Most of the pasta dishes hit all the checklists; they have meat as protein, pasta as the carb, spices bringing in flavors, and a creamy sauce that comforts your soul.
It is a classic story. You crave Italian food, and it brings you visions of a big bowl of pasta, covered in rich Sunday sauce, and served over a crisp white tablecloth in a cozy, candlelit restaurant. However, some of the best Italian dishes can actually be made right at home, where you keep the background music and real pants as optional. That amore right there made easy. You can now skip the pricey menus and the pressure of reservations at fancy restaurants. Instead, dive into these 10 Italian pasta recipes that are perfect for dinner any night of the week!
1. Spaghetti carbonara
This classic Roman pasta dish is a quick and easy favorite, ready in just 20 minutes with only five simple ingredients. It is a pantry-friendly recipe that brings comfort with every bite. All you need is spaghetti, bacon, garlic, eggs, and Parmesan. These are the items that are usually stocked in most kitchens. The result is rich, flavorful, and most importantly, satisfying. Perfect for busy nights or lazy weekends, this dish proves that delicious food does not have to be complicated or time-consuming. Just simple ingredients and bold taste!
Ingredients:
- 12 oz. pancetta, cut into 1/4″ pieces
- 1 Tbsp. kosher salt
- 1 lb. spaghetti
- 5 large egg yolks
- 1 large egg
- 4 oz. Pecorino Romano, finely grated (about 2 cups)
- Freshly ground black pepper
Recipe –
In a medium skillet over medium-low heat, cook pancetta until golden brown and crispy, about 20 to 25 minutes. Then transfer to a paper towel-lined plate. While that cooks, bring 10 cups of salted water to a boil in a large pot and cook the spaghetti until al dente; reserve ½ cup of pasta water. As the pasta nears readiness, whisk together egg yolks, a whole egg, and cheese in a large heatproof bowl. Transfer the hot spaghetti directly into the egg mixture, add the crispy pancetta and 1/4 cup of the reserved pasta water, and stir until the cheese melts and the sauce turns smooth and glossy. Now, add 2 to 4 tablespoons more pasta water if needed, and finish with a sprinkle of black pepper.
2. Sausage & Broccoli Burrata Pasta
If a creamy and burrata-topped pasta has even been on your dinner wish list, now is the time to make it happen. This dish brings all the comfort without the fuss, making it a perfect low-effort option for a busy weeknight. It checks every box: rich protein, fresh vegetables, and satisfying carbs. All of them come together in one dreamy-looking bowl. The burrata adds a luxurious finish, melting slightly into the warm pasta and tying all the flavors together. It is easy, it is elegant, and surely it will become your favorite go-to meal.
Ingredients:
- Kosher salt
- 1 lb. mezze rigatoni
- 3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
- 1 lb. sweet Italian sausage
- 1 lb. broccoli florets, cut into bite-size pieces
- 1 medium shallot, finely chopped
- 8 cloves garlic, finely chopped
- 1 cup heavy cream
- 1 Tbsp. chopped fresh tarragon (optional)
- 1 Tbsp. finely grated lemon zest
- 1 Tbsp. finely sliced fresh basil
- 3 oz. Pecorino Romano, finely grated (about 1 1/2 c.)
- 8 oz. burrata, torn into thirds
- Freshly ground black pepper
Recipe –
Start by cooking the pasta in a large pot of boiling salt water until very al dente, about 6 to 8 minutes. Then reserve 2 cups of pasta water. In the meantime, heat 1 tablespoon of oil in a large skillet over medium heat and cook the sausage until golden brown and crispy, about 8 to 10 minutes, then transfer it to a plate. In the same skillet, heat another tablespoon of oil and cook the broccoli with 1 tablespoon salt until caramelized and tender with a bit of crunch, about 6 to 8 minutes. Then transfer it to the plate with the sausage. Using the same skillet again, heat another tablespoon of oil and cook the shallot and garlic over medium-low heat until the shallot is soft and the garlic is fragrant, about 5 minutes. Now, add cream, lemon zest, basil, tarragon, the pasta, and 1 cup of pasta water. Season with 1 tablespoon salt, then bring everything to a simmer. Cook it until the pasta is fully al dente, about 5 to 6 minutes, adding more pasta water if needed.
3. Chicken Alfredo
If chicken Alfredo tops your list of go-to restaurant dishes, here is some good news for you. It is a surprisingly easy dish to make at home. This creamy, cheesy pasta is beginner-friendly and perfect for anyone craving a cozy, satisfying meal. With tender chicken breasts and a rich sauce, it is the kind of comfort food that always delivers. Best of all, it is a one-pot recipe that comes together in just 30 minutes. Whether it is a quiet dinner for two or a quick weeknight meal, this dish checks every box. Simple, tasty, hearty, and full of flavor – it is sure to become a regular in your dinner rotation.
