Italian Spaghetti Classics: 5 Traditional Recipes.
Recipes in this Video
Originating from Naples, Spaghetti Aglio e Olio is a classic Italian dish that embodies the simplicity of Italian cooking. Traditionally enjoyed by workers for its quick preparation and minimal ingredients, it highlights the beauty of garlic and olive oil. Today, it is celebrated globally, with many variations incorporating additional ingredients like anchovies or vegetables.
Ingredients
- ●spaghetti
- ●garlic
- ●olive oil
- ●red pepper flakes
- ●parsley
- ●parmesan cheese
- ●salt
- ●black pepper
Instructions
- 1Cook spaghetti in salted boiling water until al dente, about 8-10 minutes.
- 2While spaghetti cooks, thinly slice garlic cloves.
- 3Heat olive oil in a large skillet over medium heat until shimmering.
- 4Add sliced garlic to the skillet and sauté until golden, about 2-3 minutes.
- 5Stir in red pepper flakes and cook for an additional 30 seconds.
- 6Drain spaghetti, reserving a cup of pasta water.
- 7Add drained spaghetti to the skillet with garlic oil.
- 8Toss to combine, adding reserved pasta water as needed to create a sauce.
- 9Season with salt and black pepper to taste.
- 10Remove from heat and stir in chopped parsley.
- 11Serve hot, garnished with grated parmesan cheese.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is dairy-free and lower in calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is heart-healthy.
Techniques
Equipment
Also Known As
Ingredients
- ●400g spaghetti
- ●150g guanciale (or pancetta)
- ●1 can (400g) crushed tomatoes
- ●50g pecorino cheese, grated
- ●1/2 tsp red pepper flakes
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●Fresh basil leaves for garnish
Instructions
- 1Bring a large pot of salted water to a boil.
- 2Add the spaghetti to the boiling water and cook according to package instructions until al dente.
- 3While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- 4Add the guanciale (or pancetta) to the skillet and cook until crispy, about 5-7 minutes.
- 5Stir in the crushed tomatoes and red pepper flakes, and let simmer for about 10 minutes.
- 6Season the sauce with salt and black pepper to taste.
- 7Once the spaghetti is cooked, reserve 1 cup of pasta water and drain the rest.
- 8Add the drained spaghetti to the skillet with the sauce, tossing to combine.
- 9If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 10Serve hot, topped with grated pecorino cheese and fresh basil leaves.
Equipment
Ingredients
- ●400g spaghetti
- ●3 tbsp olive oil
- ●4 cloves garlic, minced
- ●1/2 tsp red pepper flakes
- ●1 can (400g) diced tomatoes
- ●100g black olives, pitted and sliced
- ●2 tbsp capers, rinsed and drained
- ●1/4 cup fresh parsley, chopped
- ●Salt to taste
- ●Black pepper to taste
Instructions
- 1Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
- 4Stir in the diced tomatoes, olives, and capers. Season with salt and black pepper to taste.
- 5Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
- 6Add the cooked spaghetti to the skillet, tossing to combine with the sauce.
- 7Cook for an additional 2-3 minutes, allowing the spaghetti to absorb some of the sauce.
- 8Remove from heat and stir in the chopped parsley.
- 9Serve hot, garnished with additional parsley if desired.
Equipment
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
Instructions
- 1Boil water in a large pot and add salt until it resembles seawater.
- 2Cook spaghetti in boiling water until al dente, about 8-10 minutes.
- 3While pasta cooks, heat olive oil in a skillet over medium heat until shimmering.
- 4Add guanciale to the skillet and cook until crispy, about 4-5 minutes.
- 5Whisk together eggs and grated Pecorino Romano cheese in a bowl until smooth.
- 6Remove the skillet from heat once guanciale is crispy.
- 7Drain spaghetti, reserving some pasta water, and add it to the skillet with guanciale.
- 8Quickly pour the egg and cheese mixture over the hot pasta, tossing to combine.
- 9Add reserved pasta water as needed to create a creamy sauce.
- 10Season generously with black pepper and additional cheese if desired.
- 11Serve immediately, garnished with extra cheese.
Ingredient Alternatives
guanciale
Healthier: pancetta
Cheaper: bacon
Pancetta and bacon are more accessible substitutes, though they alter the flavor.
Pecorino Romano cheese
Healthier: Parmesan cheese
Cheaper: Grana Padano
Parmesan and Grana Padano offer a similar texture and flavor at a lower cost.
Techniques
Equipment
Also Known As
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