3 delicious pasta recipes with 3 different cheeses

Italian cuisine is especially famous for pasta and pizza. If you love Italian cooking, you are in luck: at Cabesota, we will show you 3 different ways to cook pasta.

These recipes suit different schedules, tastes and cooking skills. Three recipes, three preparation times: 5 minutes, 50 minutes and 5 hours respectively.

Choose whichever appeals to you and give it a try. All three are a treat for the palate. Let us begin:

Spaghetti with pesto

A simple Italian classic, perfect when you have little time to cook. Try this delicious pesto made with our mature sheep’s milk cheese in extra virgin olive oil. You will not regret it.

Ingredients:

• 250 g of spinach pasta
• 20 basil leaves
• 3 garlic cloves
• 40 g of pine nuts
• 70 g of mature sheep’s milk cheese in extra virgin olive oil
• Olive oil
• Ground black pepper
• Salt

Preparation:

• Bring water to the boil with a generous pinch of salt. Add the pasta and cook according to the manufacturer’s instructions: in our case, 5 minutes.
• Toast the pine nuts over a medium-high heat for 2 minutes. Put them in a food processor with the garlic, its germ removed, fresh basil, grated cheese, salt, pepper and a generous drizzle of olive oil. Process until everything combines into a green paste.
• Drain the pasta, reserving a glass of its cooking water.
• Put the pesto in a bowl and add the reserved water. Mix, add the cooked pasta and mix again before serving.

Fresh pasta with carbonara sauce

This recipe takes longer, especially because you make fresh pasta with a pasta machine. Believe us, it is worth trying: its flavour is nothing like ready-made pasta. Adding Cabesota rosemary cheese gives it a distinctive touch you must try.

Ingredients:

• 400 g of flour
• 6 eggs
• 2 egg yolks
• 100 g of rosemary cheese
• 200 g of pancetta
• 1 tablespoon of butter
• Salt
• Olive oil

Preparation:

• Place the flour on a kneading surface and make a well like a volcano, without reaching the worktop. Add 3 eggs, one yolk, a pinch of salt and a drizzle of olive oil. Beat inside the flour mound, gradually bringing flour in to combine the ingredients.
• Knead thoroughly by hand. If the dough is dry, add a little olive oil and keep kneading. After 5 minutes, you can use an electric mixer to speed up the process. Wrap the finished dough in cling film and rest for 20 minutes.
• Divide into 4 roughly equal portions. Pass each through the pasta machine’s rollers 3 or 4 times, then through the tagliatelle cutter. Hang the cut pasta to dry.
• Brown the pancetta in a frying pan over a medium-high heat for a couple of minutes. Remove it, leaving its fat in the pan.
• Beat 3 eggs and 1 yolk in a bowl and season with salt and pepper. Grate the cheese into another bowl, then add the egg mixture.
• Cook the pasta for 3 and a half minutes, adding it only once salted water is boiling.
• Add the drained pasta to the pancetta fat in the pan. Stir and add a little pasta water. After barely a minute, turn off the heat and add the egg and cheese mixture. Stir, then add the pancetta.
• Serve with pepper and extra cheese to taste. Ready!

Tortiglioni with tomato and osso buco sauce

An easy recipe, although it takes 5 hours. Here we go:

Ingredients:

• 3 osso buco steaks
• 1 onion
• 3 garlic cloves
• Chillies to taste
• Hot paprika
• 1 carrot
• Dried oregano
• Tomato paste
• Red wine
• 1 kg and 600 g of crushed tomatoes
• Fresh basil
• Cabesota mature cheese

Preparation:

• Sear the osso buco while chopping the onion, carrot, garlic and chillies. Remove the meat, add a little olive oil and soften the onion, garlic and chilli.
• Sauté, then add tomato paste, oregano and a splash of red wine. Reduce the alcohol, season with pepper and salt, and add some crushed tomatoes. Return the osso buco to the pot and cover with the remaining tomatoes. Adjust the salt, then add the carrot and 10 fresh basil leaves.
• Stir well and cook over a medium-low heat for 4 hours. When ready, remove the bones and basil.
• Before taking the sauce off the heat, cook the pasta according to the manufacturer’s instructions.
• Put some tomato sauce in a pot over a medium heat and add the cooked pasta. Once hot, add cubes of butter and let them melt into the sauce.
• Serve the pasta with pieces of osso buco and more tomato. Finish with grated Cabesota mature cheese to taste.

If you have any questions, here is the video showing all three recipes. Cabesota encourages you to try them and share your impressions. Enjoy!