Las mejores 5 RECETAS de PASTA para una cita romántica
🌍Authentic Spanish recipe from a Spanish-speaking creator — ingredients and steps translated below
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Originating in Rome's working-class trattorias, Carbonara was a hearty meal for charcoal workers (carbonari). The dish celebrates simple ingredients—eggs, cured pork, cheese, and black pepper—transformed through technique. Today it's beloved worldwide, though purists insist on guanciale over bacon.
Ingredients
- ●spaghetti
- ●guanciale
- ●eggs
- ●Pecorino Romano cheese
- ●black pepper
- ●olive oil
- ●salt
Instructions
- 1Cook spaghetti in salted boiling water until al dente, about 8-10 minutes.
- 2While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
- 3Add guanciale to the skillet and cook until crispy, about 5-7 minutes.
- 4In a bowl, whisk together eggs and grated Pecorino Romano cheese until well combined.
- 5Once pasta is cooked, reserve some pasta water and drain the rest.
- 6Add hot pasta to the skillet with guanciale, tossing to combine.
- 7Remove skillet from heat and quickly pour egg mixture over pasta, stirring vigorously.
- 8If needed, add reserved pasta water a little at a time to create a creamy sauce.
- 9Season with freshly cracked black pepper to taste.
- 10Serve immediately with additional cheese on top.
Ingredient Alternatives
guanciale
Healthier: pancetta
Cheaper: bacon
Pancetta is more accessible, while bacon offers a budget-friendly option.
Pecorino Romano cheese
Healthier: Parmesan cheese
Cheaper: Grana Padano
Parmesan is a lower-fat alternative, and Grana Padano is often less expensive.
Techniques
boilingmixingtossing
Equipment
large potskilletmixing bowlwhisktongs
🌶️🌶️🌶️Lowglutendairy
Also Known As
Spaghetti alla CarbonaraRoman Carbonara
Pasta Arrabbiata is a traditional Italian dish known for its spicy tomato sauce, originating from the Lazio region.
Ingredients
- ●400g penne pasta
- ●4 tbsp olive oil
- ●4 cloves garlic, minced
- ●1-2 red chili peppers, chopped
- ●1 can (400g) crushed tomatoes
- ●1 tsp sugar
- ●Salt to taste
- ●Fresh parsley, chopped (for garnish)
- ●Grated Parmesan cheese (optional)
Instructions
- 1Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and chopped chili peppers to the skillet. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- 4Add the crushed tomatoes to the skillet and stir well. Bring to a simmer.
- 5Add sugar and salt to taste. Let the sauce simmer for about 10-15 minutes, stirring occasionally.
- 6Once the sauce has thickened, add the cooked penne pasta to the skillet. Toss to combine and heat through.
- 7Remove from heat and garnish with chopped parsley and grated Parmesan cheese if desired.
- 8Serve hot.
Equipment
Large potSkilletColanderWooden spoonServing plates
🌶️🌶️🌶️Medium
Ingredients
- ●400g pasta (spaghetti or linguine)
- ●2 cups fresh basil leaves
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup extra virgin olive oil
- ●1/3 cup pine nuts
- ●2 cloves garlic
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- 2In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, garlic, salt, and black pepper. Pulse until finely chopped.
- 3With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. If the pesto is too thick, add a little reserved pasta water to reach desired consistency.
- 4In a large mixing bowl, combine the cooked pasta and pesto. Toss until the pasta is evenly coated.
- 5If needed, add more reserved pasta water to loosen the sauce and help it adhere to the pasta.
- 6Serve immediately, garnished with additional Parmesan cheese and pine nuts if desired.
Equipment
large potfood processormixing bowlmeasuring cupsmeasuring spoons