lombardy have dishes that incorporate young cheeses with their protective coatings for added texture. Modern chefs reinterpret this by grating the wax for a subtle, buttery flavor, echoing the historic use of cheese rinds in risottos and soups.
How is baby bel cheese traditionally served in its country of origin?
Baby bel cheese, a mild, semi‑soft cheese, is typically enjoyed as a snack, sliced thin, or melted over bread. The red wax is usually discarded, but some artisanal traditions keep it for decorative purposes or to add a faint buttery note when grated.
What occasions or celebrations is a wax‑garnished cheese pasta traditionally associated with in European food culture?
Cheese‑focused dishes are common at harvest festivals and family gatherings in Europe. Using the wax as a garnish adds a novelty factor, making the dish popular for informal celebrations, food‑themed parties, or as a conversation starter at dinner parties.
What other Italian dishes pair well with this creamy baby bel cheese pasta?
A crisp green salad with lemon vinaigrette, roasted asparagus, or a simple arugula salad balances the richness. For a full meal, serve with grilled chicken or a light broth‑based minestrone soup.
What makes this baby bel cheese pasta special or unique in Italian‑inspired cuisine?
The dish highlights an often‑thrown‑away part of the cheese—the red wax—by turning it into a flavorful garnish. This creates a textural contrast and a subtle buttery note that you won’t find in typical pasta recipes.
What are the most common mistakes to avoid when making creamy baby bel cheese pasta?
The biggest errors are overheating the cheese sauce, which causes curdling, and discarding the wax instead of saving it for garnish. Also, overcooking the pasta makes it mushy and unable to hold the sauce.
Why does this recipe melt the cheese over low heat instead of high heat?
Low heat allows the cheese’s fat and proteins to emulsify slowly, creating a smooth sauce. High heat can cause the cheese to seize, separate, and become grainy, ruining the creamy texture.
Can I make this baby bel cheese pasta ahead of time and how should I store it?
Yes. Cook the pasta al dente and store it dry in the fridge. Prepare the cheese sauce up to 30 minutes ahead, keep it on very low heat, and reheat gently before tossing with the pasta. Keep the wax grated in a separate container and add just before serving.
What does the YouTube channel An | A Writer Who Likes Food specialize in?
The YouTube channel An | A Writer Who Likes Food focuses on creative, narrative‑driven cooking videos where the host blends storytelling with practical recipes, often highlighting overlooked ingredients or unconventional techniques.
How does the YouTube channel An | A Writer Who Likes Food's approach to Italian‑inspired cooking differ from other cooking channels?
An | A Writer Who Likes Food emphasizes literary references and personal anecdotes while still delivering clear, step‑by‑step instructions. This storytelling style sets it apart from typical instructional cooking channels that focus solely on technique.
Last updated: August 19, 2026
