The 50+ Best Noodles: #5 Carbonara, #4 Japchae, #3 Lasagna, #2 Bolognese, #1 Soba (2 Viewers)

[Zow]

#23 Cacio e pepe
Origin: Italy

In retrospect I probably should have combined Cacio e pepe with Alfredo but at least they’re pretty close in the rankings. Cacio e pepe is a peasant dish while the urban creation Alfredo is a little more refined. Traditional cacio e pepe consists just three ingredients: pasta, pecorino romano cheese and coarsely ground black pepper along with some pasta water. Romano comes from sheep’s milk and has a sharper taste than the parmesan used in an Alfredo. The other key difference between the two dishes is the addition of butter to the Alfredo which gives it a richer texture. I’m ignoring the black pepper as a differentiator because you can add it to fettuccine Alfredo.

Just like for Alfredo, American recipes for cacio e pepe often add cream. That’s OK; nobody gets hurt by that except maybe our arteries. The flavors of the romano and pepper are strong enough to shine through.

Done right,* this and carbonara are pretty much ambrosia.


*Not easy to do.

 

[krista4]

#23 Cacio e pepe
Origin: Italy

Robbed. Underrated. Wrong.

 

[Eephus]

#24 Tteokbokki
Origin: Korea

I missed the punch line for FBGs: something, something, Tebucky Jones

 

[Scoresman]

#23 Cacio e pepe
Origin: Italy

In retrospect I probably should have combined Cacio e pepe with Alfredo but at least they’re pretty close in the rankings. Cacio e pepe is a peasant dish while the urban creation Alfredo is a little more refined. Traditional cacio e pepe consists just three ingredients: pasta, pecorino romano cheese and coarsely ground black pepper along with some pasta water. Romano comes from sheep’s milk and has a sharper taste than the parmesan used in an Alfredo. The other key difference between the two dishes is the addition of butter to the Alfredo which gives it a richer texture. I’m ignoring the black pepper as a differentiator because you can add it to fettuccine Alfredo.

Just like for Alfredo, American recipes for cacio e pepe often add cream. That’s OK; nobody gets hurt by that except maybe our arteries. The flavors of the romano and pepper are strong enough to shine through.

Done right,* this and carbonara are pretty much ambrosia.


*Not easy to do.

The "proper" way of making it is to get the creaminess through the starchy pasta water and pecorino cheese I think. This is really hard to do without clumping the cheese. Probably why people use cream

 

[Zow]

#23 Cacio e pepe
Origin: Italy

In retrospect I probably should have combined Cacio e pepe with Alfredo but at least they’re pretty close in the rankings. Cacio e pepe is a peasant dish while the urban creation Alfredo is a little more refined. Traditional cacio e pepe consists just three ingredients: pasta, pecorino romano cheese and coarsely ground black pepper along with some pasta water. Romano comes from sheep’s milk and has a sharper taste than the parmesan used in an Alfredo. The other key difference between the two dishes is the addition of butter to the Alfredo which gives it a richer texture. I’m ignoring the black pepper as a differentiator because you can add it to fettuccine Alfredo.

Just like for Alfredo, American recipes for cacio e pepe often add cream. That’s OK; nobody gets hurt by that except maybe our arteries. The flavors of the romano and pepper are strong enough to shine through.

Done right,* this and carbonara are pretty much ambrosia.


*Not easy to do.

The "proper" way of making it is to get the creaminess through the starchy pasta water and pecorino cheese I think. This is really hard to do without clumping the cheese. Probably why people use cream

Exactly to everything you said.

I don't make it myself because I'm not a good enough cook. But when done properly (ideally by a 90-year-old Italian "Nona") then... *chef's kiss.*

 

[krista4]

#23 Cacio e pepe
Origin: Italy

In retrospect I probably should have combined Cacio e pepe with Alfredo

By the way, really glad you didn't do this. Alfredo is OK but not something I ever eat. It's just too heavy for my liking. But Cacio e Pepe is something I will always order if I'm eating pasta and it's available. The black pepper is key, too.

 

[Zow]

#23 Cacio e pepe
Origin: Italy

In retrospect I probably should have combined Cacio e pepe with Alfredo

By the way, really glad you didn't do this. Alfredo is OK but not something I ever eat. It's just too heavy for my liking. But Cacio e Pepe is something I will always order if I'm eating pasta and it's available. The black pepper is key, too.

Yep. Two totally different dishes which I gauge by which ones my seven year old will eat (Alfredo) and not because it has too much been flavor (cacio e pepe).