Ingredients:
- 2 Tbsp. extra-virgin olive oil
- 2 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 2 cloves garlic, finely chopped
- 8 oz. fettuccine
- 1 cup finely grated Parmesan (about 2 oz.)
- 1/2 cup heavy cream
- Chopped fresh parsley, for serving
Recipe –
In a large skillet over medium-high heat, heat the oil and add the chicken, seasoning with salt and pepper. Cook for about 8 minutes per side until golden and fully cooked, then transfer to a cutting board and let it rest for 10 minutes before slicing. In the same skillet over medium heat, combine broth, milk, and garlic, seasoning again with salt and pepper. Bring to a simmer, add the fettuccine, and cook, tossing occasionally, and until just shy of al dente, about 10 minutes. Stir in Parmesan and cream, then simmer for another 2 to 3 minutes until the sauce thickens and the pasta is al dente. Remove from heat, stir in the sliced chicken, and top with fresh parsley before serving.
4. Cacio E Pepe
Cacio e pepe means “cheese and pepper”, and in this pasta dish, those two simple ingredients take the spotlight. Usually seen as background flavors, they come forward here in the best way. Black pepper, used so often it is almost overlooked, proves just how bold and flavorful it can be. When freshly ground and lightly toasted, it delivers a taste that is earthy, spicy, sweet, and a little fruity. This recipe is a great way to let that unique flavor shine while keeping things comforting and full of character.
Ingredients:
- Kosher salt
- 8 oz. linguine or spaghetti
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter, divided
- Coarsely ground black pepper
- 3/4 cup finely grated Parmesan, plus more for serving
- 3/4 cup finely grated pecorino, plus more for serving
Recipe –
Cook the pasta in a large pot of boiling salted water until very al dente, about 3 minutes less than the package says, and reserve ⅔ cups of the pasta water before draining. In a large skillet over medium heat, melt 1 tablespoon of butter with the oil, then add a generous amount of pepper and toast it for about a minute until fragrant. Pour ½ cup of the reserved pasta water and bring to a simmer, whisking in the remaining tablespoon of butter. Add the pasta with tongs and toss to coat in the butter-pepper mixture. Remove the skillet from the heat and slowly add Parmesan and pecorino, tossing constantly. If the sauce gets too thick, add a bit more pasta water to loosen it. Once the cheese is melted and the sauce is smooth, divide the pasta into bowls and top with extra cheese before serving.
5. Spaghetti All’Assassina
Spaghetti all’assassina is the original one-pot pasta, packed with bold flavor and a crispy twist. The spaghetti simmers in a spicy tomato broth, much like risotto, and gets charred in the pan as the liquid reduces. Yes, burning the spaghetti one at the start and then again as the broth cooks off is intentional and essential. That crispy and caramelized edge is what makes this dish stand out. The result is a rich and saucy pasta with a deep, smoky flavor and a bit of crunch. When the spaghetti is slightly scorched and loaded with sauce, you know you have nailed it.
Ingredients:
- 5 Tbsp. extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1 tsp. crushed red pepper flakes
- 1 Tbsp. tomato paste
- 3 cups tomato passata or puree
- 2 cups (or more) low-sodium chicken broth
- 8 oz. spaghetti
- 1 tsp. kosher salt
Recipe –
Heat oil in a large 10 to 11-skillet over medium-low heat, then add garlic and red pepper flakes. Cook for 2 to 3 minutes until the garlic softens and the oil takes on a golden hue from the flakes. Stir in tomato paste and cook for another minute until the garlic is lightly golden and the paste breaks into small bits. In a separate bowl, mix tomato passata with broth. Increase the skillet heat to medium-high and lay the spaghetti flat in the pan. Pour in 1 cup of the tomato broth and cook undisturbed for 4 to 5 minutes, letting the liquid evaporate and form a thick paste on the bottom. Use a metal spatula to loosen the pasta as it starts to burn slightly. Add salt and another cup of broth, cooking and stirring often until the sauce thickens and reduces again. Keep adding broth gradually, stirring now and then. Next, continue to cook for 25 to 30 minutes until the spaghetti is al dente, charred in places, and fully coated in the rich and spicy sauce.
These 5 dishes are quite easy to make at home and turn out super tasty, so that you will absolutely forget going out to a restaurant for a pasta dish ever!!
