Classics: Spaghetti Carbonara, Lasagna, and Ravioli
Authentic recipes straight from Italy!
1. Spaghetti Carbonara
A creamy Roman pasta with eggs, cheese, and pancetta.
Spaghetti Carbonara is a Roman classic featuring silky egg-coated pasta, crispy pancetta, and a sprinkle of black pepper. No cream needed—just simple, rich flavors!
Ingredients (Serves 4)
- 400g spaghetti
- 150g pancetta or guanciale (diced)
- 3 large eggs
- 1 cup grated Pecorino Romano cheese
- Freshly cracked black pepper
- Salt (for pasta water)
Step-by-Step Method
- Cook the Pasta: Boil spaghetti in salted water until al dente. Reserve 1 cup of pasta water.
- Crisp the Pancetta: Fry pancetta in a pan until golden. Remove from heat.
- Mix Eggs & Cheese: Whisk eggs, Pecorino, and pepper in a bowl.
- Combine: Toss hot pasta with pancetta. Quickly stir in egg mixture off the heat to avoid scrambling. Add pasta water to thin if needed.
- Serve: Top with extra cheese and pepper.
Nutrition Facts (Per Serving)
- Calories: 550
- Protein: 22g
- Carbs: 65g
- Fat: 20g
2. Classic Lasagna
Layered pasta sheets with rich ragù, béchamel, and melted cheese.
This hearty lasagna stacks tender pasta sheets with savory meat ragù, creamy béchamel, and gooey mozzarella. Perfect for family dinners!
Ingredients (Serves 6)
- 12 lasagna sheets
- 500g ground beef/pork mix
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 800g tomato passata
- 2 cups béchamel sauce
- 1.5 cups grated mozzarella
- 1/2 cup grated Parmesan
- Olive oil, salt, pepper
Step-by-Step Method
- Cook Ragù: Sauté onion and garlic in oil. Add meat and brown. Stir in passata, salt, and pepper. Simmer 30 mins.
- Prep Layers: Boil lasagna sheets until al dente.
- Assemble: Layer in a baking dish: ragù → pasta → béchamel → mozzarella. Repeat. Top with Parmesan.
- Bake: Cover with foil and bake at 180°C (350°F) for 25 mins. Uncover, bake 15 mins more until bubbly.
- Rest: Let sit 10 mins before slicing.
Nutrition Facts (Per Serving)
- Calories: 620
- Protein: 34g
- Carbs: 45g
- Fat: 35g
3. Cheese & Spinach Ravioli
Homemade pasta pockets stuffed with ricotta and spinach.
Delicate ravioli filled with creamy ricotta, spinach, and nutmeg, served with sage butter or marinara sauce. A labor of love worth every bite!
Ingredients (Serves 4)
For Pasta Dough:
- 300g all-purpose flour
- 3 eggs
- Pinch of salt
For Filling:
- 200g ricotta
- 100g cooked spinach (squeezed dry)
- 1/4 cup grated Parmesan
- Nutmeg, salt, pepper
Step-by-Step Method
- Make Dough: Mix flour, eggs, and salt into a dough. Rest 30 mins.
- Prepare Filling: Combine ricotta, spinach, Parmesan, nutmeg, salt, and pepper.
- Shape Ravioli: Roll dough into thin sheets. Place filling in teaspoon-sized dollops. Cover with another sheet, press edges, and cut into squares.
- Cook: Boil ravioli 3-4 mins until they float.
- Serve: Toss with melted butter and sage or tomato sauce.
Nutrition Facts (Per Serving)
- Calories: 480
- Protein: 18g
- Carbs: 55g
- Fat: 20g
Notes & Tips
- Pasta Perfection: Always salt pasta water generously—it’s the only chance to season the pasta!
- Fresh vs. Dry: Use fresh pasta for ravioli and dry for Carbonara/lasagna if short on time.
- Make-Ahead: Lasagna tastes better the next day! Assemble it a day ahead and bake before serving.
- Vegetarian Twist: Swap pancetta for mushrooms in Carbonara, or use vegan cheese in lasagna.
