🇮🇹 Italian Recipes
50 italian recipes converted from YouTube cooking videos. Authentic dishes with full ingredients, step-by-step instructions, and nutrition info.
Ultimate Chef-Style Ragu with Gnocchi
A deep, rich, and silky Italian ragu built with French‑style techniques—slow‑rendered pancetta, caramelized vegetables, a blend of beef shin and chuck, pork belly, milk, red wine, and a long low‑oven simmer. Finished with butter, Parmesan rind, and a sweet‑tart gastrique, then tossed with pillowy homemade gnocchi.
Classic Italian Lasagna
A traditional Italian lasagna featuring a rich beef‑pork ragù, creamy béchamel, aged Parmesan and pre‑made pasta sheets. The recipe follows Chef Simone Caponnetto’s method from Aden Films, including an aromatic herb‑salt, a four‑hour slow simmer, and a perfect golden crust.
Zuppa Etrusca
A hearty, plant‑based Italian soup inspired by the historic ribollita, featuring three types of beans, farro, and a bounty of seasonal vegetables. The broth is enriched with a garlic‑herb infused olive oil and finished with a silky cannellini bean cream, delivering deep, rustic flavors reminiscent of ancient Etruscan pots.
Classic Pasta alla Vodka
A quick, creamy Italian pasta dish that balances tangy tomato paste, rich heavy cream, and a splash of vodka for a subtle bite. Ready in about 15 minutes with just 10 ingredients, this recipe is perfect for a weeknight dinner.
Spaghetti Carbonara
A classic Italian spaghetti carbonara made with pancetta, Parmesan, garlic, and a silky egg‑cheese sauce—no cream, no jar sauce. Perfect for a quick, comforting dinner.
Flavourful step-by-step bolognaise with Marco Pierre White
A richly flavored, slow‑cooked Italian Bolognese sauce made with dry‑aged beef mince, grated vegetables, red wine and tomatoes. The sauce is simmered in a low‑heat oven for over an hour to develop deep, caramelized flavors and is best served over pasta after a day or two of resting.
Copycat Italian Herb and Cheese Sub Buns
Homemade soft Italian‑style sub rolls topped with Parmesan and Italian seasoning. Made with a simple yeasted dough, these fluffy buns are perfect for sandwich fillings or enjoying plain. The recipe walks you through warming the milk, activating the yeast, kneading, two rises, and a quick bake for a golden, aromatic crust.
Why Restaurant Lasagna Tastes So Much Better
A technique‑driven, multi‑meat lasagna with a rich bone‑marrow ragu, silky spinach pasta, and a fragrant béchamel. Inspired by a three‑Michelin‑star chef, this recipe delivers lighter layers, deep flavor, and a crispy cheese top.
![Authentic Pasta Fagioli Recipe: How to make Italian Pasta e Fagioli [One-Pot]](https://img.youtube.com/vi/2Hgi6PrxoHI/hqdefault.jpg)
Authentic Pasta Fagioli Recipe: How to make Italian Pasta e Fagioli [One-Pot]
A comforting Italian‑style creamy pasta made with cranberry (Roman) beans, a simple sofrito, tomato puree and a pound of pasta. The beans are partially mashed or blended to create a velvety sauce without any cream. Perfect for family meals, leftovers, or feeding picky kids.
LONGEVITY MINESTRONE: Is This the Healthiest Soup You Can Eat?
A nutrient‑dense, one‑pot Italian‑style minestrone packed with diverse vegetables, beans, orzo, and a Parmesan rind for richness. Inspired by blue‑zone longevity diets, this soup offers gut‑friendly fiber, plant‑based protein, and soothing flavors.
Classic Italian Tiramisu
A rich, boozy Italian tiramisu made with espresso‑rum soaked ladyfingers, creamy mascarpone‑egg yolk custard, and lightly whipped cream. Layered in a 9x13 inch dish and chilled overnight for perfect set‑up.
