18 Simple Easy Pasta Recipes Deliciously Quick

Craving a delicious pasta dinner but short on time? We’ve got you covered! These 18 simple, easy pasta recipes are packed with flavor and ready in a flash—perfect for busy weeknights or lazy weekends. From creamy Alfredo to zesty garlic shrimp, there’s something for every craving. Say goodbye to takeout and hello to quick, homemade comfort. Let’s dig in!

Creamy Garlic Parmesan Pasta

This Creamy Garlic Parmesan Pasta is the ultimate comfort food—rich, velvety, and packed with garlicky goodness in every bite.

• 8 oz fettuccine (or pasta of choice)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
3. Pour in the heavy cream, stirring constantly. Simmer for 2–3 minutes until slightly thickened.
4. Reduce heat to low and stir in the Parmesan cheese, salt, black pepper, and red pepper flakes (if using) until melted and smooth.
5. Add the cooked pasta and toss to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
6. Garnish with fresh parsley and extra Parmesan before serving.

The magic here? The sauce clings perfectly to the pasta, thanks to the starchy pasta water—no runny or gloppy textures here!

Tip: For extra depth, toast the garlic in the butter until golden (but not burnt) before adding the cream.

One-Pot Tomato Basil Pasta

This fuss-free pasta cooks everything in one pot—infusing the noodles with rich tomato flavor and fresh basil for a meal that’s as easy as it is satisfying.

Ingredients:

• 12 oz dried spaghetti
• 3 cups water
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup fresh basil leaves, torn
• 1/2 cup grated Parmesan cheese

Instructions:

1. In a large pot, combine spaghetti, water, diced tomatoes (with juices), onion, garlic, olive oil, salt, black pepper, and red pepper flakes (if using). Bring to a boil over high heat.
2. Reduce heat to medium and simmer, stirring frequently, for 10–12 minutes until pasta is al dente and liquid is mostly absorbed.
3. Remove from heat and stir in fresh basil and Parmesan cheese. Let sit for 2 minutes to thicken slightly.

The magic here? The pasta soaks up all the tomatoey goodness while cooking, making every bite flavorful without extra sauce.

Tip: For extra richness, swirl in a tablespoon of butter at the end.

Lemon Butter Spaghetti

Bright, tangy, and luxuriously creamy, this lemon butter spaghetti is a weeknight hero—ready in under 20 minutes but fancy enough to impress.

Ingredients

• 8 oz spaghetti
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• Zest and juice of 1 large lemon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Cook spaghetti in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Stir in heavy cream, Parmesan, lemon zest, lemon juice, salt, and black pepper. Simmer for 2 minutes, stirring constantly, until slightly thickened.
4. Add drained spaghetti to the skillet, tossing to coat. If needed, add reserved pasta water 1 tbsp at a time to loosen the sauce.
5. Garnish with parsley and extra Parmesan before serving.

The magic here? The lemon’s acidity cuts through the rich butter and cream, creating a sauce that’s indulgent yet refreshingly light.

Tip: For extra depth, toast the red pepper flakes in the butter for 10 seconds before adding the garlic.

Spinach and Ricotta Stuffed Shells

These creamy, cheesy stuffed shells are a crowd-pleaser—perfect for Sunday dinners or impressing guests without a fuss.

Ingredients:

• 20 jumbo pasta shells
• 2 cups whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cups fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 cups marinara sauce
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente, then drain and toss with 1 tbsp olive oil to prevent sticking.
2. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, garlic, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using) until combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with a heaping tablespoon of the ricotta mixture and arrange seam-side up in the dish.
4. Top with remaining 1 cup marinara sauce and sprinkle with remaining 1/2 cup mozzarella. Cover with foil and bake for 20 minutes, then uncover and bake for 10 more minutes until bubbly.

The ricotta filling stays luxuriously creamy, while the edges of the shells crisp up just enough for contrast—no one can resist that first cheesy pull!

Tip: For extra flavor, sauté the spinach and garlic in a pan for 2 minutes before mixing into the filling.

Pesto Pasta with Cherry Tomatoes

This bright and herby pesto pasta comes together in minutes, with juicy cherry tomatoes adding a burst of sweetness to every bite.

Ingredients:

• 12 oz dried pasta (fusilli or penne work great)
• 1/2 cup basil pesto (store-bought or homemade)
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the cherry tomatoes, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 3–4 minutes, just until the tomatoes soften slightly but still hold their shape.
3. Return the drained pasta to the pot. Stir in 1/2 cup pesto, 1/4 cup Parmesan, and the cooked tomatoes, tossing gently. Add reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
4. Serve immediately with extra Parmesan on top.

