This article presents four traditional Italian pasta recipes: spaghetti carbonara, penne arrabbiata, bucatini all’amatriciana and fettuccine Alfredo. It starts with a step-by-step guide on how to cook perfect pasta—from bringing salted water to a rolling boil to adding it to the sauce with reserved pasta water. The recipes vary in ingredients but follow the same basic steps of boiling the pasta, cooking the sauce, and mixing everything together. These recipes represent classic Italian dishes that are beloved worldwide and provide a foundation for experimentation to make these recipes one’s own.

A Traditional Italian Feast: The Best Pasta Recipes

Introduction

When it comes to Italian cuisine, pasta is undoubtedly the star of the show. From classic dishes like spaghetti carbonara and penne arrabbiata, to lesser-known delights like bucatini all’amatriciana and fettuccine Alfredo, Italian pasta recipes are beloved around the world. In this article, we’ll be taking you on a culinary journey through some of the best traditional Italian pasta recipes that will have your taste buds dancing with delight.

Step-By-Step Guide: How to Cook Perfect Pasta

Before we dive into the recipes, let’s start with the basics: how to cook the perfect pasta. Here’s a step-by-step guide:

1. Bring a large pot of salted water to a rolling boil.
2. Add your pasta and stir gently to prevent it from sticking together.
3. Follow the package instructions for cooking time, but start checking your pasta a minute or two before the recommended time to ensure it doesn’t become overcooked.
4. Reserve a cup of pasta water before draining the pasta.
5. Do not rinse the pasta – this will wash away the starches that help the sauce stick to it.
6. Add the pasta to your saucepan or dish and toss with the sauce, using the reserved pasta water if necessary to help the sauce coat the pasta evenly. Serve hot.

Recipe 1: Spaghetti Carbonara

Spaghetti carbonara is a classic Italian pasta dish made with eggs, cheese, and pancetta (or bacon). Here’s our recipe:

Ingredients:

• 400g spaghetti
• 200g pancetta or bacon, diced
• 2 cloves garlic, minced
• 4 large eggs, beaten
• 150g Pecorino Romano or Parmesan cheese, grated
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Cook the spaghetti according to package instructions until al dente.
2. In a large skillet, cook the pancetta over medium heat until crispy. Add the garlic and cook for another minute.
3. In a mixing bowl, whisk together the eggs, cheese, salt, and pepper.
4. Drain the pasta, reserving a cup of the pasta water. Add the pasta to the skillet and toss with the pancetta and garlic.
5. Remove the skillet from the heat and pour the egg mixture over the pasta, tossing quickly to coat. The residual heat from the pasta will cook the eggs and create a creamy sauce.
6. Add the reserved pasta water as necessary to create a smooth sauce. Serve hot, garnished with additional cheese and black pepper.

Recipe 2: Penne Arrabbiata

Penne arrabbiata is a spicy tomato-based pasta dish that originates from the Lazio region of Italy. Here’s our recipe:

Ingredients:

• 400g penne pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 can (14 oz) crushed tomatoes
• 1/4 cup dry red wine
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chopped fresh parsley

Instructions:

1. Cook the penne according to package instructions until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 1-2 minutes, stirring frequently.
3. Add the crushed tomatoes, red wine, salt, and black pepper to the skillet and bring to a simmer. Cook for 10-15 minutes or until the sauce has thickened slightly.
4. Drain the pasta and add it to the skillet with the sauce. Toss to coat evenly.
5. Garnish with chopped fresh parsley and serve hot.

Recipe 3: Bucatini All’Amatriciana

Bucatini all’Amatriciana is a pasta dish that originated in the town of Amatrice in the Lazio region of Italy. It features bucatini pasta (a thick, hollow tube) in a sauce made with pancetta, tomato, and pecorino cheese. Here’s our recipe:

Ingredients:

• 400g bucatini pasta
• 200g pancetta, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup grated pecorino cheese

Instructions:

1. Cook the bucatini according to package instructions until al dente.
2. In a large skillet, cook the pancetta over medium heat until crispy. Add the onion and garlic and cook for another 2-3 minutes until softened.
3. Stir in the crushed tomatoes, salt, and black pepper. Reduce heat and simmer for 10-15 minutes.
4. Drain the pasta and add it to the skillet with the sauce. Toss to coat evenly.
5. Garnish with chopped fresh parsley and grated pecorino cheese. Serve hot.

Recipe 4: Fettuccine Alfredo

Fettuccine Alfredo is a rich and creamy pasta dish that originated in Rome. It’s made with fettuccine (a flat pasta noodle) and a sauce made from butter, cream, and Parmesan cheese. Here’s our recipe:

Ingredients:

• 400g fettuccine pasta
• 1/2 cup unsalted butter
• 1 cup heavy cream
• 2 cups grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook the fettuccine according to package instructions until al dente.
2. In a large skillet, melt the butter over medium heat. Add the cream and whisk to combine.
3. Add the Parmesan cheese, salt, and black pepper to the skillet and whisk until the cheese has melted and the sauce is smooth.
4. Drain the pasta and add it to the skillet with the sauce. Toss to coat evenly.
5. Garnish with chopped fresh parsley and serve hot.

Conclusion

There you have it – four delicious and traditional Italian pasta recipes that are sure to impress. Remember to start with the basics and cook your pasta to perfection, and feel free to experiment with different types of pasta and sauces to make these recipes your own. Buon appetito!