| Italian pasta recipes vary according to regional cuisine. | | | | with Puttanesca sauce is complex only in flavor. |
| Northern recipes, for instance, from the Piemonte, | | | | For this, use 28 oz of peeled tomatoes, lightly blanched |
| Calabria and Liguria regions feature readily available | | | | until the skin is easily removed. 2 tablespoons of olive |
| cheeses, cured hams and pancetta, a kind of smoked | | | | oil, 2 tins of anchovies, chopped finely, 4 cloves of |
| bacon. Most notable of these recipes is pasta | | | | minced garlic, 1/2 cup of pitted olives (green, black or |
| carbonara. | | | | marinated as preferred), 2 tablespoons of drained |
| Pasta Carbonara | | | | capers, 1/2 teaspoon of dried red pepper flakes, 1/4 |
| This Italian pasta recipe requires, 3-4 strips of pancetta | | | | teaspoon each oregano and salt. 1/4 cup Italian flat-leaf |
| or bacon, 1 egg, 1/4 cup of cream and an aged grated | | | | parsley. Drain tomatoes and turn into a food processor |
| cheese. Now, the variations to this Italian pasta recipe | | | | until tomatoes are finely crushed. |
| are enhanced by using a fresh pasta or spaghetti. | | | | In a small skillet, combine olive oil, garlic, oregano, |
| Cook the pasta until desired doneness and drain. | | | | anchovies, olives, capers, pepper flakes and salt. Saute |
| Meanwhile, saute pancetta for about 5 minutes or until | | | | 3 minutes until garlic is tender. Pour this over boiled and |
| crisp, if preferred. Crush one clove of garlic until | | | | drained pasta. Toss with Italian parsley. |
| flattened and rub inside of bowl for extra flavor. Whisk | | | | The Southern Region |
| together, egg and cream. Place drained pasta into | | | | The Southern region of Italy, Lazio, Abruzzo, Campania, |
| garlic-rubbed bowl. Pour egg and cream over pasta. | | | | Puglia, Molise and Basilicata offers a wide variety of |
| Briefly toss to coat. Add pancetta and cheese. Toss | | | | robusto peasant cuisine. The ingredients likely include |
| to evenly coat pasta. Serve with curls of Parmesan or | | | | mozzarella, pecorino, goat cheese, lentils and |
| Romano cheese. For an extra flair, try a native cheese | | | | peperoncini, along with swordfish , tuna, olives and |
| like Fontina. Garnish lightly with freshly ground pepper. | | | | citrus fruits. |
| The Central Region | | | | One traditional Italian pasta recipe uses olive oil, lemon, |
| Toscana, Emilia Romagna, Umbria and Marche | | | | basil, 1 clove crushed garlic and pine nuts. For the |
| comprise the Central Italian region. Here, Italian pasta | | | | pasta, use orcchetti. Into a small bowl, squeeze the |
| recipes are simple, yet elegant and always delightful to | | | | juice of one lemon. Set rind of lemon aside. Chop 1/2 |
| the palate. Parmiggiano Reggiano, olives, coppa and | | | | cup fresh basil. Rub bowl with garlic clove. Chop |
| fish enhance the style of central regional Italian pasta | | | | remainder of clove finely. Place drained orcchetti in |
| dishes. Ingredients used here are from "Una cucina | | | | bowl. Toss with basil, chopped garlic and olive oil until |
| povera", a poor man's kitchen. In Tuscano, you will dine | | | | pasta is well coated. Add lemon juice and pine nuts. |
| on eel, rabbit, beef and chicken accented by fennel, | | | | Blend well. Using reserved lemon rind, grate finely and |
| tarragon, sage, rosemary and chile pepper. One recipe | | | | add to pasta coating lightly. |