Pappardelle alla Bolognese is a classic and comforting Italian dish. It features wide, flat egg pasta noodles (pappardelle) tossed in a rich, slow-cooked meat sauce known as Bolognese ragù.

The dish is traditionally finished with a generous dusting of freshly grated Parmigiano Reggiano cheese. It is considered one of the defining staples of Emilian cuisine.

• This is a vibrant and fresh Italian pasta dish, emblematic of the Liguria region, particularly Genoa. It pairs delicate linguine pasta with the iconic, uncooked Pesto Genovese sauce.

  The dish is traditionally simple and light, allowing the powerful, fresh flavor of the basil and olive oil to be the star. Sometimes, boiled potatoes and green beans are added to the same pot as the pasta and tossed with the pesto for an even more authentic Ligurian preparation.

• Carbonara is one of Rome's most famous and beloved pasta dishes, known for its incredible richness and simple, powerful flavors. It is an emulsified sauce made without cream, relying instead on high-quality ingredients and a precise technique.

  The dish is celebrated for its savory depth, sharpness from the cheese, and the contrast between the tender pasta and the crisp, salty guanciale.