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What is the reason behind "no cheese" on top of seafood pasta ( think pasta al tonno e alici)

Always wondered if it is a flavor mismatch or a bad chemical reaction

asked by GIOVANNI50 almost 4 years ago
4 answers 1219 views
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Pat is a trusted home cook.

added almost 4 years ago

Here's a short article on the debate but I'm a believer of "if it tastes good do it" :

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amysarah is a trusted home cook.

added almost 4 years ago

I agree. I make stuffed clams oreganata every Christmas eve (basically Lidia Bastianich's recipe) - the stuffing includes parm. Also, when I make spaghetti alle vongole at home, barbarian that I am, I love it with a little fresh grated parmesan on top.

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added almost 4 years ago

I don't think its anything like chemical reaction. Its just two flavors that do not marry. With a seafood pasta, you'd want some zesty/citrus feel to it, not so much the cheesyness on top. Then again, taste differs. Some people might love their seafood pasta with cheese. But most foodies will consider it a big NO NO, just purely taste wise.

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