 

[Ted Stickles]

#31 Macaroni and Cheese (boxed)
Origin: A big factory and a tall cardboard box

I’m splitting off packaged macaroni and cheese from the real baked stuff. The Kraft stuff definitely comes out second best but who doesn’t love it once in a while? I guess we’ll find out in the replies.

I don’t want to know what’s in the magic cheesy dust but packaged mac & cheese is an affordable, one-pot side starch when you don’t feel like potatoes or rice. I usually shred some extra cheese and add it along with the milk and butter. Maybe a little white pepper too but that’s about it for customization. The nostalgic reliability of boxed mac & cheese is part of its appeal.

You can’t live on a change-up unless you’re Trevor Hoffman so I don’t overdo it on boxed mac and cheese. We have it about once a month or less and I never cook two boxes for a meal; I’d rather run out than have leftovers because it’s nasty the second day. But I do always keep a couple of boxes on hand for when the spirit moves me. I’ve had a box of Flamin’ Hot Cheetos flavored mac & cheese taking up shelf space for almost a year now but that particular spirit hasn’t appeared yet.

Pure deliciousness is their Kraft Premium version. Rather than the powder chalk and adding your own milk and butter, it comes with a creamy, dense, cheese-Wiz type ready made packet. Pure bliss.

Try it, and you'll love it, but make sure its the Kraft branded version.

EDITED TO ADD: I just dove into this thread and late replying. So much hate, wow! I still stand by my original assessment and may go pick up a box of the premium ooey-gooey yumminess in honor of this thread.

 

[Ted Stickles]

#27 Dandan Noodles
Origin: China

Dandan noodles originated in Sichuan province and got their name from the poles carried by street vendors with a basket containing noodles and the sauce at either end. The wheat noodles are coated by a spicy sauce flavored with chilis, pickled vegetables and Sichuan peppers. It’s topped with chopped peanuts and scallions and sometimes minced pork.

As the dish migrated south to Hong Kong and Canton/Guangzhou, dandan noodles became more like a soup served in a spicy, vinegary broth. American variations go heavier on the savory peanut flavors and a little lighter on the heat. I’ve eaten dandan noodles here with a creamy sauce containing peanut butter. It was tasty and in some ways I preferred it to more authentic versions dominated by Sichuan peppercorns. I enjoy the tongue numbing sensation that comes with the first bite but that grows old by the bottom of the bowl because dandan noodles have fewer components than some other Sichuan specialties.

Love, love, love this as long as its not watered down and has a heavier, meatier peanut sauce consistency.

 

[bigbottom]

#23 Cacio e pepe
Origin: Italy

In retrospect I probably should have combined Cacio e pepe with Alfredo but at least they’re pretty close in the rankings. Cacio e pepe is a peasant dish while the urban creation Alfredo is a little more refined. Traditional cacio e pepe consists just three ingredients: pasta, pecorino romano cheese and coarsely ground black pepper along with some pasta water. Romano comes from sheep’s milk and has a sharper taste than the parmesan used in an Alfredo. The other key difference between the two dishes is the addition of butter to the Alfredo which gives it a richer texture. I’m ignoring the black pepper as a differentiator because you can add it to fettuccine Alfredo.

Just like for Alfredo, American recipes for cacio e pepe often add cream. That’s OK; nobody gets hurt by that except maybe our arteries. The flavors of the romano and pepper are strong enough to shine through.

I am so excited that this made the list. I order this dish at least once every time I am in Rome on business. Its simplicity is its strong point. It is so counter for me to love a noodle dish that is (1) not spicy and (2) contains no meat of any kind. And yet, it might be my favorite pasta dish.

 

[Eephus]

#22 Xiaolongbao
Origin: Shanghai

I feel that I've done dumplings a disservice by only ranking a few token entries. We’re skipping over a whole dim sum cart loaded with different steamed Chinese dumplings. But since I had to allow ravioli, I might as well get an order of xiaolongbao. I honestly would probably go with shrimp and chive dumplings if I had to pick only one Chinese dumpling but xiaolongbao are the popular choice.

They’re also known as soup dumplings because the pork filling shares its space with a small portion of hot broth. I like those little foil cups they come in because they’re useful for mixing dipping sauce for the rest of the meal. There’s an element of risk in eating xiaolongbao; they have to be hot enough to almost scald your mouth. They’re not nearly as good if they get cold because the wrappers are thicker than other dim sum dumplings.