The magic here is in the contrast: the cool, creamy pesto clings to hot pasta while the warm tomatoes burst with freshness.

Tip: For extra depth, toast pine nuts or walnuts and sprinkle them over the finished dish.

Garlic Shrimp Scampi

This garlicky, buttery shrimp scampi comes together in just 15 minutes—perfect for a quick yet impressive weeknight dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large skillet, heat 2 tbsp olive oil and 3 tbsp butter over medium-high until butter melts. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes; sauté 30 seconds until fragrant.
2. Add shrimp in a single layer; sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Cook 2 minutes per side until pink, then transfer to a plate.
3. Pour 1/2 cup white wine and 1 tbsp lemon juice into the skillet. Simmer 2 minutes, scraping up browned bits. Return shrimp to pan, tossing to coat.
4. Remove from heat; stir in 1/4 cup parsley. Serve immediately over pasta or crusty bread.

The magic here? A quick pan sauce with white wine and lemon that clings to every bite—no heavy cream needed.

Tip: For extra richness, swirl in another tbsp of butter at the end.

Chicken Alfredo Bake

This comforting bake combines tender chicken, rich Alfredo sauce, and gooey cheese for a crowd-pleasing dinner that’s as easy as it is delicious.

Ingredients

• 12 oz fettuccine pasta
• 2 cups cooked shredded chicken
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 tbsp chopped fresh parsley (optional garnish)

Instructions

1. Preheat oven to 375°F. Cook fettuccine according to package directions until al dente, then drain.
2. In a large bowl, mix cooked pasta, shredded chicken, Alfredo sauce, ½ cup mozzarella, ¼ cup Parmesan, 1 tsp garlic powder, and ½ tsp black pepper until fully combined.
3. Transfer mixture to a greased 9×13-inch baking dish. Top with remaining ½ cup mozzarella and ¼ cup Parmesan.
4. Bake uncovered for 20-25 minutes until bubbly and cheese is golden. Garnish with fresh parsley if desired.

The magic here? The crispy cheese crust contrasts perfectly with the creamy Alfredo underneath—no one can resist scooping seconds!

Tip: For extra flavor, stir in ½ cup sautéed spinach or sun-dried tomatoes before baking.

Caprese Pasta Salad

This bright and fresh Caprese Pasta Salad is summer in a bowl—bursting with juicy tomatoes, creamy mozzarella, and fragrant basil, all tossed in a tangy balsamic glaze.

Ingredients:

• 8 oz (about 2 cups) short pasta, like fusilli or penne
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (or diced mozzarella)
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil.
3. Drizzle with 2 tbsp olive oil and 2 tbsp balsamic glaze, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Gently toss until evenly coated.
4. Let sit for 10 minutes before serving to let the flavors meld.

The balsamic glaze adds a sweet-tart punch that ties everything together—perfect for picnics or as a vibrant side at BBQs.

Tip: For extra freshness, add a squeeze of lemon juice just before serving.

Spaghetti Aglio e Olio

This classic Italian dish proves that simplicity is king—just garlic, olive oil, and pasta come together for a meal that’s effortlessly elegant.

Ingredients:

• 8 oz spaghetti
• 1/3 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook spaghetti in a large pot of salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook, stirring often, until garlic is golden (about 3 minutes—don’t let it burn!).
3. Add drained spaghetti to the skillet, tossing to coat in the oil. Stir in 1/4 cup reserved pasta water and salt; toss until glossy. Add more pasta water if needed to loosen.
4. Remove from heat, stir in parsley, and top with Parmesan if using.

The magic here? The starch in the pasta water emulsifies with the oil, creating a silky sauce that clings to every strand.

Tip: For extra depth, toast the garlic slices slowly—low heat is key to avoiding bitterness.

Mac and Cheese with Bacon

This indulgent twist on classic mac and cheese packs smoky, salty bacon into every bite—perfect for when you need comfort food with a little extra oomph.

Ingredients

• 8 oz elbow macaroni
• 6 slices thick-cut bacon, chopped
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large skillet, cook chopped bacon over medium heat for 6–8 minutes until crispy. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the skillet.
3. Melt butter in the same skillet with the bacon fat over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk, then add garlic powder, onion powder, smoked paprika, salt, and black pepper. Simmer for 3–4 minutes until slightly thickened.
4. Reduce heat to low. Stir in cheddar and Parmesan until melted. Fold in cooked macaroni and half the bacon until coated.
5. Serve immediately, topped with remaining bacon.

