Kristina Clark

Have you ever had Spaghetti in a Parmesan Cheese Wheel? Our family went to Aruba last December and we had dinner one night at an Italian restaurant that served “pasta alla ruota” or spaghetti in a Parmesan cheese wheel! It was so fun to watch them light the cheese wheel on fire and mix the pasta in the hallowed-out melted cheese. The dish packed amazing flavor with each strand of spaghetti coated with nutty Parmesan goodness, the perfect amount of tomato sauce, then topped with more Parmesan. I was hooked and so was my family and I knew I had to recreate it at home!

This recipe is quick, easy, kid and husband approved, and delicious. Carb conscious folks may want to look away but this has become a monthly indulgence in my house. Occasionally I’ll plate it alongside some homemade meatballs but generally I’ll just serve a big healthy salad beforehand.

For this recipe, use the highest quality ingredients to get the best flavor. It’s makes a huge difference, especially when it comes to the pasta.

This recipe calls for 13.2 ounce package of pasta since the brand I buy comes in that weight but if you opt for a 16 ounce package which seems to be a common size, I would just use all the pasta and increase each other ingredient slightly. This recipe is very forgiving so if you use a little less or a little more than what is called out, it should still come together nicely. You want to boil the spaghetti to al dente (meaning firm) or about a minute under since the second step of cooking with the Parmesan adds to the cook time. I would strongly recommend also shredding your own Parmesan, the packaged shredded Parmesan is just not the same. (And beware of the cheese thieves!)

Here is my spaghetti no “cheese wheel” recipe!

Ingredients: 

13.2 ounce package of high quality Spaghetti (I chose Seggiano Spaghetti alla chittara)

1 1/2 cups shredded Parmesan 

4 quarts of water 

1 tbsp salt 

1 1/4 cup of warmed marinara or pomodoro sauce (I chose Rao’s marinara)

Instructions: 

1. Add water and salt to large pot and bring to a boil. 

2. Add spaghetti and stir. Continue to stir occasionally as it cooks. Cook to the lowest time as noted per the package to al dente. 

3. Drain spaghetti with a strainer reserving 1/2 cup of the pasta water. Pasta water should be kept in a glass measuring cup. 

4. Add spaghetti back to the emptied pot on low heat. Sprinkle Parmesan over the spaghetti and pour about a quarter cup of the hot pasta water over the spaghetti to melt the cheese. Stir the pasta continually with tongs or a wooden spoon. Use more pasta water if necessary. Stir until the cheese is melted and there is no extra water in the pan.

5. Add warmed tomato sauce and stir to coat.

6. To serve, twist the desired amount of spaghetti with a carving fork or tongs and plate, top with more Parmesan. If desired you may also top with chopped parsley, basil, or red pepper flakes. Enjoy!

Watch cooking tutorial on Kristinanewengland TikTok or Instagram and follow for more!