 

[Ramsay Hunt Experience]

#23 Cacio e pepe
Origin: Italy

In retrospect I probably should have combined Cacio e pepe with Alfredo but at least they’re pretty close in the rankings. Cacio e pepe is a peasant dish while the urban creation Alfredo is a little more refined. Traditional cacio e pepe consists just three ingredients: pasta, pecorino romano cheese and coarsely ground black pepper along with some pasta water. Romano comes from sheep’s milk and has a sharper taste than the parmesan used in an Alfredo. The other key difference between the two dishes is the addition of butter to the Alfredo which gives it a richer texture. I’m ignoring the black pepper as a differentiator because you can add it to fettuccine Alfredo.

Just like for Alfredo, American recipes for cacio e pepe often add cream. That’s OK; nobody gets hurt by that except maybe our arteries. The flavors of the romano and pepper are strong enough to shine through.

Is this the first of the four Roman signature pastas on the list?

 

[the moops]

@Eephus just want to say that I am thoroughly enjoying this, even if you are a cranky old man

 

[Eephus]

#23 Cacio e pepe
Origin: Italy

In retrospect I probably should have combined Cacio e pepe with Alfredo but at least they’re pretty close in the rankings. Cacio e pepe is a peasant dish while the urban creation Alfredo is a little more refined. Traditional cacio e pepe consists just three ingredients: pasta, pecorino romano cheese and coarsely ground black pepper along with some pasta water. Romano comes from sheep’s milk and has a sharper taste than the parmesan used in an Alfredo. The other key difference between the two dishes is the addition of butter to the Alfredo which gives it a richer texture. I’m ignoring the black pepper as a differentiator because you can add it to fettuccine Alfredo.

Just like for Alfredo, American recipes for cacio e pepe often add cream. That’s OK; nobody gets hurt by that except maybe our arteries. The flavors of the romano and pepper are strong enough to shine through.

Is this the first of the four Roman signature pastas on the list?

I already excused myself on Amatriciana in the OP.

 

[Scoresman]

#23 Cacio e pepe
Origin: Italy

In retrospect I probably should have combined Cacio e pepe with Alfredo but at least they’re pretty close in the rankings. Cacio e pepe is a peasant dish while the urban creation Alfredo is a little more refined. Traditional cacio e pepe consists just three ingredients: pasta, pecorino romano cheese and coarsely ground black pepper along with some pasta water. Romano comes from sheep’s milk and has a sharper taste than the parmesan used in an Alfredo. The other key difference between the two dishes is the addition of butter to the Alfredo which gives it a richer texture. I’m ignoring the black pepper as a differentiator because you can add it to fettuccine Alfredo.

Just like for Alfredo, American recipes for cacio e pepe often add cream. That’s OK; nobody gets hurt by that except maybe our arteries. The flavors of the romano and pepper are strong enough to shine through.

Is this the first of the four Roman signature pastas on the list?

I already excused myself on Amatriciana in the OP.

Wait, what? Such an iconic pasta dish!

 

[Eephus]

Uneaten = unranked: Some ranked dishes I've eaten once, others I've cooked and eaten a hundred times but I can only judge what I've eaten personally. Unfortunately this excludes some contenders like Pad Kee Mao, Pasta all'Amatriciana, Laksa, Pastitsio and Pasta al Limone. I'm sure there are others I've missed in my life but hopefully someone will bring them up.

Nobody reads my posts

 

[rockaction]

I had the same one: Paula Franzese. Her father was Luigi Franzese.

That's exactly who it was that I had asked about. Didn't she get busted or found out for something? There was a story, and I can't remember it, but it was no good . . .

eta* It might have been that she claimed her father or family member created vodka penne, actually. Some sort of fib or tall tale.

 

[rockaction]

Chicken noodle soup is perhaps the quintessential comfort food so it deserves an honored place in the rankings. On the other hand, it’s unapologetically boring, which is OK if you're sick and your taste buds are bunged up but the competition gets tougher in the top half of the bracket and we need flavors more than something that's safe and comforting.

Perfect ranking and write-up (you deserved one of those compliments).

Well played and well done.

 

[krista4]

#22 Xiaolongbao
Origin: Shanghai

I feel that I've done dumplings a disservice by only ranking a few token entries. We’re skipping over a whole dim sum cart loaded with different steamed Chinese dumplings. But since I had to allow ravioli, I might as well get an order of xiaolongbao. I honestly would probably go with shrimp and chive dumplings if I had to pick only one Chinese dumpling but xiaolongbao are the popular choice.

