If you really like smokey flavors this pasta is for you. I’ve made Giada’s Smoke Mozzarella and Prosciutto Pasta about two times and both times I’ve been a little overwhelmed by the smokiness of the cheese. The great thing about this dish (like all sauceless pastas) is that you can reheat it and enjoy it throughout the week. I like how the mozzarella reheats and stretches more and more. I think I had this pasta for three nights in a row.
The only change I made in the dish was a sautéed the asparagus and garlic while the pasta was boiling. I would much rather do this than deal with an ice bath. Also, I used just half of the mozzarella because I’m not crazy about all the smoke.
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I would think you could substitute plain mozzarella