For decades, both pizza and pasta have constantly been compared to each other and unfortunately, never seem to be served together as one always manages to outshine the other. We’ve compiled the strengths and weaknesses of both dishes to serve you with the strongest carbohydrate.
In the (usually) red corner, we have pasta. Championed by students everywhere, it’s simple and easy to cook. Versatile and friendly, there are a hundred different dishes you can make with it. Spaghetti Bolognese in particular is a favourite. Originating in the Italian town of Bologna in the late 19th century, the dish has evolved and adapted in such a way that what we refer to as ‘bolognese’ sauce is in fact very different to the original ragu alla Bolognese, which is traditionally eaten in Italy even today.
In its popular form outside Italy, it usually consists of a meat sauce served on a bed of spaghetti, often with a healthy sprinkling of grated Parmigiano cheese. This is a far cry from the authentic Italian incarnation of the dish, which usually takes the form of a tagliatelle dish. Indeed, Italian chef Mario Caramella claims that ‘serving spaghetti with Bolognese sauce is actually a sign of mediocrity in the understanding of Italian cuisine’.
Another interesting thing about pizza is how it’s evolved throughout different regions of American from the west to east coasts. From New York to Chicago style and St Louis to the Californian crust, the list goes on, which makes the dish even more exciting to indulge in.
So, which one wins? It’s clearly pizza – for its versatility, its range of toppings, and its ubiquity as a takeout comfort dish. I mean, you’ve never heard of someone having a boozy night in with a few bottle of wines and a pasta dish from Dominos, have you? So whether its Pizza Hut or a frozen one from Tesco, it’s always a savvy go to.