Pasta al Formaggio

Pasta al Formaggio is a simple, classic Italian dish that translates to 'pasta with cheese.' It typically consists of just two main ingredients: pasta (often a short shape like penne or rigatoni) and a generous amount of grated hard cheese, most commonly Parmigiano-Reggiano, Pecorino Romano, or a blend. The dish is a staple of Italian home cooking, particularly in regions like Emilia-Romagna, celebrated for its minimalism and focus on high-quality ingredients.

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🍽️ Nutrition at a glance

This dish is high in both carbohydrates from the pasta and fat from the cheese, making it a rich, energy-dense meal. It provides a good source of protein and calcium from the cheese, along with some B vitamins from the pasta. A typical serving can range from 500 to 700 calories, depending on the portion size and amount of cheese used.

Nutrition breakdown

Calories	400 kcal
Protein	15 g
Carbs	45 g
Fat	18 g
Fiber	2 g
Sugar	4 g
Sodium	600 mg
Calcium	300 mg
Iron	2 mg
Potassium	250 mg
Vitamin A	150 mcg
Vitamin B12	0.8 mcg
Phosphorus	200 mg
Zinc	2 mg
Selenium	25 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Pasta al Formaggio embodies the Italian culinary philosophy of 'cucina povera' (peasant cooking), where simple, affordable ingredients are transformed into a deeply satisfying meal. Nutritionally, the combination of the cheese's fat and the pasta's starch creates a uniquely creamy and cohesive sauce without the need for cream or eggs, relying solely on the emulsifying properties of the cheese and starchy pasta water.