Italian Recipes Recipes
Italian recipes—pasta, trattoria mains, soups, and bakes—with authentic techniques, smart make-ahead tips, and weeknight-friendly swaps.
Brown Butter Lemon Spaghetti 🍋✨ (Creamy Spring Pasta)
recipeincaption adapted by JojoM
Butternut Squash Gnocchi with Sage & Crispy Prosciutto
Reid Quiggins (adapted from Stefano Secchi & Michelin Guide)
Creamy Cherry Tomato Vodka Rigatoni Pasta
JojoM adapted from recipeincaption
Creamy Spaghetti Carbonara — Classic Italian Date-Night Pasta
Derek Chen adapted by JojoM
Creamy Tuscan Chicken Gnocchi Soup 🍲 (30-Min Comfort Meal)
The Good Bite (adapted by JojoM)
Irresistible Garlic Chili Oil Spaghetti in 20 Minutes
JojoM adapted from recipeincaption
3 Michelin Star Pasta You Can Actually Make at Home
Reid Quiggins (adapted by JojoM)
Parma Violet Country Cake — Soft & Fragrant
Luca, adapted by JojoM
Pasta e Fagioli with Beans & Greens — Cozy Fall Soup
Here’s Your Bite adapted by JojoM
Simple Italian Parmesan Chicken
Michael Matthews adapted by JojoM
Summer Symphony—Apricot Fizz Mousse Crunch
Pasquale Marigliano, adapted by JojoM
Torta Vesuvio: Hazelnut Volcano—Crunch & Velvet Spray
Pasquale Marigliano, adapted by JojoM
Ultra-Soft Panettone with Honey, Orange & Fruit
candystore (emprendereposteriade0) adapted by JojoM
Intro
Welcome to our collection of Italian recipes—from weeknight pasta and trattoria-style mains to cosy soups and heritage bakes. Whether you crave creamy carbonara, bright lemon spaghetti, or a rustic bowl of pasta e fagioli, you’ll find practical timings, pantry swaps, and storage notes. Use Quick Picks to jump straight in, scan Make-Ahead & Storage for planning, and check Compare Popular Options to choose by time, skill, and holding quality. Expect tips on al dente mastery, emulsified pan sauces, and classic cucina techniques that deliver big flavour with minimal faff.
Quick Picks
- Iconic bowl: Creamy Spaghetti Carbonara — Classic Italian Date-Night Pasta
- Bright & silky: Brown Butter Lemon Spaghetti 🍋✨ (Creamy Spring Pasta)
- Trattoria chicken: Simple Italian Parmesan Chicken
- Hearty classic: Pasta e Fagioli with Beans & Greens — Cozy Fall Soup
- Roman-inspired: Alfredo e Pepe
Make-Ahead & Storage
| Item | Fridge | Freezer | Reheat/Serve Tips |
|---|---|---|---|
| Creamy Spaghetti Carbonara | Best fresh | Not suitable | Toss off-heat with pasta water; serve immediately. |
| Brown Butter Lemon Spaghetti | 2 days | Not ideal | Loosen with hot pasta water; finish with zest/parsley. |
| Pasta e Fagioli | 4 days | 2 months (no pasta) | Reheat to bubbling; cook pasta fresh and combine to serve. |
| Simple Italian Parmesan Chicken | 3 days | 2 months (cooked) | Reheat covered to steaming; finish under grill for crisp edges. |
| Ultra-Soft Panettone with Honey, Orange & Fruit | 3–4 days | 2 months (sliced) | Refresh 3–5 min at 160–170 °C; serve slightly warm. |
| Italian Jam Tart Duo — Marasca & Plum Bliss | 3 days | 1–2 months | Chill before slicing; dust with icing sugar at serving. |
Compare Popular Options
| Dish/Item | Time | Skill | Make-ahead | Best with / Notes |
|---|---|---|---|---|
| Spaghetti Carbonara | 20 min | Intermediate | ★★☆☆☆ | Serve immediately; silky egg emulsion. |
| Brown Butter Lemon Spaghetti | 20 min | Easy | ★★★☆☆ | Light, zesty; add peas/asparagus. |
| Simple Parmesan Chicken | 30 min | Easy | ★★★★☆ | Great for meal prep; pair with salad or greens. |
| Pasta e Fagioli | 45–55 min | Easy | ★★★★★ | Improves next day; cook pasta fresh to keep broth clear. |
| 3 Michelin Star Pasta (At Home) | 40–50 min | Intermediate | ★★★☆☆ | Restaurant technique; plate with gloss and crunch. |
Techniques That Matter
- Salt like nonna: Use 1–2% salt in pasta water; it’s the foundation of flavour.
- Emulsify sauces: Combine fat (olive oil/butter), starch (pasta water), and heat while tossing off-heat for restaurant gloss.
- Cook pasta shy of al dente: Finish in sauce for absorption and perfect bite.
- Soffritto patience: Sweat onion–celery–carrot low and slow to build sweetness for soups and ragù.
- Cut cleanly: Rest meats 5 minutes before slicing to keep juices for saucing.
- Finish fresh: Add herbs, citrus zest, and cheese at the end for aroma and balance.
Common Mistakes & Fixes
- Bland pasta → Under-salted water; add salt + a splash of starchy water to the pan and toss.
- Greasy, split sauce → No emulsion; whisk in hot pasta water and toss vigorously off-heat.
- Mushy noodles → Overcooked; under-boil by ~1 minute and finish in sauce.
- Heavy flavours → Add acid (lemon/vinegar) or bitter greens to lift richness.
- Soggy breaded chicken → Reheat uncovered on a rack; finish under a hot grill to re-crisp.
Serving Ideas / Planner’s Notes
- Portions: 80–100 g dried pasta or 150–200 g cooked protein per person; add 1 veg side.
- Balance the menu: 1 creamy pasta + 1 tomato/olive-oil pasta + a crisp salad.
- Texture play: add pangrattato, toasted nuts, or crispy prosciutto for crunch.
- Wine-friendly notes: bright lemon pastas love Verdicchio; richer dishes pair with Barbera or Montepulciano.
- Family style: serve sauces in warmed bowls; pass parmesan, chilli flakes, and olive oil at the table.
Featured Links
Expand your repertoire with seasonal plates like Butternut Squash Gnocchi with Sage & Crispy Prosciutto, a crowd-pleasing bake Creamy Cherry Tomato Vodka Rigatoni Pasta, and a pantry star Irresistible Garlic Chili Oil Spaghetti in 20 Minutes.