They’re also known as soup dumplings because the pork filling shares its space with a small portion of hot broth. I like those little foil cups they come in because they’re useful for mixing dipping sauce for the rest of the meal. There’s an element of risk in eating xiaolongbao; they have to be hot enough to almost scald your mouth. They’re not nearly as good if they get cold because the wrappers are thicker than other dim sum dumplings.

I think these would be OH's #2, second only to an Italian dish that I'm sure we'll be coming up. His record is eating 36 of them in one sitting.

ETA: And we had other dumplings, green beans, and rice cakes in addition.

 

[Eephus]

#22 Xiaolongbao
Origin: Shanghai

I feel that I've done dumplings a disservice by only ranking a few token entries. We’re skipping over a whole dim sum cart loaded with different steamed Chinese dumplings. But since I had to allow ravioli, I might as well get an order of xiaolongbao. I honestly would probably go with shrimp and chive dumplings if I had to pick only one Chinese dumpling but xiaolongbao are the popular choice.

They’re also known as soup dumplings because the pork filling shares its space with a small portion of hot broth. I like those little foil cups they come in because they’re useful for mixing dipping sauce for the rest of the meal. There’s an element of risk in eating xiaolongbao; they have to be hot enough to almost scald your mouth. They’re not nearly as good if they get cold because the wrappers are thicker than other dim sum dumplings.

I think these would be OH's #2, second only to an Italian dish that I'm sure we'll be coming up. His record is eating 36 of them in one sitting.

ETA: And we had other dumplings, green beans, and rice cakes in addition.

I love the variety of dim sum. I'd go for two of eighteen different types than 36 XLB. Actually, either sounds like too much of a good thing.

Dim sum carts seem to be another casualty of the pandemic at least at the places we've been to lately. I suppose it's good to get everything made to order but I miss pointing to a plate of god knows what and giving it a taste.

 

[krista4]

#22 Xiaolongbao
Origin: Shanghai

I feel that I've done dumplings a disservice by only ranking a few token entries. We’re skipping over a whole dim sum cart loaded with different steamed Chinese dumplings. But since I had to allow ravioli, I might as well get an order of xiaolongbao. I honestly would probably go with shrimp and chive dumplings if I had to pick only one Chinese dumpling but xiaolongbao are the popular choice.

They’re also known as soup dumplings because the pork filling shares its space with a small portion of hot broth. I like those little foil cups they come in because they’re useful for mixing dipping sauce for the rest of the meal. There’s an element of risk in eating xiaolongbao; they have to be hot enough to almost scald your mouth. They’re not nearly as good if they get cold because the wrappers are thicker than other dim sum dumplings.

I think these would be OH's #2, second only to an Italian dish that I'm sure we'll be coming up. His record is eating 36 of them in one sitting.

ETA: And we had other dumplings, green beans, and rice cakes in addition.

I love the variety of dim sum. I'd go for two of eighteen different types than 36 XLB. Actually, either sounds like too much of a good thing.

Dim sum carts seem to be another casualty of the pandemic at least at the places we've been to lately. I suppose it's good to get everything made to order but I miss pointing to a plate of god knows what and giving it a taste.

This was at Din Tai Fung. Not really a dim sum place; not much variety.

I can't find a place in Chicago that has the carts anymore. It's so disappointing. It did manage to have dim sum at a cart place in Hawaii post-COVID.

 

[Zow]

#22 Xiaolongbao
Origin: Shanghai

I feel that I've done dumplings a disservice by only ranking a few token entries. We’re skipping over a whole dim sum cart loaded with different steamed Chinese dumplings. But since I had to allow ravioli, I might as well get an order of xiaolongbao. I honestly would probably go with shrimp and chive dumplings if I had to pick only one Chinese dumpling but xiaolongbao are the popular choice.

They’re also known as soup dumplings because the pork filling shares its space with a small portion of hot broth. I like those little foil cups they come in because they’re useful for mixing dipping sauce for the rest of the meal. There’s an element of risk in eating xiaolongbao; they have to be hot enough to almost scald your mouth. They’re not nearly as good if they get cold because the wrappers are thicker than other dim sum dumplings.

I think these would be OH's #2, second only to an Italian dish that I'm sure we'll be coming up. His record is eating 36 of them in one sitting.

ETA: And we had other dumplings, green beans, and rice cakes in addition.

I love the variety of dim sum. I'd go for two of eighteen different types than 36 XLB. Actually, either sounds like too much of a good thing.

