📋 Table of Contents

1. 1. Spaghetti Carbonara
2. 2. Cacio e Pepe
3. 3. Penne all’Arrabbiata
4. 4. Fettuccine Alfredo
5. 5. Spaghetti Aglio e Olio
6. 6. Pasta alla Norma
7. 7. Tagliatelle al Ragù (Bolognese)
8. 8. Linguine alle Vongole
9. 9. Orecchiette con Cime di Rapa
10. 10. Pasta e Fagioli
11. 11. Spaghetti alla Puttanesca
12. 12. Lemon Ricotta Pasta
13. 13. Trofie al Pesto
14. 14. Spaghetti al Pomodoro
15. 15. Tortellini in Brodo
16. Shopping List
17. FAQ

Spaghetti Carbonara

A true Roman classic that relies on technique more than a long ingredient list — get the timing right and you’ll have a glossy, creamy sauce made without a drop of actual cream.

Crispy pancetta and a rich egg-and-cheese coating cling to every strand of spaghetti, finished with a generous crack of black pepper that gives the dish its signature warmth.

Ingredients

• 1/4 lb spaghetti
• 3 oz pancetta, diced
• 2 egg yolks + 1 whole egg
• 1/2 cup pecorino romano, black pepper

Instructions

1. Render pancetta until crisp.
2. Whisk eggs and cheese together.
3. Cook pasta, reserving pasta water.
4. Off heat, toss hot pasta with pancetta, then egg mixture, adding pasta water until creamy.

Cacio e Pepe

Built on just three ingredients, this Roman staple proves that simplicity, done right, can taste far more impressive than its short ingredient list suggests.

Sharp cracked black pepper cuts through the rich, silky pecorino sauce, which clings to the pasta in a glossy coating achieved through nothing more than cheese and starchy pasta water.

Ingredients

• 1/4 lb spaghetti
• 1/2 cup pecorino romano, finely grated
• 2 tbsp black peppercorns, toasted and cracked
• Reserved pasta water

Instructions

1. Toast and crack peppercorns.
2. Boil pasta in salted water, reserving 1/2 cup pasta water.
3. Off heat, toss pasta with cheese and pasta water until creamy.
4. Finish with cracked pepper.

Penne all’Arrabbiata

The name literally means “angry” in Italian, referring to the spicy kick from chili flakes that gives this simple tomato sauce its signature heat.

Garlic and chili infuse the olive oil before the tomatoes go in, building a sauce with real depth despite its short cooking time, finished with a scattering of fresh basil.

Ingredients

• 12 oz penne
• 1 can crushed tomatoes
• 2 tsp red pepper flakes
• Garlic, fresh basil

Instructions

1. Sauté garlic and chili flakes in olive oil.
2. Add crushed tomatoes, simmer 15 minutes.
3. Toss with cooked penne.
4. Garnish with fresh basil.

Fettuccine Alfredo

The real Roman version of alfredo is simpler than most people expect — just butter and parmesan, no cream, emulsified with pasta water into a rich, glossy sauce.

The sauce coats the fettuccine in a thick, velvety layer, with a generous crack of black pepper on top giving each bite a warm, peppery finish.

Ingredients

• 12 oz fettuccine
• 6 tbsp butter
• 1 cup parmesan, finely grated
• Black pepper, reserved pasta water

Instructions

1. Cook fettuccine, reserving 1 cup pasta water.
2. Melt butter in a large pan.
3. Toss hot pasta with butter, parmesan, and pasta water until glossy.
4. Finish with black pepper.

Spaghetti Aglio e Olio

Proof that a great pasta dish doesn’t need a long ingredient list — just garlic, olive oil, and pasta, yet it tastes far more impressive than its simplicity suggests.

Thin slices of garlic turn golden and fragrant in warm olive oil, coating every strand of spaghetti in a glossy, slightly spicy sauce finished with fresh parsley.

Ingredients

• 1/4 lb spaghetti
• 2 tbsp olive oil
• 3-4 garlic cloves, thinly sliced
• Red pepper flakes, parsley

Instructions

1. Boil spaghetti in salted water.
2. Sauté garlic slices in olive oil until golden.
3. Drain pasta, reserving 1/4 cup pasta water.
4. Toss pasta with garlic oil and pasta water; garnish with parsley.

Pasta alla Norma

A Sicilian classic that turns humble eggplant into the star of the dish, roasted until tender and folded into a rich tomato sauce.

The roasted eggplant turns soft and almost creamy, while crumbled ricotta salata on top adds a salty, tangy finish against the sweet tomato sauce underneath.

Ingredients

• 12 oz rigatoni or penne
• 1 large eggplant, cubed
• 1 can crushed tomatoes
• Ricotta salata, fresh basil

Instructions

1. Roast salted, cubed eggplant at 425°F (220°C) until golden, about 20 minutes.
2. Simmer crushed tomatoes with garlic for 15 minutes.
3. Fold in roasted eggplant.
4. Toss with cooked pasta, top with ricotta salata and basil.

Tagliatelle al Ragù (Bolognese)

The real bolognese takes patience — a long, slow simmer is what turns simple ground meat and tomatoes into a deeply rich, complex sauce.

The sauce clings thick to the wide ribbons of tagliatelle, its flavor built up over the long simmer, finished with just a touch of parmesan shaved on top.

Ingredients

• 12 oz tagliatelle
• 1 lb ground beef
• 1 can crushed tomatoes, red wine
• Carrot, celery, onion, parmesan

Instructions

1. Sauté carrot, celery, and onion until softened.
2. Brown ground beef, deglaze with red wine.
3. Add crushed tomatoes, simmer 1.5-2 hours.
4. Toss with cooked tagliatelle, top with parmesan.

