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Your Favorite Pasta Dish?

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?

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

    http://www.realsimple.com/food-recipe...

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

      4 Replies
            1. re: Maximilien

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

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

              1. 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. 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. 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. 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

                        I think a classic Bolognese is my favorite pasta dish.

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

                          1. 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. 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

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

                              2. Chinese cold sesame noodles with shredded chicken

                                1. 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

                                    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. 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.

                                    Jonathan
                                    http://buildingmybento.com
                                    http://collaterallettuce.com

                                    1 Reply
                                    1. re: BuildingMyBento

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

                                    2. 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

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

                                        1. re: scunge

                                          Have you looked into ordering it online?

                                          1. re: linguafood

                                            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

                                              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

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

                                                1. re: linguafood

                                                  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

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

                                            1. paitan ramen with pork belly char siu

                                              1. 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. 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. 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. re: PotatoHouse

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

                                                        1. re: PotatoHouse

                                                          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

                                                            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. Carbonara for me also. With loads of Pecorino.

                                                            1. 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. 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. 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. Fideua, sort of like paella with angel hair.

                                                                    1. Fiori Pasta and Wild Mushroom Creme Gratin.

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

                                                                      1. 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. 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. 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. 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

                                                                                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. 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:
                                                                                http://www.mariobatali.com/recipes_bu...

                                                                                2 Replies
                                                                                1. re: Big Bad Voodoo Lou

                                                                                  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

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

                                                                                  2. 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

                                                                                      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. 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. 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. 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.