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1. Spaghetti Bolognese
A pasta dish known as spaghetti bolognaise combines spaghetti, a long, thin cylindrical pasta, with a sauce comprised of ground beef, tomatoes, onion, bacon, red wine, and herbs. Parmesan cheese is frequently added to it. One of Italy's most well-known exports, the meal is believed to have its roots in Imola, a northern Italian city west of Bologna, sometime in the late 1800s, when the first mention of the dish's ragu sauce was made.
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2. Lasagne
Lasagne is a type of pasta that is available in flat, white sheets, although when people refer to lasagne they usually mean the dish - which layers the pasta with various fillings. The most typical lasagne layers are ragu (beef and tomato with seasonings) and bechamel sauce. some recipes also call for vegetables, mushrooms, other types of meat, and cheeses like ricotta and mozzarella. Lasagne is cooked in a square or rectangular casserole dish and served into small cut slices
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3. Fettuccine Alfredo
Fettuccine alfredo is a straightforward pasta dish made of fettuccine (flat pasta ribbons) mixed with parmesan cheese and butter. It is also known as fettuccine al burro (fettuccine with butter). For a rich, smooth finish, the procedure emulsifies the ingredients.
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4. Pasta Carbonora
Pasta carbonara combines a type of pasta, like penne or spaghetti, with a cream-based sauce that contains ham or pancetta. The origins of the Lazio-based traditional Roman carbonara sauce can be traced to its inclusion of eggs, a hard cheese like pecorino or parmesan, cured pig, and black pepper.
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5. Raviolli
Raviolli is a type of filled pasta. When compared to little envelopes, ravioli are often filled with ricotta cheese and spinach that have been spiced with nutmeg, black pepper, herbs, and even lemon rind (exact recipes differ from region to region). In literature from Prato and Venice written in the 1500s, ravioli are mentioned. They are often served cooked in a sauce or broth.
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