4 Essential Italian Pasta Recipes to Make at Home

4 Essential Italian Pasta Recipes to Make at Home

Do you love pasta but are tired of the same old butter and parmesan? Here are 4 iconic Italian recipes that will transform your kitchen into a true trattoria!

Discover four classic Italian pasta recipes: Spaghetti Bolognese, Pasta with Pesto, Pasta Bake, and Pasta Carbonara. These recipes are perfect for a family dinner, a quick meal, or to impress your guests with authentic Italian cuisine. Follow our tips, tricks, and detailed steps to ensure perfect results every time.

Before we get to the recipes, if you'd like to go further and make your own pasta from scratch , check out our full article: Homemade Italian-style pasta recipe with parmesan sauce
You will find all the detailed steps to prepare your fresh pasta like in Italy, with tips, tricks and the famous parmesan sauce.

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Recipe 1: Homemade Spaghetti Bolognese

Practical information

• ★★★★☆ (4/5 stars)

• Difficulty level: Medium

• Preparation time: 25 minutes

• Cooking time: 1 hour 10 minutes

• Number of people: 4

• Rest time: 10 minutes

Origin and history

Bolognese sauce, or ragù alla bolognese, originated in Bologna, Italy, in the 18th century. Initially served with local fresh pasta such as tagliatelle, it has been adapted over time to accompany spaghetti, especially outside of Italy. This comforting dish is rich, flavorful, and perfect for sharing with friends and family.

Necessary utensils

1. Large frying pan or sauté pan

2. Pasta pot

Ingredients (for 4 people)

• 400g of spaghetti

• 300g of minced meat (beef or beef/pork mix)

• 1 finely chopped onion

• 2 cloves of minced garlic

• 1 carrot, diced

• 1 stalk of celery, diced

• 400g of crushed tomatoes

• 2 tablespoons of tomato paste

• 1 glass of red wine

• 1 bay leaf

• Olive oil, salt and pepper

• Grated Parmesan cheese (optional)

Detailed steps

1. Sauté onion, garlic, carrot and celery in oil.

2. Add the meat and brown it.

3. Pour in the wine and let it reduce.

4. Add tomatoes, paste, bay leaf, salt and pepper, then simmer for 1 hour over low heat.

5. Cook the spaghetti al dente.

6. Mix the pasta with the sauce and serve hot.

Tips

• Prepare the sauce the day before for more flavor.

• Add a little milk or cream to soften the acidity.

• Serve with an Italian red wine such as Chianti.

Suggested product: Homemade pasta utensils

Useful link: History of Bolognese sauce – Wikipedia

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Recipe 2: Pasta with Traditional Pesto

Practical information

• ★★★☆☆ (3/5 stars)

• Difficulty level: Easy

• Preparation time: 15 minutes

• Cooking time: 10 minutes

• Number of people: 4

• Rest time: 5 minutes

Origin and history

Pesto alla genovese comes from Liguria, Italy. Its name means "to crush" because it is traditionally prepared in a mortar and pestle. The first written recipe dates back to 1852. It is a fresh, fragrant, and simple sauce, ideal for accompanying pasta and vegetables.

Necessary utensils

1. Mortar and pestle

2. Pan

Ingredients (for 4 people)

• 400 g pasta (linguine, trofie or tagliatelle)

• 50g of fresh basil

• 30g of pine nuts

• 1 clove of garlic

• 60g of grated Parmesan cheese

• 60g of grated pecorino cheese

• 150 ml of olive oil

• Salt

Detailed steps

1. Crush the garlic with salt and then the pine nuts in the mortar.

2. Add the basil gradually and continue to crush.

3. Stir in the cheeses and oil until creamy.

4. Cook the pasta al dente.

5. Mix with the pesto, adding a little cooking water if necessary.

6. Serve immediately, sprinkled with pine nuts and parmesan cheese.

Tips

• Lightly toast the pine nuts for extra flavor.

• Store in the refrigerator in an airtight container.

• Do not cook the pesto to preserve the aromas.

