A classic Roman dish made with spaghetti, eggs, Pecorino Romano cheese, guanciale (cured pork cheek), and black pepper. The sauce is creamy and rich without using any cream. ¹⁾

Layers of wide, flat pasta sheets alternated with meat sauce (ragù), béchamel sauce, and cheese (typically mozzarella and Parmesan), then baked until bubbly and golden. ²⁾

Pasta (usually trofie or trenette) tossed with a fresh pesto sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil. ³⁾

Wide ribbon-like pasta served with a rich, slow-cooked wild boar ragù, a specialty from Tuscany. ⁴⁾

Pasta (often penne or farfalle) with a mix of fresh, sautéed vegetables, often including zucchini, bell peppers, cherry tomatoes, and peas, finished with olive oil and Parmesan cheese. ⁵⁾

Fettuccine noodles tossed in a creamy sauce made from butter, heavy cream, and Parmesan cheese, often served with grilled chicken or shrimp. ⁶⁾

Penne pasta in a creamy tomato sauce with a splash of vodka, which adds a subtle flavor, finished with cream and Parmesan cheese. ⁷⁾

A simple Roman dish made with pasta (usually tonnarelli or spaghetti), Pecorino Romano cheese, and black pepper, creating a creamy, peppery sauce. ⁸⁾

Ravioli stuffed with a mixture of ricotta cheese and spinach, often served with a simple tomato sauce or a sage butter sauce. ⁹⁾

Thick spaghetti-like pasta with a hole in the center, served with a sauce made from guanciale, tomato, Pecorino Romano cheese, and red pepper flakes. ¹⁰⁾

A hearty Italian soup made with pasta and beans, often flavored with garlic, tomatoes, and pancetta or ham. ¹¹⁾

Small ear-shaped pasta with a sauce made from broccoli rabe (rapini), garlic, anchovies, and chili flakes, a specialty from Puglia. ¹²⁾

Spaghetti with fresh clams, garlic, white wine, olive oil, and parsley, often with a hint of red pepper flakes. ¹³⁾

Linguine pasta with a mix of seafood such as shrimp, clams, mussels, and squid, cooked in a light tomato or white wine sauce. ¹⁴⁾

A Sicilian dish with pasta (usually rigatoni or penne) in a tomato sauce with fried eggplant, fresh basil, and ricotta salata cheese. ¹⁵⁾