Which ingredients go well with pasta?

Some pairings have stood the test of a century: tomato with basil, guanciale with egg and pecorino (carbonara), mushrooms with truffle, and anchovies with garlic and chili. They work because fat, salt and umami balance each other.

Lemon with ricotta or cream makes pasta taste fresh and light — ideal with fish and seafood.

Think in balance: acidity (tomato, lemon, wine), fat (cream, cheese, oil), salt (bacon, capers, olives) and sweetness (carrot, onion, a pinch of sugar in tomato sauce). If a sauce tastes flat, it usually needs salt or acid, not more herbs.

Spices give character: sage in brown butter, chili with garlic, rosemary with lamb ragù. Use strong-flavored ingredients sparingly so they support rather than dominate.

Roasting vegetables such as zucchini, eggplant or peppers concentrates their sweetness and gives vegetarian pasta depth. Combine them with a strong cheese like pecorino, gorgonzola or parmesan.

For bite and umami without meat, use nuts, capers, dried tomatoes or olives. Pan-fried mushrooms with a touch of truffle taste almost as rich as a meat sauce.