Are you a pasta fanatic who’s found yourself in a rut? Not to worry! Expat Explore has rounded up the best pasta recipes around the world for your inspiration. From the Italian classics such as carbonara and lasagna to the lesser-known but equally delicious Greek Pastitsio and Naporitan, you’ll find yourself with no shortage of flavour after reading this. 

So, are you ready to embark on a carbolicious journey and discover the most famous pasta dishes worldwide? Let’s tuck in!

The most-loved pasta recipes around the world 

Pasta is a versatile and universally loved food that has captured the hearts and stomachs of countless people for centuries. From classic Italian dishes to innovative Asian fusions, pasta and its dishes come in various shapes, sizes, and flavours. This versatility has made it a staple in many homes. You can dress it up, dress it down, or barely dress it at all and it will still satisfy your carb cravings with ease. Not to mention, the tastiness that stems from this humble ingredient alone! 

Whether you’re looking for a classic pasta dish that you’ve not yet created at home or a unique recipe that will spark a new flavour explosion, we’ve got you covered in this mouthwatering blog post. So, let’s get cooking!

Related: Get inspired by Europe’s classic baked goods and finish off your meal with a sweet treat baked from scratch!

Pasta, the Italian way

As the undisputed king of pasta, Italy boasts a wide variety of famous pasta dishes and regional specialities. In northern Italy, you’ll find dishes like lasagna, beef ragù, and bolognese. Central Italy is home to carbonara and amatriciana, while southern Italy is best known for its penne arrabbiata and orecchiette with broccoli rabe.

The regional differences aren’t just in the sauces but in how the actual pasta itself is made. Pasta from the north of Italy is often made with soft wheat flour, all-purpose or type 00, which grows in these parts. Eggs are also used to make the dough since soft wheat flour is low in protein. 

Pasta made in southern Italy often uses durum wheat flour, also known as semolina flour, and water. Since semolina is higher in protein than all-purpose or type 00 flour, eggs are usually not needed, a touch of water can be used instead. 

In central Italy, pasta varieties are made with flour and eggs or flour and water. Drawing inspiration and gaining ingredients from both the north and south of Italy, allows this part to have the best of both worlds and offer a more diverse selection of pasta than its counterparts. 

Related: Visit Italy and explore the world of Italian cuisine for yourself! Explore our Italian tours to find your best fit.

Now that we’ve covered the most essential part of any pasta recipe, the pasta itself, it’s time to move on to the full recipes! Below, we’ve listed three famous Italian pasta dishes that you can cook at home and bring a taste of Italy to your kitchen.

Lasagna, Northern Italy

Lasagna is made up of layers of pasta, a meaty ragù, a creamy béchamel sauce, and grated Parmesan cheese. This combination makes it the perfect comfort dish in almost every home!

Ingredients:

For the béchamel sauce:

• 50 grams of butter
• 50 grams of all-purpose flour
• 1 litre of whole milk
• Salt and pepper to taste
• Nutmeg, grated (optional)

For the bolognese sauce:

• 500 grams of ground beef
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1 cup of dry red wine
• 1 can (400g) crushed tomatoes
• 1 litre of beef broth
• Salt and pepper to taste
• Fresh basil, chopped (optional)

For the lasagna:

• Lasagna sheets
• 100 grams of grated Parmesan cheese

Cooking instructions:

Make the béchamel sauce:

1. Melt butter in a saucepan over medium heat.
2. Whisk in flour until smooth.
3. Gradually whisk in milk, whisking constantly to prevent lumps.
4. Bring to a boil, then reduce heat and simmer until thickened, stirring occasionally.
5. Season with salt, pepper, and nutmeg.

Make the bolognese sauce:

1. Brown the ground beef in a large pot over medium heat.
2. Add the onion, carrot, celery, and garlic. Sauté until softened.
3. Deglaze the pot with red wine, scraping up any browned bits.
4. Add crushed tomatoes, beef broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for at least 2 hours, or until the sauce is thickened.
5. Stir in fresh basil.

Assemble the lasagna:

1. Preheat oven to 180°C.
2. In a large baking dish, layer lasagna sheets, Bolognese sauce, and Béchamel sauce. Repeat layers until the dish is full, ending with a layer of Béchamel sauce and Parmesan cheese.
3. Cover with foil and bake for 30-40 minutes, or until heated through and bubbly.
4. Remove foil and bake for an additional 10-15 minutes to brown the top.

Carbonara, Central Italy

Carbonara is a rich and creamy pasta dish that originated in Rome. It’s characterised by its simple yet elegant ingredients, including eggs, cheese, cured pork, and black pepper.

Ingredients:

• 350 grams of spaghetti
• 150 grams of guanciale (cured pork cheek), diced into 1cm x 1cm cubes
• 4 large eggs, separated
• 100 grams of Pecorino Romano cheese, grated
• Black pepper
• Olive oil

Cooking instructions:

1. Cook the Pasta: Cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving a cup of pasta water.
2. Cook the Guanciale: In a large pan, cook the guanciale over medium heat until crispy and rendered.
3. Create the Sauce: In a large bowl, whisk together the egg yolks and Pecorino Romano cheese.
4. Toss the pasta: In the pan containing the guanciale, add the drained pasta and toss.
5. Combine Pasta and Sauce: Add the hot, drained pasta with guanciale to the egg and cheese mixture, tossing to coat.
6. Finish the Dish: Add a ladleful of the reserved pasta water to the pasta mixture. Toss to combine and emulsify the sauce.
7. Season and Serve: Season with freshly ground black pepper and serve immediately.

