6 Italian Recipes With Parmesan That’ll Make Your Kitchen Smell Like Rome

Let’s be real: a shower of nutty, salty Parmesan turns good food into great food. These six Italian-inspired dishes put Parm front and center—melting, crisping, and adding that magical umami punch. We’re talking comfort, crunch, and serious flavor with minimal fuss.

Pull out the good block (not the pre-grated stuff), a microplane, and let’s make weeknight cooking feel like a trattoria treat.

1. Crispy Parmesan Chicken Milanese With Lemon Arugula

Thin, golden, and shatteringly crisp—this is the kind of chicken that makes you close your eyes on the first bite. The secret? A Parmesan-packed crust and a bright arugula salad on top. It’s fast, chic, and perfect for date night or a weeknight flex.

Ingredients:

• 2 large chicken breasts, butterflied and pounded 1/4 inch thin
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/3 cup olive oil (for frying)
• 2 cups arugula
• 1/2 lemon, juiced
• 2 tablespoons extra-virgin olive oil
• Lemon wedges, for serving

Instructions:

1. Season the pounded chicken with salt and pepper. Set up three shallow bowls: flour in one; beaten eggs in the second; panko, Parmesan, garlic powder, 1/2 teaspoon salt, and pepper in the third.
2. Dredge chicken in flour (shake off excess), dip in egg, then press into the panko-Parmesan mixture until fully coated.
3. Heat olive oil in a large skillet over medium-high until shimmering. Fry chicken 2–3 minutes per side until deep golden and cooked through.
4. Toss arugula with lemon juice, extra-virgin olive oil, and a pinch of salt.
5. Top each cutlet with the lemony greens. Serve with lemon wedges.

Pro tip: Keep the heat medium-high so the crust crisps without burning. Swap arugula for a caper-tomato salad, or add shaved Parmesan on top if you’re extra (do it!).

2. Parmesan Risotto With Brown Butter Mushrooms

Creamy, cozy, and deeply savory, this risotto is a hug in a bowl. The finishing touch? A mountain of Parmesan that melts into silky perfection, plus brown-buttered mushrooms for earthy depth. Put on your favorite playlist and stir—glass of wine optional, but recommended.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups low-sodium chicken or vegetable broth, warmed
• 1 cup dry white wine (optional; sub broth)
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 8 ounces cremini or mixed mushrooms, sliced
• 3/4 cup finely grated Parmesan cheese
• 1/2 teaspoon kosher salt, plus more to taste
• Black pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. In a skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat. Add mushrooms and a pinch of salt; cook until they release moisture and turn golden, 6–8 minutes. Add 1 tablespoon butter to brown lightly; remove and set aside.
2. In a wide saucepan, warm remaining 1 tablespoon olive oil over medium heat. Add shallot and cook 2 minutes. Stir in garlic and rice; toast 1–2 minutes until edges look translucent.
3. Pour in wine and simmer, stirring, until almost absorbed. Add warm broth 1/2 cup at a time, stirring frequently and adding more when mostly absorbed. Continue 18–22 minutes until rice is creamy and al dente.
4. Off heat, stir in remaining 1 tablespoon butter, Parmesan, and half the mushrooms. Season with salt and pepper.
5. Top with the rest of the mushrooms and a sprinkle of parsley.

Serve immediately; risotto waits for no one. Want extra umami? Add a splash of mushroom soy or a few drops of truffle oil at the end—sparingly, seriously.

3. Spaghetti Cacio e Pepe… With A Parmesan Twist

Yes, the Roman classic traditionally leans on Pecorino, but a Parmesan-forward version is outrageously silky and crowd-friendly. The starch-rich pasta water emulsifies with butter and Parm for a glossy, peppery sauce. Weeknight fast, dinner-party chic.

Ingredients:

• 12 ounces spaghetti
• 3 tablespoons unsalted butter
• 1 1/2 cups very finely grated Parmesan cheese
• 2 teaspoons freshly cracked black pepper, plus more to taste
• Kosher salt

Instructions:

1. Boil pasta in well-salted water until just shy of al dente. Reserve 1 1/2 cups starchy pasta water; drain.
2. In a large skillet, melt butter over medium heat. Add black pepper and toast 30 seconds until fragrant.
3. Add 1 cup hot pasta water to the skillet and bring to a simmer. Toss in pasta.
4. Lower heat. Sprinkle Parmesan in gradually, tossing constantly and adding splashes of pasta water as needed to create a glossy, creamy sauce that clings. Do not let it simmer hard.
5. Taste and adjust pepper and salt. Serve immediately.

Key move: Use microplane-fine Parmesan so it melts fast. For a hybrid, add 1/3 cup Pecorino for extra tang. Finish with more cracked pepper because drama matters.

4. Eggplant Parmesan Stacks (Crispy, Not Soggy)

All the comfort of classic Parmigiana, minus the heavy casserole vibes. These stacked rounds stay crisp thanks to baking and a smart breadcrumb-Parmesan coating. Great for dinner parties—everyone gets their own towering, saucy, cheesy stack.

