10 Most Popular Pasta Dishes in the World: Traditional Recipes and Secrets

Pasta – A Global Culinary Treasure

Pasta is undoubtedly one of the world’s most beloved foods, bringing people together around dining tables across continents. While deeply rooted in Italian culinary tradition, pasta has evolved into countless regional variations and has been adopted and adapted by cultures worldwide.

The history of pasta stretches back thousands of years, with some historians tracing its origins to ancient China, while others point to the Etruscans and Romans who made sheets of pasta called “lagana” – an ancestor of today’s lasagna. However, it was in Italy where pasta truly found its home and evolved into the diverse forms we know today.

By the 13th century, pasta was already widely consumed throughout Italy, and by the 17th century, it had become a staple food, especially in Naples where the climate was ideal for drying pasta. The industrial revolution in the 19th century brought pasta making machines, making this delicious food more accessible to people worldwide.

Today, there are over 600 different pasta shapes produced around the world, with Italy alone producing over 3 million tons of pasta annually. From long, thin spaghetti to stuffed ravioli and twisty fusilli, each shape is designed to hold sauce in its own unique way.

Let’s explore the 10 most popular pasta dishes in the world and reveal the authentic recipes and techniques that make them truly special.

1. Spaghetti Carbonara – The Creamy Roman Classic

Interesting Fact: Despite its creamy texture, authentic Carbonara contains no cream at all! The creaminess comes from the emulsion of eggs, cheese, and pasta water. The dish likely originated from coal miners (“carbonai”) in the mid-20th century, who needed a hearty, calorie-rich meal that could be made with few, readily available ingredients.

Spaghetti Carbonara Recipe:

Ingredients (serves 4):

• 400g spaghetti
• 150g guanciale (cured pork jowl) or pancetta, diced
• 4 fresh egg yolks plus 1 whole egg
• 80g pecorino Romano cheese, freshly grated (or 40g pecorino and 40g Parmigiano-Reggiano)
• Freshly ground black pepper
• Salt for pasta water

Preparation:

1. Bring a large pot of water to a boil. Season generously with salt (around 10g per liter of water).
2. While waiting for the water to boil, cut the guanciale into small cubes or thin strips.
3. In a cold pan, add the guanciale and cook over medium heat until the fat renders and the meat becomes crispy but not burnt, about 7-8 minutes. No additional oil is needed as the guanciale will release plenty of fat. Once done, turn off the heat but keep the rendered fat in the pan.
4. In a bowl, whisk together the egg yolks, whole egg, grated cheese, and a generous amount of freshly ground black pepper until well combined.
5. Cook the spaghetti in the boiling water until al dente (usually 1-2 minutes less than package instructions). Reserve about 1 cup of the starchy pasta water before draining.
6. Add the drained hot pasta directly to the pan with the guanciale and toss well to coat in the fat. If the pan has cooled too much, turn the heat to very low.
7. Remove the pan from heat completely, and quickly add the egg and cheese mixture, stirring vigorously. The residual heat will cook the eggs gently, creating a creamy sauce without scrambling them.
8. Add a splash of the reserved pasta water to achieve a silky consistency, continuing to stir until creamy. The starch in the water helps emulsify the sauce.
9. Serve immediately with an additional sprinkle of pecorino and freshly ground black pepper.

Chef’s Tips:

• Never add cream to authentic carbonara
• The key to preventing scrambled eggs is removing the pan from heat before adding the egg mixture
• Using room temperature eggs helps create a smoother sauce

2. Spaghetti Bolognese (Ragù alla Bolognese) – The Hearty Northern Italian Classic

Interesting Fact: What the world knows as “Spaghetti Bolognese” actually doesn’t exist in Bologna, Italy! In 1982, the Bologna Chamber of Commerce officially registered the authentic recipe for ragù alla Bolognese, which is traditionally served with tagliatelle, not spaghetti. In Bologna, this dish is called “Tagliatelle al Ragù.”

