Traditional pasta sauces are generally classified as one of the following: a tomato or vegetable-based sauce, a cream or butter-based sauce, a cheese sauce, a meat sauce, an herbal sauce, or a oil based sauce. , with each variation containing a variety of ingredients mixed into the base of the sauce Find here some tips on how to combine the different types of pasta with different types of sauce
shaped pasta: Conchiglie, farfalle, fusilli, gemelli, gnocchetti, gramigna, lumache, lumaconi, orecchiette, radiatori, route and rotini.
Worn out: Tomato or meat sauces, pesto, chunky sauces, cheese sauces, and herb sauces
tube paste: Canneroni, cannolicchi, cavatappi, garganelli, macaroni, maccheroncelli, manicotti, penne, rigatoni, tortiglioni and ziti.
Worn out: Accept the same type of sauce as shaped pasta plus thick cream sauces
Strand Pasta: Angel hair, capellini, chitarra, fedelini, spaghetti and vermicelli.
Dip: Light tomato sauces, butter-based sauces, light oil-based sauces, and light cream-based sauces
tape paste: Fettuccine, lasagna, linguine, pappardelle, riginette, tagliatelle and trenette.
Dip:(For the wider dry pasta) meat sauces, thick tomato sauces and thick cream sauces can be used; (For narrow or fresh pasta) Light tomato sauces, butter-based sauces, light oil-based sauces and light cream-based sauces can be used
soup paste: Acini di pepe, alphabets, anellini, conchigliette, ditali, farfalline, orzo, pastine, risi, stele, stortini and tubetti.
It can be used: Light sauces, used mainly in broths or light-based soups.
Stuffed Pasta: Agnolotti, pansotti, ravioli, tortelli and tortellini
Pair with: Light tomato sauce, light sauce based on cream and broth
Asian noodles: Regular Asian, Asian wheat and Asian rice noodles, bean string noodles, cornstarch or seaweed noodles, and soba noodles. It is not generally eaten with sauce. It is used in stir-fries, soups and salads.
CARBONARA SAUCE
Carbonara sauce is another delicious classic Italian pasta sauce. Creamy Egg and Bacon Toppings. Very quick and easy to do.
it serves: 4-6
Preparation time: 15 minutes
Total cooking time: 25 minutes
Ingredients.
8 slices of bacon
4 eggs
1/2 cup freshly grated Parmesan cheese (50 g/ 1-3/4 oz)
1-1/4 cups cream (315ml/10fl oz)
Suggested quantity for 500g of pasta (1lb)
Addresses:
Remove and discard the rind from the bacon and cut into thin strips. Cook in a heavy-based skillet over medium heat until crisp. Drain on paper towels. Meanwhile, cook pasta according to pasta package directions, until al dente. Drain and return to pan to keep warm. Beat the eggs, Parmesan cheese and cream in a bowl until well combined. Stir the bacon through the mixture. Pour the sauce over the hot pasta and stir gently until the sauce coats the pasta. Return skillet to very low heat and cook for 1/2 to 1 minute or until sauce has thickened slightly. Add freshly ground black pepper and Parmesan cheese, to taste.