I Tried To Re-Create This Flaming Cheese Wheel Pasta

Ingredients

• 8 lb Parmesan Wheel (Aged 24 months, imported from Italy; use scraped cheese for sauce and larger chunks for garnish)
• 1 lb Fettuccine Pasta (Dry pasta)
• 3 tbsp Cognac (High‑proof brandy for flambé; use a flame‑proof pan)
• 1 cup Heavy Cream (Full‑fat for a silky sauce)
• 2 tbsp Unsalted Butter (Cut into cubes)
• 1 small Shallot (Finely minced)
• 2 cloves Garlic (Minced)
• to taste Sea Salt
• to taste Black Pepper (Freshly ground)

Instructions

1. Cut the cheese wheel

   Place the Parmesan wheel on a stable surface, wear cut‑safe gloves, and use a large serrated knife to carefully cut off the top lid and then score a shallow ring around the rim. Remove the lid and set it aside.

   Time: PT15M

2. Scrape and reserve cheese

   Using the knife or a grater, scrape out the inner cheese. Reserve about 4 tbsp of finely grated cheese for the sauce and keep larger chunks for garnish later.

   Time: PT5M

3. Boil pasta water

   Fill a large saucepan with water, add a generous pinch of sea salt, and bring to a rolling boil.

   Time: PT10M

   Temperature: 212°F

4. Prep sauce aromatics

   While the water heats, mince the shallot and garlic, measure the butter, cream, and reserved Parmesan.

   Time: PT5M

5. Flambé the cognac

   Add 3 tbsp cognac to the hot skillet, warm briefly, then ignite with the blowtorch. Let the flame burn until the alcohol mostly evaporates, then extinguish with a lid.

   Time: PT5M

6. Sauté aromatics

   Add the butter, then the minced shallot and garlic to the skillet. Sauté for about 2 minutes until fragrant.

   Time: PT2M

7. Make the cream sauce

   Stir in the heavy cream, bring to a gentle simmer, then add the 4 tbsp grated Parmesan. Whisk until smooth and glossy.

   Time: PT3M

8. Cook pasta and combine

   Add the fettuccine to boiling water, cook al dente (about 10 minutes), then drain, reserving ½ cup of starchy water. Transfer pasta to the skillet, toss with the cream sauce, add the larger Parmesan chunks, and thin with reserved water as needed.

   Time: PT5M

9. Serve in the cheese bowl

   Place the cooked pasta into the hollowed‑out Parmesan wheel, drizzle any remaining flambéed cognac for extra aroma, and garnish with fresh cracked pepper.

   Time: PT2M

10. Final plating

    Bring the table lights down, present the flaming cheese bowl, and let guests enjoy the spectacle and the creamy pasta.

    Time: PT1M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

30 g

Fiber

2 g