Recommended product: Mortar and pestle for pesto

Discover: Origin of pesto – Discover Northern Italy

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Recipe 3: Italian Baked Pasta Gratin

Practical information

• ★★★★☆ (4/5 stars)

• Difficulty level: Medium

• Preparation time: 20 minutes

• Cooking time: 35 minutes

• Number of people: 4-6

• Rest time: 10 minutes

Origin and history

Pasta al forno is a traditional Italian dish, often prepared for holidays or family meals. It allows you to use up leftover pasta by baking it with béchamel sauce, tomato sauce, cheese, and sometimes meat or vegetables.

Necessary utensils

1. gratin dish

2. Pan or saucepan

Ingredients (for 4-6 people)

• 500g of pasta (penne, rigatoni or fusilli)

• 300g of minced meat

• 1 onion, 2 cloves of garlic

• 500 ml of tomato sauce

• 50g of butter

• 50g of flour

• 500 ml of milk

• 200g of grated cheese

• Salt, pepper, nutmeg

Detailed steps

1. Preheat the oven to 180°C.

2. Cook the pasta al dente.

3. Sauté the onion and garlic, then add the meat.

4. Add the tomato sauce and simmer for 20 minutes.

5. Prepare the béchamel sauce with butter, flour, milk, salt, pepper and nutmeg.

6. Mix pasta, sauce and béchamel in the gratin dish.

7. Sprinkle with cheese and bake for 25-30 minutes.

8. Let it rest for 10 minutes before serving.

Tips

• Add grilled vegetables for extra flavor.

• Prepare the day before to allow the aromas to develop.

• Serve with green salad.

Suggested product: Gratin dish

Useful Link: Pasta bake

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Recipe 4: Authentic Carbonara Pasta Recipe

Practical information

• ★★★★☆ (4/5 stars)

• Difficulty level: Medium

• Preparation time: 15 minutes

• Cooking time: 15 minutes

• Number of people: 4
  

Origin and history

Carbonara is a Roman dish that emerged after World War II. The combination of guanciale, pecorino, and eggs creates a creamy sauce without cream. A simple yet flavorful dish, it represents the efficient and generous Italian culinary tradition.

Necessary utensils

1. Non-stick pan

2. Pan

Ingredients (for 4 people)

• 400g of pasta (spaghetti or rigatoni)

• 150g of guanciale

• 4 egg yolks

• 50 g grated pecorino romano

• 50g of grated Parmesan cheese

• Salt and black pepper

Detailed steps

1. Cook the guanciale until crispy.

2. Cook the pasta al dente.

3. Mix egg yolks, pecorino and parmesan, add pepper.

4. Drain the pasta, reserving a little water.

5. Mix together hot pasta, guanciale and eggs, adding water if necessary.

6. Serve immediately, season with pepper and sprinkle with parmesan cheese.

Tips

• Do not cook the eggs over the fire.

• Use only guanciale and pecorino for authenticity.

• Add pepper generously.

Suggested link: Non-stick pan

Useful Link: Carbonara – Wikipedia

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FAQ – 10 questions/answers

• What type of flour is best for homemade pasta?

Type 00 or T65/semolina mix.

• How to store fresh pasta?

Refrigerator 1-2 days or freezer 1-2 months.

• Which sauce goes with which type of pasta?

Bolognese → tagliatelle, Pesto → linguine, Carbonara → spaghetti, Gratin → penne.

• How do I reheat the gratin?

Add milk, cover with aluminum foil, 10 min at 180°C.

• Can I replace Parmesan cheese in carbonara?

Pecorino or parmesan-pecorino mixture.

• How long does it take to cook spaghetti al dente?

8-10 min, taste to adjust.

• Pesto in advance?

Yes, 2-3 days in the fridge, covered with oil.

• Vegetarian Bolognese?

Lentils, crumbled tofu, mushrooms, tomato sauce.

• A nicely browned gratin?

Sprinkle with cheese and finish under the grill for 2-3 minutes.

• Freezing cooked pasta?

Yes, cool and put in an airtight bag, for up to 2 months.

Discover our utensils for making perfect pasta like in Italy here