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Spaghetti with Swiss Cheese

A simple pasta dish of spaghetti tossed with melted Swiss cheese, butter, and paprika.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Swiss cheese and butter work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 413 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Spaghetti with Swiss Cheese

Ingredients

Directions

Cook the spaghetti

  1. Break the spaghetti into bits no longer than 1½ inches.

  2. Boil the spaghetti in slightly salted water for 20 minutes.

  3. Drain the spaghetti in a colander.

Combine and serve

  1. In a saucepan, combine the grated Swiss cheese and melted butter.

  2. Stir well, then add the hot spaghetti and toss for 1 minute to melt the cheese.

  3. Add a dash of paprika and serve in a hot dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Swiss cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together413 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Spaghetti
Forms the bulk of the dish and carries the cheese sauce.
Swiss cheese
Melts into the hot pasta to create a smooth, creamy coating.
Butter
Adds fat and richness, helping the cheese melt smoothly and coat the pasta.

The step that matters

Melting the cheese with the hot spaghetti. Tossing the hot spaghetti with the butter and grated cheese melts the cheese gently. If the pasta is not hot enough or is left too long, the cheese can stay clumpy or turn greasy rather than forming a smooth coating.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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