Top 3 Italian Pasta Recipes

Lidl invites you to try 3 of the most popular pasta recipes. By following them, you will effortlessly prepare dishes that will surprise even the delicious food taste.

You can find the ingredients for these dishes in Lidl stores starting from today during the “Italiano” week, which customers have often appreciated and anticipated.

During it, you have the opportunity to buy products that no Italian kitchen is complete with: different types of pasta and their different types of sauces, hams, dried or preserved chopped tomatoes, as well as “pecorino toscano”, burrata or “mozzarella di bufala campana” and other types of cheese and seafood.

Ready-made dishes are also delivered – pizzas with ham and cheese, 4 types of cheese or mozzarella and fresh pasta with tuna or pesto filling. Those with a sweet tooth will be able to taste tiramisu, cookies and other Italian desserts that will not leave anyone indifferent.

Bolognese is a pairing of tomatoes and meat

The now known and beloved Bolognese sauce recipe is believed to have been created by chef Alberto Alvisi in the 18th century. At the end. This recipe first spread in the northeastern Italian region of Emilia-Romagna, whose capital is the city of Bologna.

An interesting fact is that the official version of the Bolognese sauce recipe was registered by the Italian Culinary Academy in 1982. Oct 17 It’s listed among the ingredients… Bacon and Milk!

To prepare pasta with Bolognese sauce, you will need: 2 tablespoons of olive oil, 1 medium-sized yellow onion, 2 cloves of garlic, 230 g. Ground beef (preferably 20% fat) or pork, 340 grams. Pasta of your choice, 1/4 cup tomato paste, 2 teaspoons Worcestershire sauce and a little parmesan cheese.

First, fill a large pot with water, add some salt and heat it. Then add oil to the pan and keep it on medium or high flame. Add the chopped onion and garlic, half a teaspoon of salt, to the hot pan and stir constantly, about 3 minutes, until everything starts to soften. Add the beef and stir-fry for about 3 minutes, until the meat is dark in color.

Add the pasta to the boiling water and cook according to the manufacturer’s instructions on the label. Try not to overcook the pasta, it should be al dente, that is, firm.

While your pasta is cooking, add the tomato paste to the pan and cook for 1 minute, stirring. Then add 1 cup water, Worcestershire sauce, ½ teaspoon pepper and salt. Reduce the heat and simmer for about 5 minutes.

Finally, add the cooked pasta to the pan, along with 1 cup of water left over from cooking the pasta. Increase the heat to high and cook, stirring vigorously, until the sauce thickens and coats the pasta.

This should take about 2 minutes. Taste and add salt or pepper if needed. Serve topped with parmesan cheese.

Carbonara is a great choice for those who are very hungry

It’s hard to say how the carbonara recipe was created. Since the word “carbonaro” means “coal burner”, some say the recipe was created by charcoal-burning workers in the Apennines.

Others say it was accidentally created by American soldiers serving in Italy during World War II. Be that as it may, we can be happy that the carbonara recipe and its variations are available to all of us today.

To prepare carbonara you will need: 230 g. Pasta, 2 eggs, half cup of grated Parmesan cheese, 4 strips of bacon, 4 cloves of garlic, salt and pepper and 2 tablespoons of chopped fresh parsley leaves.

First, boil water in a large pot and add some salt to it. Cook the pasta according to the manufacturer’s instructions on the label. After the pasta is cooked, drain half a cup of water and reserve. You’ll need it later.

Whisk the eggs and Parmesan cheese together in a small bowl and set the mixture aside for now. Next, heat a large pan over medium heat, add the diced bacon and cook until browned and crispy, about 6-8 minutes. Add chopped garlic to the pan and cook for 1 minute. After that, reduce the heat to minimum.

Add the cooked pasta to the pan and add the egg and parmesan mixture. Add salt and pepper to taste. Add some of the water left over from the pasta. You can sprinkle parsley on top while serving.

The Immortal Classic “Casio e Pepe”

“Casio e Pepe” translated into Lithuanian means “cheese and pepper”. This is one of the oldest Italian recipes. Food historians say it was created by Roman shepherds.

Since the sheep had to be looked after, not much time was devoted to food production. “Casio e Pepe” requires only 4 ingredients and it is impossible to go wrong when making it.

To make Casio e Pepe you will need: 230 g. Pasta, half a teaspoon of black pepper, 2 tablespoons of unsalted butter, and a little more than half a cup of pecorino romano cheese (if you don’t have it, use your favorite hard cheese).

First, cook the pasta according to the manufacturer’s label instructions in a large pot of salted, boiling water. Drain the pasta and reserve some of the water.

Place the cooked pasta in a pan and place over medium heat. Pour off a splash of water left over from cooking the pasta and add the butter. Mix everything and add half a cup of grated cheese and black pepper.

Continue mixing until the sauce has a creamy consistency. Sprinkle the remaining cheese on top when serving.

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