Tagliatelle al Ragù Recipe:

Ingredients (serves 6):

• 400g fresh tagliatelle (or dried egg tagliatelle)
• 300g beef, ground
• 150g pancetta, finely diced
• 50g carrot, finely diced
• 50g celery, finely diced
• 50g onion, finely diced
• 200ml dry red wine
• 200ml beef stock
• 3 tbsp tomato paste (plus optional 200g tomato purée for a redder sauce)
• 200ml whole milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Freshly grated Parmigiano-Reggiano for serving

Preparation:

1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced pancetta and sauté until the fat begins to render, about 3 minutes.
2. Add the diced carrot, celery, and onion (known as “soffritto” in Italian cooking). Sauté until vegetables are soft and onions are translucent, about 5-7 minutes.
3. Increase heat to medium-high and add the ground beef. Break it up with a wooden spoon and cook until browned, about 5 minutes.
4. Add the red wine and simmer until the alcohol has evaporated and the liquid is reduced by half, about 5 minutes.
5. Stir in the tomato paste (and tomato purée if using) and beef stock. Reduce heat to the lowest setting, cover partially, and allow to simmer very gently for at least 2-3 hours, stirring occasionally. The longer it cooks, the more flavorful it becomes.
6. In the last 45 minutes of cooking, add the milk in small portions, stirring well. This helps tenderize the meat and reduce acidity.
7. Season with salt and pepper to taste.
8. Cook the tagliatelle in plenty of salted boiling water until al dente.
9. Drain the pasta, reserving some cooking water, and immediately toss with a portion of the ragù.
10. Serve with freshly grated Parmigiano-Reggiano.

Chef’s Tips:

• Authentic Bolognese is more meat than tomato – it should be a brown/reddish color, not bright red
• The longer the sauce simmers, the better the flavor (some traditional recipes call for 6+ hours)
• Adding milk is essential for authentic Bolognese

3. Fettuccine Alfredo – The Creamy American-Italian Favorite

Interesting Fact: Despite being considered an Italian-American dish, Fettuccine Alfredo does have authentic Italian roots. It was created in 1914 by Alfredo di Lelio in Rome as “pasta al burro” (pasta with butter) to help his wife regain strength after childbirth. The dish was originally just pasta tossed with a lot of butter and Parmesan. The cream-heavy version we know today evolved after the dish became popular in America, especially after Hollywood stars Mary Pickford and Douglas Fairbanks raved about it in the 1920s.

Fettuccine Alfredo Recipe:

Ingredients (serves 4):

• 400g fresh fettuccine
• 115g unsalted butter
• 240ml heavy cream
• 200g Parmigiano-Reggiano, freshly grated
• Salt, to taste
• Freshly ground black pepper
• Freshly grated nutmeg (optional)

Preparation:

1. Bring a large pot of generously salted water to a boil.
2. While waiting for the water to boil, melt the butter in a large, deep skillet over medium heat.
3. Add the cream to the melted butter and bring to a simmer. Reduce heat to low and simmer gently for about 2 minutes.
4. Cook the fresh fettuccine in the boiling water until al dente, about 2-3 minutes.
5. Using tongs, transfer the pasta directly from the water to the skillet with the butter-cream mixture. The small amount of pasta water that comes with it will help create a silky sauce.
6. Add about 3/4 of the grated Parmigiano-Reggiano, and gently toss until the cheese melts and the sauce coats the pasta evenly.
7. If the sauce is too thick, add a tablespoon or two of pasta water. If it’s too thin, add more grated cheese.
8. Season with salt (careful, as the cheese is already salty), freshly ground black pepper, and a small grating of nutmeg if desired.
9. Serve immediately, topped with the remaining Parmigiano-Reggiano.

Chef’s Tips:

• Use only high-quality, freshly grated Parmigiano-Reggiano, never pre-grated cheese
• Fresh pasta works best for this dish, but dried fettuccine can be used in a pinch
• Serve immediately as the sauce thickens quickly as it cools

4. Lasagna alla Bolognese – The Layered Masterpiece

Interesting Fact: Lasagna is one of the oldest pasta shapes, with roots tracing back to ancient Rome. However, the first recorded recipe resembling modern lasagna dates to the 14th century in a cookbook called “Liber de Coquina” (The Book of Cooking). Traditional lasagna from Bologna always includes a besciamella (béchamel) sauce along with ragù, while southern Italian versions often use ricotta instead.

