Aged Gouda Spaghetti Carbonara (2024)

FAQs

Can I use gouda for carbonara? ›

Feel free to use whatever cheese you have on hand—Justin says Parmesan, sharp cheddar, and even Monterey Jack will work. He uses smoked gouda, and grates about six ounces for the recipe. You'll need about one cup, or four ounces, for the pasta sauce and extra cheese for serving.

Pecorino Romano and Parmigiano Reggiano – I like to use a combination of Pecorino Romano and Parmigiano Reggiano. While these two cheeses ARE similar, I strongly recommend you use BOTH (and not sub one for the other), as it adds a layer of complexity to the flavors.

Yes! Gouda is a soft cheese that, especially when grated, melts perfectly. It's got a delicious nutty flavor and a smooth, creamy texture when melted which makes it perfect for macaroni and cheese!

Don't limit yourself to just using Parmesan for this Alfredo sauce recipe. You can really use any cheese you like -- cheddar, Swiss, gruyere, gouda... You get the idea. Use the best quality, and best tasting, cheese you can find.

What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.

Aged gouda is similar to parmesan in texture, developing crunchy cheese crystals and a more crumbly texture. Aged gouda has a rich, nutty, caramelly taste, often reminiscent of butterscotch. Both aged gouda and young gouda are delicious, just in different ways.

Uses. Both young and aged Gouda work well for specific applications. Young Gouda is ideal for slicing and melting in sandwiches, macaroni and cheese, casseroles, frittatas, quiches, and other baked dishes. Aged Gouda, on the other hand, does not melt well because it's lower in moisture.

Young Gouda has a smooth pliable texture and sweet, fruity flavour, but after 12 months the aged cheeses become hard and brittle with typically fruity, spicy and dairy notes. Aged Gouda should have a closed texture, with or without small eyes. Splits or jagged, uneven openings should not be present.

The Italian version doesn't use cream or ham. It is made with pancetta (pork belly meat that is salt cured, also referred to as Italian bacon), Parmigiano Reggiano or pecorino romano cheese, eggs, and black pepper—called the basics. The pork is fried in fat, usually olive oil.

What cheese can I use instead of pecorino in carbonara? ›

Many traditional carbonara recipes call for Pecorino Romano cheese, but Parmigiano Reggiano is also often used, as well as a combination of the two. The origin of the dish is a source of much debate, and you can read a little about the various origin stories in an article our blog.

Guanciale is a rich and savory typical Italian cured meat that originates from the pig's cheek and, thus, is less readily available, and more expensive. Italian pancetta – similar to American bacon – is usually smoked, cheaper, and comes from the belly of the pig.

Our Go-To Gouda Pairings

For a cheeseboard or a small snack plate: pair our rich, creamy Gouda with peaches, plums, cashews, and pecans. Enjoy it with Riesling or Bock Ale. For a simple meal: Gouda is perfect for melting on a panini, shredding into stew or chili, or using in mac & cheese.

Aged Gouda is also a fantastic cheese for melting into dishes. Whether grated over pasta, melted into a gooey grilled cheese, or added to a savory fondue, aged Gouda brings a depth of flavor to any dish. Its nutty, caramelized notes add a delicious twist to classic recipes.

Drier cheeses like aged Gouda and Parmigiano Reggiano won't melt so well unless there is added moisture around. Similarly, higher fat cheeses like Havarti usually melt better than cheeses like non-fat mozzarella. Examples of how sometimes higher moisture and higher fat will lead to more melting.

Pecorino Romano

This is the cheese that most people will reach for when Parmesan isn't in the cards. Pecorino's base flavor and texture are similar to Parmesan's, but it has a couple key differences. Pecorino is made from sheep's milk, which contains more fat than cow's milk.

Cheddar is more pungent and harder in texture than semi-hard gouda, while gouda comes with a wax rind, unlike cheddar, and has a higher fat content. Cheddar is best used on a sandwich, charcuterie board, or in mac and cheese, while many goudas melt better and work great in soups, potato dishes, and fondue.

Aged gouda is similar to parmesan in texture, developing crunchy cheese crystals and a more crumbly texture. Aged gouda has a rich, nutty, caramelly taste, often reminiscent of butterscotch. Both aged gouda and young gouda are delicious, just in different ways.