Penne arrabbiata, Southern Italy

Penne Arrabbiata is a classic Italian pasta dish with a spicy tomato sauce that packs a punch. It is particularly popular in Southern Italy and known for its simple yet bold flavours.

Ingredients:

• 350 grams of penne pasta
• 400 grams of canned crushed tomatoes
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 dried red chilli peppers, crushed
• 1 teaspoon of red pepper flakes
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil, chopped (optional)

Cooking instructions:

1. Cook the Pasta: Cook the penne pasta in a large pot of salted boiling water until al dente. Drain, reserving a cup of pasta water.
2. Make the Sauce: Heat a large saucepan over medium heat. Add a drizzle of olive oil and sauté the onion and garlic until softened.
3. Add the Spices: Add the crushed red chilli peppers and red pepper flakes to the pan. Stir to combine.
4. Add the Tomatoes: Pour the crushed tomatoes into the pan and bring to a simmer. Season with salt and pepper to taste.
5. Combine Pasta and Sauce: Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add some of the reserved pasta water.
6. Serve: Garnish with fresh basil and serve immediately.

Related: Learn how to order these dishes at pasta restaurants in Rome with our blog on essential Italian travel phrases for exploring Italy.

Pasta’s global journey

Now that we’ve laid the groundwork for Italian pasta perfection, let’s turn up the heat with these global pasta recipes! 

Mac and Cheese, USA

The ultimate comfort food, this simple yet indulgent dish featuring macaroni smothered in cheese sauce is sure to hit all the spots! 

Whether you prefer it classic or with a gourmet twist, crispy or saucy, with just a few small tweaks you can tailor this recipe to your ultimate taste!

Ingredients:

• 500 grams of elbow macaroni
• 1/4 cup of unsalted butter
• 1/4 cup of all-purpose flour
• 4 cups of whole milk
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 cup of grated sharp cheddar cheese
• 1/2 cup of grated Parmesan cheese

Cooking instructions:

1. Cook the Pasta: Cook the macaroni according to package directions. Drain and set aside.
2. Make the Cheese Sauce: 
   1. Melt the butter in a saucepan over medium heat.
   2. Whisk in the flour to form a roux.
   3. Gradually whisk in the milk, stirring constantly until the sauce thickens.
   4. Season with salt and pepper.
   5. Stir in the cheddar and Parmesan cheeses until melted and smooth.
3. Combine: Add the cooked pasta to the cheese sauce and stir to coat.
4. Bake: Transfer the pasta to a greased baking dish. Bake in a preheated oven at 180°C for 20-25 minutes, or until bubbly and golden brown.

Related: Visit the United States and get a taste of the real deal!

Pastitsio, Greece

Pastitsio is a beloved Greek baked pasta dish that’s similar to lasagna. It consists of layers of pasta, ground meat, and béchamel sauce. This rich and comforting meal is perfect for a cold winter’s day!

Ingredients:

For the béchamel sauce:

• 50g butter
• 50g all-purpose flour
• 1 Liter whole milk
• Salt and pepper to taste
• 1 tsp Nutmeg, grated 

For the Meat Sauce:

• 500g ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (400g) crushed tomatoes
• 1 cup dry red wine
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil

For the Pasta:

• Lasagna sheets
• Grated Parmesan cheese

Cooking instructions:

Make the béchamel sauce:

1. Melt butter in a saucepan over medium heat.
2. Whisk in flour until smooth.
3. Gradually whisk in milk, whisking constantly to prevent lumps.
4. Bring to a boil, then reduce heat and simmer until thickened, stirring occasionally.
5. Season with salt, pepper, and nutmeg.

Make the meat sauce:

1. Brown the ground beef in olive oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté until softened.
3. Deglaze the pot with red wine, scraping up any browned bits.
4. Add the crushed tomatoes, oregano, thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer until thickened.

Assemble the Pastitsio:

1. Preheat oven to 180°C.
2. In a large baking dish, layer lasagna sheets, meat sauce, and béchamel sauce. Repeat layers until the dish is full, ending with a layer of béchamel sauce and grated Parmesan cheese.
3. Cover with foil and bake for 30-40 minutes, or until heated through and bubbly.
4. Remove foil and bake for an additional 10-15 minutes to brown the top. Let cool slightly before serving.

Related: Get a taste of this local dish while discovering the Best of Greece on a guided group tour!

Naporitan, Japan

Naporitan is a unique Japanese-Italian fusion dish that combines elements of both cuisines. It features spaghetti stir-fried with ketchup, butter, and a variety of vegetables like onions, bell peppers, and sometimes even bacon or sausage. Naporitan is a popular choice in Japanese households, particularly for breakfast or lunch!

Ingredients:

• 300 grams of spaghetti
• 50 grams of butter
• 1 onion, sliced
• 1 bell pepper, sliced
• 100 grams of bacon, diced
• 1/4 cup of ketchup
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Cooking instructions:

1. Cook the pasta: Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
2. Sauté the ingredients: In a large skillet, melt the butter over medium heat. Add the onion, bell pepper, and bacon and cook until softened.
3. Add the sauce: Stir in the ketchup, salt, and pepper.
4. Combine: Add the cooked spaghetti to the skillet and toss to coat with the sauce.
5. Serve: Garnish with fresh parsley and serve immediately.

Related: Explore the Highlights of Japan over 13 days and be sure to grab a bite of this local pasta!

Are you ready to transport your taste buds to Italy or maybe even Japan, one forkful at a time? With these famous pasta dish recipes, you’re in for a tasty treat that’ll have you adventuring to a whole new world of flavour in no time. So, where are you off to next?

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