Lasagna alla Bolognese Recipe:

Ingredients:

• Ragù alla Bolognese (from recipe #2)
• Besciamella (Béchamel) sauce:
  • 100g butter
  • 100g all-purpose flour
  • 1 liter whole milk
  • Nutmeg, freshly grated
  • Salt to taste
• 400g fresh egg lasagna sheets (or dried lasagna noodles, cooked if not no-boil)
• 200g Parmigiano-Reggiano, freshly grated

Preparation:

1. Prepare the ragù alla Bolognese as described in recipe #2. It can be made a day ahead and refrigerated.
2. For the besciamella sauce: Melt the butter in a saucepan over medium heat. Add the flour and whisk constantly for about 2 minutes to make a roux. Gradually add the warm milk, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for about 5-7 minutes until thickened. Season with salt and freshly grated nutmeg. Remove from heat.
3. Preheat oven to 180°C (350°F).
4. In a rectangular baking dish (approximately 30x20cm), spread a thin layer of ragù on the bottom.
5. Place a layer of lasagna sheets over the ragù, cutting to fit if necessary.
6. Spread a layer of ragù over the pasta, then a layer of besciamella. Sprinkle with grated Parmigiano-Reggiano.
7. Repeat the layers (pasta, ragù, besciamella, cheese) until you’ve used all ingredients, finishing with besciamella on top and a generous sprinkle of cheese.
8. Bake in the preheated oven for about 30-40 minutes, until the top is golden brown and bubbling.
9. Allow to rest for at least 15 minutes before cutting and serving. This helps the lasagna set and makes it easier to cut clean portions.

Chef’s Tips:

• If using dried pasta sheets, check if they’re “no-boil” or if they need pre-cooking
• For an even richer flavor, make the ragù a day ahead
• The final layer should always be besciamella and cheese, never pasta

5. Pasta alla Puttanesca – The Bold, Briny Delight

Interesting Fact: This piquant pasta dish has a rather colorful name: “alla puttanesca” loosely translates to “in the style of a prostitute.” There are multiple theories about its origins, with the most common being that it was a quick, flavorful meal that prostitutes in Naples could prepare between clients. Others suggest it was named for its “spicy, strong aroma.” The dish gained popularity in the 1960s, making it relatively new in the long history of Italian pasta.

Pasta alla Puttanesca Recipe:

Ingredients (serves 4):

• 400g spaghetti or linguine
• 4 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 4-6 anchovy fillets, chopped
• 1/2 tsp red pepper flakes (adjust to taste)
• 400g canned plum tomatoes, crushed
• 120g Kalamata or Gaeta olives, pitted and roughly chopped
• 2 tbsp capers, rinsed if packed in salt
• 2 tbsp fresh parsley, chopped
• Salt to taste

Preparation:

1. Bring a large pot of salted water to a boil for the pasta.
2. While waiting, heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook until just starting to turn golden, about 1 minute.
3. Add the chopped anchovy fillets and red pepper flakes, cooking for another minute. The anchovies will “melt” into the oil.
4. Add the crushed tomatoes, olives, and capers. Simmer for about 10 minutes until the sauce has thickened slightly.
5. Meanwhile, cook the pasta until al dente.
6. Drain the pasta, reserving about 1/2 cup of cooking water.
7. Add the drained pasta directly to the sauce along with a splash of pasta water, tossing to coat thoroughly.
8. Cook together for another minute, adding more pasta water if needed to achieve the desired consistency.
9. Remove from heat and stir in the chopped parsley.
10. Serve immediately.

Chef’s Tips:

• Don’t skip the anchovies – they dissolve into the sauce and provide essential umami depth without making the dish taste fishy
• This dish traditionally does not include cheese
• Adjust the red pepper flakes according to your heat preference

6. Pasta al Pesto alla Genovese – The Vibrant Green Classic

Interesting Fact: Pesto originated in Genoa, the capital of Liguria, Italy, and has been made since the 16th century. The word “pesto” comes from the Italian verb “pestare,” meaning “to pound” or “to crush,” referring to the traditional method of making it with a mortar and pestle. For the most authentic flavor, Ligurians insist on using young Genovese basil grown in the region and aged Parmigiano-Reggiano and Pecorino Sardo cheese.

