Creamy Scamorza Pasta Recipe

A creamy, cheesy pasta ready in minutes that turns simple ingredients into pure comfort food

Have you ever opened your fridge and discovered that just a few ingredients can turn into something incredibly satisfying? That’s exactly how this creamy pasta with scamorza became one of my favorite quick recipes.

The first time I tried it, I only had a piece of smoked scamorza and some parmesan.

When the cheese started melting into the hot pasta, creating that smooth, stretchy sauce, the aroma filled the kitchen and I knew I had discovered a perfect comfort dish. It’s simple, creamy, and packed with flavor, ideal for a cozy dinner or when you want something delicious with minimal effort.

Let’s see how to make Creamy Scamorza Pasta

Quick Comfort food Vegetarian Vegetarian

Creamy Scamorza Pasta

A rich and comforting Italian pasta made with melted scamorza cheese, parmesan and black pepper. Creamy, quick and perfect for an easy dinner.

Prep: 10m Cook time: 10m Total time: 20m Servings: 2 servings Cuisine: Italian Category: Main dishes

by Donato’s Recipes Published on 11 March 2026

Ingredients

• Short pasta (penne, fusilli or rigatoni) 200 g
• Scamorza cheese (preferably smoked) 120 g
• Grated parmesan cheese 2 tablespoons
• Extra virgin olive oil 1 tablespoon
• Garlic 1 clove (optional)
• Black pepper to taste
• Pasta cooking water 1 ladle
• Salt to taste

Tools

• Pot
• Large pan
• Knife
• Cutting board
• Wooden spoon

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
2. Meanwhile cut the scamorza into small cubes or grate it roughly to help it melt easily.
3. Heat the olive oil in a large pan and add the crushed garlic clove to flavor the oil.
4. Once the garlic becomes lightly golden remove it from the pan.
5. Drain the pasta while reserving a ladle of cooking water.
6. Add the pasta to the pan and immediately mix in the scamorza and grated parmesan.
7. Add a little pasta cooking water while stirring over very low heat until a creamy sauce forms.
8. Season with freshly ground black pepper and mix well.
9. Serve immediately while the cheese is still creamy and stretchy.

Nutritional values (per serving)

Calories
540 kcal

Fat
24 g

Carbohydrates
60 g

Protein
22 g

Sugar
2 g

Fiber
3 g

Sodium
420 mg

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Chef’s Tips

Control the heat

One of the most common mistakes is using high heat when adding the scamorza. The key to achieving a perfectly creamy and stretchy texture is to keep the heat very low. This allows the cheese to melt gently without separating or turning rubbery, resulting in a smooth and velvety sauce.

Choosing the right scamorza

Smoked scamorza is the best choice if you want a deeper, more aromatic flavor. It adds character and richness to the dish. If you prefer a milder taste, you can use regular scamorza, but the final result will be more delicate.

Use pasta water wisely

Never underestimate pasta cooking water. It’s rich in starch and essential for creating a silky sauce. Add it gradually while stirring to achieve the perfect creamy consistency. This step replaces the need for cream and keeps the dish authentic.

Balance the flavors

Parmesan already adds saltiness, so be careful with extra salt. Always taste before adjusting. Freshly ground black pepper is essential: it’s not just a spice, but the finishing touch that enhances the overall flavor with a subtle kick.

Serve immediately

This dish must be served right away. Scamorza firms up quickly as it cools, so timing is crucial. Serve it hot to enjoy that irresistible creamy and stretchy texture at its best.