Ingredients:

• 2 medium eggplants, cut into 1/2-inch rounds
• 1 tablespoon kosher salt (for salting eggplant)
• 1 1/2 cups panko breadcrumbs
• 3/4 cup finely grated Parmesan cheese, divided
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 2 cups marinara sauce (good quality)
• 8 ounces fresh mozzarella, sliced
• Olive oil spray or 3 tablespoons olive oil
• Fresh basil leaves
• Black pepper

Instructions:

1. Lay eggplant rounds on a sheet pan, sprinkle both sides with salt, and let sit 20–30 minutes to draw moisture. Blot dry.
2. Preheat oven to 425°F (220°C). Line two sheet pans with parchment and lightly oil or spray.
3. Set up dredging: flour in one bowl; eggs in another; panko, 1/2 cup Parmesan, oregano, and garlic powder in a third.
4. Dredge eggplant in flour, dip in egg, then coat in panko mixture. Arrange on pans and spray or drizzle with oil.
5. Bake 18–22 minutes, flipping halfway, until crisp and golden.
6. Lower oven to 400°F (205°C). On a clean pan, build stacks: eggplant round, spoon of marinara, slice of mozzarella, pinch of Parmesan; repeat 2–3 layers, ending with cheese.
7. Bake 10–12 minutes until cheese melts and bubbles. Garnish with basil and black pepper.

Serve with extra warm marinara. For a lighter take, use part-skim mozzarella; for a splurge, add a drizzle of good balsamic glaze. These also make epic sandwiches the next day.

5. Lemon-Parmesan Asparagus Orzo (Spring In A Bowl)

Bright, zesty, and speedy, this one-pot orzo is weeknight gold. The Parmesan melts into the starchy pasta water to create a luscious sauce—no cream needed. Asparagus keeps things fresh and green, and lemon wakes up every bite.

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 1/2 cups orzo
• 3 cups low-sodium vegetable or chicken broth
• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• 3/4 cup finely grated Parmesan cheese
• Zest of 1 lemon + 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt, plus more to taste
• Black pepper, to taste
• 2 tablespoons chopped fresh parsley or chives

Instructions:

1. In a wide pot, heat olive oil and butter over medium. Add garlic; cook 30 seconds.
2. Stir in orzo and toast 1–2 minutes. Pour in broth and bring to a brisk simmer.
3. Cook, stirring occasionally, 7 minutes. Add asparagus and cook 3–5 minutes more until orzo is tender and liquid is mostly absorbed.
4. Remove from heat. Stir in Parmesan, lemon zest, lemon juice, salt, and pepper until creamy.
5. Fold in herbs and adjust seasoning.

Finish with extra Parmesan curls and a drizzle of olive oil. Add grilled chicken or shrimp to make it a full meal, or toss in peas for extra sweetness. Leftovers reheat like a dream—splash in a little broth to loosen.

6. Parmesan-Crusted Garlic Bread With Herby Tomato Dip

Is this a side? A snack? A midnight indulgence? Yes. Parmesan turns this garlic bread into a crispy-edged, cheesy masterpiece with a frico-like crust. The quick tomato dip makes it feel instantly fancy (and highly addictive).

Ingredients:

• 1 large Italian loaf or ciabatta, halved lengthwise
• 6 tablespoons unsalted butter, softened
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 3/4 cup finely grated Parmesan cheese
• 2 tablespoons chopped parsley
• Kosher salt and black pepper
• For the dip: 1 cup crushed tomatoes (canned), 1 tablespoon olive oil, 1 small grated garlic clove, pinch sugar, salt, pepper, and 1 teaspoon dried oregano or basil

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with foil.
2. Mix butter, olive oil, garlic, red pepper flakes, parsley, a pinch of salt, and pepper. Spread evenly on cut sides of bread.
3. Sprinkle Parmesan generously on top, pressing lightly to adhere.
4. Bake 10–12 minutes until edges are golden and cheese is crisp. Broil 1–2 minutes if you want extra color—watch closely.
5. Meanwhile, stir together dip ingredients in a small saucepan over low heat for 5 minutes; season to taste.
6. Slice bread into thick pieces and serve with warm tomato dip.

Upgrade ideas: Add lemon zest to the butter for brightness or swap parsley for rosemary. Leftovers make outrageous croutons—toast cubes in a skillet until re-crisped and toss on salads.

Choosing And Using Parmesan Like A Pro

Buy a wedge of real Parmigiano Reggiano if you can; the rind should be stamped. Grate fresh with a microplane for sauces and a fine grater for breading. Save rinds in the freezer—drop one into soups or simmering sauce for extra depth (then fish it out before serving).

Serving Game Plans

• Pair richer dishes (Milanese, Eggplant Stacks) with a simple lemon-dressed salad.
• Keep wines crisp: a Pinot Grigio or Frascati with the orzo; a lighter red like Barbera with the eggplant.
• Finish plates with a last-minute snow of Parmesan for aroma and drama.

Ready to make your kitchen smell incredible? Pick one, grab that Parm, and dive in. Once you taste how a little cheese magic transforms dinner, you’ll be grating it over everything—trust me.