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Your Favorite Pasta Dish?

pegasis0066 Aug 1, 2013 01:20 PM

Carbonara has been my favorite for a while and with my recent discovery of guanciale it's elevated even more. I am making Bucatini all’Amatriciana tonight for the first time (didn't even know what bucatini was until several weeks ago). What is your favorite pasta dish?

  1. t
    truman Mar 28, 2014 11:55 AM

    Not sure what to call this... somewhat of a mash-up of carbonara and cacio e pepe - plus ceci....

    Cook about 3/4 lb whole wheat pasta (anything spiral works well). Save about 1 C of the cooking water before draining. Meanwhile, cut about 1/2 lb bacon into bit-sized chunks and fry. Remove bacon from pan and drain. Add a can of rinsed chickpeas to the bacon grease and cook till slightly brown. Toss pasta, bacon-greased chickpeas, and bacon together with enough pasta water to moisten. Dump in a heap of Pecorino Romano. Add fresh ground pepper to taste. Try to share with the rest of your family.

    1. t
      thimes Mar 28, 2014 07:27 AM

      That is an impossible question for me - I'll eat any pasta - anytime.

      What I'm making tonight is super simple and I'm craving it . . . pasta in an asparagus sauce . . . don't know if it has a real name -

      Approximate recipe:

      1lb asparagus - broken into pieces, tips reserved
      boil pieces in salted water for 5-8 minutes (depends on size)
      strain - put asparagus and a little cooking liquid into blender/miniprep/etc and puree
      put back into pot (no need to strain puree), swirl in about 1/2 - 1 stick butter

      toss with 1 lb pasta (I like a standard spaghetti for this but S.O. likes something tubular with it . . ) - top with asparagus tips

      It's lovely - sometimes I sprinkle with Parm, sometimes add shrimp . . .

      1. b
        BuildingMyBento Mar 27, 2014 09:06 PM

        Oh, I forgot to add that one of the best pasta dishes I've eaten was in Copacabana, Bolivia. It was trout lasagna, made with the same trout that every other restaurant in the town offered, straight from Lake Titicaca.

        Actually, everything about that meal was good - the tartufo and the FOH too.

        1. s
          Sharuf Aug 15, 2013 01:05 PM

          About 40 years ago I had pesto for the first time. I was in a white tablecloth Italian restaurant in North Beach and saw an intriguing platter full of green pasta at a nearby table, so I ordered some for myself.

          It was fresh green house made fettucini with freshly made pesto. It was the first and best rendition of pasta with pesto I have ever tasted. Ever since them, I use only green noodles when making pesto.

          1 Reply
          1. re: Sharuf
            Will Owen Aug 15, 2013 04:03 PM

            Mine was about 45 years ago, in or near North Beach at the original Old Spaghetti Factory. This was when they'd give you free seconds, and after polishing off some meat sauce I thought that pesto stuff looked like it might be nice. Of course it was on spaghetti - I don't think they even had any other sort of pasta there. After that I always had to have at least one serving of it … and my friend Isabel learned how to make it and had the bright idea of adding clams. Damn, that was good.

          2. b
            Big Bad Voodoo Lou Aug 13, 2013 07:02 PM

            Bucatini all'amatriciana is my absolute favorite pasta dish, just edging out classic meat lasagna. I make both, but the best all'amatriciana I've ever had was at Chazz, an Italian restaurant in Baltimore owned by the actor Chazz Palminteri. (It actually used spaghettoni rather than bucatini, both of which are almost impossible to find in Orlando, FL.)

            When I make my own all'amatriciana, I follow Mario Batali's recipe, although I adjust his basic tomato sauce by using some sugar instead of the shredded carrot:

            2 Replies
            1. re: Big Bad Voodoo Lou
              fldhkybnva Aug 14, 2013 07:15 AM

              Wow I live in Baltimore and don't ever hear much about Chazz but perhaps I need to make a special trip for the all'amatriciana.

              1. re: Big Bad Voodoo Lou
                Perilagu Khan Aug 14, 2013 08:21 AM

                Bucataini al amatriciana is one of my very favorites as well.

              2. Will Owen Aug 13, 2013 05:59 PM

                Pappardelle with anything in gravy; real carbonara; linguini with pesto and clams (that was my first and still-favorite clam sauce!); nouilles aux crème, champignons (morels!!) et poulet (at Chez Julien, Paris); Mom's tuna-noodle casserole; spaghetti and meatballs; my own Tennessee Straw and Hay (chopped onion cooked in butter, frizzle coarsely-chopped country ham, pour in cream and reduce 2/3, stir in baby peas, then cooked green and white fettucine) … how many do I get? There are no bad ones, and my favorite is always the one in front of me!

