Taste the Heart of Italy with These 17 Pasta Classics
Craving an Italian adventure but can't just hop on a plane? How about bringing Italy right to your kitchen to feel like you're dining in a charming trattoria on a sun-soaked piazza?
Italy's culinary heritage is as rich and diverse as its history, with each region brimming with unique flavors and traditions. Among the many favorites, pasta stands out as a symbol of Italian cuisine. Italian pasta dishes showcase the country's love for simple, high-quality ingredients and meticulous preparation.
Ready to tantalize your taste buds and impress your dinner guests? Let's dive into the world of authentic Italian pasta perfection!
Spaghetti Carbonara
A Roman classic, spaghetti carbonara is a succulent blend of simplicity and flavor. Made with eggs, pecorino cheese, guanciale (cured pork cheek), and black pepper, this dish is all about quality ingredients and careful preparation.
Great carbonara is achieved by getting a creamy sauce without using any cream. The heat from the pasta cooks the eggs just enough to create the cream-like coating. Pancetta can be used as a substitute for guanciale as it can be easier to find in the US.
Get the Recipe: Spaghetti Carbonara.
Lasagna Bolognese
Lasagna bolognese is a beloved comfort food hailing from Bologna in the Emilia-Romagna region of Italy. This hearty dish layers fresh pasta sheets with a slow-cooked meat ragu, creamy béchamel sauce, and plenty of parmesan cheese.
The secret to an authentic lasagna lies in the long, slow cooking process that allows the flavors to meld together beautifully.
Get the Recipe: Lasagna Bolognese.
Cacio e Pepe
Another popular Roman dish, cacio e pepe is a simple yet delicious pasta. Made with just three ingredients — pecorino romano cheese, black pepper, and pasta — this authentic favorite proves that simplicity can be divine.
The technique with cacio e pepe is that the cheese and pasta water must combine to form a creamy sauce, with the black pepper adding a spicy kick. It's a can’t-miss for any cheese lover.
Get the Recipe: Cacio e Pepe.
Pesto alla Genovese
Originating from Genoa, pesto alla Genovese is a sauce made from fresh basil, pine nuts, garlic, parmesan cheese, and olive oil. Traditionally served with trofie or trenette pasta, it's a wonderful mix of fresh, simple ingredients.
The best way to make an authentic pesto is to use fresh basil leaves and a good-quality extra virgin olive oil. The ingredients are often ground together using a mortar and pestle, which helps release all those yummy flavors.
Get the Recipe: Pesto alla Genovese.
Bucatini all'Amatriciana
Coming to us from the town of Amatrice, bucatini all'amatriciana is a flavorful dish made with bucatini pasta, guanciale, tomatoes, pecorino cheese, and chili pepper.
The thick, hollow bucatini pasta is the best for holding onto the tomato-based sauce.
Get the Recipe: Bucatini all'Amatriciana.
Tagliatelle al Ragù
Also known as tagliatelle al ragù bolognese, this dish is synonymous with Bologna. It features wide, flat tagliatelle pasta served with a slow-cooked meat sauce made from beef, pork, tomatoes, and wine.
The secret ingredient for a great ragu is patience — the sauce should simmer for several hours to develop its rich flavors. Served over fresh tagliatelle, it's the ultimate comfort food.
Get the Recipe: Tagliatelle al Ragù.
Orecchiette con Cime di Rapa
Coming from southern Italy, orecchiette con cime di rapa combines “little ear” shaped pasta with broccoli rabe, garlic, anchovies, and chili flakes.
This dish is an interesting mix of bitter greens and savory flavors. The shape of the orecchiette pasta allows the sauce to pool up, making each bite delightful.
Get the Recipe: Orecchiette con Cime di Rapa.
Spaghetti alle Vongole
Spaghetti alle vongole is a light and flavorful dish from Naples, featuring spaghetti tossed with fresh clams, garlic, white wine, and parsley. It's an accurate representation of coastal Italian cuisine.
