![]() ![]() Grated Parmesan or Pecorino is often sprinkled over the pasta, and the pink sweet onions found growing in Campania are perfect for cooking this particular dish. The final result is a thick, creamy sauce, where the onions have completely melted and the meat is soft and easily pulled apart. The rich, onion-based sauce is slowly-cooked for hours, together with minced carrots and celery, chunks of meat and pieces of lard. Today though, there is no trace of a similar dish in Genoa, while pasta alla Genovese is a key feature of a Neapolitan Sunday lunch, when breaking the handmade ziti – long tubes of pasta resembling large macaroni which have to be cut into smaller pieces to cook and eat – is part of local tradition. Both the name and the recipe could have actually originated in Genoa, introduced to Naples by the sailors coming from Liguria. ![]() This could be confusing: Genovese sauce bears the name of the northern Italian city of Genoa, but the irresistible scent of this dish – for those who love onions, at least – is from Naples in the south. Carbonara is usually made with spaghetti, rigatoni or penne, and its origins are uncertain: the name could refer to the Carbonari (‘charcoal men’, also the name of a secret society), but according to a popular opinion it could have been invented in Rome in 1944 by US soldiers with a craving for their beloved eggs and bacon breakfast after the allied liberation of the city. It’s easier said than done to get the right balance between egg yolk and white (if used), and you need to be fast when adding the egg and cheese mix to the cooked pasta when it is still very hot so the sauce will ‘cook’ without curdling. The result should be a creamy, smooth and rich yellow sauce with the pork lending a nice crispy texture. Absolutely no cream or milk is added, according to the original recipe. In 2008, Italy issued a special stamp dedicated to amatriciana.Īnother unmissable Roman classic: in this case, egg yolk (some also use a small quantity of egg white) is the main ingredient, together with the ‘usual’ guanciale (some prefer bacon) and Pecorino cheese, sometimes mixed with Parmesan. Amatriciana sauce can go both with long (spaghetti or the thicker bucatini, with a hole – buco – running through the centre) and short pasta, namely rigatoni (ridged pasta can better hold the sauce). An older version of the recipe called gricia, still very popular in Rome's restaurants, did not include tomato, and adding other ingredients such as garlic or onion would result in fierce resentment from any proper Italian foodie. It is one of the most popular Roman recipes a rich and flavourful pasta dish made with tomato sauce, small crunchy guanciale chunks and plenty of grated Pecorino cheese. One of these is amatriciana – many Italians still quarrel about how to name it, with or without the initial ‘a’ ( matriciana), but the name clearly refers to the mountain village of Amatrice, where the best guanciale comes from. Starting from these two intensely tasty ingredients, a number of delicious pasta recipes were born. If tomatoes are the staple of Naples and Southern Italian cooking, Pecorino cheese and guanciale (cured pork made from pig cheek) are the staples in Rome. Here’s a quick overview of Italy's most popular traditional pasta dishes which have stood the test of time, plus our top pasta recipes so you can cook them at home. With over 300 different shapes ( formati) – from the most common ones such as spaghetti and rigatoni, to the oddly-named regional varieties of freshly made pasta – and a virtually endless number of possible combinations of ingredients to create both simple or elaborate sauces, there’s never a dull dish. ![]() As the world's biggest producers and consumers – approximately twenty-five kilos per person every year, unexpectedly followed by Tunisians – Italians are probably the only people happy to eat pasta more than once every day.Īlways considered (and cooked) as a course on its own and not as a basic carbohydrate to accompany meals as a side dish, pasta – served after entrées and before meat or fish courses – is yet another delicious example of typical Italian inventiveness. When it comes to pasta, Italy is unrivalled beyond doubt. ![]()
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