Part pesto, part alfredo, all delicious: this Giadzy original creation is Giada’s newest weeknight go-to, and once you try it, you’ll understand why. What makes this sauce completely unique is using an entire meyer lemon - yes, skin, seeds and all! - in the recipe. It adds the perfect elements of sweet, sour, and just the perfect touch of bitterness to offset the remaining rich ingredients. It all comes together to make a sauce that’s so deliciously creamy, but with the heft of pesto from…

Rome is known for 4 famous pasta dishes, two of which are Amatriciana and Carbonara. This pasta, Zozzona (translation: dirty!) is a combination of the two. All the savory tomato flavor of Amatriciana with the rich, creamy decadence of Carbonara - all with some Italian sausage thrown in for good measure. What's not to love? The real trick here, as it is for all Carbonara recipes, is making sure you take the time to temper the egg mixture with the hot pasta water. This way, you can ensure you…

My newest creation 😍 😍😍 Pasta Alla Giadzy has the creamiest citrus pesto made with a WHOLE Meyer lemon. Try it and let me know what u guys think!!...

Giadzy on Instagram: "Part pesto, part alfredo, all delicious: this Giadzy original creation is Giada’s newest weeknight go-to, and once you try it, you’ll understand why! What makes this sauce completely unique is using an entire meyer lemon - yes, skin, seeds and all! - in the recipe. It adds the perfect elements of sweet, sour, and just the perfect touch of bitterness to offset the remaining rich ingredients. Get our Pasta alla Giadzy recipe in the link in bio! #giadadelaurentiis…

This classic Sicilian dish is classic for a reason. Soft and silky eggplant is tossed with pasta in a bright tomato sauce and served in a snow fall of ricotta salata. I added a bit of Parmigiano as well because, well, why not?

Pasta Alla Norma is the ultimate Sicilian pasta dish, characterized by sweet tomato sauce and savory, crispy eggplants. So beloved and delicious, according to food historians, the dish got its name from an Italian writer exclaiming “This is a real Norma!,” meaning masterpiece, when he tried it. This version amps up the cheesy and crispy aspect by baking it all on a baking sheet; all of the exposed surface area coated in cheese makes every bite perfection.

I love pasta alla vodka because it’s incredibly simple to throw together, but it always feels a bit special. The vodka brings out some really incredible flavor in the tomato sauce, and makes it taste extra vibrant – all while the cream gives it a velvety, luxurious texture.

Pasta alla Formiana, from the town of Formia in the coastal Lazio region of Italy (halfway between Naples and Rome), is a dish my aunt Raffy and I had once. The recipe is a surprise – because it doesn’t require that the pasta be boiled before baking. Yup, that’s right, it goes into the oven raw! I know it sounds crazy, but it works.

This light and flavorful spaghettini pasta is tossed with tomato sauce and fresh mozzarella for a quick and easy dinner that's bursting with flavor.