Inspired by cacio e pepe pasta, these fritters are an easy weeknight meal served with salad. Not to mention a great way to use up leftover spaghetti! Alternatively, serve them as crowd pleasing snacks at your next gathering.
Ingredients
Method
Place butter and garlic in a small saucepan and melt over medium heat, cook, stirring until garlic is fragrant but not coloured. Add the flour and stir for 1 minute or until bubbling. Gradually add the milk, stirring continuously, until smooth and combined. Add Parmigiano Reggiano PDO and the pepper; stir for 1 minute or until melted and combined. Transfer the sauce to a large bowl.
Add the spaghetti to the sauce and mix until well combined. Divide the spaghetti mixture into eight round portions and place on a baking paper lined tray.
Heat the olive oil in a large nonstick frying pan over medium-high heat. Cook fritters for about 3 minutes each side or until golden brown. Transfer
to a wire rack.
Serve fritters warm, topped with pesto, basil leaves and extra shaved Parmigiano Reggiano PDO.
Test Kitchen tip
Toss leftover cooked pasta in oil before storing to prevent the strands from sticking together.
Did you know?
Few cheeses reward patience like Parmigiano Reggiano PDO. It is aged a minimum of 12 months, the longest minimum of any PDO cheese.
However, many wheels mature far beyond that, developing its signature characteristics through proteolysis, where enzymes slowly break down proteins into the peptides and amino acids that build its flavour, crystalline crunch and digestibility.
12-18 months is young and delicate in flavour. Perfect for aperitivo hour with sparkling white wine, or shaved over salads and cold dishes.
22-24 months is often considered the classic expression of Parmigiano Reggiano PDO. It is crumbly, grainy and beautifully balanced. This is the versatile all-rounder, ideal grated over pasta or risotto and paired with a medium-bodied wine.
30-36 months and beyond turns bold and complex, with a more pronounced crunch and layered notes. These aged wheels shine in filled or baked pasta, or simply on their own with a drizzle of honey and fruit as a cheese plate.
Storing Parmigiano Reggiano PDO
Once cut, keep your Parmigiano Reggiano PDO in the fridge at 4-8°C, wrapped in plastic film or tucked into an airtight container. This locks in moisture and stops it absorbing other fridge odours. Check on it now and then, and never pop it in the freezer, as this ruins its texture and flavour. An unopened vacuum packed wedge will keep for several months (check the ‘best before’ date), while a freshly cut piece is best enjoyed sooner.
And don’t toss that rind! It’s packed with savoury flavour, so simmer it in soups, stews, risottos or broths for a rich umami boost.
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The sponsorship of this recipe is funded by the European Union. Views and opinions expressed are, however, those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.
Parmigiano Reggiano PDO is a hard, grainy cow-milk cheese made in five provinces of Italy: Parma, Reggio Emilia, Modena, Mantova to the right of the Po River, and Bologna to the left of the Reno River. This cheese is salted in brine, then aged for a minimum of 12 months, with many wheels matured for 24, 36, or even 48 months or more, to develop a deeper, nuttier flavour and a firmer, more granular texture. This additive-free process celebrates a unique artisanal approach that is protected by EU PDO (Protected Designation of Origin) status.
You can spot authentic Parmigiano Reggiano PDO by its rind: genuine wheels are stamped all over with tiny dotted lettering that repeats “Parmigiano Reggiano,” along with the dairy’s registration number and the month and year of production.
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