Cheers for pasta: simple and fun recipes!

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The news has fallen, we are going to live confined for at least 15 days.

So, buying pasta is cool, but testing new recipes to cook it is even better!

For your taste pleasure during this confinement, we have found 5 pasta recipes to make at home to vary the flavors!

Spaghettis with meatballs

The recipe of all grandmothers! Spaghetti with meatballs is a true classic of Italian cuisine.


  • Pepper
  • Salt
  • 2 eggplants
  • 1 bunch of mint
  • Extra virgin olive oil
  • 40 g of parmesan
  • 320 g of spaghetti
  • 1 white onion
  • 200 g ground beef
  • 250 g of tomato pulp
  • 1 bunch of basil


To cut the aubergines in thin strips with a potato peeler, a little salt and let stand.

Chop half the onion, a little mint and basil and mix the beaten with the meat, a pinch of salt and a pinchedand pepper.

Divide the dough into several oval meatballs. Rinse the eggplants, dry them, wrap each meatball in a strip of eggplant and secure them with a toothpick.

Brown the meatballs in a skillet with 4 tablespoons of oil until the eggplants begin to color. Drain and dry them on absorbent paper.

Fry the remaining onion in eggplant cooking oil after chopping it. To add the tomato pulp and a glass of water to the mixture, salt and cook 10 minutes over medium heat. Soak the meatballs in the sauce after removing the toothpicks.

Cook the spaghetti in boiling salted water, drain and sauté in a pan with the sauce, adding the parmesan.

Serlive the spaghetti with the meatballs, garnishing them with mint leaves and basil.

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Pasta alla Norma

Much more than just recipe for doughsPasta alla Norma is the symbol of good Italian cuisine!


  • 500 g of tomato
  • 400 g eggplant
  • 2 cloves garlic
  • 100 g of salted ricotta
  • Frying oil
  • coarse salt
  • Pepper
  • 350 g of pasta
  • 1 bunch of basil
  • Extra virgin olive oil


Cut the aubergines into slices 2-3 mm thick. Arrange them in layers in a colander. Sprinkle each layer of coarse salt; place a weighted plate on it and let stand for about 1 hour, until they release the bitter water.

Wash the tomatoes, cut them on the base and plunge them into boiling water for a few moments. Drain, then peel and cut into quarters. Squeeze them lightly to remove the seeds and some of the eau, put them on the cutting board and chop them with a knife.

Rinse eggplant slices to remove excess salt, then pat dry with paper towel. Heat a large pan with frying oil and dip Ieggplant slices insidea few at a time so they don’t overlap.

Drain the eggplant slices on a large plate lined with paper towel and salt, keep warm but avoid to cover them. Gate to boiling boiling salted water in a saucepan and cook pasta inside.

To pay 1 ladle of sauce in a hot bowl, add the pasta, mix and distribute on the plates. To pay the rest of the sauce, the fried eggplant and the ricotta.

Spaghettiit’s gone carbonara

L’origin of spaghetti carbonara is uncertain but that doesn’t stop them from being everything merely deliciouses !


  • 100 g of bacon bits
  • 2 eggs
  • 1 yellow
  • 3 tablespoons fresh cream
  • 4 tbsp. tablespoon pecorino romano (or parmesan)
  • Salt
  • Black pepper
  • 320 g of spaghetti
  • 1 clove of garlic or small onion
  • 3 tablespoons of olive oil


Pour the oil into a pan large enough to hold the spaghetti, peel Ia clove of garlic, put it in the saucepan and let it brown over medium heat. Remove it.

To add the bacon in the oil and grill it, crushing it with the tines of a fork, until the fat has partially melted and the lean part is slightly crunchy. Remove the pan from the heat and keep it aside for the next steps.

Carry boil a pot of salted water and cook the spaghetti. Meanwhile, recover the whole eggs previously beaten with a pinch of salt, half the pecorino cheese and cream.

One minute before draining the spaghetti, return the pan with the bacon to cook over low heat.

Transfer everything (pasta and egg/cream mixture) to the pan with the bacon bits. To mix together then distribute them spaghetti carbonara on plates, garnishing with remaining pecorino cheese and freshly ground pepper.

Pasta Gricia

Along with bucatini, spaghetti or rigatoni, pasta gricia is today one of the most popular dishes in traditional cuisine italian.


  • 350 g of pasta
  • 150 g of bacon
  • 80 g pecorino romano (or parmesan)
  • Salt
  • Pepper


To prepare Ingredients. To grate the pecorino, preferably using the coarse grater. To cut ICut bacon into 2 cm wide strips, place on a cutting board and slice with a kitchen knife.

Put the bacon in a frying pan, preferably non-stick, and grill it over low heat, until it becomes crispy. In the meantime, do cook the pasta in a large saucepan of lightly salted boiling water.

Drain the pasta, leaving it slightly damp and keeping 1 to 2 ladlefuls of cooking water aside. To transfer the pasta in the skillet with the bacon. Sprinkle of pecorino and add a few spoonfuls of the pasta cooking water, if necessary. Sprinkle the pasta generously ground pepper and serve Iimmediately on the table.

Spaghettis with cheese and pepper

What could be tastier than a plate of spaghetti with cheese and pepper? This typical recipe satisfies all tastes.


  • 200 g of pecorino (or parmesan)
  • 2 tablespoons peppercorns
  • 320 g of spaghetti
  • 1 tablespoon olive oil


Do boil lightly salted water with 1 tablespoon extra virgin olive oil and dip spaghetti. Cook them al dente for the time indicated on the packaging.

To pay Ie grated pecorino cheese in a large enough bowl and addr half the pepper. Dilute with 2-3 tablespoons of pasta cooking water and mix vigorously with a whisk. To add a little more water if needed.

Drain pasta sparingly to keep it moist. Transfer them directly to the bowl with the pecorino cream and mix well. When the cheese is melted, add Ihe remaining pepper and, if necessary, a little reserved pasta cooking water. Mix thoroughly, distribute them spaghetti on the dishes and serve iimmediately adding a handful of grated pecorino.

Good tasting !

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