                1 Reply
                1. re: Will Owen
                  Will Owen Aug 15, 2013 03:54 PM

                  Oh, and tonight I'm making another and newer favorite: Pad Thai! And the vegetarian Better Half is out of town, so I get to add chicken and shrimp. Yum.

                2. EWSflash Aug 6, 2013 07:05 PM

                  Pasta carbonara
                  Linguine in clam sauce (prefer white)
                  fettucine alfredo
                  Linguine with olive oil, garlic, mushrooms, parsley & pepper
                  Oh my gosh, I almost forgot pasta alla pesto

                  1. f
                    fara Aug 6, 2013 06:58 PM

                    I could never choose just one, it wouldn't be fair...
                    Besides I rarely have the same thing twice.

                    Really great though for working parents- lots of olive oil, 5 or 6 cloves of smashed garlic, let brown lightly, then add 3/4 box of pomi tomatoes. salt, pepper, slight pinch of sugar and let simmer. at the end, add a whole bunch of basil cut with kitchen shears. toss with de cecco pasta of your choice, any shape works with this. and pecorino romano.

                    1. icey Aug 6, 2013 11:06 AM

                      Another vote here for Carbonara...by far my favourite pasta. However, this summer, I have been making a cold tomato sauce from a recipe that my friend gave me from Florence. Basically, it is fresh tomatoes, a glove of garlic, toasted almonds (I've also used pinenuts), fresh basil, olive oil, parmigiano shavings, chilis and salt & pepper. I put everything in a motar and pestle and just go at it for a while. When the pasta is ready, I toss it all together. So refreshing and light for a warm summer night.

                      1. Kholvaitar Aug 6, 2013 06:46 AM

                        Fiori Pasta and Wild Mushroom Creme Gratin.

                        (Sure, you could use Rotelle if you don't have Fiori.)

                        1. JungMann Aug 5, 2013 12:38 PM

                          Fideua, sort of like paella with angel hair.

                          1. alliegator Aug 5, 2013 12:08 PM

                            Penne al'arrabiata without a doubt. With some basil and lots of parm.
                            The runner up is lobster stuffed ravioli with browned butter and sage.

                            1. gaffk Aug 2, 2013 05:57 PM

                              There's a local restaurant that makes a delicious chicken penne. Penne pasta with garlic, mushrooms, peppers, onions, tomatoes, olive oil, etc tossed with grilled chicken and served with a basket of breads. The only drawback is that the serving is so large I get tired of the leftovers.

                              Mom's stuffed shells are a close second--heavy on the mozzarella, light on the ricotta with a good parm shaved at serving.

                              1. mrsfury Aug 2, 2013 05:55 PM

                                I recently made pasta with large shrimp and homemade pesto. I gave some to a friend who never had pesto because green sauce creeped her out. She loved it! I like any pasta with seafood, sausage or chicken, fresh cherry tomatoes, mushrooms, squash, asiago or parm cheese, a pinch of lemon and worcestershire, basil, parsley and olive oil or butter. So simple and so good.

                                1. Gastronomos Aug 2, 2013 05:49 PM

                                  Spaghetti aglio e olio

                                  1. mtlcowgirl Aug 2, 2013 05:42 PM

                                    Carbonara for me also. With loads of Pecorino.

                                    1. PotatoHouse Aug 2, 2013 05:26 PM

                                      Chicken Picatta. I LOVE it!!

                                      3 Replies
                                      1. re: PotatoHouse
                                        Karl S Aug 2, 2013 05:33 PM

                                        How is that a pasta dish? (As opposed to a dish sometimes served with pasta)

                                        1. re: PotatoHouse
                                          gaffk Aug 2, 2013 06:00 PM

                                          Agreed with both of you . . . love chicken picatta, but don't consider it a pasta dish. I have the ATK Italian cookbook and its piccata recipe is delicious.

                                          1. re: gaffk
                                            Kelli2006 Mar 28, 2014 12:23 AM

                                            I make the same lemon, white wine, capers and butter sauce and serve it over pasta. Adding a few quartered crimini mushrooms makes for a filling vegetarian dish.

