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Classic Italian pasta recipes: from spaghetti carbonara to penne arrabbiata

No matter the season, a perfect plate of pasta is one of life’s simple pleasures. From Calabria’s colorful plates to Emilia-Romagna’s meat-heavy ragu dishes and Roma’s sauced-up pasta, each of Italy’s 20 regions boasts a traditional dish all its own.

Italian Risotto:

History:

Let’s make a carbonara like the Roman gods intended. Well, it may not have been the Roman Gods, but I’m sure their influence was somewhere nearby. There are a few myths about how carbonara came about, but the most likely story is World War II. In 1943, when Italy was liberated by the United States, US troops stationed there had a strong preference for eggs and bacon – and there was an abundant supply of both. It is said that a local Roman taverna owner took some of their eggs and bacon, and with a little magic in the kitchen, carbonara was born, creating one of the most popular pasta recipes in the world. Oh, and fun fact, there’s no heavy cream in it.

Recipe:

Materials:

  1. 300 grams of spaghetti
  2. 4 eggs
  3. 1 tablespoon olive oil
  4. 80g diced pancetta (alternative: bacon)
  5. 1 teaspoon black pepper
  6. Grated Parmesan cheese (as much as you like)
  7. Salt

Method:

Step-1:
Carbonara is interesting because it only comes out right when you follow this exact sequence. This is about most of the time, so follow this sequence as if an Italian Nonna is watching you.

Step-2:
Boil 6 quarts of water. When it boils, add salt to the water and mix it well.

Step-3:
At the same time, heat a large skillet over medium heat. Dice the guanciale and fry for about 3 minutes, or until the flesh is crisp and golden and the rendered fat glistens in the pan and begs you to eat it.

Step-4:
Important! Now switch off the flame of the skillet. This is because you want to cool the pan so it doesn’t scramble your eggs later.

Step-5:
Add the pasta and cook until al dente.

Step-6:
While the pasta is cooking, whisk the egg yolks in a small bowl, then add the grated pecorino romano cheese and stir until the ingredients are well combined. Add pepper to the egg yolk mixture. If you like a little more chili, don’t be shy!

Step-7:
Using your slotted spoon, scoop out some guanciale and stir it into the egg yolk mixture to infuse that flavor throughout the mixture.

Step-8:
When the pasta is completely al dente, drain about 1/2 cup of the pasta water, set aside, then drain the pasta.

Step-9:
Place the guanciale in the skillet with the pasta.

Step-10:
Pour the egg mixture over the pasta, add some pasta water (Tears of the Roman Gods), and stir constantly until the eggs thicken. The residual heat from the pasta will cook the eggs a bit and thicken it into a cream. If the sauce is too thick, use a little more pasta water to thin it out.

Step-11:
Plate it delicately with love and top it with a little more Pecorino Romano.

Penne Arabbiata:

History:

Another classic of Roman cuisine, the delicious penne arrabbiata is a pasta dish made with a fiery hot sauce made of tomatoes, olive oil, garlic, and red pepper. Since the Italian word arrabbiata literally means angry, this dish is often mistranslated as angry pasta—the name, in fact, refers to the pasta’s intense, spicy sauce, which packs such a punch that it could easily make you blush. By eating it, you can enjoy the real taste of pasta.

Originally from central Italy, chef Antonio Cecchini perfected the penne arrabbiata in the early 1920s. This iconic Italian dish was immortalized in two famous films of the 1970s: Federico Fellini’s Roma and Marco Ferreri’s La Grande Bouffe.

Recipe:

Ingredients:

  1. Tomatoes – Use fresh tomatoes in a can or peeled tomatoes.
  2. Red pepper
  3. Olive oil
  4. Garlic
  5. Tomato paste
  6. Basil – Fresh is always best, but dried basil will work just as well, as the sauce will rehydrate it.

Methods:

Step-1:
Peel the tomatoes.

Step-2:
Once peeled, roughly dice the tomatoes.

Step-3:
Finely slice the garlic. Chop the peppers. Finely chop the parsley.

Step-4:
Add olive oil to a hot pan. When the oil is hot, add chilies and garlic. Cook for one minute or until the garlic starts to change color.

Step-5:
Add chopped tomatoes and cook for 1 minute, stirring well.

Step-6:
Add the passata and sugar over medium heat and stir well.

Step-7:
Season with salt and pepper to taste.

Step-8:
Reduce the heat to low and let the sauce simmer for at least 8-10 minutes, during which the pasta cooks.

Step-9:
When the pasta is cooked al dente, combine it in a bowl with the tomato sauce and parsley and serve with freshly grated Pecorino Romano cheese.