Luckily, you don't need to travel to Italy to try it.
Typically, we'd have to agree that there's nothing better than cheese, but we think we've found something better: pasta absolutely smothered in melty cheese!
Cheese wheel pasta (pasta alla ruota) is a style of pasta that is made by mixing freshly cooked pasta in a hollowed cheese wheel, most commonly Parmigiano Reggiano and Grana Padano. The pasta is added straight from the boiling pot into the cheese wheel. The heat from the pasta mixed with a little bit of pasta water melts the cheese, creating a velvety cheese sauce that enrobes the noodles.
Luckily, this heavenly dish is becoming increasingly accessible. If you are in New York City, I suggest stopping at Cacio e Pepe Upper East Side, but a quick Google search for "cheese wheel pasta near me" will provide many places where you can enjoy pasta alla ruota. 🍝😋 Your taste buds will thank you!