Please tell us you're not dumping your cheese in all at once.
Maybe not the actual cheese you’re using. If it’s somethinglike Parmesan or Pecorino or Grana Padano, you’re probably fine in that regard. But there are some things you need to keep in mind when adding cheese to your pasta sauce to avoid unwanted textures. Here are the three things to ask yourself when adding cheese to pasta:When we call for cheese to be added to a pasta sauce, we’re usually talking about finely grated Parmesan.
Cheese that’s grated in large sheets or thick shreds will clump, because a larger amount of surface area allows for more cling potential. A larger piece of cheese also increases the chance that it will melt unevenly and onto other cheese surrounding it. Keep your cheese small and consistent in size for the highest quality melting.Throwing grated cheese, regardless of size, onto dry pasta will give you a lumpy sauce. Well, not even a sauce. It will just give you globs of cheese.
Nothing says “baby’s first kitchen” quite like mediocre store-bought marinara sauce dumped over clumpy noodles—but nothing says “hello I am a confident, resourceful, worldly home cook” like a tangle of perfectly-cooked spaghetti cradling a rich, buttery, almost-as-easy-to-make-as-opening-a-can pomodoro sauce. And once you’ve made this recipe, you’ll understand all of the tricks and techniques that separate mediocre at-home pasta dishes from the ones fancy restaurants charge the big bucks for.
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