Italian Pastas That Look Familiar… But Are TOTALLY Different

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The internet is full of recipes where chefs present their own “twists” on classic Italian pasta dishes. Famously, this can be… upsetting to Italians.

What a lot of folks fail to realize is that this resistance to tweaking traditional recipes isn’t because most Italians dislike innovation, but often because the proposed changes are already an established recipe!

In today’s video, we’re hoping to satisfy those home cooks who are always looking for variation by presenting some pasta dishes that seem like twists of Italian classics, but are actually existing recipes with their own traditions behind them.

If you enjoy this video, please give it a like and subscribe to the channel!

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PASTA DEL BRIGADIERE RECIPE – https://www.pastagrammar.com/post/pasta-with-tomatoes-potatoes-pasta-del-brigadiere-recipe

PASTA ALLA CORTE D’ASSISE RECIPE – https://www.pastagrammar.com/post/cacio-e-uova-neapolitan-cheese-egg-pasta-recipe

CACIO E UOVA RECIPE – https://www.pastagrammar.com/post/spicy-cheesy-tomato-pasta-recipe-pasta-alla-corte-d-assise

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00:00 – Classic Pasta Recipes… with a twist
00:57 – Pasta al Pomodoro… with a starchy twist
06:03 – Pasta del Brigadiere
10:29 – Pasta all’Arrabbiata… with a cheesy twist
13:20 – Pasta alla Corte d’Assise
15:52 – Pasta alla Carbonara… with a vegetable twist
19:19 – Pasta Cacio e Uova