Classic Tiramisu (Claire Saffitz's Version)
A classic Italian tiramisu with a light, airy zabaglione (sabayon) filling, espresso-soaked ladyfingers, and a finishing touch of grated chocolate. This recipe is adapted from Claire Saffitz's home kitchen and focuses on balanced flavors—rich, creamy, and just a hint of Marsala wine for complexity, without being overly boozy. Perfect for making ahead and serving at gatherings.
Contemporary Neapolitan Pizza with Biga (Hand‑Kneaded)
A step‑by‑step guide to making a light, airy, high‑rise Neapolitan‑style pizza at home using a simple overnight biga preferment. No mixer required – just your hands, a kitchen scale and a hot oven.
How to Make the Softest Italian Meatballs in Tomato Sauce (No Frying)
A classic old‑school Italian method for ultra‑tender meatballs cooked directly in a simple tomato‑basil sauce. No frying or baking—just simmer the meatballs in the sauce for 30‑40 minutes for a juicy, flavorful result that can be served as a second course or over pasta.
Non-Italian Style Carbonara
A rich, creamy carbonara made with guanciale, eggs, and Pecorino Romano. No cream needed – the sauce comes from the emulsion of egg yolks, cheese, pasta water, and rendered pork fat. Perfect for a quick yet indulgent dinner for two.
This Pan Pizza Ruins Delivery Forever
A step‑by‑step guide to making a fluffy, airy, and crispy restaurant‑style pan (Sicilian) pizza at home using a simple three‑ingredient dough, uncooked San Marzano sauce, and fresh mozzarella. Includes tips for dough hydration, pan sizing, and achieving a golden crust.
Porchetta (Italian Roast Pork Belly)
A classic Italian porchetta made from brined pork belly, butterflied, seasoned with a fragrant fennel‑herb rub, slow‑cooked low and finished with a high‑heat blast for crackly skin. Perfect for a Sunday feast.
Classic Italian Ciabatta Bread
A rustic Italian ciabatta with a thin, brittle crust and an open, satiny crumb. Made using a biga pre‑ferment, high‑hydration dough, and a steam‑baked technique for professional‑level results at home.
Skillet Lasagna (One-Pot)
A quick, one‑pot version of classic lasagna made in a skillet. Italian sausage, broken lasagna noodles, and three cheeses come together in a rich tomato sauce for a comforting weeknight dinner in under 45 minutes.
Simple Italian Pastas
A simple yet flavorful Calabrian‑inspired pasta that combines toasted walnut‑infused breadcrumbs, anchovy‑garlic oil, a hint of mild chili and fresh parsley. Made with pantry staples and a few fresh touches, this dish comes together in about 15 minutes and delivers crunchy texture, savory depth, and bright herb notes.
Air Fryer Cheesy Potato Balls
Crispy, golden‑brown potato balls packed with mozzarella, halloumi and Parmesan, cooked to perfection in an air fryer. Perfect as an appetizer, snack, or side dish for any gathering.
Classic Italian Spaghetti Carbonara
A traditional Roman‑style carbonara made with Tuscan guanciale, Pecorino Romano, Parmesan, and a single egg yolk. The dish relies on the rendered pork fat and starchy pasta water to create a silky, creamy sauce without cream. Serve immediately for the best texture.
Fruit Yeast Water for Levain (Italian Starter)
A simple, natural fruit yeast water that jump‑starts an Italian levain (levito madre). Using ripe, unwaxed fruit (grapes, apples peel, plums, etc.) and warm water, you create a lively, yeasty liquid in 24‑48 hours that can be fed to a sourdough starter for a fast, stable fermentation.
Gluten-Free Pizza Dough (Caputo Flour)
A step‑by‑step recipe for a high‑hydration, gluten‑free pizza crust using Caputo gluten‑free pizza flour. The dough is fermented 24 hours, par‑baked, then finished with a hot oven and broiler for a chewy, airy crust that rivals traditional wheat pizza.
Creamy Pea Pasta with Pecorino and Egg
A one‑pot Italian pasta where tubetti cooks directly in a silky pea‑cream sauce, finished with grated pecorino and a velvety egg‑cheese emulsion. Fresh or frozen peas, ultra‑fine pecorino, and careful stirring give a restaurant‑quality dish at home.