Pasta al Pesto Recipe:

Ingredients (serves 4):

• 400g trofie, fusilli, or linguine pasta
• For the pesto:
  • 60g fresh basil leaves (preferably young, small leaves)
  • 30g pine nuts
  • 2 garlic cloves
  • 60g Parmigiano-Reggiano, freshly grated
  • 20g Pecorino Sardo or Romano, freshly grated
  • 120-150ml extra virgin olive oil
  • Salt to taste
• Optional: 100g green beans, trimmed and cut into 2cm pieces
• Optional: 100g potatoes, peeled and diced into 1cm cubes

Preparation:

1. If using green beans and potatoes (as in the traditional Ligurian method), bring a large pot of water to a boil, add salt, then cook the potatoes for about 5 minutes.
2. Add the green beans to the pot and continue cooking for another 5 minutes.
3. Add the pasta to the same pot and cook until al dente according to package instructions.
4. While the pasta is cooking, prepare the pesto. For the most authentic method, use a mortar and pestle: crush the garlic with a pinch of coarse salt first, then add the basil leaves gradually, grinding against the sides of the mortar with a circular motion. Once the basil has been reduced to a creamy consistency, add the pine nuts and crush, then mix in the cheeses and slowly drizzle in the olive oil until emulsified.
5. If using a food processor: pulse the garlic, pine nuts, and a pinch of salt until coarsely chopped. Add the basil and pulse briefly (don’t overprocess or the basil will oxidize). Transfer to a bowl and stir in the cheeses, then gradually add the olive oil.
6. Reserve about 1/2 cup of pasta cooking water, then drain the pasta, potatoes, and beans (if using).
7. In a large serving bowl, combine a few tablespoons of the pasta water with the pesto to loosen it slightly. Add the hot pasta, potatoes, and beans, and toss gently until evenly coated.
8. Serve immediately, with additional grated Parmigiano-Reggiano if desired.

Chef’s Tips:

• Never heat pesto – the heat from the pasta is enough to release its flavors
• If making ahead, cover the surface of the pesto with a thin layer of olive oil to prevent oxidation
• The traditional method with mortar and pestle produces the best texture and flavor, but a food processor works for quicker preparation

7. Spaghetti alle Vongole – The Seaside Favorite

Interesting Fact: This classic seafood pasta dish originates from Naples and is a Christmas Eve staple in Southern Italy, where the traditional “Feast of the Seven Fishes” is celebrated. The dish comes in two varieties: “in bianco” (white, with olive oil, garlic, and sometimes white wine) or “in rosso” (with tomatoes). The “in bianco” version is more popular in Venice, while the tomato-based version is preferred in the south.

Spaghetti alle Vongole Recipe:

Ingredients (serves 4):

• 400g spaghetti or linguine
• 1kg fresh small clams (Manila, littleneck, or vongole veraci), scrubbed and soaked
• 4 tbsp extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes (optional)
• 120ml dry white wine
• 2 tbsp fresh parsley, chopped
• Salt to taste (be careful, as clams are naturally salty)
• Optional for “in rosso” version: 200g cherry tomatoes, halved

Preparation:

1. First, clean the clams: Soak them in a large bowl of cold salted water (like seawater) for at least 30 minutes to encourage them to expel sand. Drain, rinse, and discard any clams that remain open when tapped.
2. Bring a large pot of salted water to a boil for the pasta.
3. In a large, wide pan with a lid, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes (if using) and cook until the garlic is fragrant but not browned, about 1 minute.
4. If making the “in rosso” version, add the cherry tomatoes now and cook for 2-3 minutes until they begin to soften.
5. Add the clams to the pan and pour in the white wine. Cover the pan and increase heat to high. Cook, shaking the pan occasionally, until the clams open, about 3-5 minutes.
6. Meanwhile, cook the pasta until just shy of al dente (it will finish cooking in the sauce).
7. As the clams open, you can remove them to a bowl to prevent overcooking. Discard any clams that don’t open.
8. When the pasta is almost al dente, drain it, reserving about 1 cup of cooking water.
9. Add the drained pasta to the clam sauce in the pan along with a splash of the pasta cooking water. Return the clams to the pan, add the chopped parsley, and toss everything together over medium heat for about a minute until the pasta is perfectly al dente and has absorbed some of the flavorful broth.
10. If the dish seems dry, add a bit more pasta water to create a light sauce that coats the noodles.
11. Serve immediately in warm bowls.