#carbonara #pomodoro #arrabbiata

As most of you are probably aware, Italians are not super keen on people um tweaking their traditional recipes. Try serving an Italian carbonara with some peas in it and see what happens. That doesn’t mean though that Italians aren’t into trying new and different recipes. In fact, it’s quite the opposite. The truth is that chances are that tweak you came up with is probably already a recipe in Italy with its own name and its own tradition. That’s what we’d like to explore today and make this video for all of you guys out there who want a little variety, want to mix things up a little bit. Ava has three pasta recipes she wants to share, all of which are going to seem like variations on a very classic and famous Italian pasta dish. In fact though, each of these dishes is its own traditional recipe where that small twist makes all the difference. [Music] The first dish is the most common Italian dish that everyone knows, which means pasta with tomatoes. We are going to add a twist. A twist that belongs to the southern Italian tradition that most of you will think that we are crazy, but no, we are not crazy. We just like very good food. We can start with the most Italian ingredients that exist, which is olive oil. I’m cr for the onion. I’m turning on the heat medium low. I’m going to add a little bit of onion. Most of the time when I use tomatoes, I use garlic. In this case, onion is the best choice. And what we need to do is saute the onion for about two or 3 minutes. Now, we can add the twist. And I’m pretty sure that you never saw this twist in a pasta with tomatoes. And the twist is a potato. Yeah, that doesn’t look like any tomato sauce I’ve ever seen. No, I know. But now I’m going to add a very common ingredients with tomatoes, which is basil. Ah, now it’s a tomato sauce. A little bit of salt. [Music] some black pepper and already this s mess baby. I was just about to say that already looks really delicious. [Music] To help our potatoes to cook, we need to add a little bit of hot water. And now we wait until all the water evaporates. Yes, tomatoes are here because there isn’t a pasta with tomatoes without tomatoes. Actually, that would be a very Italian thing to have a dish called pasta al pomodoro that has no tomatoes in it. Yes, we are a little bit creative sometimes. As you can see, all the water evaporates. So, we can add the cherry tomatoes. Add a little bit of salt. [Music] A little bit of fresh parsley. [Applause] [Music] If is needed, you can add a little bit of extra hot water so you are sure that the potatoes will cook. And we can let our sauce cook until the potatoes are cooked. The best pasta shape for tomatoes without any doubt is spaghetti. The pasta will be cooked in 3 minutes, but in 1 minute I will take it out and I will mix with the sauce and finish cooking them together. As you can see, the potatoes are completely tender, which means that they are cooked. [Music] Heat. Heat. And we finish it with a little bit of fresh parsley on top. I’ve had a lot of pasta with tomatoes or tomato sauce. I’ve had pasta with potatoes before, but I’ve never seen a pasta quite like this. This pasta has a name and it’s called pasta brigadier. That means like brigadier. Okay. And it’s a very easy and simple pasta. Wait a minute. You need to go back. Why is it called pasta? Why is it called brigadier’s pasta? I don’t know. Maybe because the brigade they liked it a lot. I don’t know. We’ll chalk that one up to a mystery for now. If anyone knows why it’s called that, let us know. The fact is that this pasta is very easy to make. Yeah, it’s very simple and it’s very good. Well, we’ll find out, won’t we? I know how pasta and potatoes is good. Yeah. Yeah. Like pizza and potatoes. And people they don’t believe us Italians how good potatoes is. Potatoes are on pizza on pasta. But believe me, it’s another word. That’s why I could see someone cuz a lot of people aren’t aware how many like uh pasta and potato combinations there are. I could see someone coming up with this and being like, “Oh, I’ve invented this incredible thing.” But no, it’s a thing. Bonap potato. Okay. Yep. Those potatoes on those pasta. Combining potatoes and tomatoes into a pasta is a fantastic thing. One of the things that’s amazing about pasta pomodoro pasta with with tomatoes is that it’s a very light fresh pasta. Especially when you add something like parsley, it gives it that kind of light freshness. What I like about this is it retains that, but the potatoes make it just a little bit more like filling and hearty, you know, strong. Yeah. A little bit more fall version of a tomato pasta. Yeah. It’s like, you know, maybe in maybe in a hot summer day, you would want the the refreshing, you know, normal tomato sauce or something, but this when it’s starting to get a little bit colder, not bad. Y they know how to eat. Assuming that they liked this pasta and they knew about this pasta. Maybe it’s called that cuz they hated it. They couldn’t stand it. I can’t think. No, I can’t imagine that either. It’s not possible because if there is someone who doesn’t like this pasta is because they didn’t they don’t have any taste buds. That is really worth trying. Especially cuz it’s so simple and easy to make. It takes less than 20 minutes to make. Come on. If you don’t have time to cook, make this pasta. The next one is even easier than this. But before you show me that, a quick word about today’s video’s sponsor. Today’s video is brought to you by Holtzkarn. Holtzkarn is a watch and jewelry brand for both men and women. They’re based in beautiful Vienna, Austria, where they specialize in making beautiful jewelry out of natural materials. all different kinds of interesting and unique gemstones, woods like olive wood, walnut wood, marble, pearl, even things like peacock feathers. 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No customs or anything to deal with, just free, no hassle shipping. If you click the link down in the description below and use promo code pasta, you’ll get 15% off your order. And while you’re over there checking it out, be sure to take a look at their premium club. It’s free to join and it provides access to exclusive products, discounts, and pre-sales for members only. A big thank you to Holtzkarn for sponsoring today’s video. Spicing things up a little bit here, huh? The most famous spicy pasta in the world without any doubt is pasta. And this pasta, it can be very similar, but it has a twist. As in most of the case, we start with olive oil. Then we add a clove of garlic. I’m also going to use this. And this is the parsley stem that a lot of people throw away. But in this case, we will use to give an extra flavor to our olive oil. The spicy pepper. Now, how much spicy pepper here? It depends how strong your mouth is, how much you can handle the heat. Also, how spicy your peppers are. Obviously, those ones are very spicy. medium low heat and we let all these amazing flavor combine. So after the parsley stem made their job, we can remove them and add our whole peeled tomatoes. [Music] Don’t forget the salt obviously. [Music] Partially cover it and let it cook for about 10 15 minutes. Today I’m in the mood of spaghetti. Clear. Wait. [Music] So, up until now, this pretty much just seems like a normal arabia. Wait, wait. And now we have the twist. This is egorino. So it’s a cheesy Arabia. So very cheesy Arabia. This almost seems like it could be my theoretical perfect pasta. Spicy cheesy. These are a few of my favorite things. And we finish it with some extra cheese and some parsley. This truly seems like something I would have come up with. Out of all the pasta dishes, my favorites tend to be spicy pastas and cheesy pastas. This pasta has a name is called pasta