Top 5 Authentic Italian Pasta Recipes You Need to Try Today

There’s something timeless about Italian pasta—it’s comforting, simple, and bursting with flavor. Whether you’re a seasoned cook or a kitchen newbie, these five authentic Italian pasta recipes will transport your taste buds straight to Italy. Grab your apron, because we’re diving into Nonna-approved dishes that never go out of style!

1. Spaghetti Carbonara

Origin: Rome
Flavor: Creamy, savory, and peppery

Ingredients:

• 400g spaghetti
• 150g pancetta or guanciale
• 2 large eggs + 1 yolk
• 1 cup grated Pecorino Romano
• Fresh ground black pepper

Instructions:

1. Cook spaghetti in salted water until al dente.
2. In a bowl, whisk eggs, yolk, cheese, and lots of pepper.
3. Fry pancetta until crisp. Remove from heat.
4. Toss hot pasta with pancetta, then quickly stir in egg mixture.
5. Serve immediately with extra Pecorino and pepper.

2. Pasta alla Norma

Origin: Sicily
Flavor: Rich tomato with creamy eggplant

Ingredients:

• 350g rigatoni or penne
• 1 large eggplant (cubed and salted)
• 2 cups tomato passata
• Garlic, fresh basil
• Ricotta salata (or feta as a substitute)

Instructions:

1. Pan-fry the eggplant until golden.
2. Sauté garlic in olive oil, add tomato sauce and basil. Simmer.
3. Add eggplant to sauce, then toss with cooked pasta.
4. Top with grated Ricotta Salata.

3. Tagliatelle al Ragù (Bolognese)

Origin: Bologna
Flavor: Hearty and meaty

Ingredients:

• 500g tagliatelle
• 300g ground beef + 200g pork
• Onion, celery, carrot (finely chopped)
• Tomato paste, red wine, milk

Instructions:

1. Sauté vegetables, then brown meat.
2. Add tomato paste, wine, and milk. Simmer for at least 1.5 hours.
3. Cook pasta, combine with sauce, and finish with Parmigiano.

4. Pesto alla Genovese

Origin: Liguria (Genoa)
Flavor: Fresh, nutty, and herby

Ingredients:

• 400g trofie or linguine
• 2 cups fresh basil leaves
• 1/2 cup Parmigiano
• 1/3 cup pine nuts
• Garlic, olive oil

Instructions:

1. Blend basil, garlic, pine nuts, and cheese with olive oil until smooth.
2. Cook pasta and reserve some pasta water.
3. Mix pesto with pasta and a splash of the pasta water for creaminess.

5. Cacio e Pepe

Origin: Rome
Flavor: Bold, cheesy, and peppery

Ingredients:

• 400g tonnarelli or spaghetti
• 1 cup Pecorino Romano
• 2 tbsp black pepper (freshly cracked)

Instructions:

1. Toast pepper in a dry pan.
2. Cook pasta and reserve water.
3. Add pasta to pan, remove from heat, and mix in cheese and pasta water until creamy.

Buon Appetito!

These Italian classics prove that simplicity is the heart of great cooking. Whether it’s the peppery bite of Cacio e Pepe or the lush depth of Ragù, each dish celebrates real ingredients and time-honored traditions.

Have a favorite pasta recipe or a twist on one of these classics? Share it in the comments below!