If you haven’t eaten pasta in Italy, you’ll notice that the portions of the pasta dishes are smaller than what we eat in the US or UK. They give you enough not to get extremely full in order to eat a secondo (second course). As foodies, we wanted to wrote a post about the four best and most popular pastas in Rome.
Rome is located in the region of Lazio. Just a little north of Rome is a small village called Amatrice. That is where the famous Amatriciana pasta dish hails from. It’s a delicious dish with guanciale (the cheek of the pig), red pasta sauce, and bucatini pasta. The final touch is sprinkling pecorino cheese on top. The sheep’s milk cheese provides a tart taste that compliments the rest if the dish.
Pasta alla Carbonara
Some Americans have tried carbonara with ham and peas. This is definitely not proper pasta alla carbonara by the way. This dish in Italy is basically a bacon, egg, and cheese pasta dish that will leave you very full and satisfied. Again, using guanciale instead of lancet because it’s a little more fatty and has better flavor.
Cacio e Pepe
If you’ve noticed by now, the Roman’s like to cook with pecorino cheese. Cacio e Pepe is a creamy dish and the main ingredient is black pepper. This is such a simple dish but so incredibly tasty.
Pasta alla Gricia
The oldest of the classic Roman dishes, pasta alla gricia comes was invented in the 1800’s and has withstood the test of time. It’s very similar to Cacio e Pepe but you add guanciale as well. Definitely a must try when in Rome.