There are two schools of Carbonara thoughts: cream and no cream. This recipe uses the traditional method, where the creaminess comes from the lightly whisked eggs tossed through the pasta just before serving, rather than actually added cream.
Spaghetti alla carbonara. Source: John Laurie
Possibly the best known Italian pasta sauce, bolognese could be translated into English as “bowl of comfort”. Where spaghetti bolognese is popular outside Italy, you'll struggle to find it within the country—it's usually served with gnocchi or larger, flatter pasta like tagliatelle, pappardelle or fettuccine. There are endless variations on the Bolognese theme, and this one is unique in the addition of pork ribs to the sauce while it's brewing, for a rich, meaty flavour.
Homemade gnocchi (gnocchi di casa).
Authorities in Amatrice, the home of the amatriciana sauce, declare its six official ingredients as guanciale (pork jowl), pecorino cheese, white wine, tomatoes (to be precise, tomatoes from San Marzano), pepper and chilli. This version omits the wine and adds some onion and garlic for flavour depth.
Bucatini all’Amatriciana. Source: Chris Chen
These days, pesto has come to loosely mean a blend of herbs or leafy vegetables and nuts, with ingredients including everything from kale to miso paste. Classic Italian pesto combines olive oil, basil, pine nuts, parmesan cheese, and hails from Genoa, where the best basil in Italy is said to grow.
Ribbon egg pasta with prawns and pesto (trenette al pesto).
We all know the meaning of the name - "Prostitute's Sauce" - but how exactly the name came to be is less certain. Fans of salty flavours will love the combination of olives, anchovies and capers that characterise this quick and flavourful sauce.
Spaghetti alla puttanesca. Source: Alan Benson
Chunks of juicy eggplant and pockets of creamy ricotta are the defining features of the tomato-based Alla Norma sauce. If you need some extra dinner table chat, the recipe was created by an Italian chef and dedicated fan of 19th-century Italian composer Vincenzo Bellini, and named after his famous operatic aria called “Norma".
Garganelli alla Norma. Source: Sharyn Cairns
Briny clams, spicy fresh red chilli and fragrant parsley come together in this classic Neapolitan pasta, which can just about be whipped up in less time than it takes your guests to have their first glass of wine. The secret to this Italian recipe is in the timing—start cooking the vongole just after the water for the pasta comes to the boil.
Spaghetti with baby clams (spaghetti alle vongole).
An incredibly simple pasta dish out there - just cheese, butter and black pepper - but one with incredible results. The surprising creaminess comes from adding a little water used to cook the spaghetti, with the starch combining with the cheese to make creamy magic.
Tonnarelli cacio e pepe (pasta with cheese and pepper).
Marinara is vibrant red and fairly chunky tomato sauce that is essential for an Italian food repertoire. It's quick to prepare and has a bright, fresh flavour that lends itself to many different pasta varieties, from gnocchi to baked ziti.
Gnocchi with tomato and basil sauce. Source: Poh & Co.
