11 Dishes All About the Parmesan

Cheese addicts only, please

There are dishes that call for parmesan cheese as a garnish, and then there are those that flaunt it in their name, cooing, These dishes aren't about vegetables, pasta, or meat—these are all about cheese. These 11 recipes above don't just call for a sprinkle or a few tablespoons; instead, they call for parmesan by the cup.

Parmesan Polenta with Sausage Ragù

Parmesan Polenta with Sausage Ragù
This simple, comforting dish is a great one to make for dinner parties; the ragù improves over time, so make it the day before, and reheat it just before serving. The polenta can also be made ahead, but you'll need to whisk in a bit of water to loosen it while you warm it on the stove.Signe Birck
Lemon Parmesan Dip

Lemon Parmesan Dip

Creamy and bright-tasting, lemon parmesan dip makes for an excellent accompaniment to a chip or crudité platter.Helen Rosner

Pasta Cacio e Pepe (Cheese and Pepper Pasta)

Less is more in an elemental Roman pasta dish which takes its spiciness from cracked black pepper toasted in oil.Helen Rosner

Parmesan-Crusted Halibut with Broccoli Rabe and Mashed Potatoes

Parmesan-Crusted Halibut with Broccoli Rabe and Mashed Potatoes
At Pacific Way Bakery and Cafe in Astoria, Oregon, flaky cheese-crusted halibut fillets are topped with a bright parsley sauce and paired with pan-seared broccoli rabe and garlicky mashed potatoes.Ingalls Photography

Risotto Cacio e Pepe

Chef Massimo Bottura gave us the recipe for this creamy risotto, a take on the classic Roman pasta dish cacio e pepe that he developed after earthquakes devastated the Emilia-Romagna region of Italy in 2012. Wanting to utilize the nearly 1,000 wheels of Parmigiano Reggiano that were damaged in the disaster, he devised an ingenious technique. First, he simmers parmesan cheese in water, then refrigerates it until it separates into three distinct layers: protein solids on the bottom, a thick broth in the middle, and a parmesan cream on top. The broth is slowly stirred into the risotto, taking the place of chicken stock, while the cream is added toward the end of cooking, giving the risotto a luxurious texture and little need for any additional salt.Farideh Sadeghin
Farro Gnocchi with Pork Ragù

Farro Gnocchi with Pork Ragù

In this Umbrian ragù, fennel pollen adds a sweet aroma and a flavor similar to that of the fennel-laced sausages found in Italian butcher shops.Con Poulos

Lemon-Rosemary Risotto

Lemon-Rosemary Risotto
Fragrant rosemary and lemon are added to this risotto after it is cooked.Ingalls Photography

Spaghetti alla Carbonara

Real Roman spaghetti carbonara is made up of pasta, whole eggs, pancetta or_ guanciale_ (cured pork jowl), and pecorino romano cheese--never cream. It's simple, rich, and endlessly satisfying.André Baranowski

Beef Broth with Tortellini and Parmesan (Brodo)

Beef Broth with Tortellini and Parmesan (Brodo)
Cheese tortellini dot a rich umami broth well-worth a lengthy cooking time.Todd Coleman
Fettuccine with Pesto Cream Sauce, Roasted Red Peppers, and Spinach

Fettuccine with Pesto Cream Sauce, Roasted Red Peppers, and Spinach

A combination of pesto, parmesan, and reduced cream makes a rich sauce for fettuccine or other long, thin pasta.Laura Sant

Fennel Baked in Milk

In this creamy dish, the fennel is braised in milk until it becomes tender.Todd Coleman