Top 10 Italian Pasta Dishes in 2026

Guanciale, egg yolk, pecorino, and pepper create a silky sauce that defines Roman cuisine.

A slow-cooked meat sauce from Bologna traditionally served with tagliatelle, never spaghetti.

Guanciale, tomato, and pecorino from the town of Amatrice — the third pillar of Roman pasta.

Ligurian basil, pine nuts, garlic, and Parmigiano pounded into the world's most beloved green sauce.

Ear-shaped pasta with broccoli rabe, anchovy, and chilli — Puglia's signature dish.

Layers of fresh pasta, ragù, béchamel, and Parmigiano baked until golden and bubbling.

Sicilian perfection: fried aubergine, tomato, basil, and ricotta salata over rigatoni.

Fresh clams, garlic, white wine, and parsley — Naples' gift to seafood pasta lovers.

Wide ribbons of pasta with slow-braised wild boar ragù from the Tuscan countryside.

Guanciale, egg yolk, pecorino, and pepper create a silky sauce that defines Roman cuisine.

A slow-cooked meat sauce from Bologna traditionally served with tagliatelle, never spaghetti.

Guanciale, tomato, and pecorino from the town of Amatrice — the third pillar of Roman pasta.

Ligurian basil, pine nuts, garlic, and Parmigiano pounded into the world's most beloved green sauce.

Ear-shaped pasta with broccoli rabe, anchovy, and chilli — Puglia's signature dish.

Layers of fresh pasta, ragù, béchamel, and Parmigiano baked until golden and bubbling.

Sicilian perfection: fried aubergine, tomato, basil, and ricotta salata over rigatoni.

Fresh clams, garlic, white wine, and parsley — Naples' gift to seafood pasta lovers.

Wide ribbons of pasta with slow-braised wild boar ragù from the Tuscan countryside.