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Italy's pasta tradition spans hundreds of shapes and sauces perfected over centuries. These ten dishes represent the absolute pinnacle of Italian comfort food.
Curated by our food editors. Critical reception and community vote both shape the ranking — updated as opinions shift.

Just pecorino, black pepper, and pasta water — Roman simplicity at its most genius.

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.
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Just pecorino, black pepper, and pasta water — Roman simplicity at its most genius.

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.

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