Traditional Pasta Dishes of Rome
Cacio e Pepe
Cacio e pepe directly translates from Italian to “cheese and pepper.” The authentic version only contains four ingredients: pasta, pasta water, ground black pepper, and Pecorino Romano. (The cheese must be Pecorino for true Italian cacio e pepe) No butter or cream. Long types of pasta like linguine, spaghetti, tonnarelli, or bucatini are perfect for soaking up this creamy sauce.
Amatriciana
Pasta all’ Amatriciana originated in the town of Amatrice (located in the Lazio region which Rome is a part of). This pasta dish features long bucatini noodles and a tomato-based sauce complemented by hints of guanciale (pork jowl or pork cheek), grated Pecorino Romano cheese, and onions. and cheese.
Carbonara
Spaghetti alla carbonara is made with egg, cheese, and crispy pork belly. Cubes of guanciale add a crispy pop of flavor. The creaminess of the sauce in carbonara does not come from heavy cream, but from the emulsion of egg yolks with cheese and starchy pasta water.
Authentic carbonara is made quickly because the pasta needs to still be warm enough to encourage the egg, guanciale, and cheese mixture to emulsify into the perfect creamy sauce. Yum!
Alla Gricia
Pasta alla Gricia is made with guanciale, Pecorino, and black pepper - so simple. The fatty guanciale is perfect for creating the base for a silky sauce with black pepper and starchy pasta water. It is garnished with Pecorino Romano cheese for a tangy finish.
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Best Places in Rome for Traditional Pasta Dishes (while avoiding the tourist traps) 🍝
For a hit list of the best places in Rome for pasta without leaving the main part of the city, but also while avoiding the tourist traps, check out my paid guide with details on which restaurants, where they are located and which dishes to try at each place! Buon Apetito!
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