Our Best Pasta Recipes for that Last Bit of Meat

The after-party Italian tradition of spaghettata di mezzanotte—"midnight spaghetti"—gave birth to this lusty pasta dish tossed with anchovies, capers, tomatoes, and garlicky bruschetta crumbs. Get the recipe for Spaghettata di Mezzanotte (Pasta with Anchovies, Capers, and Tomato Sauce) »

The always-comforting combination of peas, bacon, and cheese, which comes from Romeo Salta's The Pleasures of Italian Cooking, comes together in less than half an hour. Get the recipe for Noodles with Peas (Pasta e Piselli) »

In the spirit of a classic carbonara, artist Wayne Thiebaud's recipe from the California Artists Cookbook (Abbeville Press, 1982) combines smoky bacon and prosciutto with egg yolks and mizithra, an aged sheep's milk cheese from Greece, for a gloriously rich dish. Get the recipe for Wayne Thiebaud's Spaghetti with Mizithra Cheese »

For a riff on classic pasta alla norma, try adding spicy Italian sausage to pasta laden with eggplant and sweet tomatoes. Get the recipe for Rigatoni with Eggplant, Tomatoes, and Spicy Sausage »

This vegetable-laden riff on classic carbonara features crisp bacon, crunchy broccoli, and an eggy, cheesy sauce that clings perfectly to hot spaghetti. Be sure to top with plenty of cheese and black pepper. Get the recipe for Spaghetti and Broccoli with Carbonara Sauce »

This version of the American classic has a smattering of colorful vegetables and a sauce enriched by sherry and parmesan. Get the recipe for Turkey Tetrazzini »

The recipe for this classic pork-enriched pasta dish comes from Salvatore Denaro, the chef at Montefalco's Arnaldo Caprai winery. Get the recipe for Rigatoni with Pancetta Tomato Sauce (Rigatoni all'Amatriciana) »