Fettuccine

Pasta may be divided into two major categories: long and short. While the shorter forms of pasta — penne, fusilli, farfalle, and so on — are easy to differentiate from one another, the lengthy varieties of pasta are sometimes confounding. Fettuccine is a long pasta that is sliced into thick ribbons that are midway between linguine and tagliatelle in width.

Fettuccine, which translates to "small ribbons" in Italian, looks just like that. Fresh fettuccine pasta is often produced with eggs and flour and hence has a distinct eggy flavor. Some fettuccine producers cut their ribbons long enough to fill an entire forkful with a single strand. As long as the sauce isn't too thick, fettuccine may keep its form in a variety of cream and tomato sauces. Fettuccine famously served with Alfredo, is a no-brainer if you're seeking pasta with a creamy white sauce. Italians do eat fettuccine with a hefty dollop of butter and a stack of fresh Parmigiano-Reggiano — a simple pasta meal commonly presented to anybody with an upset stomach.