Fettuccine

For some time I had been thinking: How can I pare down a classic meat sauce for those occasions when I have neither the time to make nor the voracity to consume a full-scale ragù? The sauce below is the answer I came up with. I replaced beef with veal; eliminated the milk, the wine, the carrot, and the celery; and reduced the cooking time from several hours to half of one. It is as easy to take as it is to do. Is it a favorite dish? Sure — it is my favorite simple meat sauce. Suggested pasta: The ideal carrier for this simple meat sauce is a homemade noodle, in particular one scented with rosemary and sage, cut into fettuccine or tonnarelli.  Boxed dry pasta in a short tubular shape such as penne or maccheroncini  can be a satisfactory alternative.

Except for the Parmesan cheese, which is pretty much a requirement, this ultra-cheesy cousin of fettuccine Alfredo can be made with any number of four-cheese combinations.

This pesto, from Trapani, in Sicily, is made with almonds and tomato and far less basil than traditional pesto — don't expect it to be green.

This easy 5-ingredient pasta uses Vegemite to achieve phenomenally rich and savory flavor, with plenty of aged cheddar along for the ride as well.

A fettuccine Alfredo recipe should never include cream; the silky sauce comes from an emulsion of grated Parmesan, melted butter, and starchy pasta water.

Swapping traditional ingredients like guanciale and pancetta for vegetable-based umami bombs (hello, garlic and smoked paprika) isn’t the only thing to consider when making a vegetarian carbonara. Many hard cheeses (including Parmigiano-Reggiano) use animal rennet, so if you want to seek an alternative, ask your cheesemonger.

Buttery, garlicky, irresistible shrimp scampi—but make it pasta.