A splash of white wine and a sprinkle of fresh parsley complete the dish, making it a suitable choice for a summer meal.
Get the Recipe: Spaghetti alle Vongole.
Pasta alla Norma
Named after the opera Norma by Vincenzo Bellini, pasta alla Norma is a Sicilian dish that combines pasta with fried eggplant, tomato sauce, basil, and ricotta salata cheese.
The fried eggplant replaces meat in this dish, while the ricotta salata cheese provides a salty, tangy contrast. It’s a great way to enjoy an overload of summer produce.
Get the Recipe: Pasta alla Norma.
Fettuccine Alfredo
Although fettuccine alfredo is more popular in the U.S. than in Italy, the original Roman version is a must-try. Made with just butter and parmesan cheese, it's a rich and creamy delight.
To get the perfect fettuccine alfredo, pasta should be tossed vigorously with butter and cheese to create a smooth, creamy sauce that clings to each strand.
Get the Recipe: Fettuccine Alfredo.
Pappardelle al Cinghiale
A Tuscan specialty, pappardelle al cinghiale (boar) features wide pappardelle noodles served with a rich and hearty wild boar ragu. This dish is a win for those who love bold, rustic flavors.
The wild boar is slow-cooked with red wine, tomatoes, and herbs until tender. The wide pappardelle noodles are ideal for holding onto the thick, flavorful sauce. Venison or pork can be substituted for the wild boar.
Get the Recipe: Pappardelle al Cinghiale.
Ravioli di Ricotta e Spinaci
Ravioli di ricotta e spinaci is a classic Italian dish featuring delicate pasta pillows filled with ricotta cheese and spinach. It’s often served with just a simple butter and sage sauce so as to not overpower the rest of the dish.
The filling of ricotta cheese, spinach, nutmeg, and parmesan cheese is one of the most popular types of ravioli in Italy.
Get the Recipe: Ravioli di Ricotta e Spinaci.
Penne all'Arrabbiata
Penne all'arrabbiata is a spicy Roman dish made with penne pasta, garlic, tomatoes, and chili peppers. “Arrabbiata” means “angry” in Italian, referring to the dish's fiery heat.
The sauce is made by sautéing garlic and chili peppers in olive oil, then simmering them with tomatoes. The penne pasta soaks up the spicy sauce wonderfully, making this dish a favorite for those who love a little heat.
Get the Recipe: Penne all'Arrabbiata.
Gnocchi al Pesto
Gnocchi al pesto combines tender potato gnocchi with the vibrant flavors of pesto alla genovese. This dish is a comforting and flavorful way to enjoy Italy's famous basil sauce.
A sprinkle of parmesan cheese and a drizzle of olive oil complete this simple meal.
Get the Recipe: Gnocchi al Pesto.
Linguine alle Cozze
Linguine alle cozze is my favorite pasta dish. It is a coastal Italian recipe featuring linguine pasta tossed with fresh mussels, garlic, white wine, and parsley.
The mussels are cooked until they open, releasing their juices into the sauce. The linguine pasta absorbs the flavors, making each bite a delicious reminder of the ocean.
Get the Recipe: Linguine alle Cozze.
Fregola con Arselle
A Sardinian specialty, fregola con arselle features small, toasted pasta balls known as fregola, cooked with clams, tomatoes, and garlic. This dish is a unique and flavorful taste of Sardinia.
The fregola pasta's nutty flavor comes from the toasting process, which pairs nicely with the briny clams and sweet tomatoes.
Get the Recipe: Fregola con Arselle.
Pici all'Aglione
Pici all'aglione is a Tuscan dish featuring thick, hand-rolled pasta called pici, served with garlic and tomato sauce. “Aglione” refers to the large, mild garlic used in the sauce.
The sauce is made by sautéing the garlic in olive oil, then simmering it with tomatoes. The thick pici pasta holds onto the flavorful sauce, making this dish a must-try for garlic lovers.
Get the Recipe: Pici all'Aglione.