Dim sum carts seem to be another casualty of the pandemic at least at the places we've been to lately. I suppose it's good to get everything made to order but I miss pointing to a plate of god knows what and giving it a taste.

This was at Din Tai Fung. Not really a dim sum place; not much variety.

I can't find a place in Chicago that has the carts anymore. It's so disappointing. It did manage to have dim sum at a cart place in Hawaii post-COVID.

Yeah I lost my spots in Phoenix, too. Don't understand as the places seem popular.

 

[Drunken knight]

#22 Xiaolongbao
Origin: Shanghai

I feel that I've done dumplings a disservice by only ranking a few token entries. We’re skipping over a whole dim sum cart loaded with different steamed Chinese dumplings. But since I had to allow ravioli, I might as well get an order of xiaolongbao. I honestly would probably go with shrimp and chive dumplings if I had to pick only one Chinese dumpling but xiaolongbao are the popular choice.

They’re also known as soup dumplings because the pork filling shares its space with a small portion of hot broth. I like those little foil cups they come in because they’re useful for mixing dipping sauce for the rest of the meal. There’s an element of risk in eating xiaolongbao; they have to be hot enough to almost scald your mouth. They’re not nearly as good if they get cold because the wrappers are thicker than other dim sum dumplings.

I think these would be OH's #2, second only to an Italian dish that I'm sure we'll be coming up. His record is eating 36 of them in one sitting.

ETA: And we had other dumplings, green beans, and rice cakes in addition.

I love the variety of dim sum. I'd go for two of eighteen different types than 36 XLB. Actually, either sounds like too much of a good thing.

Dim sum carts seem to be another casualty of the pandemic at least at the places we've been to lately. I suppose it's good to get everything made to order but I miss pointing to a plate of god knows what and giving it a taste.

This was at Din Tai Fung. Not really a dim sum place; not much variety.

I can't find a place in Chicago that has the carts anymore. It's so disappointing. It did manage to have dim sum at a cart place in Hawaii post-COVID.

Yeah I lost my spots in Phoenix, too. Don't understand as the places seem popular.

what are some good spots in phx?

I’ll be back in May

 

[Drunken knight]

Daughter was in town for a week.. spend a night in the city and grabbed a few things to go from https://www.newhongkonglounge.com/

 

[Zow]

#22 Xiaolongbao
Origin: Shanghai

I feel that I've done dumplings a disservice by only ranking a few token entries. We’re skipping over a whole dim sum cart loaded with different steamed Chinese dumplings. But since I had to allow ravioli, I might as well get an order of xiaolongbao. I honestly would probably go with shrimp and chive dumplings if I had to pick only one Chinese dumpling but xiaolongbao are the popular choice.

They’re also known as soup dumplings because the pork filling shares its space with a small portion of hot broth. I like those little foil cups they come in because they’re useful for mixing dipping sauce for the rest of the meal. There’s an element of risk in eating xiaolongbao; they have to be hot enough to almost scald your mouth. They’re not nearly as good if they get cold because the wrappers are thicker than other dim sum dumplings.

I think these would be OH's #2, second only to an Italian dish that I'm sure we'll be coming up. His record is eating 36 of them in one sitting.

ETA: And we had other dumplings, green beans, and rice cakes in addition.

I love the variety of dim sum. I'd go for two of eighteen different types than 36 XLB. Actually, either sounds like too much of a good thing.

Dim sum carts seem to be another casualty of the pandemic at least at the places we've been to lately. I suppose it's good to get everything made to order but I miss pointing to a plate of god knows what and giving it a taste.

This was at Din Tai Fung. Not really a dim sum place; not much variety.

I can't find a place in Chicago that has the carts anymore. It's so disappointing. It did manage to have dim sum at a cart place in Hawaii post-COVID.

Yeah I lost my spots in Phoenix, too. Don't understand as the places seem popular.

what are some good spots in phx?

I’ll be back in May

I’ll try to shoot you a list. ASU area?

 

[Eephus]

#21 Minestrone
Origin: Italy

Minestrone is an ancient vegetarian soup that dates back to before the Roman empire. It’s a rustic dish that uses the ingredients on hand so there are many variations ranging from thickened stews to brothy soups. Most modern recipes use pasta so I’ve included minestrone in this ranking. The usual pasta shape is ditalini, the small tubular noodles commonly known as salad macaroni in this country.