Chef’s Tips:

• Never rinse pasta after cooking – you want to retain the starch that helps the sauce adhere
• Traditional recipes don’t include cheese with seafood pasta
• The fresher the clams, the better the dish – look for tightly closed shells or ones that close when tapped

8. Cacio e Pepe – The Minimalist Masterpiece

Interesting Fact: Cacio e Pepe (cheese and pepper) is one of Rome’s oldest and most iconic pasta dishes, dating back to the Roman Empire. It was a staple for shepherds who could easily carry the non-perishable ingredients (dried pasta, aged pecorino, and black peppercorns) during long journeys with their flocks. Despite having just three main ingredients, it’s considered one of the most difficult pasta dishes to perfect, as it requires precise technique to create a creamy sauce without separation.

Cacio e Pepe Recipe:

Ingredients (serves 4):

• 400g tonnarelli or spaghetti
• 200g Pecorino Romano cheese, finely grated
• 2 tbsp whole black peppercorns, freshly crushed (not finely ground)
• Salt for pasta water

Preparation:

1. Bring a large pot of water to a boil. Salt lightly (less than usual, as the Pecorino is already quite salty).
2. Crush the peppercorns using a mortar and pestle or the bottom of a heavy pan, aiming for a coarse texture.
3. In a large, warm skillet (not hot), toast about two-thirds of the crushed pepper over medium heat until fragrant, about 1 minute.
4. Cook the pasta in the boiling water until al dente, about 2 minutes less than the package instructions.
5. While the pasta cooks, prepare for the crucial step: in a large warmed bowl, mix the grated Pecorino with a few tablespoons of pasta cooking water to create a paste.
6. When the pasta is almost done, reserve about 1 cup of the cooking water, then drain.
7. Working quickly while everything is still hot, add the drained pasta to the skillet with the toasted pepper. Add a splash (about 1/4 cup) of the reserved pasta water to create steam, which helps cook the pepper and coat the pasta.
8. Immediately transfer the hot pasta to the bowl with the Pecorino paste. Using tongs, vigorously toss the pasta, adding small splashes of the reserved hot water as needed until a smooth, creamy sauce forms that coats each strand.
9. Serve immediately on warmed plates, topped with the remaining crushed pepper and a little more grated Pecorino if desired.

Chef’s Tips:

• The key to a smooth sauce is balancing the temperature – too hot and the cheese will clump; too cool and it won’t melt properly
• Authentic Cacio e Pepe uses only Pecorino Romano, never Parmigiano-Reggiano
• The pasta water’s starch is crucial for emulsifying the sauce – use just enough, not too much

9. Pasta all’Arrabbiata – The Fiery Roman Favorite

Interesting Fact: “Arrabbiata” means “angry” in Italian, referring to the heat of the chili peppers in this sauce. This dish originated in Rome, where it’s traditionally made with penne pasta, as the tubular shape perfectly captures the spicy sauce. The simplicity of the dish makes it a weeknight staple throughout Italy and across the world.

Pasta all’Arrabbiata Recipe:

Ingredients (serves 4):

• 400g penne rigate
• 4 tbsp extra virgin olive oil
• 3-4 garlic cloves, thinly sliced
• 1-2 fresh red chili peppers, finely chopped (or 1-2 tsp dried red pepper flakes, adjusted to taste)
• 800g canned whole peeled tomatoes, crushed by hand
• 1 tsp salt
• Fresh parsley, chopped
• Grated Pecorino Romano cheese for serving (optional)

Preparation:

1. Bring a large pot of salted water to a boil for the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook until fragrant but not browned, about 1 minute.
3. Add the chili peppers and cook for another 30 seconds.
4. Pour in the crushed tomatoes with their juice and add salt. Bring to a simmer, then lower the heat and cook for about 15-20 minutes until the sauce thickens slightly.
5. Meanwhile, cook the penne in the boiling water until al dente.
6. Drain the pasta, reserving about 1/2 cup of the cooking water.
7. Add the drained pasta directly to the sauce, tossing to coat thoroughly. If the sauce seems too thick, add a splash of the reserved pasta water.
8. Cook together for another minute, allowing the pasta to absorb some of the sauce.
9. Remove from heat and stir in the fresh chopped parsley.
10. Serve hot, with grated Pecorino Romano on the side if desired.