                                        2. RealMenJulienne Aug 2, 2013 12:44 PM

                                          When you call it 'pasta' instead of 'noodles', I'm assuming you're looking for Italian recipes. If that's the case my favorite is braised short ribs and mushrooms with hand made tagliatelle.

                                          1. Paprikaboy Aug 2, 2013 12:05 PM

                                            I'm gonna cheat and have one summer and one autumn/winter

                                            Summer: Tagliatelle with crab and chilli.
                                            Autinmn/Winter: Paparadelle.with wild boar ragu.

                                            1. Perilagu Khan Aug 2, 2013 07:54 AM

                                              I make a capellini with bacon, diced portabella, tomato, white wine and Italian parsley that is probably my favorite. The original recipe is from the NY Times cookbook.

                                              1. b
                                                Bkeats Aug 2, 2013 07:47 AM

                                                paitan ramen with pork belly char siu

                                                1. t
                                                  treb Aug 2, 2013 06:36 AM

                                                  A real bolognense!

                                                  1. p
                                                    pitterpatter Aug 2, 2013 05:51 AM

                                                    Saute bread crumbs in butter, toss with pasta with lots of chopped, flat-leaf parsley, then grate bottarga over the top. Best pasta dish ever.

                                                    7 Replies
                                                    1. re: pitterpatter
                                                      scunge Aug 2, 2013 11:53 AM

                                                      Are you in the States? if so where can I purchase bottarga and what may be a suitable substitute?

                                                      1. re: scunge
                                                        linguafood Aug 2, 2013 12:49 PM

                                                        Have you looked into ordering it online?

                                                        1. re: linguafood
                                                          scunge Aug 2, 2013 02:35 PM

                                                          No that is something I may consider first though I'll try some Italian markets that sell fish as well as Fairway. Can I though substitute anything else for a similar taste ?

                                                          1. re: scunge
                                                            linguafood Aug 2, 2013 02:43 PM

                                                            I don't think so. Bottarga's got a unique flavor *and* texture.

                                                            But Italian markets might be a good starting point! Hope you find it!!

                                                            My mom is crazy about the stuff (called avgotaraho in Greece), I really only like it over pasta.

                                                            1. re: linguafood
                                                              scunge Aug 2, 2013 03:32 PM

                                                              OK thanks I do know of two Greek Markets not to far from me . I'll give them a try

                                                              1. re: linguafood
                                                                Tripeler Aug 2, 2013 07:34 PM

                                                                The Japanese have cured fish eggs called "karasumi" and they are fairly similar to bottarga. I think they are from a fish called "bora" which the dictionary says is "grey mullet."

                                                              2. re: scunge
                                                                JungMann Aug 5, 2013 07:46 AM

                                                                Fairway sells bottarga in the same section as their smoked salmon.

                                                        2. b
                                                          BuildingMyBento Aug 2, 2013 05:02 AM

                                                          I like a lot of Japanese-style (和風 wafuu) pastas, so being introduced to those makes this question a bit more difficult.

                                                          For stuffed pasta, ravioli with ricotta and spinach.
                                                          Otherwise, I've enjoyed papardelle with wild mushrooms as of late.

                                                          Crossing the Pacific now, although I like pretty much any of the mayonnaise-less 和風 variants, zarusoba consistently ranks high.


                                                          1 Reply
                                                          1. re: BuildingMyBento
                                                            Tripeler Aug 2, 2013 06:07 AM

                                                            Interestingly, cold zarusoba (buckwheat noodles) goes remarkably well with chilled sake.

                                                          2. breadwinner Aug 1, 2013 11:53 PM

                                                            Just went to a nicer Italian restaurant recently, and it rekindled my love for vongole in rosso. I don't have the skills to make it myself yet, which might be a good thing.

                                                            1 Reply
                                                            1. re: breadwinner
                                                              breadwinner Aug 13, 2013 09:00 PM

                                                              Okay, just made a big skillet of aglio e olio for my mom and we're in complete bliss. So simple yet so decadent! I could eat buckets of the stuff if I could.

                                                            2. ipsedixit Aug 1, 2013 09:13 PM

                                                              Chinese cold sesame noodles with shredded chicken

                                                              1. Tripeler Aug 1, 2013 07:57 PM

                                                                Carbonara, but instead of bacon, pancetta or other cured pork, I like to add fresh raw uni (sea urchin roe) to the egg and cream mixture. Unbelievable.

