We Are Preparing Classic Pasta

When it comes to pasta , conversations about various variations of hearty dishes with pasta of different shapes and sizes can be endless. There are a huge number of recipes for this hearty classic dish of Italian cuisine - pasta can be deservedly considered the most popular food that unites generations and continents. 

For your attention, classic pasta recipes for those who want to master the art of cooking Italian food to the fullest.

Bolognese pasta

If you poll children and adults, they will definitely name Bolognese as their favorite. The classic recipe for pasta with tomato-meat sauce , appropriate in any situation, is loved by everyone from small to large. Most often, spaghetti is used for the recipe , but the aromatic and nutritious sauce tastes good with other types of pasta .

• 1 tbsp. olive oil.

• 2 medium bulbs.

• 2 medium carrots.

• 2 stalks of celery.

• 2 heads of garlic.

• 2-3 sprigs of rosemary.

• 500 g of minced beef.

• 2 cans of tomatoes in their own juice.

• A bunch of basil.

• 1 tsp oregano.

• 2 tbsp. tomato paste .

• 1 cube of beef broth.

• 1 red chili pepper.

• 125 ml of red wine.

• 6 cherry tomatoes.

• 75 g of Parmesan cheese.

• 400 g of spaghetti.

Pour oil into a deep saucepan and put on high heat. Add finely chopped onions, carrots, celery, garlic and rosemary leaves and stir on fire for 2-3 minutes, then reduce the heat to medium and continue to stir for about 5-7 minutes.

Increase the heat again, add minced meat and cook for 3-4 minutes, stirring constantly, until the meat darkens. Add tomatoes in their own juice, chopped basil, oregano, tomato paste , bouillon cube, finely chopped chili pepper, wine and cherry tomatoes. Mix everything over medium heat with a wooden spoon. Bring to a boil, then reduce the heat to low, cover the sauce with a lid and cook for about 1 hour, stirring occasionally.

When the sauce is almost finished cooking, cook the pasta according to the instructions. Drain the pasta and mix it into the sauce , add grated Parmesan cheese and mix thoroughly again.

When serving, sprinkle with grated parmesan.

Fettuccine Alfredo

At first glance, a simple recipe from Rome hides several secrets. In the preparation of fettuccini alfredo - a classic pasta with a creamy sauce with Parmesan cheese and spices - it is very important to calculate the time so that the fettuccini are neither too soft nor too hard.

• Egg-based fettuccine packaging.

• 200 g of butter.

• 200 g of heavy cream.

• A pinch of garlic salt.

• Pepper to taste.

• 125 g of grated Parmesan cheese.

• 200 g of grated Romano cheese.

Boil fettuccini until al dente (about 8-10 minutes).

During this time, prepare the sauce by melting the butter in the cream over high heat. Add salt and pepper, stir in grated Romano cheese and grated Parmesan, mix the sauce until it thickens and mix in the finished pasta .

Serve garnished with grated parmesan.

Carbonara pasta

Another classic Roman recipe that cannot be passed without licking your lips. Egg yolk and bacon are considered to be the main ingredients in carbonara pasta - it is thanks to them that it acquires its unforgettable salty taste.

• 400 g of spaghetti.

• 5 egg yolks.

• 80 g of grated Parmesan cheese + 20 g for decoration.

• 250 g of bacon or pancetta.

• 1 head of garlic.

• A pinch of salt and pepper to taste.

• Olive oil.

Put the yolks in a bowl, add grated Parmesan, salt and pepper, then beat well with a fork.

Trim the fat from the bacon or pancetta and finely chop the meat.

Cook the spaghetti in salted water until al dente.

At this time, in a deep frying pan with olive oil, fry the bacon with garlic cloves for 4 minutes.

Drain the cooked spaghetti, leaving a little water. Pull out and discard the garlic cloves, add the cooked spaghetti and mix in the oil with the bacon, add the egg mixture and water from the spaghetti, mixing thoroughly. 

Serve pasta with grated parmesan.

Primavera pasta

A favorite recipe of vegetarians is pasta with a creamy sauce and stewed vegetables.

• A pack of fusilli-type spiral pasta .

• 100 g of green peas.

• 100 g of broccoli heads.

• 2 medium carrots.

• 1 yellow pepper.

• 60 ml of olive oil.

• 4 heads of garlic.

• 100 g of cherry tomatoes.

• 125 g of grated parmesan.

Boil the pasta according to the instructions.

In a separate saucepan, boil the vegetables in a large amount of water: put the peas, broccoli and grated carrots to boil earlier, add finely chopped pepper in the last 2 minutes.

Drain the pasta and vegetables, leaving a little water.

Fry chopped garlic, halved cherry tomatoes in olive oil in a deep pan, add salt. Pour in the water left over from the vegetables, mix. Add pasta and vegetables, sprinkle with grated parmesan.

When serving, add a little olive oil.