The Best Italian Pasta You Won’t Find in Restaurants: Frittata di Pasta
A hearty Italian‑style pasta frittata inspired by a beloved street‑food snack you can find at a gas station in Naples. Cooked in a 10‑inch skillet, this dish combines al dente pasta, eggs, provolone, salami and Parmesan for a crispy, cheesy crust that’s perfect hot or at room temperature.
Green Ricotta Ravioli
Homemade egg‑yolk pasta dough filled with a bright mixture of ricotta, sautéed Swiss chard and dandelion greens, finished in a simple lemon‑butter sauce. This spring‑inspired ravioli showcases the joy of fresh pasta and can be made with a pasta roller or by hand.
Classic Bolognese Ragu
A traditional Bolognese ragù made with a blend of pork, beef, and veal, slow‑cooked for hours with red wine, tomato paste, and a splash of cream. Served over fresh pappardelle and finished with Parmigiano‑Reggiano, this hearty Italian sauce is the ultimate comfort food.
Soft and Crispy Focaccia
A soft, pillowy interior with a super‑crispy, olive‑oil‑laden bottom and a golden, flaky‑salt topped crust. This Italian focaccia is flavored with garlic, rosemary, and a hint of red pepper flakes, and it’s baked hot on the bottom rack then finished on the top rack for maximum crunch.
🇮🇹Pasta e Fagioli
A quick, one‑pot Italian classic that delivers a velvety, bean‑rich broth and perfectly cooked pasta in just 30 minutes. This creamy Pasta e Fagioli uses olive oil, garlic, a traditional soffritto, canned white beans, and short‑shape pasta for a comforting, vegetarian meal that gets better the longer it sits.
Super Scampy Shrimp Pasta
A silky, buttery shrimp scampi made with angel hair pasta cooked directly in a clam‑juice‑infused sauce. The shrimp are pre‑salted for extra juiciness, the sauce is emulsified with cold butter, and a hint of lemon zest adds brightness without acidity. Perfect for a quick yet restaurant‑quality dinner.
Summer Sausage Pasta
A vibrant summer pasta dish featuring browned merguez‑style sausage, sweet ripe cherry tomatoes, fresh herbs, a splash of balsamic and a generous topping of ricotta or Parmesan. Served over linguine, this hearty, spicy‑sweet meal feeds six and is perfect for outdoor gatherings.
Tiramisu Icebox Cake
A light, airy, coffee‑flavored tiramisu turned into an easy no‑bake icebox cake. Layers of quick‑soaked ladyfingers are sandwiched with a silky mascarpone‑egg yolk filling, chilled overnight and finished with a cloud of whipped cream and a dusting of cocoa. Perfect for coffee lovers who want a sophisticated‑looking dessert with minimal effort.
Traditional Ragù alla Bolognese
A slow‑cooked, authentic Bolognese sauce made the traditional way in Bologna. It uses a soffritto of onion, carrot and celery, a mix of ground beef shoulder and pork belly, white wine, crushed tomatoes, chicken stock and a splash of whole milk for a silky finish. Served over fresh tagliatelle and finished with freshly grated Parmigiano‑Reggiano, this sauce can also be frozen for future meals.
Traditional Panettone
A classic Italian Christmas bread made the traditional way with a homemade Lievito Madre starter, buttery egg‑yolk dough, mandarin paste, rum‑soaked raisins and candied citrus peel. The recipe requires several days of starter development and careful proofing, but the result is a light, fluffy, fruit‑filled panettone that rivals any bakery.
Zoto – Italian Panettone Ice Cream Dome
A show‑stopping, no‑bake Italian dessert made from a sliced panettone dome filled with vanilla ice‑cream mixed with orange zest, cherries and candied peel, a heart of chocolate hazelnut ice‑cream, all wrapped in a glossy Italian meringue and finished with a blow‑torch caramelised top and edible glitter.
Tagliatelle Bolognese
A classic Piedmont‑style Tagliatelle Bolognese made with veal and pork mince, pancetta, aromatic sofrito and a slow‑cooked tomato‑stock sauce. Jamie Oliver’s method seals the meat for a rich, velvety ragù that clings perfectly to fresh tagliatelle.
