23 Genuine Italian Pasta Dishes That Will Be Your New Favorite

Ready to fall in love with real Italian pasta beyond the usual suspects? This list brings you iconic regional dishes that taste like a plane ticket to Italy, with soulful sauces and just the right bite. You will discover comforting classics and bold surprises, each sharing simple ingredients turned into magic. Grab a fork, because your new favorite is waiting right here.

1. Spaghetti alla Carbonara

Carbonara is all about silky eggs, salty pecorino, and crispy guanciale hugging perfectly al dente spaghetti. No cream here, just technique that makes the sauce turn glossy and rich when tossed off the heat. You will taste peppery warmth in every twirl.

Use high heat to crisp the guanciale, then let it cool slightly so the eggs do not scramble. Work fast and trust the residual heat to set the sauce. It is a dish that rewards confidence, patience, and great ingredients.

2. Tagliatelle al Ragù alla Bolognese

This is comfort made elegant, where hand-cut tagliatelle meet a patiently simmered ragù. The sauce leans savory and deep, built from soffritto, beef, pork, and a splash of milk for tenderness. You will notice each ribbon capturing the sauce beautifully.

Let the ragù burble for hours until the flavors harmonize and the fat turns glossy. Salt gently, then finish with Parmigiano and butter off the heat. When you plate, keep it modest and focused so every bite tastes balanced and true.

3. Cacio e Pepe

Cheese, pepper, and pasta water become a dream when handled right. Cacio e pepe is proof that restraint can be thrilling, with a peppery kick carried by a glossy pecorino emulsion. You will taste sharpness, warmth, and pure wheat flavors.

Use starchy water and finely grated cheese, stirring constantly off the heat. Avoid clumps by tempering and adding water gradually. It is a dance of timing and intuition, delivering a luxurious sauce from the simplest pantry staples.

4. Pasta alla Gricia

Think of gricia as carbonara without eggs and cacio e pepe with guanciale. The rendered pork fat becomes the sauce, carrying pecorino and pepper like a savory perfume. You will love how it clings to ridged pasta, delivering concentrated flavor.

Toast the pepper in fat, then emulsify with pasta water and cheese. Keep the heat gentle to prevent clumping. When done right, each bite tastes meaty, creamy, and peppery, despite the short ingredient list.

5. Spaghetti alle Vongole

Briny clams, garlic, and white wine transform spaghetti into a seaside escape. The sauce is light yet intensely savory, tasting like ocean and sun in one balanced forkful. You will notice sweetness from clams and heat from a whisper of chili.

Steam clams just until they open, then toss with pasta and parsley. Finish with good olive oil for gloss. It is a dish that rewards restraint, letting the clams lead while everything else supports the melody.

6. Pesto alla Genovese with Trofie

Fresh basil, pine nuts, and two cheeses create a fragrant green sauce that feels sunny and alive. Trofie capture the pesto between twists, delivering bursts of basil and garlic in every bite. You will appreciate the tender potatoes and green beans folded in.

Pound by mortar for the softest texture or pulse carefully to avoid bruising the basil. Thin with pasta water and finish quickly to keep it vibrant. The result tastes herbal, nutty, and creamy without cream.

7. Orecchiette con Cime di Rapa

From Puglia, this dish balances bitter greens, savory anchovy, and chili heat. Orecchiette scoops the cime di rapa, letting garlicky oil and briny notes shine. You will love the contrast of tender pasta and crisp breadcrumbs.

Blanch the greens, sauté with anchovy until it melts, then toss everything together. Finish with coarse crumbs toasted in olive oil. The flavors feel honest and energizing, both comforting and bright, perfect for weeknights when you crave vegetables and depth.

8. Pappardelle al Ragù di Cinghiale

Tuscany loves hearty sauces, and wild boar ragù is king. Slow braising turns the meat succulent while red wine, juniper, and herbs build earthy complexity. You will find pappardelle perfect for holding generous shreds of sauce in each fold.

Marinate the meat, brown thoroughly, and simmer low until it softens and perfumes the kitchen. Finish with butter for sheen. The payoff is deep, woodsy, and comforting, ideal for cold evenings when something wild feels right.

9. Lasagne alla Bolognese

This is the Sunday centerpiece, layered with ragù, besciamella, and fresh spinach pasta. Each square tastes balanced and soft, with edges that crisp just enough to contrast the creamy layers. You will get comfort in every forkful.

Keep layers thin, add plenty of sauce, and rest the lasagne before slicing. The flavors meld as it cools slightly. It reheats beautifully, making leftovers a joy you will look forward to all week.

10. Spaghetti al Pomodoro

Pure tomato, basil, and olive oil create a dish that tastes like summer even in winter. When tomatoes are good, this sings with sweetness and acidity in perfect harmony. You will be amazed how satisfying simplicity can be.

Sweat garlic gently, add tomatoes, and reduce until glossy. Finish with butter or oil and whole basil leaves. Salt carefully so the tomatoes stay bright, not flat, then toss vigorously to coat the pasta evenly.

11. Pasta alla Norma

Sicily delivers with sweet tomatoes, silky eggplant, and salty ricotta salata. The sauce wraps around ridged pasta, while basil adds perfume that feels like a warm breeze. You will enjoy the interplay of creamy eggplant and firm pasta.