Chef’s Tips:

• Adjust the amount of chili peppers according to your heat preference
• For a smoother sauce, you can blend the tomatoes before or after cooking
• The traditional Roman version doesn’t include onions, but some modern variations do

10. Aglio e Olio – The Minimalist Classic

Interesting Fact: Pasta Aglio e Olio (garlic and oil) is considered one of the most basic and ancient pasta dishes in Italian cuisine, originating in Naples. It was traditionally prepared by fishermen who needed a quick, satisfying meal after returning from a night at sea. Despite its simplicity – or perhaps because of it – it remains one of the most beloved pasta dishes worldwide and is often considered the test of a true Italian cook’s skill.

Pasta Aglio e Olio Recipe:

Ingredients (serves 4):

• 400g spaghetti
• 6 tbsp extra virgin olive oil
• 6-8 garlic cloves, thinly sliced
• 1/2-1 tsp red pepper flakes (adjust to taste)
• 1/4 cup fresh parsley, finely chopped
• Salt for pasta water
• Freshly ground black pepper (optional)
• Grated Parmigiano-Reggiano or Pecorino (optional, not traditional)

Preparation:

1. Bring a large pot of water to a boil. Salt generously (about 10g per liter).
2. While waiting for the water to boil, slice the garlic as thinly as possible.
3. In a large skillet, gently heat the olive oil over medium-low heat. Add the sliced garlic and cook very slowly, stirring occasionally, until the garlic becomes fragrant and turns a pale golden color – this should take about 5-7 minutes. Be careful not to let it brown or burn, as this will make the dish bitter.
4. Just before the garlic finishes cooking, add the red pepper flakes to the oil and cook for another 30 seconds.
5. Meanwhile, cook the spaghetti until al dente.
6. When the pasta is done, use tongs to transfer it directly from the water to the skillet with the garlic and oil. Don’t worry about draining it completely – the small amount of pasta water that comes with it will help create the sauce.
7. Add about 2-3 tablespoons of the pasta cooking water to the skillet and toss vigorously, creating an emulsion with the oil.
8. Add the chopped parsley and continue tossing for another 30 seconds.
9. If the pasta seems dry, add a splash more of the pasta water.
10. Serve immediately, with freshly ground black pepper if desired.

Chef’s Tips:

• The key to this dish is cooking the garlic slowly so it becomes sweet and aromatic without browning
• The addition of cheese is not traditional in Naples but is common in other regions and internationally
• For a variation called “Aglio, Olio e Peperoncino,” simply increase the amount of red pepper flakes

Conclusion: The Art of Perfect Pasta

Whether you’re a novice cook or an experienced chef, mastering these classic pasta dishes opens up a world of culinary possibilities. Here are some universal tips for achieving pasta perfection:

1. Salt your pasta water generously: The water should taste like the sea. This is your only opportunity to season the pasta itself.
2. Cook pasta al dente: Italians prefer their pasta firm to the bite. It should offer some resistance when bitten but should not be hard in the center. Usually, this means cooking for 1-2 minutes less than package instructions.
3. Reserve pasta water: Always save some of the starchy cooking water before draining. This magical ingredient helps bind sauces to pasta and adjust consistency.
4. Finish cooking in the sauce: For most dishes, transfer the pasta directly from the water to the sauce when it’s slightly underdone, allowing it to finish cooking in the sauce and absorb flavors.
5. Don’t rinse pasta (except for cold pasta salads): Rinsing removes the surface starch that helps sauce adhere to the pasta.
6. Match the pasta shape to the sauce: Use long, thin pasta (like spaghetti) with oil-based or cream sauces; short, textured shapes (like penne) with chunky sauces; and wide pasta (like tagliatelle) with meaty ragùs.
7. Use quality ingredients: With such simple dishes, the quality of each ingredient makes a significant difference – particularly the olive oil, cheese, and tomatoes.

Remember that Italian cooking is about simplicity and letting quality ingredients shine. These timeless recipes have endured for generations because of their perfect balance of flavors. With practice, you’ll develop the intuition that turns good pasta into great pasta – and there’s nothing more satisfying than twirling a perfect fork of spaghetti or savoring the complex flavors of a long-simmered ragù.

Buon appetito!