9 pasta dishes worth eating carbs for

And the forecast is…rain. It’s now safe to say that Autumn has well and truly arrived! To combat those cooler temperatures, it's appropriate to put on some extra warming winter kilos *insert carb loaded pasta dishes*.

The Italian national dish comes in all shapes and forms (yes, even gluten free if you wish), and while people are still fighting over who invented pasta, we were busy eating our way through the GC's best Italian restaurants to find the top 9 pasta dishes for you.

·       Salt Meats Cheese - Flaming Cheese Wheel Pasta
This 'too good to be true' pasta dish will have you go up in flames. Watch as your pasta is prepared at your table in a flaming wheel of Parmesan cheese. This theatrical spectacle is happening every Wednesday night from 6pm, make sure you book ahead.
10 Beach Rd, Surfers Paradise

·       Gemelli - Spaghetti al Gamberi
The Gemelli twins James and Alec are known for creating an authentic Italian experience in both their restaurants. All dishes, including their mouth watering pasta, is made fresh in house daily and are full of flavour. Definitely give the 'Spagetthi al Gamberi' a try, think prawn cutlets, zucchini, chilli, garlic and olive oil, simple but delicious.
 2/2685 Gold Coast Hwy, Broadbeach

·       Justin Lane - Pappardelle, Wagyu bolognaise, Grana Padano
The team at Justin Lane take pasta very serious with their own pasta bar making them fresh to order. All in honour of 'Eat, drink and be messy'. You should probably go and try them all but if you have to choose go with the pappardelle wagyu bolognaise, highly recommended.
1708-1710 Gold Coast Hwy, Burleigh Heads

·       Balboa - Roasted Lamb Cannelloni
Balboas phenomenal fit-out with the glamorous chandelier or the bright red Vespa is not all that's note worthy at this delicious Italian eatery. Their pizza is outstanding but most importantly, their pasta is to die for. Do yourself a favour and try the roasted lamb cannelloni next time you're there.
1069 Gold Coast Hwy, Palm Beach

·       Alfresco - Lasagne
This authentic Italian family run restaurant has been around since 1992 and we surely know why. With a foundation built on family, Raff Velardo and his wife Natalie consistently dish up amazing Italian cuisine. One of the signature dishes is the classic homemade style lasagne, simple but done very well.
3018 Surfers Paradise Blvd, Surfers Paradise

·       Cicchetti - Taglioni Al Granchio
Cicchetti Pizza & Pasta Bar treats you to all the cultural delights of Italy, including pasta, of course. The highlight on their pasta menu has to be taglioni al granchio - Spanner crab coated in a chilli, garlic, pepper, cherry tomato and white wine sauce tossed through house made taglioni.
2G01/15 Via Roma, Isle of Capri

·       Cucina Vivo - Fettucine Carbonara
Located on the first floor of The Star (previously Jupiters) is Cucina Vivo, a rustic and traditional Italian restaurant overlooking Jupiters poolside, reminding you of a weekend away in Italy. The house made fettucine carbonara is served in a rich, creamy sauce, pancetta, egg, cracked pepper and pecorino cheese.
Jupiters Casino, 1 Casino Drive, Lobby Level, Broadbeach Island

·       Fellini - Rigatoni Granchi
Owned and operated by the four Fellini partners , Fellini restaurant is well-known for its exemplarily service, picturesque location, luxurious ambience, and above all – pasta. Our pick: rigatoni granchi, pasta cooked with fresh mixed seafood in extra virgin olive oil, garlic, chili, fresh tomato and white wine parsley.
Marina Mirage, 74 Seaworld Dr, Main Beach

·       Pepe Italian - Spaghetti alla Positano Calzone
Burleigh's latest eatery is owned and operated by three friends (one a chef) all of whom moved to Australia three years ago from northern Italy. Using traditional recipes handed down from Nonna, the menu is filled with all the Italian dishes you know and love. Something a little different is the calzone pizza cooked in the oven, filled with spaghetti in napoli sauce, tomatoes, seafood and parsely.
11 Connor St, Burleigh Heads

Words by Louisa von Ingelheim