🇮🇹 Timeless Italian Classics:
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Lasagna al Forno – Layers of pasta, ragù, béchamel, and cheese.
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Spaghetti Carbonara – Creamy, cheesy pasta with pancetta and egg (no cream!).
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Risotto alla Milanese – Creamy saffron-infused rice.
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Osso Buco – Braised veal shanks with gremolata.
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Chicken Parmigiana – Breaded chicken with marinara and mozzarella.
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Tiramisu – Espresso-soaked ladyfingers layered with mascarpone cream.
Since you asked for a timeless Italian classic, let’s go with one of the most iconic dishes:
🍝 Spaghetti Carbonara – Roman Classic
🧾 Ingredients (Serves 2–3):
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8 oz (225g) spaghetti
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2 large eggs + 1 egg yolk
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3 oz (85g) guanciale (or pancetta/bacon), diced
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½ cup freshly grated Pecorino Romano cheese
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Freshly cracked black pepper
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Salt (for pasta water)
🔥 Instructions:
1. Boil the Pasta
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Bring a pot of salted water to boil and cook spaghetti until al dente.
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Reserve 1 cup of pasta water before draining.
2. Cook the Guanciale
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In a pan over medium heat, cook guanciale until crispy and golden (about 5–7 min).
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Turn off the heat and let it sit.
3. Make the Carbonara Sauce
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In a bowl, whisk eggs, yolk, Pecorino Romano, and lots of black pepper until smooth.
4. Combine & Toss
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Add drained pasta to the pan with guanciale (off the heat).
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Slowly stir in egg-cheese mixture while tossing vigorously.
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Add splashes of reserved pasta water as needed to create a creamy, glossy sauce.
5. Serve
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Plate immediately. Top with extra Pecorino and black pepper.
✅ Tips for Success:
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Don’t scramble the eggs: remove the pan from heat before mixing in the sauce.
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Use Pecorino Romano for authentic sharpness.
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Guanciale gives the most flavor, but pancetta or thick-cut bacon works too.
Would you like a video-style step-by-step, or prefer a baked classic like Lasagna next?