10 Authentic Italian Pasta Dishes You Can Make at Home

This Post Contains Affiliate Links. Please Read Our Disclosure for Full Information.

Italy is synonymous with its exquisite cuisine, and pasta stands tall as the crown jewel of its culinary repertoire. From creamy sauces to hearty ragù, authentic Italian pasta dishes celebrate simplicity, fresh ingredients, and time-honored techniques. Whether you’re a seasoned chef or a curious home cook, these ten recipes bring the flavors of Italy straight to your kitchen.

---

Spaghetti Carbonara

Rich, creamy, and utterly decadent, Spaghetti Carbonara hails from Rome and requires just a handful of ingredients: spaghetti, eggs, Pecorino Romano, guanciale (or pancetta), and black pepper.

To make this dish, cook the guanciale until crispy, then toss it with hot pasta and a mixture of beaten eggs and cheese. The residual heat creates a silky sauce without cream, resulting in a balanced, savory masterpiece.

Pair it with a crisp white wine, and you have the perfect meal for any occasion.

---

Pasta alla Norma

A tribute to Sicily, Pasta alla Norma is a vegetarian delight made with fried eggplant, ripe tomatoes, fresh basil, and ricotta salata. The dish reflects the island’s love for bold, sunny flavors.

The eggplant is sautéed to perfection, then combined with a simple tomato sauce. Toss it with pasta—typically rigatoni or spaghetti—and top with grated ricotta salata for an authentic Sicilian touch.

---

Penne all’Arrabbiata

For those who crave a bit of heat, Penne all’Arrabbiata is the answer. Translating to “angry pasta,” this Roman dish features a fiery tomato sauce spiced with garlic and chili peppers.

It’s a straightforward recipe: sauté garlic in olive oil, add crushed red pepper and tomatoes, and simmer until the flavors meld. Toss the sauce with al dente penne and garnish with fresh parsley.

The beauty of this dish lies in its simplicity, delivering bold flavors with minimal effort.

---

Tagliatelle al Ragù (Bolognese)

The pride of Emilia-Romagna, Tagliatelle al Ragù is a slow-cooked meat sauce served over wide ribbons of egg pasta. Unlike the Americanized “spaghetti Bolognese,” this dish prioritizes depth and authenticity.

The ragù combines beef, pork, aromatic vegetables, wine, milk, and tomato paste, simmered for hours until rich and hearty. Serve over fresh tagliatelle for a comforting meal that embodies Italian tradition.

---

Cacio e Pepe

Cacio e Pepe, or “cheese and pepper,” is a Roman classic with minimal ingredients and maximum flavor. All you need is pasta (like tonnarelli or spaghetti), Pecorino Romano, black pepper, and pasta water to create a creamy sauce.

The key is to emulsify the cheese with the hot pasta water, ensuring a velvety consistency. This dish is the epitome of Italian elegance and simplicity.

---

Pesto alla Genovese

Originating in Liguria, Pesto alla Genovese showcases the region’s fragrant basil, pine nuts, garlic, Parmigiano-Reggiano, Pecorino, and olive oil.

Traditionally prepared with a mortar and pestle, this vibrant green sauce pairs beautifully with trofie or linguine. Top with extra cheese and enjoy the herby freshness that defines the Mediterranean.

---

Orecchiette with Broccoli Rabe (Cime di Rapa)

A staple from Puglia, Orecchiette with Broccoli Rabe combines the earthy bitterness of leafy greens with garlic, anchovies, chili flakes, and olive oil.

The small, ear-shaped pasta cradles the flavorful sauce, making every bite an explosion of southern Italian charm. Sprinkle Pecorino Romano on top for added richness.

---

Lasagna al Forno

Lasagna al Forno is a baked masterpiece from Emilia-Romagna, featuring layers of fresh pasta sheets, ragù, béchamel sauce, and Parmigiano-Reggiano.

Unlike other lasagna recipes, this version omits ricotta, focusing on the creaminess of béchamel and the richness of ragù. It’s a labor of love but well worth the effort for a celebratory feast.

---

Spaghetti alle Vongole (Clam Pasta)

A seaside specialty from Naples, Spaghetti alle Vongole combines briny clams with garlic, olive oil, white wine, and parsley.

The dish is quick to prepare but boasts a depth of flavor that feels luxurious. The secret lies in using fresh clams and letting their natural juices enrich the sauce.

Serve with crusty bread to soak up every last drop.

---

Amatriciana

Hailing from Amatrice, this pasta dish features guanciale, Pecorino Romano, and a robust tomato sauce. Bucatini, with its hollow center, is the traditional pasta choice, perfectly capturing the rich, tangy sauce.

Amatriciana celebrates the simplicity of quality ingredients, delivering a dish that’s as hearty as it is satisfying.

---

Final Thoughts

Authentic Italian pasta dishes are more than recipes—they’re a celebration of culture, history, and passion. Each dish on this list tells a unique story, showcasing the diversity of Italy’s regions. By mastering these ten classics, you’ll bring a piece of Italy into your home, one comforting bite at a time.