What Are the 4 Famous Pastas in Rome?
When it comes to Italian cuisine, pasta is undoubtedly the star of the show. Rome, the capital city of Italy, is famous for its delicious pasta dishes that are loved by locals and tourists alike. In this article, we will explore four of the most famous pastas in Rome and how they are traditionally prepared.
Cacio e Pepe
Cacio e Pepe is a simple yet flavorful pasta dish that originated in Rome. The name translates to “cheese and pepper” in English, which perfectly describes its main ingredients. To make this dish, you will need:
- Spaghetti or tonnarelli pasta
- Pecorino Romano cheese
- Freshly ground black pepper
To prepare Cacio e Pepe, cook the pasta until al dente and reserve some of the cooking water. In a separate pan, mix grated Pecorino Romano cheese with black pepper and a splash of cooking water to create a creamy sauce.
Toss the cooked pasta in this sauce until well coated. Serve hot and enjoy!
Carbonara
Carbonara is another iconic Roman pasta dish loved around the world. Traditionally made with guanciale (cured pork cheek), eggs, Pecorino Romano cheese, and black pepper, Carbonara has a rich and creamy texture that is hard to resist.
To make Carbonara:
- Cook spaghetti until al dente.
- In a separate pan, cook diced guanciale until crispy.
- In a bowl, whisk eggs, grated Pecorino Romano cheese, and black pepper.
- Drain the cooked pasta and add it to the pan with guanciale. Turn off the heat.
- Pour the egg mixture over the pasta and toss quickly to coat.
- Continue tossing until the sauce thickens slightly.
Your delicious Carbonara is now ready to be enjoyed!
Amatriciana
Amatriciana is a classic Roman pasta dish that features a tangy tomato sauce combined with guanciale and Pecorino Romano cheese. It’s a hearty and satisfying dish that has been enjoyed for centuries.
To make Amatriciana:
- Cook spaghetti until al dente.
- In a pan, cook diced guanciale until crispy.
- Add chopped onions and sauté until translucent.
- Add crushed tomatoes, red pepper flakes, salt, and black pepper. Simmer for about 10 minutes.
- Toss the cooked pasta in the sauce until well coated.
- Serve hot with a generous sprinkle of grated Pecorino Romano cheese on top.
Your flavorful Amatriciana is now ready to be savored!
Gricia
Gricia is often considered as the ancestor of Carbonara as it shares many similarities. However, Gricia is made without eggs or tomatoes, making it a simpler but equally delicious dish.
To make Gricia: