Long Pasta

Pappardelle and tagliatelle, made with egg, are typical of northern Italy, while those without egg (like spaghetti and hollow bucatini) are from further south. Thinner strands are best with lighter sauces such as cacio e pepe or aglio olio e peperoncino, and thicker ones are good with heartier ragús like Bolognese.

Spaghetti Cacio e Pepe using Barilla Pasta

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