Made this last night and it was excellent with this substitution: one cup of grated mixed Romano/Parmesan (Kraft) and a half a cup of higher quality grated Pecorino Romano cheese that I brought back from Italy. You could get a similar quality of cheese from any good deli in the States. Romano cheese is sharper and much more flavorful than Parmesan. The sauce was excellent just with that substitution, but then I also added some morel mushrooms and topped with cooked crumbled bacon (didn't have prosciutto - ham would have worked well, too) and it was incredible. The quality of the cheese you add is the key to this recipe.
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Made this last night and it was excellent with this substitution: one cup of grated mixed...