Some of the most popular types of pasta in Italy and provide some classic recipes for you to try at home

Italy is famous for its amazing food culture, and there are so many delicious dishes to try. But if there's one food that truly defines Italy, it's pasta. Pasta is an essential part of Italian cuisine and is enjoyed in many forms, from simple spaghetti dishes to elaborate lasagnas. In this post, we'll explore some of the most popular types of pasta in Italy and provide some classic recipes for you to try at home.

Spaghetti Bolognese

Spaghetti Bolognese is one of the most well-known Italian pasta dishes. This classic dish originates from the city of Bologna and is made with a meaty tomato sauce that's simmered for hours to develop a rich flavor. Here's how to make it:

Ingredients:

• 400g spaghetti
• 500g beef mince
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 400g can of chopped tomatoes
• 1 tbsp tomato paste
• 1 cup beef stock
• Salt and pepper
• Grated Parmesan cheese, to serve

Instructions:

1. Cook the spaghetti in a large pot of boiling salted water until al dente.

2. In a large frying pan, brown the beef mince over medium-high heat. Drain any excess fat.

3. Add the onion and garlic to the pan and sauté for a few minutes until softened.

4. Stir in the chopped tomatoes, tomato paste, and beef stock. Season with salt and pepper to taste.

5. Bring the sauce to a simmer and cook for about 30 minutes, stirring occasionally.

6. Drain the spaghetti and toss with the Bolognese sauce. Serve with grated Parmesan cheese.

Lasagna

Lasagna is a classic Italian dish that's perfect for feeding a crowd. It's made with layers of pasta, meat sauce, and cheese, and is typically baked until golden and bubbling. Here's how to make it:

Ingredients:

• 12 lasagna noodles
• 500g beef mince
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 400g can of chopped tomatoes
• 1 tbsp tomato paste
• 1 cup beef stock
• 2 cups ricotta cheese
• 2 cups grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper

Instructions:

1. Preheat the oven to 180°C.

2. Cook the lasagna noodles in a large pot of boiling salted water until al dente.

3. In a large frying pan, brown the beef mince over medium-high heat. Drain any excess fat.

4. Add the onion and garlic to the pan and sauté for a few minutes until softened.

5. Stir in the chopped tomatoes, tomato paste, and beef stock. Season with salt and pepper to taste.

6. In a separate bowl, mix together the ricotta cheese, 1 cup of grated mozzarella cheese, and 1/4 cup of grated Parmesan cheese.

7. To assemble the lasagna, spread a layer of the meat sauce on the bottom of a baking dish. Top with a layer of lasagna noodles, followed by a layer of the cheese mixture. Repeat the layers until all the ingredients are used up.

8. Sprinkle the remaining grated mozzarella and Parmesan cheese on top of the lasagna.

9. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes or until the cheese is melted and bubbly.

Carbonara

Carbonara is a classic Italian pasta dish that's simple to make yet incredibly delicious. It's made with spaghetti or another long pasta, a creamy sauce of eggs and cheese, and pancetta or bacon. Here's how to make it:

Ingredients:

• 400g spaghetti
• 150g pancetta or bacon, diced
• 4 egg yolks
• 1 cup grated Parmesan cheese
• 1/2 cup heavy cream
• Salt and pepper

Instructions:

1. Cook the spaghetti in a large pot of boiling salted water until al dente.
2. In a large frying pan, cook the pancetta or bacon over medium-high heat until crispy.
3. In a bowl, whisk together the egg yolks, Parmesan cheese, and heavy cream until well combined.
4. Once the spaghetti is cooked, drain it and reserve 1/2 cup of the pasta water.
5. Add the spaghetti to the frying pan with the pancetta or bacon and toss to combine.
6. Remove the pan from the heat and add the egg and cheese mixture to the pan. Toss the spaghetti with the sauce until the sauce thickens and coats the pasta evenly. If the sauce is too thick, add some of the reserved pasta water to thin it out.
7. Season with salt and pepper to taste and serve hot, garnished with additional Parmesan cheese and black pepper if desired.

Note: It's important to remove the pan from the heat before adding the egg and cheese mixture to avoid scrambling the eggs. The heat from the pasta and pan will cook the eggs to a creamy, silky texture.