The magic here? Using reserved bacon fat in the roux adds deep savoriness to the cheese sauce—no flavor left behind!

Tip: For extra crunch, broil the finished dish for 2 minutes with an extra sprinkle of cheese.

Pasta Primavera with Veggies

Bright, fresh, and packed with seasonal vegetables, this pasta primavera is a celebration of spring flavors in every bite.

Ingredients:

• 8 oz penne pasta (or your favorite short pasta)
• 2 tbsp olive oil, divided
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 small red bell pepper, thinly sliced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and sauté for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the remaining 1 tbsp olive oil to the skillet, then toss in the zucchini, cherry tomatoes, and bell pepper. Cook for 5–6 minutes, stirring occasionally, until the veggies are tender-crisp.
4. Pour in the heavy cream and simmer for 2 minutes. Stir in the cooked pasta, Parmesan cheese, salt, and black pepper, tossing to coat. If needed, add reserved pasta water 1 tbsp at a time to loosen the sauce.
5. Remove from heat and fold in the basil. Serve immediately with extra Parmesan on top.

The creamy sauce clings perfectly to the pasta while letting the fresh veggies shine—no heavy, gloppy sauces here!

Tip: Swap in seasonal veggies like asparagus or peas for a fun twist.

Baked Ziti with Sausage

This hearty baked ziti is packed with savory sausage, gooey cheese, and a rich tomato sauce—comfort food at its finest!

Ingredients:

• 12 oz ziti pasta
• 1 lb Italian sausage (casings removed)
• 1 (24 oz) jar marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cook ziti according to package directions until al dente; drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it into crumbles, until browned (about 6–8 minutes). Drain excess fat.
3. Stir in marinara sauce, garlic powder, dried basil, salt, and black pepper. Simmer for 3 minutes.
4. In a bowl, mix ricotta, 1 cup mozzarella, and Parmesan. Toss cooked ziti with the cheese mixture.
5. Layer half the ziti in a greased 9×13-inch baking dish, top with half the sausage sauce, then repeat. Sprinkle remaining 1 cup mozzarella on top.
6. Bake uncovered for 20–25 minutes until bubbly and golden. Let rest 5 minutes before serving.

The ricotta blend keeps every bite creamy, while the crispy cheese topping adds the perfect contrast.

Tip: Swap half the ricotta for cottage cheese for extra tang and lightness!

Lemon Garlic Butter Pasta

Bright, buttery, and bursting with garlicky goodness, this pasta comes together in under 20 minutes for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz spaghetti or linguine
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• Zest and juice of 1 large lemon (about 2 tbsp juice)
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic, red pepper flakes, salt, and black pepper. Sauté for 1–2 minutes until fragrant but not browned.
3. Reduce heat to low. Stir in lemon zest and juice, then add drained pasta and toss to coat. Add reserved pasta water 1 tbsp at a time until sauce clings lightly to noodles.
4. Remove from heat and stir in Parmesan and parsley until cheese melts into the sauce.

The magic here? The lemon’s acidity cuts through the rich butter, creating a sauce that’s luxuriously creamy yet light enough for seconds.

Tip: For extra depth, swap half the butter for olive oil and finish with a drizzle of good-quality EVOO.

Tuna Pasta Casserole

This creamy, comforting tuna pasta casserole is a weeknight lifesaver—packed with flaky tuna, tender noodles, and a golden, cheesy topping.

Ingredients:

• 8 oz elbow pasta
• 2 (5 oz) cans tuna in water, drained
• 1 cup frozen peas
• 1/2 cup diced yellow onion
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese, divided
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook pasta according to package directions until al dente; drain and set aside.
2. In a skillet, melt butter over medium heat. Add onion and cook for 3 minutes until soft. Whisk in flour and cook for 1 minute. Gradually pour in milk, whisking until smooth. Stir in garlic powder, Dijon mustard, salt, and pepper. Simmer for 3–4 minutes until thickened.
3. Remove skillet from heat. Stir in 3/4 cup cheddar cheese until melted. Fold in pasta, tuna, and peas. Transfer to a greased 9×13-inch baking dish.
4. Sprinkle remaining 1/4 cup cheddar and panko evenly over the top. Bake for 20 minutes until bubbly and golden.

The Dijon mustard adds a subtle tang that balances the richness—no canned soup required!

Tip: For extra crunch, toast the panko in a dry pan for 2 minutes before sprinkling.