I acknowledge minestrone may be ranked too highly but this is a result of the process I used. After my first attempt at ranking, there were a lot of dishes in the middle tier of noodles including chicken noodle soup. I used that as the midpoint for comparison and made some adjustments after that. I prefer a hearty minestrone with lots of vegetables and herbs to the more pedestrian chicken noodle soup so it had to land a few spots above it. It's a excellent soup but you're absolute right if you say there are more than twenty better noodles.

 

[Drunken knight]

#22 Xiaolongbao
Origin: Shanghai

I feel that I've done dumplings a disservice by only ranking a few token entries. We’re skipping over a whole dim sum cart loaded with different steamed Chinese dumplings. But since I had to allow ravioli, I might as well get an order of xiaolongbao. I honestly would probably go with shrimp and chive dumplings if I had to pick only one Chinese dumpling but xiaolongbao are the popular choice.

They’re also known as soup dumplings because the pork filling shares its space with a small portion of hot broth. I like those little foil cups they come in because they’re useful for mixing dipping sauce for the rest of the meal. There’s an element of risk in eating xiaolongbao; they have to be hot enough to almost scald your mouth. They’re not nearly as good if they get cold because the wrappers are thicker than other dim sum dumplings.

I think these would be OH's #2, second only to an Italian dish that I'm sure we'll be coming up. His record is eating 36 of them in one sitting.

ETA: And we had other dumplings, green beans, and rice cakes in addition.

I love the variety of dim sum. I'd go for two of eighteen different types than 36 XLB. Actually, either sounds like too much of a good thing.

Dim sum carts seem to be another casualty of the pandemic at least at the places we've been to lately. I suppose it's good to get everything made to order but I miss pointing to a plate of god knows what and giving it a taste.

This was at Din Tai Fung. Not really a dim sum place; not much variety.

I can't find a place in Chicago that has the carts anymore. It's so disappointing. It did manage to have dim sum at a cart place in Hawaii post-COVID.

Yeah I lost my spots in Phoenix, too. Don't understand as the places seem popular.

what are some good spots in phx?

I’ll be back in May

I’ll try to shoot you a list. ASU area?

Phx campus

 

[Dr. Octopus]

#23 Cacio e pepe
Origin: Italy

In retrospect I probably should have combined Cacio e pepe with Alfredo but at least they’re pretty close in the rankings. Cacio e pepe is a peasant dish while the urban creation Alfredo is a little more refined. Traditional cacio e pepe consists just three ingredients: pasta, pecorino romano cheese and coarsely ground black pepper along with some pasta water. Romano comes from sheep’s milk and has a sharper taste than the parmesan used in an Alfredo. The other key difference between the two dishes is the addition of butter to the Alfredo which gives it a richer texture. I’m ignoring the black pepper as a differentiator because you can add it to fettuccine Alfredo.

Just like for Alfredo, American recipes for cacio e pepe often add cream. That’s OK; nobody gets hurt by that except maybe our arteries. The flavors of the romano and pepper are strong enough to shine through.

A local place allows you to add pancetta to this dish. So good.

 

[bigbottom]

#23 Cacio e pepe
Origin: Italy

In retrospect I probably should have combined Cacio e pepe with Alfredo but at least they’re pretty close in the rankings. Cacio e pepe is a peasant dish while the urban creation Alfredo is a little more refined. Traditional cacio e pepe consists just three ingredients: pasta, pecorino romano cheese and coarsely ground black pepper along with some pasta water. Romano comes from sheep’s milk and has a sharper taste than the parmesan used in an Alfredo. The other key difference between the two dishes is the addition of butter to the Alfredo which gives it a richer texture. I’m ignoring the black pepper as a differentiator because you can add it to fettuccine Alfredo.

Just like for Alfredo, American recipes for cacio e pepe often add cream. That’s OK; nobody gets hurt by that except maybe our arteries. The flavors of the romano and pepper are strong enough to shine through.

A local place allows you to add pancetta to this dish. So good.

That reminds me of this:

If my grandmother had wheels she would have been a bike!

(And yes, I know it’s not unusual to add pancetta, but I’ve never had it that way.)

 

[the moops]

#23 Cacio e pepe
Origin: Italy

In retrospect I probably should have combined Cacio e pepe with Alfredo but at least they’re pretty close in the rankings. Cacio e pepe is a peasant dish while the urban creation Alfredo is a little more refined. Traditional cacio e pepe consists just three ingredients: pasta, pecorino romano cheese and coarsely ground black pepper along with some pasta water. Romano comes from sheep’s milk and has a sharper taste than the parmesan used in an Alfredo. The other key difference between the two dishes is the addition of butter to the Alfredo which gives it a richer texture. I’m ignoring the black pepper as a differentiator because you can add it to fettuccine Alfredo.

