Fettuccine

Classic, silky Alfredo sauce comes from the emulsion of grated Parmesan, cold butter, and starchy pasta water. Keep the cream out of it.

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.

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.

Kabocha squash is made for purées.

Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.

You can make the sauce the day before, then cook the pasta and seafood the next day to put it all together.

For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.

Add the prosciutto at the last minute to preserve the pretty pink color.

The pork for this Southern-inspired pasta sauce is studded with garlic, which infuses the meat while it roasts.

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Creamy and cheesy as most beloved fettuccine dishes are, this recipe invites a meaty umami burst with pancetta.