Rome, the eternal city, is not just known for its rich history and stunning architecture but also for its mouth-watering cuisine. When it comes to pasta, Rome has a few specialty dishes that are a must-try. In this article, we will explore the three specialty pastas of Rome that will leave you craving for more.
Cacio e Pepe
If you are a cheese lover, then Cacio e Pepe is the pasta dish for you. This simple yet delicious dish consists of only three ingredients – pecorino romano cheese, black pepper, and spaghetti. The name ‘Cacio e Pepe’ literally translates to ‘cheese and pepper’, highlighting the main flavors of this dish.
To prepare Cacio e Pepe, start by boiling the spaghetti until al dente. In a separate pan, melt some butter and add freshly ground black pepper.
Once the pasta is cooked, transfer it to the pan with the melted butter and pepper. Toss it well to coat the spaghetti evenly. Next, add grated pecorino romano cheese and continue tossing until the cheese melts and forms a creamy sauce. Serve hot and garnish with a sprinkle of extra cheese.
Amatriciana
Another classic Roman pasta dish is Amatriciana. This flavorful recipe originated in Amatrice, a small town near Rome. The key ingredients of Amatriciana are guanciale (cured pork cheek), tomato sauce, pecorino romano cheese, onions or garlic, and red chili flakes.
To make Amatriciana, start by sautéing thinly sliced guanciale until crispy in a pan with some olive oil. Add chopped onions or garlic and cook until they are translucent.
Then add tomato sauce and red chili flakes according to your desired level of spiciness. Allow the sauce to simmer for a few minutes and thicken. Finally, toss the cooked pasta in the sauce and sprinkle with pecorino romano cheese before serving.
Carbonara
A true Roman classic, Carbonara is a creamy pasta dish that is sure to impress. The main ingredients of Carbonara are eggs, pecorino romano cheese, guanciale or pancetta (Italian bacon), black pepper, and spaghetti.
To prepare Carbonara, start by cooking the guanciale or pancetta until crispy. In a separate bowl, whisk together eggs, grated pecorino romano cheese, and black pepper. Cook the spaghetti until al dente and immediately transfer it to the pan with the crispy guanciale or pancetta.
Turn off the heat and pour the egg mixture over the pasta while tossing it vigorously to create a creamy coating. The heat from the pasta will cook the eggs without scrambling them. Serve hot with an extra sprinkle of cheese on top.
In conclusion,
Rome’s specialty pastas – Cacio e Pepe, Amatriciana, and Carbonara – are not only delicious but also represent the heart of Roman cuisine. Whether you are a fan of cheese, tomato-based sauces, or creamy dishes, these three pasta recipes offer something for everyone’s taste buds. So next time you find yourself in Rome or simply want to try something new in your own kitchen, give one of these specialty pastas a try and indulge in a taste of Rome.