Homemade Lasagna
A hearty, cheesy Italian-style lasagna made with a rich meat tomato sauce and a creamy white cheese sauce. Perfect for a comforting dinner and can be made ahead or frozen for later.
Pasta with Broccoli and Sausage (Classic Italian Cooking)
A quick, classic Italian-inspired pasta tossed with sweet Italian sausage, crisp broccolini (or broccoli), garlic, chili flakes, and a silky olive‑oil sauce finished with grated Parmesan. Ready in the time it takes to cook the pasta, this dish is perfect for a weeknight dinner.
Classic Margherita Pizza
A simple, authentic Italian Margherita pizza made from scratch on the beautiful island of Gozo. This recipe walks you through mixing a light, airy dough, proofing it, shaping four 10‑inch pizzas, and topping them with fresh passata, mozzarella, parmesan, basil and a drizzle of Gozo olive oil. Perfect for a relaxed dinner or a weekend cooking session.
Gluten-Free Pizza
A quick and easy gluten-free pizza dough recipe from Shop225, using fresh yeast, gluten‑free flour, and simple toppings. The dough requires no rising time, stretches easily, and bakes to a crisp, delicious crust perfect for a gluten‑free Italian pizza night.
Spaghetti Carbonara (Roman Style)
A classic Roman carbonara made with guanciale, egg yolks, Pecorino Romano and Grana Padano. The sauce is gently cooked in a double‑boiler at 65 °C for a silky, creamy texture without any cream. Perfect for a comforting Italian dinner.
My Nonna’s Focaccia
A fluffy, cloud‑like focaccia topped with fresh crushed tomatoes, dried oregano and a generous drizzle of extra‑virgin olive oil. The dough is hydrated, slow‑fermented for 24 hours and given a final rise before baking, resulting in a light, airy crumb and a crisp, golden crust.
Lemon Butter Parmesan Chicken Spiedini
Crispy, lemon‑garlic chicken thigh skewers coated in an Italian breadcrumb‑Parmesan crust, cooked quickly in an air fryer and finished with a bright butter sauce. An easy Italian‑inspired dinner that’s perfect for weeknight meals.
Best Italian Desserts
A light, creamy tiramisu made the traditional Italian way—no cooking, no alcohol, and just a hint of sweetness. Individual portions are assembled with raw egg‑yolk zabaglione, cold mascarpone, crisp ladyfingers briefly dunked in strong espresso, then chilled for six hours and finished with a dusting of cocoa powder.
Vanilla Panna Cotta with Roasted Strawberry Topping
A silky‑smooth Italian vanilla panna cotta made without eggs, set with gelatin and enriched with cream, served with a sweet‑tart roasted strawberry compote. Make‑ahead friendly and perfect for a classy dessert.
Gluten-Free Pizza Dough (High Hydration)
A high‑hydration, binder‑rich gluten‑free pizza dough that yields a crispy, brown crust with an airy, chewy interior. Using psyllium husk, almond flour, and a touch of baking powder, this dough overcomes the typical dense, cracker‑like texture of gluten‑free pizza and delivers a slice that rivals traditional thin‑crust pizza.
Traditional Bolognese Ragù with Tagliatelle
A classic slow‑cooked Bolognese ragù made with ground pork, beef, and ham, simmered for 5 hours with tomatoes and white wine, served over fresh tagliatelle. This recipe follows the traditional method from Trattoria da Amerigo and includes detailed steps, tips, and storage advice for home cooks.
🇮🇹🍝Frittata di Pasta
A hearty Italian‑style pasta frittata that combines al dente spaghetti, melted provolone, and savory salami into a golden, sliceable cake. Perfect for breakfast, brunch, or a satisfying main course, this dish brings restaurant‑level flavor to your home kitchen.
Same Day Pizza Dough
A quick‑rise pizza dough that’s ready in as little as four hours without sacrificing flavor or texture. This recipe yields two 12‑inch crusts, perfect for a fast pizza night or an unexpected pizza emergency.