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Spaghetti Carbonara. This pasta dish with Roman origins is a sure win, calling for just 5 ingredients and done in 20 minutes. It’s basically a pantry dive—spaghetti, bacon, garlic, eggs, and ...
A dish of spaghetti alla chitarra, a long egg pasta with a square cross-section (about 2–3 mm thick), whose name comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a ...
The classic Roman dish composed of silky eggs, Sardinian sheep's milk cheese, and al dente spaghetti is comfort food + good for the soul + Italian bliss all wrapped around your fork tines. Get the ...
1 cup onion, diced. ½ cup celery, diced. ½ cup carrot, diced. 5 cloves garlic, chopped. 1 tablespoon tomato paste. 1 ½ jars Carbone marinara sauce. ¾ cup red wine
Tagliatelle with Bolognese sauce, a typical Emilian dish. Emilian cuisine consists of the cooking traditions and practices of the Italian region of Emilia.As in most regions of Italy, more than a cuisine, it is a constellation of cuisines that, in Emilia, represents the result of nearly eight centuries of autonomy of the Emilian cities, from the time of the municipalities to the unification of ...
Pages in category "Italian pasta dishes" The following 20 pages are in this category, out of 20 total. This list may not reflect recent changes. A. Agnolotti;
Creamy, melted Brie creates a velvety sauce that fills in the ridges of fusilli pasta, ensuring the sauce clings to every bite, while Parmesan cheese adds nutty, savory depth.
Agnolotti pavesi (Italian: [aɲɲoˈlɔtti paˈveːzi]; sg.: agnolotto pavese; Lombard: agnolot or agnulot [1]) is a type of egg-based stuffed pasta of the Lombard cuisine served hot or warm, typical of the Oltrepò Pavese, an area of the province of Pavia, in the Lombardy region of Italy. [1]
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