Just like for Alfredo, American recipes for cacio e pepe often add cream. That’s OK; nobody gets hurt by that except maybe our arteries. The flavors of the romano and pepper are strong enough to shine through.

A local place allows you to add pancetta to this dish. So good.

That reminds me of this:

If my grandmother had wheels she would have been a bike!

Love that clip

 

[Eephus]

#20 Pasta alla Puttanesca
Origin: Naples

Puttanesca is derived from the Italian word puttana which may be banned on this board because it’s a multi-purpose expletive. The name of the dish either comes from the Neapolitan prostitutes aka puttana who were served the sauce between shifts or the abundance of odd #### aka puttana that comprises the sauce.

It’s always tomato-based but recipes differ beyond that. Common components include capers, olives, anchovies, peppers, onions, garlic and herbs. As the original puttana of Naples could attest, the sauce comes together very quickly because you’re working with strong flavors that don’t need to simmer long.

Puttanesca can be divisive because some people are bothered by anchovies and capers. In my limited experience, you really can’t taste the anchovies. They go in the sauce early and melt into it. The capers are a more prominent taste; their brininess and tang are always present, especially when you get a piece of one in a forkful. I like the dish but then again, I like capers but not as much as I like anchovies. Your mileage may vary.

 

[Ramsay Hunt Experience]

Made my ghetto Garlic "Krab" Noodles for lunch today. Added the oyster and fish sauce and greatly increased the garlic. Wow. Even this thrown together in 5 minutes version was incredible. So good.

 

[Eephus]

#19 Tuna noodle casserole
Origin: The culinary hotbeds of America, Australia and Finland

Tuna casserole is a mid-century hotdish made with egg noodles, canned tuna and a cream sauce. Most recipes use canned soup for the sauce so your can opener is the most important kitchen gadget. A crispy topping of bread crumbs, potato chips or corn flakes is essential and you can stir in some cheese if that’s the way you roll.

This isn’t a nostalgia ranking–I have no personal connection with the dish. It’s not something my mom cooked because my dad didn’t like tuna. I can’t remember the last time I’ve seen it on a restaurant menu either. Tuna casserole is home cooked comfort food all the way. It’s about as old school American as you can get. I love it unironically. All the elements work in harmony and the creamy fishiness that takes me back to a place that I never knew.

 

[krista4]

I love it unironically.

I'm with you on this, though I can't imagine the last time I had it.

 

[Ramsay Hunt Experience]

#19 Tuna noodle casserole
Origin: The culinary hotbeds of America, Australia and Finland

Tuna casserole is a mid-century hotdish made with egg noodles, canned tuna and a cream sauce. Most recipes use canned soup for the sauce so your can opener is the most important kitchen gadget. A crispy topping of bread crumbs, potato chips or corn flakes is essential and you can stir in some cheese if that’s the way you roll.

This isn’t a nostalgia ranking–I have no personal connection with the dish. It’s not something my mom cooked because my dad didn’t like tuna. I can’t remember the last time I’ve seen it on a restaurant menu either. Tuna casserole is home cooked comfort food all the way. It’s about as old school American as you can get. I love it unironically. All the elements work in harmony and the creamy fishiness that takes me back to a place that I never knew.

I was ready to die on the "this is a top 20 noodle dish" hill. And every time I try to bougie it up, I regret it.

 

[Sammy3469]

This list is turning into almost as big an abomination as a tuna noodle casserole.

 

[Eephus]

This list is turning into almost as big an abomination as a tuna noodle casserole.

Try it, you'll like it

 

[Eephus]

#19 Tuna noodle casserole
Origin: The culinary hotbeds of America, Australia and Finland

Tuna casserole is a mid-century hotdish made with egg noodles, canned tuna and a cream sauce. Most recipes use canned soup for the sauce so your can opener is the most important kitchen gadget. A crispy topping of bread crumbs, potato chips or corn flakes is essential and you can stir in some cheese if that’s the way you roll.

This isn’t a nostalgia ranking–I have no personal connection with the dish. It’s not something my mom cooked because my dad didn’t like tuna. I can’t remember the last time I’ve seen it on a restaurant menu either. Tuna casserole is home cooked comfort food all the way. It’s about as old school American as you can get. I love it unironically. All the elements work in harmony and the creamy fishiness that takes me back to a place that I never knew.

I was ready to die on the "this is a top 20 noodle dish" hill. And every time I try to bougie it up, I regret it.

