You can find spaghetti alla carbonara pretty much anywhere today, but it's originally from Rome. The creamy dish is made with egg yolks, parmigiano reggiano, pecorino romano, and guanciale — not bacon.
Pizzoccheri are short tagliatelle noodles that come from the town of Valtellina in Italy's northern Lombardy region. The noodles are traditionally served with greens and cubed potatoes.
Hailing from the stunning region of Tuscany, pici all'aglione is a relatively simple dish made with noodles similar to spaghetti noodles — although thicker — and a tomato sauce with garlic.
Another favorite from Tuscany is pappardelle al cinghiale: long, flat, wide noodles mixed with wild boar ragu.
Made with only butter (burro) and sage (salvia), tajarin al burro e salvia originated in the northern region of Piedmont and features finely cut egg noodles.
Casunziei is a dish made with thin, pocket-like, half moon shaped noodles that are filled with beets and topped with poppy seeds. The pasta comes from the Veneto, a region in northeastern Italy.
Commonly served in broth during the holidays, anolini is a circular pasta stuffed with a meat and vegetable mixture. It's originally from the city of Parma in Italy's Emilia Romagna region.
Another one of Emilia Romagna's most common dishes is Cappellacci, a name that translates to hats, which refers to the shape of the noodles. Cappellacci can be filled with anything from ricotta and spinach to butternut squash.
Corzetti is a unique kind of pasta that originated in the northwestern region of Liguria. The noodles are flat discs that are stamped with a wooden stamp to create a specific design on the noodle.
Also a specialty of Liguria, Testaroli is a flat pancake-like noodle that is traditionally served with pesto from the region.
Perfect for those who like their food to have a little kick, penne all'arrabbiata features penne noodles covered in a spicy sauce made with tomatoes, garlic, and red chili peppers cooked in olive oil. The dish comes from Lazio, located in the western part of central Italy.
Also known as tacconelle, sagne a pezze comes from the region of Abruzzo in the eastern part of central Italy. The flat, geometric-shaped noodles are best paired with fresh tomatoes, basil, garlic, and extra virgin olive oil, topped with pecorino cheese.
Because of its many ingredients, spaghetti alla puttanesca translates to something along the lines of "spaghetti in the garbage style." The dish comes from the southern region of Campania and includes olives, capers, tomatoes, olive oil, and anchovies.
Orecchiette is Italian for "little ears," a very accurate way to describe these noodles. Orecchiette con cime di rapa is a dish that comes from the southeastern region of Puglia and is made with broccoli rabe.
A Sicilian dish, pasta con le sarde uses noodles similar to spaghetti and is made with sardines, pine nuts, butter, and olive oil.
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