We tell you what the classic pasta recipes are, with step-by-step preparation and tips for cooking them
Índice
- 4 classic pasta recipes from Italy
- Carbonara spaghetti
- Lasagna Bolognese
- Fettuccine Alfredo
- Penne all´Arrabbiata
Classic pasta recipes are the best way to enjoy the delicious taste of fresh pasta. Next, we are going to tell you step by step how to prepare classic pasta recipes.
4 classic pasta recipes from Italy
Carbonara spaghetti
400g spaghetti
150 g guanciale (or bacon)
3 large eggs
100 g grated Pecorino Romano cheese
Salt and black pepper to taste
Olive oil
Cut the guanciale into small strips. Grate the Pecorino Romano cheese. Beat the eggs in a bowl and mix with most of the cheese, reserving some for serving. Add black pepper to taste.
Cook the pasta: Boil water in a large pot. Add salt once it´s boiling and then add the spaghetti. Cook according to package directions until al dente.
Cook the guanciale: While the pasta is cooking, heat some olive oil in a large skillet and cook the guanciale until crispy.
Mix the pasta with the guanciale: Once the spaghetti is ready, reserve it with a little of the cooking water. Add the spaghetti to the pan with the guanciale, mixing well.
Carbonara sauce: Remove the pan from the heat so the pasta is not too hot. Quickly pour the egg and cheese mixture over the spaghetti, mixing to prevent the egg from overcooking and becoming scrambled. The idea is that the egg forms a creamy sauce with the residual heat of the pasta.
Serve: Serve immediately, garnished with the remaining Pecorino Romano cheese and more black pepper to taste.
Lasagna Bolognese
12 sheets of lasagna
400 g of ground beef
1 onion
2 cloves of garlic
400 ml tomato puree
200 ml red wine
Olive oil
Salt and pepper
500 ml bechamel sauce
200 g grated cheese
Prepare the sauce: Finely chop the onion and garlic. In a large frying pan, heat a little olive oil and sauté the onion and garlic until golden.
Cook the meat: Add the ground beef to the pan and cook until well browned. Season with salt and pepper.
Add the wine and tomato: Pour in the red wine and let it reduce by half. Then add the tomato puree. Cook over low heat for at least 30 minutes, stirring occasionally.
Prepare the bechamel: While the sauce is cooking, prepare the bechamel sauce in another pot. Heat the milk, add flour and butter, and stir constantly until the sauce thickens.
Cook the lasagna sheets: Boil water in a large pot, add salt and cook the lasagna sheets according to package instructions. Drain them and place them on a clean cloth to dry.
Assemble the lasagna: In a baking dish, place a layer of lasagna sheets, then a layer of the meat sauce, followed by a layer of béchamel and sprinkle with grated cheese. Repeat this process until all the ingredients are used, making sure that the last layer is bechamel and cheese.
Bake: Preheat the oven to 180°C and bake the lasagna for 25-30 minutes or until golden and bubbly.
Serve: Let the lasagna rest for a few minutes before cutting and serving.
Fettuccine Alfredo
400 g fettuccine
100g butter
200 ml of milk cream
100 g grated Parmesan cheese
Black pepper
Nutmeg
Salt
Cook the pasta: Boil water in a large pot and add salt. Cook fettuccine according to package directions until al dente. Reserve a cup of the cooking water and then drain the pasta.
Prepare the Alfredo sauce: In a large skillet, melt the butter over medium heat. Add the heavy cream and heat without boiling. Add half the Parmesan cheese and stir until well blended and the sauce begins to thicken.
Combine pasta and sauce: Add the fettuccine to the sauce in the pan. If the sauce is too thick, add a little of the reserved cooking water to adjust the consistency. Cook for a couple of minutes, stirring constantly, until the pasta is well coated with the sauce.
Finish the dish: Season with black pepper and a pinch of nutmeg. Add the rest of the Parmesan cheese and mix well.
Serve: Serve immediately, garnishing with more Parmesan cheese and black pepper if desired.
Penne all´Arrabbiata
400 g penne rigate
400 ml tomato puree
2 cloves of garlic
1 red chilli
Extra virgin olive oil
Salt
Fresh parsley
Prepare the sauce: Peel and finely chop the garlic. Cut the red chilli into thin slices (you can adjust the quantity according to your spiciness preference). In a frying pan, heat a little olive oil and sauté the garlic and chilli until fragrant.
Add the tomato: Add the tomato puree to the pan. Season with salt and simmer for about 20 minutes, until the sauce reduces and thickens.
Cook the pasta: While the sauce is cooking, bring a large pot of water to a boil and add salt. Cook penne rigate according to package directions until al dente.
Combine pasta and sauce: Drain the pasta and add it to the pan with the sauce. Stir well to make sure the pasta is completely coated with the sauce.
Serve: Serve the penne all´Arrabbiata hot, garnished with fresh chopped parsley.
At Your Spanish Shop we offer you a wide variety of pasta, so you can enjoy this recipe with the best ingredients.