alort and was born in the north of Calabria around Coenza. But wait, explain the name to me. What is diss is how do you say tribunal is where the judge decide? Oh, like court? Yes. One of the Italian court. So before we had the palace, now we have the court. Was is it named this because uh there was a lawsuit that went to court where someone called this an arabiata but it wasn’t an arabiata because arabiata doesn’t have cheese in it. Sir, you’re out of order. I don’t I show you on order. I don’t think so. By the way, being a cheesy pasta can’t wait for us for We should dig into it. Can you Yeah, you can I can see and hear how much more creamy it is than a normal arabiata bonapito. The moment I put it in my mouth, I didn’t even need to chew. I was like, I love that. I love this. I like this way more than a rabiata. I know. Way more. And because it is the cheese that actually Wow, that is so good. It’s a very good plate of pasta. Very easy to make fast. Just that tiny little change makes a completely different dish. And you know, we we even made a video about it. I’ll put a link up there. But, uh, arabia, it’s a really famous classic pasta, but I don’t know. In our opinion, there’s there’s better spicy pastas like pasta with indua, which is still my favorite pasta of all time by the way. This is much better than harabiata if I’m being honest. Here the flavor is a round flavor. It’s that cheesy faty flavor that just a good pecorino can give to you. This is a fantastic discovery. More people should know about this pasta. Pasta season. So make it and tag us because believe of us it’s amazing. This is this is a masterpiece. I don’t want to move on from this actually, but we have to because I have the last pasta resemble a pasta that is famous in all of the world. Maybe one of the most famous Italian pasta dishes, but it was born much before the famous pasta dish. So, let me guess. We’re going to start with some olive oil. No, we’re going to start with some lard. Oh, and from this you can understand how old this recipe is. Then actually also where is from? Naples compa. Then we are going to add some onion and we turn on heat like medium low. Now a lot of people are going to ask can they substitute the lard with olive oil. Okay first of all I don’t get why people they are scared of lard. If they are not scared of butter, why they should be scared of l. I know that maybe the idea that is this pork fat or you eat bagon, you eat panchetta, you eat salam, you eat butter, you can also eat len. Yes, you can change from you can skip and change the l with olive oil. But in this case, you are going to have a twist on this recipe. So a twist a twist. So what we are looking for here is actually to saute the onion very very well. But pay attention to not burn them. I’m not really sure what famous pasta dish this might resemble. No, until now you can’t know. But if you follow me on this other side, what we are going to do now is eggs. eggs. You start to understand maybe here we need two egg yolks and one whole egg. And we are going to add cheese into the eggs. Oh, okay. I see where you’re going with this. This is a mix of pecorino cheese and parmesan. You can use a parano, you can use a pecorino, or you can mix them. We are going to use for this pasta no spaghetti but what we call medan. It’s like a sort of aliaton. Well, the word means half sleeves, right? Yes. [Music] So, what we need to do now is mare finish cooking the pasta with the lard and the onion. Adding a little bit of pasta water. You mean kind of like how you would cook the pasta in the guanchal fat for a carbonara? Kind of. And just like a carbonara, we pour the pasta into the egg mixture, collect all the onion and all the fat, and start to mix it. And we top it with a little bit of black pepper. So this will be interesting to see how this compares to a carbonara. You said that this is older than a carbonara. This is older than a carbonara. This dish, like all the other dishes we made, has a name and is called pasta kacho wava. Where kacho means cheese, guava means eggs. Interesting. It’s basically carbonara but without guanchal and then you add onion instead. The fat is really more or less the same because guanchali fat is pork fat which is lard. So, but it’s also kind of maybe close to kachoy pepe since it’s white and it doesn’t have meat in it and obviously the name kachoy woa. It’s interesting. It’s a very interesting combination. is one of those poor dishes that the people from Naples they eat when they didn’t have a lot of things to eat on this that to me is more is better than a carbonara. There isn’t all this tricky the the tricks that you need to make to have the cream and all this because as you can see yeah it’s super creamy. It’s super creamy. So all the things that were born around the carbonara, the carbo crema. Well, to be fair though, even with a real carbonara, you don’t need all that nonsense. No, actually that’s a problem with people, not with carbonara. That’s also true. That’s also true. It smells really, really amazing. Just that little bit of onion. It smells really like sweet and amazing. It smells a little bit like regular. It does. Yeah. Speaking of which, we need to do that in a video. What a potato. creamy because you can see it’s so creamy and amazing. It’s to me for my taste is much more well balanced than a carbonara. Carbonara for all those people who can’t eat carbonara because they don’t eat pork make this. Ava, there’s lard. Oh, yes. I was I don’t count lard as a pork. I’m sorry. I’m southern Italian. We don’t count lard as pork. That was the most calres thing you just said. Ian is a vegetarian. Oh, that’s okay. That’s okay. I make lamb with the olive oil. Doesn’t come the same. You can try make with the olive oil. Yeah, you can try. I don’t think you would get the same the same creaminess cuz I don’t think that the olive oil will mix as well with the cheese and stuff. It’ll kind of separate a little bit. If people from neighbors they made with lard and at that time they made with lard because most of them they weren’t enough reach actually to use the olive oil but if they didn’t change the recipe even when olive oil was available there is a reason it’s not because they don’t want to change because they know that they can’t change something that is already perfect as you were in love with cortis I’m in love with this okay whereas the the what is it corte disse Corteis Corte de Cis was similar enough to arabiata that I was like okay I would just always take this over an arabiata this one if you’re like someone who really if what you like about carbonara is the guanchal then of course make a make a carbonara but for a lot of people myself included the thing that maybe you like the most about carbonara is that kind of cheesy eggy sauce and so this is an example of how carbonara is not the only dish that does that there are other dishes that do it in an amazing way. And personally, I really like the kick of the onion. The sweetness of the onion gives that, as I said before, the balance that to me the carbonara isn’t, but this is just my opinion. Don’t call it a carbonara, but try making this pasta. If you try any of these pasta recipes today, which will all be down in the video description below, by the way, tag us in a picture on Instagram or Facebook. We’d love to see it. If you enjoyed the video, please give it a thumbs up. Hit that subscribe button if you haven’t already, and we’ll see you next time. If this recipe comes from Naples and is older than carbonara, and no one has been able to figure out actually where carbonara comes from, that sort of thickens the plot a little bit, doesn’t it? That was based on this. Oh, it’s possible. Maybe carbonara was a twist of this. Absolutely. is possible.