2024 the best pasta carbonara recipe review

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Winner of the International Association of Culinary Association (IACP) Award

The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them.

Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few.

Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity.

Cooking pasta the Italian way means:

Keep your eye on the pot, not the clock.Respect tradition, but don’t be a slave to it.Choose a compatible pasta shape for your sauce or soup, but remember they aren’t matched by computer. (And that angel hair goes with broth, not sauce.)Use the best ingredients you can find―and you can find plenty on the Internet.Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish.How much salt? Don’t ask, taste!

Serving and eating pasta the Italian way means:

Use a spoon for soup, not for twirling spaghetti.Learn to twirl; never cut.Never add too much cheese, and often add none at all.Toss the cheese and pasta before adding the sauce.Warm the dishes.Serve pasta alone. The salad comes after.To be perfectly proper, use a plate, not a bowl.

The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.

24 pages of color photographs; black-and-white drawings

Publisher ‏ : ‎ W. W. Norton & Company; Illustrated edition (October 14, 2013)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 400 pages
ISBN-10 ‏ : ‎ 0393082431
ISBN-13 ‏ : ‎ 978-0393082432
Item Weight ‏ : ‎ 2.65 pounds
Dimensions ‏ : ‎ 8.4 x 1.4 x 10.3 inches
Reviewer: Jeffrey R Fissel
Rating: 5.0 out of 5 stars
Title: Authentic regional recipes with well researched wine and pasta shape recommendations
Review: I’m super picky on what cookbook I buy and I’ve given this one as a gift 4 times. The recipes are authentic as well as the notes on preparation and regional variations. The book has great insight into how Italians cook and eat and I love that each recipe has very specific wine recommendations and pasta shapes. I trust the authors and have recreated many of the obscure dishes I had while traveling through Italy. 100% recommend this book. My only knock is the cacio e pepe recipe is very pepper heavy so dial that down and never leave out the sardines when she calls for them.

Reviewer: some guy
Rating: 5.0 out of 5 stars
Title: The definitive pasta cookbook made by the Italian nonna herself
Review: This is easily the go-to pasta recipe encyclopedia for just about every pasta dish ever. They are the definitive recipes and are as authentic as possible. I wish it went into a little more detail on the technique of making pasta and how to sauce a dish properly, but it is still a wonderful book with great recipes and is probably the best pasta cookbook to come out in the last decade or two. There's also a wonderful section on how to stock your pantry with good ingredients that is itself worth the price of the book. If you have even a general liking for making pasta at home you should own this book.

Reviewer: Robert Hard
Rating: 5.0 out of 5 stars
Title: Invaluable Information and understanding of an important part of authentic Italian cuisine.
Review: The authors provide much more than a bunch of recipes - one gets a real understanding of the source and history of these sauces, invaluable info on pairing them with various pastas and why. In addition, they provide suggestions on how to stock an efficient pantry, what you can change about the recipes given the ingredients you have, and what you shouldn't change if you want the sauce you serve to your guests to be authentic, i.e what you might eat in a home or trattoria in Italy. This book is very well written and packed with unique information.

Reviewer: GROVER E. CRISWELL
Rating: 4.0 out of 5 stars
Title: YUMMY
Review: Having traveled in Italy a good deal, I have been quite aware of the difference between the sauses and pastas there and what are presented as Italian sauses in this country. This is a wonderful book in recipes and cooking processes that take you into the Italian way. The several I have tried are delicious and authentic.

Reviewer: Richard
Rating: 5.0 out of 5 stars
Title: Need a great from start to finish ...
Review: This book was recommended by Katie Parla and definitely a new hit to my kitchen...it is a great book for beginners and those who love to expand their knowledge on sauces to the pastas that form that marriage. I use to just make a sauce add a pasta...but not every pasta is cut out for every sauce. This is a go to now for me.

Reviewer: DL
Rating: 3.0 out of 5 stars
Title: Needs more Photos
Review: I like cookbooks with a lot of pictures - and I'm really surprised that there's not an index of pasta shapes, since the book is all about matching shapes with sauce.

Reviewer: BGK
Rating: 5.0 out of 5 stars
Title: A charming, informative book on eating (and enjoying) pasta
Review: I have appreciated other works by Ms. De Vita, including her monumental Encyclopedia of Pasta, which is a masterful but rather scholarly work. This book is in a rather different spirit, engaging in the popular sense but still educational, and it includes recipes, but also information on how pasta is to be eaten and enjoyed in America, as closely as possible to how one eats in Italy. Everything from matching sauces, serving order, whether to serve with cheese, and the proper technique to twirl noodles around a fork is discussed in detail.

Reviewer: MadMax
Rating: 5.0 out of 5 stars
Title: The last word on Italian pastas and recipes. FABULOUS
Review: For $7 you get a hardback book which is the last word that anyone would need to cook Italian pasta and make Sauces. Every detail is discussed at length and I can't think of another book that goes into such detail. It is a fabulous book highly recommended

Reviewer: Anon
Rating: 5.0 out of 5 stars
Title:
Review: The classic of all classics for Italian cookery is of course Marcella Hazan's "Essentials...'But this book is a brilliant counterpoint, and I use both books regularly.'Sauces and Shapes' is so well-written, funny and engaging, I have literally read it cover to cover, like another (non-foodie!) person might read a novel perhaps.Simple, honest, but exquisite recipes.My advice, just buy it, you won't regret it ...

Reviewer: Cliente Amazon
Rating: 5.0 out of 5 stars
Title:
Review: I find this book excellent because is very well written, I love the details in pictures and drawings and above all how the matter is largely explained.

Reviewer: Rosemc
Rating: 4.0 out of 5 stars
Title:
Review: this book has many amusing anechdotes and bits of historical lore as well as recipes and instructions. Many b&w drawings are clear and easy to understand

Reviewer: claire mortimer
Rating: 5.0 out of 5 stars
Title:
Review: Bought this as a Christmas present for my son and he is delighted with it......he is now making pasta and delicious sauces too!

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: Great easy to follow recipes which give pasta a super new twist. I would recommend this to anyone who loves pasta.