Fancy Pasta

Ingredients

• 4 liters Water (for boiling pasta)
• 2 tablespoons Kosher Salt (adds flavor to the cooking water)
• 12 ounces Spaghetti (dry weight, about 340 g; any long pasta works)
• 2 cups Pizza Sauce (store‑bought or homemade; use a smooth, tomato‑based sauce)
• 1 wheel Parmesan Cheese Wheel (approximately 2 lb (900 g); will be the cooking vessel and source of fresh cheese)

Instructions

1. Prepare the Parmesan Wheel

   Place the Parmesan wheel on a sturdy cutting board. Using a chef's knife, cut a 3‑4 inch circular opening at the top of the wheel and remove a chunk of cheese to create a deep cavity that will hold the boiling water.

   Time: PT5M

2. Season the Water

   Pour 4 L of water into the cheese wheel cavity, add 2 Tbsp kosher salt, and set the wheel on a burner or a heat‑proof trivet over medium‑high heat.

   Time: PT5M

3. Boil the Pasta

   When the water reaches a rolling boil, add the spaghetti and stir gently to prevent sticking. Cook for 9‑11 minutes, or until al dente.

   Time: PT10M

   Temperature: 212°F

4. Drain and Reserve a Little Water

   Using a ladle, carefully scoop out most of the cooking water, leaving about ½ cup in the wheel to help the sauce adhere.

   Time: PT2M

5. Add Pizza Sauce

   Stir in 2 cups of pizza sauce, mixing until the pasta is evenly coated. Heat for 2‑3 minutes until the sauce is warmed through.

   Time: PT3M

   Temperature: 200°F

6. Finish with Fresh Parmesan

   Using a microplane, grate generous amounts of the remaining Parmesan from the wheel directly over the pasta. Toss to combine, allowing the cheese to melt into the sauce.

   Time: PT2M

7. Serve

   Spoon the cheesy pasta onto plates, garnish with a final sprinkle of grated Parmesan and a drizzle of olive oil if desired. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

620

Protein

25 g

Carbohydrates

80 g

Fat

15 g

Fiber

3 g