If there’s one thing Giada De Laurentiis is known for, it’s pasta. It’s been the throughline of her entire career — from her early Food Network days on Everyday Italian to her bestselling cookbook Everyday Pasta, and now through her company Giadzy, which sells her own line of artisan pastas imported from Italy.
But which of her classics deserves a spot in your weeknight rotation? To find out, I made three of her most beloved recipes. Giada built her fame on making traditional Italian cooking feel approachable for the American home cook, so there’s no shortage of beloved recipes to choose from. I decided to stick to non-baked recipes (sorry, sheet pan lasagna!) and test three of her most popular stovetop pastas: creamy chicken marsala pasta, lemon spaghetti, and simple Bolognese. Each one has legions of fans and a steady stream of rave reviews, but after cooking them all, one stood deliciously above the rest.
Credit: Perry Santanachote
#3: Lemon Spaghetti
Giada’s original lemon spaghetti is iconic — it’s her restaurant’s top seller, and one of her most re-created dishes online. In her own ranking, she called this dish her “favorite child.” And it’s so simple: spaghetti tossed in olive oil, Parmesan, and a sauce made from lemon juice and zest. She calls for the juice of three lemons, so the flavor definitely doesn’t hold back.
The verdict: You expect a strong lemon flavor here, but this one slaps you in the face with citrus. It’s distractingly tart — so much so, that it paused all dinner conversation as my guests puckered their way through pasta. That said, this pasta has the most potential to be amazing.
My advice: Be generous with the reserved pasta water when you mix everything; it helps temper the acidity and smooths out the sauce. Also, go easier on the lemons (one or two is plenty). Do, however, use her recommended spaghetti chitarra, a square-cut noodle with a slightly rough surface that helps the sauce cling to it. With a few tweaks, it’s a winner for lemon-lovers.
Get the recipe: Lemon Spaghetti
Credit: Perry Santanachote
#2: Chicken with Mustard Mascarpone Marsala
Giada’s chicken Marsala pasta is her most highly rated pasta on FoodNetwork.com. It feels straight out of a restaurant: browned chicken cutlets, mushrooms simmered in Marsala wine, and a generous scoop (or, in this case, tub) of mascarpone folded in for richness. The result is a glossy, cream-laced sauce that coats every bite of pasta.
The verdict: It’s not what many might expect from a chicken Marsala; it’s much creamier and less Marsala-forward than the traditional wine-heavy version. The mascarpone dominates a bit, which makes it incredibly rich but slightly one-note.
Next time, I’d use half a tub of mascarpone instead of the full amount for better balance. It’s indulgent and delicious, but best saved for when you’re craving something decadent.
Get the recipe: Chicken with Mustard Mascarpone Sauce
Credit: Perry Santanachote
#1: Simple Bolognese
Giada herself called her simple Bolognese recipe one of her all-time favorites, and for good reason. It’s a streamlined version of classic Bolognese: ground beef, onion, carrots, and celery simmered with canned cherry tomatoes and fresh herbs until it becomes silky and rich.
The verdict: All three recipes showcase what Giada does best — elegant, unfussy Italian food that’s big on flavor — but this one hits the best balance. It’s hearty yet not heavy, deeply savory, and so easy to prepare that I keep calling it Bologn-EASY. The flavors develop well in just 30 minutes, which makes it a weeknight-friendly dish with just enough flair to feel special.
My only note here is to salt as you go (instead of waiting until the end, as the recipe suggests) for even more developed flavor. Otherwise, this is the one I’d make again and again.
Get the recipe: Simple Bolognese
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