This article features a collection of classic Italian pasta recipes that are sure to impress. From creamy carbonara to flavorful pesto and hearty Bolognese, there's something for every pasta lover.
If you like your sauce a little feisty, be generous with the crushed red pepper. Often, restaurant chefs finish this dish by swirling butter into the sauce at the end. You can do the same, or use olive oil to finish the sauce.The key to this classic pesto recipe is to add the basil at the very end, instead of blending everything all at once—that way, the basil maintains its flavor and vibrant green color.
This lightning-fast version of the classic spring pasta calls for just the right amount of water that magically cooks down to create a silky sauce, no draining necessary.Bolognese is a hearty sauce that needs a toothy, wide noodle like fresh pappardelle, or a sturdy dried shape like rigatoni.Pasta e Fagioli With Escarole
As important as it is to develop feel and instinct when making dough, there is a metric formula for making pasta all'uovo. For every 100 grams of flour, use 1 egg, which corresponds to 1 USDA medium egg.Both guanciale and Pecorino are quite salty; undersalting the pasta water will give you more control over the final dish.These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.
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