Pasta at home: five simple recipes

Homemade pasta is a quick way to prepare a delicious dinner. Below are five tested recipes with simple proportions and tips on how to avoid typical mistakes.

Carbonara

Ingredients

• 200 g spaghetti
• 100 g of pancetta or bacon, diced
• 2 eggs
• 50 g of grated Parmesan
• Freshly ground black pepper to taste

Preparation

1. Cook the spaghetti in salted water until al dente.
2. In a pan, fry the pancetta until golden brown, being careful not to burn it.
3. Mix the eggs with the Parmesan and a pinch of pepper.
4. Drain the pasta, reserving some cooking water, and quickly toss it with the pancetta.
5. Remove from heat, pour in the egg and cheese mixture, quickly stirring to make the sauce creamy, not scrambled.

Common mistakes: overheating the egg mixture, too much water, lack of sufficient cheese.

Aglio e Olio

Ingredients

• 200 g spaghetti
• 3–4 cloves of garlic, thinly sliced
• 50 ml of extra virgin olive oil
• A pinch of chili flakes (optional)
• Fresh parsley, chopped
• Salt to taste

Preparation

1. Cook the pasta until al dente, reserving some water.
2. In a medium heat, heat the oil, add the garlic and chili, sauté for 1–2 minutes, being careful not to burn the garlic.
3. Drain the pasta and immediately add it to the pan, stirring to coat with oil.
4. If necessary, add a little cooking water to make the sauce silkier.
5. Remove from heat, sprinkle with parsley, and serve.

Common mistakes: overcooked garlic, too hot oil, lack of cooking water, which can cause the sauce to become dry.

Pasta with Pomodoro sauce

Ingredients

• 200 g penne or spaghetti
• 400 g canned tomatoes in their juice (or fresh, peeled)
• 1 small onion, finely chopped
• 2 cloves of garlic
• 2 tbsp olive oil
• Salt, sugar, and basil to taste

Preparation

1. Sauté the onion and garlic in oil until translucent.
2. Add the tomatoes, simmer for 10–15 minutes, stirring occasionally.
3. Season with salt, a small amount of sugar (to balance acidity), and basil.
4. Cook the pasta until al dente, drain, leaving some water.
5. Mix the pasta with the sauce, adding water if necessary, and serve.

Common mistakes: overcooking the tomatoes, causing the sauce to become thick and bitter, as well as a lack of salt.

Pasta with Pesto Sauce

Ingredients

• 200 g fettuccine or spaghetti
• 30 g fresh basil
• 30 g of pine nuts (can be replaced with walnuts)
• 50 g of grated Parmesan
• 80 ml of olive oil
• 1 clove of garlic
• Salt to taste

Preparation

1. In a blender, blend the basil, nuts, garlic, and parmesan.
2. Gradually pour in the oil until the mixture becomes smooth and creamy.
3. Cook the pasta until al dente, drain, leaving some water.
4. Mix the pasta with the pesto, adding cooking water for a smoother consistency.
5. Serve, optionally garnished with additional nuts.

Common mistakes: overdoing it with the nuts, causing the sauce to become too thick, and using oil that is too cold, which worsens the emulsion.

Bolognese (Ragù)

Ingredients

• 200 g of tagliatelle or spaghetti
• 300 g of minced meat (a mix of beef and pork)
• 1 small onion, finely chopped
• 1 carrot, grated
• 1 celery stalk, finely chopped
• 400 g of tomato puree or tomatoes in their own juice
• 100 ml of dry red wine (optional)
• 2 tbsp olive oil
• Salt, pepper, dried oregano

Preparation

1. Heat the oil, sauté the onion, carrot, and celery until soft.
2. Add the minced meat, cooking until browned, breaking up any lumps.
3. If using wine, pour it in and let the alcohol evaporate.
4. Add the tomatoes, season with salt, pepper, and oregano. Simmer for at least 30 minutes, preferably longer, on low heat.
5. Boil the pasta until al dente, drain, and combine with the sauce, adding a little cooking water.

Common mistakes: Too quick simmering of the sauce, which will make it watery, and under-salting, which is hard to fix later.

All recipes are designed for 2–3 servings. The main rule is to cook the pasta 'al dente' and adjust the sauce's consistency with cooking water. Enjoy your meal!

Frequently Asked Questions

How to properly determine the readiness of pasta 'al dente'?
You should taste the pasta one minute before the indicated cooking time ends. It should be slightly firm in the center, without a hard 'core'.

Can pancetta in carbonara be replaced with another product?
Yes, bacon or ham is often used instead of pancetta, but it's important to choose a product without strong smoking to not overpower the flavor.

Why does carbonara sauce sometimes curdle?
Curdling occurs at too high a temperature or if the egg mixture is added to the hot pasta too early. Mix quickly and remove from heat.

Can pesto be made without nuts?
Yes, nuts can be replaced with seeds (for example, sunflower seeds) or completely excluded, but then the sauce will be less thick and a little more oil will be needed.

Sources: Culinary portal 'Food' (eda.ru), Website 'Povarenok' (povarenok.ru), Book 'Italian Cuisine' (published by 'AST')

⚠️ The material is for informational purposes only and does not constitute legal advice. Rules and amounts may change — check for updates on official sources. Updated: August 10, 2026. Edited by MegaInet.art.