Where Does Your Favourite Pasta Dish Come From?

Pasta is a staple of Italian cuisine that has been embraced not just here in the UK but around the world. Each pasta dish carries its unique flavour and history, often tied to a specific region of Italy.

Here, we explore the origins of the top five pasta dishes that people in the UK regularly eat, highlighting the regional Italian roots that define their identities.

Spaghetti Bolognese

Despite its huge popularity in the UK, Spaghetti Bolognese is not traditionally Italian in the form it is often served internationally. It’s still more widely consumed than other Italian dishes.

In its original region, Emilia-Romagna, and particularly in the city of Bologna, the sauce known as "ragù alla Bolognese" is traditionally served with tagliatelle, not spaghetti.

The sauce is a slow-cooked blend of minced beef, pork, tomato paste, onions, carrots, celery, and milk or cream, delivering an amazing depth of flavour. The cooking from Emilia-Romagna is wholesomely rustic, designed to feed the whole family with plenty of crusty bread to mop up the sauce.

Carbonara

Originating from Rome, Carbonara is a pasta dish made with eggs, Pecorino Romano cheese, cured pork (guanciale or pancetta), and plenty of black pepper. We get carbonara sauces here in the UK but these are a far cry from the original recipe.

The ingredients come together to form a creamy sauce that coats the pasta beautifully without the use of cream. The dish's simplicity is deceptive, as achieving the silky texture of the sauce without scrambling the eggs requires skill and timing.

Lasagne

Like spaghetti Bolognese, Lasagne hails originally from Emilia-Romagna. Traditional lasagne involves layers of pasta sheets alternated with ragù alla Bolognese, bechamel sauce, and Parmigiano-Reggiano cheese, baked to perfection.

Locally, its creation is a true art form, reflecting the rich culinary traditions of the region. The dish is a celebration of flavour and texture, combining creamy, meaty, and cheesy elements in a deeply satisfying way. It’s the perfect meal for Sunday lunch.

Pesto Genovese

Pesto originates from Genoa in the region of Liguria. Classic Pesto Genovese is made with basil, garlic, pine nuts, Parmigiano-Reggiano or Pecorino cheese, olive oil, and salt, all blended to create a bright green sauce that is typically served with trofie pasta or linguine.

The simplicity and freshness of pesto make it immensely popular, especially during the warmer months when fresh, local basil is at its peak.

Ravioli

Ravioli can be traced back to several regions across Italy, each boasting its version. Whether stuffed with ricotta and spinach in Tuscany or with pumpkin in Lombardy, ravioli showcases the Italian flair for turning basic ingredients into exquisite dishes. Often served locally in a butter and sage sauce or with a light tomato sauce, these dishes say something bold about regional diversity and creativity of Italian pasta cuisine.

We eat a lot of pasta here in the UK, but understanding the origins and perhaps trying some traditional recipes can reinvigorate our love of these amazing dishes.

Each dish tells a story of its region, reflecting local ingredients, the history of the country and local cultural traditions. In Italian restaurants across the UK, these freshly made favourites offer you an instant taste of Italy's wonderful gastronomic heritage.