Salt and roast eggplant until caramelized and tender. Combine with a simple tomato sauce and finish with shaved ricotta salata. The result is savory, slightly sweet, and wonderfully Mediterranean, perfect for anyone who loves vegetables done right.

12. Linguine al Pesto di Pistacchio

From Sicily, pistachio pesto brings buttery richness and a gentle sweetness. Linguine glides through the creamy sauce, carrying citrus zest and Parmesan for balance. You will taste roasted nuttiness with a refreshing lift.

Grind high quality pistachios with olive oil and a bit of basil or mint. Loosen with pasta water until glossy, then finish with lemon. It is indulgent yet bright, perfect when you want pesto with a twist.

13. Penne all’Arrabbiata

This Roman classic is for chili lovers. A quick tomato sauce spikes with garlic and plenty of peperoncino, delivering heat that builds but never overwhelms. You will feel a satisfying tingle with every bite.

Sauté garlic gently, bloom the chili, then add tomatoes and reduce until thick. Toss vigorously to coat every ridge. Keep it simple, keep it spicy, and let the pasta’s starch bring everything together into a punchy, weeknight favorite.

14. Fettuccine al Limone

Creamy yet light, this lemon-scented pasta feels like sunshine on a plate. The sauce balances butter, cream, and zest so it tastes bright rather than heavy. You will notice a clean finish that keeps you reaching for another forkful.

Use fresh lemons, microplane the zest, and temper with starchy water. Toss quickly to avoid breaking the emulsion. It is an elegant choice for date night or a breezy lunch with crisp white wine.

15. Tonnarelli al Tartufo

Truffles make everything feel special with their earthy perfume. Tonnarelli’s bite stands up to a buttery sauce that carries shaved truffle beautifully. You will get an aroma that lingers long after the plate is clean.

Gently melt butter, add pasta water, and toss with finely grated cheese. Shave truffle at the table so you catch the full fragrance. It is luxurious but surprisingly simple, letting the ingredient shine without distraction.

16. Spaghetti alla Puttanesca

Salty, briny, and bold, puttanesca wakes up the palate with capers, olives, and anchovies. The sauce is quick yet layered, turning pantry staples into something irresistible. You will love how the salty bits punctuate sweet tomato.

Let the anchovies melt in oil, then add garlic, chili, and tomatoes. Finish with olives, capers, and parsley just before tossing. It is a weeknight powerhouse that tastes like you cooked for hours.

17. Gnocchi al Gorgonzola

When comfort calls, gnocchi in gorgonzola answers with rich, blue-cheese depth. The sauce coats each pillow softly, balancing tang, salt, and a hint of sweetness from cream. You will want a crunchy walnut garnish for contrast.

Boil gnocchi until they float, then toss directly in the pan with the sauce. Add pasta water to tune the texture. It is indulgent but easy, perfect for evenings when you crave a hug in a bowl.

18. Spaghetti Aglio e Olio

Garlic, olive oil, and chili create a minimalist masterpiece. When toasted just right, the garlic turns sweet and nutty, perfuming every strand. You will appreciate how the oil clings without feeling greasy.

Keep the heat modest to avoid bitterness and use plenty of starchy water to emulsify. Finish with parsley and a squeeze of lemon if you like. It is fast, honest, and quietly addictive.

19. Pasta e Ceci

Half soup, half pasta, this Roman staple feels nourishing and cozy. Chickpeas give body while rosemary and tomato perfume the broth. You will love the creamy texture achieved by blending a portion of the legumes.

Simmer gently, add pasta at the end, and adjust with water for a stew-like consistency. Finish with olive oil and black pepper. It is humble food that eats like a hug, perfect for rainy nights.

20. Linguine allo Scoglio

This coastal favorite brings the sea to your plate with a medley of shellfish. The sauce stays light, letting sweetness from shrimp and brine from clams shine. You will get a pleasant heat from chili and the perfume of white wine.

Cook seafood in stages so nothing overcooks, then toss with linguine. Finish with parsley and a drizzle of good oil. It tastes like vacation, even on a busy weeknight.

21. Tortellini in Brodo

Emilia-Romagna celebrates with tiny tortellini bobbing in golden broth. Each bite is a burst of savory filling wrapped in tender pasta. You will savor the clarity of a well-made broth that feels restorative.

Seal the tortellini tight and cook briefly so they stay toothsome. Serve steaming with Parmigiano at the table. It is elegant simplicity that brings families together during winter festivities.

22. Malloreddus alla Campidanese

Sardinia’s ridged dumplings embrace a rich sausage ragù scented with saffron. The sauce tastes savory and floral, with a gentle heat that lingers. You will enjoy how each groove captures cheese and sauce in a perfect bite.

Toast saffron in warm liquid to bloom its aroma. Simmer the sausage and tomato slowly, then finish with pecorino sardo. It is hearty, distinctive, and deeply satisfying, a regional treasure worth learning.

23. Bucatini all’Amatriciana

From Amatrice, this sauce balances porky richness with bright tomato and chili heat. Bucatini’s hollow core carries sauce and fat to every bite. You will get sweetness from rendered guanciale and sharpness from pecorino.

Start by crisping guanciale, then deglaze with wine and add tomatoes. Simmer until glossy and clinging. It is bold, satisfying, and ideal when you crave something assertive yet classic.