PASTA

This version uses alternative meats like turkey bacon or beef bacon instead of pancetta or guanciale. The creamy sauce is made with eggs, Parmesan cheese, and black pepper.

A variation of the traditional Bolognese sauce, using ground beef or a mix of beef and veal, along with carrots, celery, onions, tomato paste, and meat broth. This dish is typically served with tagliatelle or pappardelle.

This fresh and aromatic pasta dish from Genoa is made with basil, garlic, pine nuts, Parmesan cheese, and olive oil, served with trenette, trofie, or linguine pasta.

Layers of lasagna noodles are alternated with ragù (meat sauce), béchamel (white sauce), and Parmesan cheese, then baked.

A simple dish from Naples made with spaghetti, garlic, olive oil, red pepper flakes, and parsley.

Made with fettuccine noodles, butter, and Parmesan cheese, this rich and creamy pasta dish originated in Rome.