                                                                1 Reply
                                                                1. re: Tripeler
                                                                  klyeoh Aug 1, 2013 10:41 PM

                                                                  Carbonara for me, too - but I'll stick with the bacon. Uni sounded absolutely delicious though.

                                                                2. s
                                                                  scunge Aug 1, 2013 06:22 PM

                                                                  1.Pasta cu le Sardi with bucatini and topped with seasoned toasted bread crumbs 2 fresh ( preferably local) tomato,hand torn basil,minced garlic, e.v.o and s&p let sit a while then add a pasta like angel hair 3. large shell pasta with saltwater fish marinara especially if I catch it . I prefer romano cheese. 4, mushrooms any kind cooked with eggplant ,onions ,capers ,oil cured olives ,sundried tomato no salt but a good amount of black pepper .I like cooking it in a black cast iron pan covered .I then add whole grain pasta uncooked and let it soften slowly in the pan covered add cheese and serve. Beans and pasta most kinds and variation of macaroni types

                                                                  1. tim irvine Aug 1, 2013 05:49 PM

                                                                    Bolognese with home made paparadelle. Home made mushroom ravioli with sage brown butter is number two.

                                                                    1. k
                                                                      kitchengardengal Aug 1, 2013 02:20 PM

                                                                      We just had fettuccini topped with pot roast and mushrooms braised in wine. That was awfully good.

                                                                      My go-to pasta dish (for me only), is buttered any-kind-of-pasta topped with shredded extra sharp cheddar.

                                                                      1. pegasis0066 Aug 1, 2013 01:59 PM

                                                                        I forgot to mention that I do really like Bolognese but usually only during fall/winter months.

                                                                        I like some of the recipes suggested - thanks.

                                                                        1 Reply
                                                                        1. re: pegasis0066
                                                                          fldhkybnva Aug 1, 2013 04:00 PM

                                                                          I think a classic Bolognese is my favorite pasta dish.

                                                                        2. c
                                                                          cleopatra999 Aug 1, 2013 01:42 PM

                                                                          I just finished a spaghetti olio e aglio with fresh tomato. Basically garlic, olive oil, raw peeled seeded fresh diced tomatoes and a bit of basil. Super fresh tasting, perfectly light and flavourful for summer.

                                                                          1. Karl S Aug 1, 2013 01:39 PM

                                                                            For long pastas (other than angel hair or vermicelli, which I leave for soup or omelet dishes): Cacio e pepe, carbonara (the no-cream-whatsoever original), pesto (mixed with some of the the pasta cooking water) or Hazan's immortal tomato-with-butter-and-onion sauce.

                                                                            For filled pastas: in a good broth with a sage leaf and grated cheese and dappled with drops of fat of choice.

                                                                            For shaped pastas (Orecchietti being my favorite), I prefer ragu-like or chunkier sauces of divers sorts.

                                                                            1. e
                                                                              escondido123 Aug 1, 2013 01:38 PM

                                                                              Usually the one I just finished making and am about to take the first bite--we have pasta for dinner 4 nights a week so hard to name one. Right now, fresh cherry tomatoes braised with water and a chopped and sauteed mixture of oil-cured black olives, garlic, cubes of thick-sliced proscuitto, parsley. Spaghetti tossed into pan for last couple minutes--served with Parmigiano.

                                                                              1. RetiredChef Aug 1, 2013 01:35 PM

                                                                                There are so many but if I had to pick just one it would be: Angel hair with pesto

                                                                                1. m
                                                                                  Maximilien Aug 1, 2013 01:29 PM

                                                                                  the basic Cacio e Pepe, sometimes with a simple pistachio pesto .

                                                                                  4 Replies
                                                                                  1. re: Maximilien
                                                                                    RetiredChef Aug 1, 2013 01:36 PM

                                                                                    That's in my top 5

                                                                                    1. re: Maximilien
                                                                                      catherine88 Aug 1, 2013 07:45 PM

                                                                                      +1 me too!

                                                                                      1. re: Maximilien
                                                                                        annagranfors Aug 1, 2013 09:54 PM

                                                                                        ...so simple, so wonderful...!

                                                                                        1. re: Maximilien
                                                                                          anakalia Aug 13, 2013 11:26 AM

                                                                                          Me too! I fail miserably making it at home, though!

                                                                                        2. viperlush Aug 1, 2013 01:23 PM

                                                                                          Broccoli rabe, sausage and sweet potatoe with whatever shaped pasta I have available.


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