The simplicity is part of its appeal. The only things I do to modify the standard recipe is sauteing some onion and celery for the sauce.

 

[Ramsay Hunt Experience]

Tuna noodle casserole > pretty much any baked Macaroni and Cheese I've ever had except for maybe a Lobster Mac and Cheese or two from ridiculously expensive steakhouses. These baked creamy casseroles need strong flavors or they just turn out bland as hell. So my one snooty tuna casserole opinion is that it has to be tuna in oil. None of this albacore in spring water ********.

 

[Eephus]

I love it unironically.

I'm with you on this, though I can't imagine the last time I had it.

I have the ingredients and may bake one later this week after the corned beef leftovers are gone.

 

[Eephus]

Puttanesca gets no comments but tuna casserole drives engagement

 

[Ramsay Hunt Experience]

Puttanesca gets no comments but tuna casserole drives engagement

I enjoy puttanesca, but I also have a 10 year old and an autistic 7 year old. The chances of me ever making something with olives and capers in the next decade are pretty much non-existent.

 

[Ramsay Hunt Experience]

#23 Cacio e pepe
Origin: Italy

In retrospect I probably should have combined Cacio e pepe with Alfredo but at least they’re pretty close in the rankings. Cacio e pepe is a peasant dish while the urban creation Alfredo is a little more refined. Traditional cacio e pepe consists just three ingredients: pasta, pecorino romano cheese and coarsely ground black pepper along with some pasta water. Romano comes from sheep’s milk and has a sharper taste than the parmesan used in an Alfredo. The other key difference between the two dishes is the addition of butter to the Alfredo which gives it a richer texture. I’m ignoring the black pepper as a differentiator because you can add it to fettuccine Alfredo.

Just like for Alfredo, American recipes for cacio e pepe often add cream. That’s OK; nobody gets hurt by that except maybe our arteries. The flavors of the romano and pepper are strong enough to shine through.

A local place allows you to add pancetta to this dish. So good.

I mean, that's just Pasta alla Gricia (OK, they should use guanciale, but most carbonaras in this country use pancetta too).

 

[Sammy3469]

Puttanesca gets no comments but tuna casserole drives engagement.

That's because Puttanesca is properly rated here (its one of the world's great quick, layered umami bombs with acid to cut the end when it's done right). I would never choose Tuna casserole over anything past Spaetzle. Maybe the real comparison is I'd rather eat a crappy alfredo or pasta alla tonno over it any day of the week (or make a tuna sandwich from said can of tuna).

 

[Scoresman]

Tuna Casserole would not make the top 20 noodle dishes for me. Might not make top 50.

Try yourself some Amatriciana today and replace this! It's not too late!

 

[Frostillicus]

Love the respect for tuna noodle casserole. Doesn't have to fancy to be good, snobs!

 

[Chaos34]

Love the respect for tuna noodle casserole. Doesn't have to fancy to be good, snobs!

Cheese and pepper pasta got nothing but love because it's really good. 4 ingredient dish; nothing fancy. Tuna casserole is just wrong. An experiment in poor judgment turned into a middle class staple with an identity crisis for lost moms who don't know better. Tuna is for sandwiches. It doesn't heat well. It just gets stinky. Tuna melts are a mistake. Tuna and noodles dresses up the mistake further compounding a bad idea. It's the culinary equivalent of playing Aaron Rodgers at cornerback.

 

[Drunken knight]

I can’t get behind Tuna casserole for the sole reason that I do not like canned tuna.

Make it chicken and mushroom, or a tetrazzini and I can understand it.

 

[Eephus]

#18 Chow Mein/Lo Mein
Origin: China

Now that tuna casserole is out of the way, here come a couple of heavy hitters. Both chow mein and lo mein use identical Chinese egg noodles and similar meat and vegetable toppings. You can take the toppings in a lot of different directions but let’s stick to the noodles.

Lo mein is the easier prep; the boiled noodles are tossed with toppings and a sauce. Chow mein has an additional step of stir frying or pan frying the noodles which makes a big difference in taste and especially texture. I definitely prefer chow mein over lo mein; my favorite way to eat it is Hong Kong style where the noodles are fried into a cake that’s tender and chewy on the inside and delightfully crispy on the outside. The toppings and sauce are poured on top right when it's served and the flavors get absorbed by the noodle cake as you eat them.

 

[Drunken knight]

@Eephus
I see them as separate dishes. Preference:
Chow mein
Hong Kong style
Low mein