Spicy Arrabbiata Pasta

This fiery classic gets its kick from crushed red pepper and garlic, simmered into a rich tomato sauce that clings perfectly to al dente pasta.

Ingredients:

• 8 oz dried penne pasta (or your favorite shape)
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1 tsp crushed red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp salt
• 1/4 cup fresh basil, torn
• Grated Parmesan cheese, for serving

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 3 tbsp olive oil in a large skillet over medium-low. Add 4 garlic cloves and 1 tsp red pepper flakes; sauté 1 minute until fragrant (don’t let garlic brown).
3. Pour in 28 oz crushed tomatoes, 1 tsp sugar, and 1 tsp salt. Simmer 10 minutes, stirring occasionally, until slightly thickened.
4. Toss drained pasta with sauce, adding reserved pasta water 1 tbsp at a time if needed. Stir in 1/4 cup basil.
5. Serve immediately with grated Parmesan.

The magic here? Infusing the oil with garlic and pepper flakes first creates layers of heat that build with every bite.

Tip: For extra richness, stir in 1 tbsp butter with the basil at the end.

Pasta with Broccoli and Cheddar

This creamy, cheesy pasta with tender broccoli is the ultimate comfort food—ready in under 30 minutes and packed with cozy flavor.

Ingredients:

• 8 oz short pasta (like rotini or penne)
• 3 cups broccoli florets (about 1 small head)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta in salted boiling water according to package directions. In the last 3 minutes of cooking, add broccoli to the pot. Drain and set aside.
2. In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Slowly pour in milk, whisking constantly until smooth.
3. Cook sauce for 3–4 minutes, stirring often, until thickened. Remove from heat and stir in cheddar cheese, garlic powder, salt, and black pepper until melted.
4. Return pasta and broccoli to the pot, tossing to coat in the cheese sauce. Serve immediately.

The magic here? The broccoli cooks right in the pasta water—no extra pans, and it soaks up that starchy goodness for extra flavor.

Tip: For a crispy twist, broil individual servings for 2–3 minutes until the cheese bubbles and browns slightly.

Sun-Dried Tomato Pasta

This sun-dried tomato pasta is a weeknight hero—bursting with rich, tangy flavor and ready in under 30 minutes. It’s the kind of dish that tastes like you fussed, but really, it’s all about letting those bold ingredients shine.

Ingredients

• 12 oz dried pasta (penne or fusilli work great)
• 1/3 cup oil-packed sun-dried tomatoes, drained and thinly sliced (reserve 2 tbsp oil)
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1/4 cup chopped fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook pasta in a large pot of salted boiling water until al dente (about 9–11 minutes). Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat the reserved 2 tbsp sun-dried tomato oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Add the drained pasta to the skillet, along with sun-dried tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat, adding splashes of reserved pasta water as needed to create a glossy sauce.
4. Remove from heat and stir in Parmesan and basil until cheese melts into the sauce. Serve immediately with extra Parmesan.

The magic here? That sun-dried tomato oil doubles as a built-in flavor bomb, infusing every bite with its concentrated sweetness and depth.

Tip: For extra richness, stir in a splash of heavy cream or a pat of butter at the end—it’ll make the sauce irresistibly velvety.

Easy Carbonara with Pancetta

This creamy, salty-sweet carbonara comes together in under 30 minutes—perfect for a weeknight treat that feels fancy without the fuss.

Ingredients:

• 8 oz spaghetti
• 4 oz diced pancetta
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. Cook spaghetti in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium. Add pancetta and cook for 5 minutes until crispy. Stir in garlic and black pepper; cook 1 minute until fragrant.
3. In a bowl, whisk eggs, Pecorino Romano, Parmesan, and salt until smooth.
4. Working quickly, toss hot pasta with pancetta mixture. Remove skillet from heat, then stir in egg mixture, adding reserved pasta water 1 tbsp at a time until sauce coats noodles (about 3-4 tbsp). Serve immediately.

The magic here? The heat from the pasta cooks the eggs into a velvety sauce—no cream required for that luscious texture.

Tip: For extra silkiness, use room-temperature eggs and toss the pasta off the heat to avoid scrambling.

Conclusion

With 18 simple and delicious pasta recipes, there’s something here for every home cook looking for quick, tasty meals. Whether you’re craving creamy Alfredo, zesty lemon garlic, or hearty veggie noodles, these dishes are sure to satisfy. Try them out, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest for more easy dinner inspiration! Happy cooking!