7 Different White Sauces for Pasta in Italy

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In Italy pasta is one of the main dishes. Of course there are different types of pasta such as spaghetti, penne, fusilli, rigatoni, farfalle (butterfly shaped pasta), ziti or linguini to name a few, and usually different types of pastas are paired with different sauces according to how easy it is to eat it and the absorption of the flavor. There is a legend that says spaghetti was first introduced in Italy in 1295 by Marco Polo who brought it from China and it soon became a staple food in the boot shaped peninsula.

And even though tomato based sauces are more popular, there are a lot that do not have it and are called white sauces, and the following are some of the most found in Italy.

Clam sauce: This is a typical sauce typical mainly in southern Italy and it is made with fresh clams called “vongole veraci”, olive oil, garlic, parsley and a pinch of pepper.

Alla Carbonara: This dish is typical of Roman cuisine and it was invented in the middle of the 20th century and it is a sauce made with egg yolk, guanciale which is the part of the cheek or better it is cured fatty pork, and it also has both pecorino and parmesan cheese and ground pepper.

Aglio, Olio e peperoncino: This is one of the simplest sauces and it stands for garlic, olive oil and chili pepper and it is usual eaten when friends gather together for a simple dinner or midnight snack, a great sauce all year round.

Alla Panna: This sauce is mostly eaten during winter and also the first dish (typically tortellini) during the Easter meal and it is made with cup cooking cream and grated parmesan cheese, sometimes you can find it with butter and diced bacon.

Pine nuts and onions: This is another very simple sauce but if you do not like onions this is not for you, it is just sautéed onions in olive oil and pine nuts, and it is a delicious sauce.

4 formaggi: This sauce literally means four cheeses and it is made usually with the following cheeses, mozzarella, fontina cheese, gorgonzola (similar to blue cheese) and parmesan cheese, and this is good for winter.

Alla salvia (sage): This is sauce is made with extra virgin olive oil, one or two sage leaves usually minced or fresh, garlic and sometimes you can find it with add minced anchovies.

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