Linguine alle Vongole

A coastal Italian classic that lets fresh clams take center stage, steamed open in a simple garlic and white wine broth that becomes the sauce itself.

The clams release their briny liquor into the pan, creating a light, savory sauce that coats the linguine, finished with fresh parsley and a squeeze of lemon.

Ingredients

• 12 oz linguine
• 2 lbs clams, scrubbed
• 1/2 cup white wine
• Garlic, parsley, lemon

Instructions

1. Sauté garlic in olive oil.
2. Add clams and white wine, cover and steam until clams open, about 5-7 minutes.
3. Toss with cooked linguine.
4. Finish with parsley and a squeeze of lemon.

Orecchiette con Cime di Rapa

A specialty from Puglia, this dish pairs the little ear-shaped pasta with bitter broccoli rabe, mellowed by garlic and a touch of chili.

The orecchiette’s small cups catch bits of softened broccoli rabe in every bite, while garlic and chili flakes add a warm, savory backbone to the whole dish.

Ingredients

• 12 oz orecchiette
• 1 bunch broccoli rabe, chopped
• 3 garlic cloves, sliced
• Red pepper flakes, olive oil

Instructions

1. Blanch broccoli rabe briefly, then drain.
2. Sauté garlic and chili flakes in olive oil.
3. Add broccoli rabe, sauté until tender.
4. Toss with cooked orecchiette and a splash of pasta water.

Pasta e Fagioli

A hearty, rustic soup that blurs the line between pasta and stew — simple beans and small pasta shapes simmer together into something deeply comforting.

The beans break down slightly as they simmer, thickening the broth naturally, while the small pasta shapes soak up flavor from the rich, garlicky base.

Ingredients

• 1 cup small pasta shape
• 2 cans cannellini beans
• 1 can crushed tomatoes
• Garlic, celery, carrot, rosemary

Instructions

1. Sauté garlic, celery, and carrot until softened.
2. Add crushed tomatoes, beans, and broth; simmer 20 minutes.
3. Add pasta and cook until al dente.
4. Finish with a drizzle of olive oil and fresh rosemary.

Spaghetti alla Puttanesca

Bold and briny, this sauce leans on pantry staples like olives, capers, and anchovies to build a sauce with far more punch than its short cook time would suggest.

The anchovies melt into the sauce as it simmers, adding a savory depth that pairs perfectly with the salty bite of olives and capers throughout.

Ingredients

• 12 oz spaghetti
• 1 can crushed tomatoes
• 1/4 cup olives, chopped
• 2 tbsp capers, 3-4 anchovy fillets, garlic

Instructions

1. Sauté garlic and anchovies in olive oil until anchovies dissolve.
2. Add crushed tomatoes, olives, and capers; simmer 15 minutes.
3. Toss with cooked spaghetti.
4. Serve warm.

Lemon Ricotta Pasta

Bright and light compared to many of the richer dishes on this list, creamy ricotta and fresh lemon come together into a sauce that feels fresh even in the colder months.

The ricotta creates a naturally creamy texture without needing heavy cream, while lemon zest and juice keep the whole dish tasting bright and fresh.

Ingredients

• 12 oz pasta
• 1 cup ricotta
• 1 lemon, zested and juiced
• Parmesan, fresh basil

Instructions

1. Whisk ricotta with lemon zest and juice.
2. Toss with cooked pasta and a splash of pasta water.
3. Top with parmesan.
4. Garnish with fresh basil.

Trofie al Pesto

A Ligurian classic that pairs twisted trofie pasta with vibrant, fresh basil pesto — the pasta’s ridges are perfectly suited to holding onto the thick sauce.

Fresh basil, pine nuts, and parmesan blend into a bright green sauce that clings generously to every twist of the trofie, tasting distinctly fresh and herby.

Ingredients

• 12 oz trofie pasta
• 2 cups fresh basil
• 1/3 cup pine nuts, toasted
• Parmesan, garlic, olive oil

Instructions

1. Blend basil, pine nuts, garlic, and parmesan with olive oil into a smooth pesto.
2. Cook trofie until al dente.
3. Toss pasta with pesto and a splash of pasta water.
4. Serve immediately.

Spaghetti al Pomodoro

As simple as Italian pasta gets, this dish proves that a good tomato sauce doesn’t need much more than tomatoes, garlic, and a little time to taste genuinely great.

The sauce simmers down into a glossy, slightly sweet coating for the spaghetti, finished with just a single fresh basil leaf that ties the whole dish together.

Ingredients

• 12 oz spaghetti
• 1 can crushed tomatoes
• 2 garlic cloves
• Fresh basil, olive oil

Instructions

1. Sauté garlic in olive oil.
2. Add crushed tomatoes, simmer 20 minutes.
3. Toss with cooked spaghetti.
4. Garnish with fresh basil.

Tortellini in Brodo

Closing out the list with a comforting classic from Emilia-Romagna — delicate cheese tortellini simmered gently in a light, clear broth.

The tortellini soften just enough in the warm broth without falling apart, while the simple, clear base lets the delicate cheese filling really come through in every spoonful.

Ingredients

• 1 lb cheese tortellini
• 6 cups chicken or vegetable broth
• Parmesan, fresh parsley

Instructions

1. Bring broth to a gentle simmer.
2. Add tortellini and cook until they float, about 4-5 minutes.
3. Ladle into bowls with broth.
4. Top with parmesan and parsley.

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